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There are 10406 results for: content related to: Physico-functional and antioxidant properties of purple-flesh sweet potato flours as affected by extrusion and drum-drying treatments

  1. Response surface analysis and extrusion process optimisation of maize–mungbean-based instant weaning food

    International Journal of Food Science & Technology

    Volume 51, Issue 10, October 2016, Pages: 2301–2312, Salim Ali, Baljit Singh and Savita Sharma

    Version of Record online : 18 JUL 2016, DOI: 10.1111/ijfs.13186

  2. Hypotensive, hypoglycaemic and hypolipidaemic effects of bioactive compounds from microalgae and marine micro-organisms

    International Journal of Food Science & Technology

    Volume 50, Issue 8, August 2015, Pages: 1705–1717, Chao Zhao, Yijing Wu, Chengfeng Yang, Bin Liu and Yifan Huang

    Version of Record online : 20 JUN 2015, DOI: 10.1111/ijfs.12860

  3. Effects of feed moisture and extruder screw speed and temperature on physical characteristics and antioxidant activity of extruded proso millet (Panicum miliaceum) flour

    International Journal of Food Science & Technology

    Volume 51, Issue 1, January 2016, Pages: 114–122, Paridhi Gulati, Steven A. Weier, Dipak Santra, Jeyamkondan Subbiah and Devin J. Rose

    Version of Record online : 3 NOV 2015, DOI: 10.1111/ijfs.12974

  4. You have free access to this content
    Wheat starch production, structure, functionality and applications—a review

    International Journal of Food Science & Technology

    Volume 52, Issue 1, January 2017, Pages: 38–58, Khetan Shevkani, Narpinder Singh, Ritika Bajaj and Amritpal Kaur

    Version of Record online : 24 NOV 2016, DOI: 10.1111/ijfs.13266

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    Cereal processing and glycaemic response

    International Journal of Food Science & Technology

    Volume 52, Issue 1, January 2017, Pages: 22–37, Peter A. Sopade

    Version of Record online : 24 NOV 2016, DOI: 10.1111/ijfs.13237

  6. Preventing constipation: a review of the laxative potential of food ingredients

    International Journal of Food Science & Technology

    Volume 48, Issue 3, March 2013, Pages: 445–467, Pierre Gélinas

    Version of Record online : 16 OCT 2012, DOI: 10.1111/j.1365-2621.2012.03207.x

  7. Suitability, efficiency and microbiological safety of novel physical technologies for the processing of ready-to-eat meals, meats and pumpable products

    International Journal of Food Science & Technology

    Volume 50, Issue 6, June 2015, Pages: 1283–1302, Alexandros Ch. Stratakos and Anastasios Koidis

    Version of Record online : 28 MAR 2015, DOI: 10.1111/ijfs.12781

  8. Effects of tomato pulp addition on the extrudate quality parameters and effects of extrusion on the functional parameters of the extrudates

    International Journal of Food Science & Technology

    Volume 49, Issue 2, February 2014, Pages: 587–594, Cagla Caltinoglu, Bade Tonyalı and Ilkay Sensoy

    Version of Record online : 7 SEP 2013, DOI: 10.1111/ijfs.12341

  9. Physico-chemical and antioxidant properties of extrudates developed from honey and barley

    International Journal of Food Science & Technology

    Volume 48, Issue 8, August 2013, Pages: 1750–1761, Kshitiz Kumar, Navdeep Jindal, Savita Sharma and Vikas Nanda

    Version of Record online : 13 MAY 2013, DOI: 10.1111/ijfs.12147

  10. Co-extrusion of pearl millet-whey protein concentrate for expanded snacks

    International Journal of Food Science & Technology

    Volume 49, Issue 3, March 2014, Pages: 840–846, Deep N. Yadav, Tanupriya Anand, Navnidhi and Ashish K. Singh

    Version of Record online : 14 OCT 2013, DOI: 10.1111/ijfs.12373

  11. How meaty? Detection and quantification of adulterants, foreign proteins and food additives in meat products

    International Journal of Food Science & Technology

    Marco Iammarino, Rosaria Marino and Marzia Albenzio

    Version of Record online : 29 DEC 2016, DOI: 10.1111/ijfs.13350

  12. Variation of composition and functional properties of gum from six Canadian flaxseed (Linum usitatissimum L.) cultivars

    International Journal of Food Science & Technology

    Volume 51, Issue 10, October 2016, Pages: 2313–2326, Jun Liu, Youn Young Shim, Jianheng Shen, Yong Wang, Supratim Ghosh and Martin J. T. Reaney

    Version of Record online : 9 SEP 2016, DOI: 10.1111/ijfs.13200

  13. The impact of strawflower and mistletoe extract on quality properties of rainbow trout fillets

    International Journal of Food Science & Technology

    Volume 48, Issue 11, November 2013, Pages: 2228–2238, Fatih Özogul, Bünyamin Kus and Esmeray Kuley

    Version of Record online : 10 JUN 2013, DOI: 10.1111/ijfs.12209

  14. In vitro probiotic evaluation of potential antioxidant lactic acid bacteria isolated from idli batter fermented with Piper betle leaves

    International Journal of Food Science & Technology

    Volume 52, Issue 2, February 2017, Pages: 329–340, Vishwanathan Sadishkumar and Kadirvelu Jeevaratnam

    Version of Record online : 23 DEC 2016, DOI: 10.1111/ijfs.13284

  15. Physicochemical, technological and sensory characteristics of a rice (Oryza sativa L.) and bean (Phaseolus vulgaris L.) soup prepared by extrusion

    International Journal of Food Science & Technology

    Volume 48, Issue 10, October 2013, Pages: 2057–2063, Ana Vânia Carvalho, Priscila Zaczuk Bassinello, Rafaella de Andrade Mattietto, Alessandro de Oliveira Rios, Anna Cristina Pinheiro de Lima, Selma N. Koakuzu and Rosângela Nunes Carvalho

    Version of Record online : 25 JUN 2013, DOI: 10.1111/ijfs.12186

  16. Berry pomace – a review of processing and chemical analysis of its polyphenols

    International Journal of Food Science & Technology

    Volume 51, Issue 6, June 2016, Pages: 1305–1318, Susanne Struck, Merichel Plaza, Charlotta Turner and Harald Rohm

    Version of Record online : 15 APR 2016, DOI: 10.1111/ijfs.13112

  17. Effect of sequential treatments of fermentation and ultrasonication followed by extrusion on bioactive content of apple pomace and textural, functional properties of its extrudates

    International Journal of Food Science & Technology

    Volume 51, Issue 8, August 2016, Pages: 1811–1819, Umesh C. Lohani and Kasiviswanathan Muthukumarappan

    Version of Record online : 21 JUN 2016, DOI: 10.1111/ijfs.13152

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    A review of the impact of processing on nutrient bioaccessibility and digestion of almonds

    International Journal of Food Science & Technology

    Volume 51, Issue 9, September 2016, Pages: 1937–1946, Myriam Marie-Louise Grundy, Karen Lapsley and Peter Rory Ellis

    Version of Record online : 31 JUL 2016, DOI: 10.1111/ijfs.13192

  19. Variation in human sweet taste receptor may result in different levels of sweet intensity variability between sweet stimuli

    International Journal of Food Science & Technology

    Volume 51, Issue 9, September 2016, Pages: 1958–1966, James C. Waksmonski and Kadri Koppel

    Version of Record online : 14 JUL 2016, DOI: 10.1111/ijfs.13174

  20. Physicochemical and sensory properties of purple Brazilian cherry (Eugenia uniflora, L.) foams

    International Journal of Food Science & Technology

    Volume 48, Issue 8, August 2013, Pages: 1688–1697, Modesto A. Chaves, Isadora M. A. Barreto, Ronielli C. Reis and Dattatreya M. Kadam

    Version of Record online : 26 APR 2013, DOI: 10.1111/ijfs.12139