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There are 991 results for: content related to: Ingredient composition and pasta:water cooking ratio affect cooking properties of nontraditional spaghetti

  1. You have free access to this content
    Flaxseed-Enriched Cereal-Based Products: A Review of the Impact of Processing Conditions

    Comprehensive Reviews in Food Science and Food Safety

    Volume 13, Issue 4, July 2014, Pages: 400–412, Samuel Mercier, Sébastien Villeneuve, Christine Moresoli, Martin Mondor, Bernard Marcos and Krista A. Power

    Version of Record online : 21 JUN 2014, DOI: 10.1111/1541-4337.12075

  2. Effect of seed moisture content on flaxseed (Linum usitatissimum L.) milling and milled product characteristics

    Journal of the Science of Food and Agriculture

    Volume 89, Issue 13, October 2009, Pages: 2317–2322, Anton L Schorno, Frank A Manthey and Clifford A Hall

    Version of Record online : 14 AUG 2009, DOI: 10.1002/jsfa.3726

  3. Effect of a Short-Time Germination Process on the Nutrient Composition, Microbial Counts and Bread-Making Potential of Whole Flaxseed

    Journal of Food Processing and Preservation

    Volume 39, Issue 6, December 2015, Pages: 1574–1586, Sébastien Villeneuve, Krista A. Power, Evelyne Guévremont, Martin Mondor, Rong Tsao, Janitha P.D. Wanasundara, Leila Zarepoor and Samuel Mercier

    Version of Record online : 26 SEP 2014, DOI: 10.1111/jfpp.12385

  4. PHYSICOCHEMICAL PROPERTIES OF FRESHLY BAKED AND STORED WHOLE-WHEAT MUFFINS WITH AND WITHOUT FLAXSEED MEAL

    Journal of Food Quality

    Volume 28, Issue 2, April 2005, Pages: 137–153, ADRIENNE E.H. SHEARER and CATHERINE G.A. DAVIES

    Version of Record online : 8 JUN 2005, DOI: 10.1111/j.1745-4557.2005.00004.x

  5. You have free access to this content
    Incorporation of ground flaxseed into bakery products and its effect on sensory and nutritional characteristics – a pilot study

    Journal of Foodservice

    Volume 20, Issue 1, February 2009, Pages: 52–59, Elina Lipilina and Vijay Ganji

    Version of Record online : 2 FEB 2009, DOI: 10.1111/j.1748-0159.2008.00124.x

  6. You have free access to this content
    Effect of Formulation and Dough Hydration Level on Extrusion, Physical and Cooked Qualities of Nontraditional Spaghetti

    Journal of Food Process Engineering

    Volume 40, Issue 1, February 2017, Elena de la Peña and Frank A. Manthey

    Version of Record online : 28 SEP 2015, DOI: 10.1111/jfpe.12301

  7. Effect of grain tef [Eragrostis tef (Zucc.) Trotter] flour substitution with flaxseed on quality and functionality of injera

    International Journal of Food Science & Technology

    Volume 48, Issue 2, February 2013, Pages: 350–356, Tewodros Girma, Geremew Bultosa and Negussie Bussa

    Version of Record online : 1 OCT 2012, DOI: 10.1111/j.1365-2621.2012.03194.x

    Corrected by:

    Corrigendum: Corrigendum

    Vol. 49, Issue 3, 941, Version of Record online: 23 SEP 2013

  8. SEMOLINA AND HYDRATION LEVEL DURING EXTRUSION AFFECT QUALITY OF FRESH PASTA CONTAINING FLAXSEED FLOUR

    Journal of Food Processing and Preservation

    Volume 32, Issue 4, August 2008, Pages: 546–559, SHALINI SINHA and FRANK A. MANTHEY

    Version of Record online : 29 JUL 2008, DOI: 10.1111/j.1745-4549.2008.00195.x

  9. Flaxseed proteins: food uses and health benefits

    International Journal of Food Science & Technology

    Volume 46, Issue 2, February 2011, Pages: 221–228, Holy Nadia Rabetafika, Vinciane Van Remoortel, Sabine Danthine, Michel Paquot and Christophe Blecker

    Version of Record online : 12 JAN 2011, DOI: 10.1111/j.1365-2621.2010.02477.x

  10. NUTRITIONAL CHARACTERISTICS OF LINSEED/FLAXSEED (LINUM USITATISSIMUM) AND ITS APPLICATION IN MUFFIN MAKING

    Journal of Texture Studies

    Volume 41, Issue 4, August 2010, Pages: 563–578, CHETANA, M.L. SUDHA, KHYRUNNISA BEGUM and P.R. RAMASARMA

    Version of Record online : 16 JUL 2010, DOI: 10.1111/j.1745-4603.2010.00242.x

  11. In vitro digestibility of flaxseed (Linum usitatissimum L.) protein: effect of seed mucilage, oil and thermal processing

    International Journal of Food Science & Technology

    Volume 48, Issue 3, March 2013, Pages: 628–635, Harsha K. Marambe, Phyllis J. Shand and Janitha P. D. Wanasundara

    Version of Record online : 23 NOV 2012, DOI: 10.1111/ijfs.12008

  12. Influence of isolated flaxseed mucilage as a non-starch polysaccharide on noodle quality

    International Journal of Food Science & Technology

    Volume 46, Issue 3, March 2011, Pages: 661–668, Yasser F. M. Kishk, Hemat E. Elsheshetawy and Eman A. M. Mahmoud

    Version of Record online : 24 FEB 2011, DOI: 10.1111/j.1365-2621.2010.02547.x

  13. Nutrient utilisation and performance of broilers in response to processed flaxseed dietary levels and vitamin B6 supplementation

    Journal of the Science of Food and Agriculture

    Volume 83, Issue 9, July 2003, Pages: 960–965, Yingran Shen and Eduardo R Chavez

    Version of Record online : 17 JUN 2003, DOI: 10.1002/jsfa.1432

  14. Flaxseed in Breadmaking: Effects on Sensory Quality, Aging, and Composition of Bakery Products

    Journal of Food Science

    Volume 71, Issue 4, May 2006, Pages: S343–S348, Terhi A. Pohjanheimo, Mari A. Hakala, Raija L. Tahvonen, Seppo J. Salminen and Heikki P. Kallio

    Version of Record online : 25 MAY 2006, DOI: 10.1111/j.1750-3841.2006.00005.x

  15. Phenolic acid composition of flaxseed cultivars by ultra-performance liquid chromatography (UPLC) and their antioxidant activities: Effect of sand roasting and microwave heating

    Journal of Food Processing and Preservation

    Rajwinder Kaur, Maninder Kaur and Balmeet Singh Gill

    Version of Record online : 23 JAN 2017, DOI: 10.1111/jfpp.13181

  16. EFFECT OF IMMATURE AND OFF-COLORED SEEDS ON THE LIPID QUALITY OF MILLED FLAXSEED

    Journal of Food Lipids

    Volume 16, Issue 3, August 2009, Pages: 407–420, FRANK A. MANTHEY, ANTON L. SCHORNO and CLIFFORD A. HALL III

    Version of Record online : 4 AUG 2009, DOI: 10.1111/j.1745-4522.2009.01155.x

  17. Inclusion of flaxseed in turkey diets decreases the n-6/n-3 PUFA ratio and increases the proportion of biologically active EPA and DHA without affecting meat quality

    European Journal of Lipid Science and Technology

    Volume 117, Issue 6, June 2015, Pages: 797–809, Jan Jankowski, Zenon Zdunczyk, Dariusz Mikulski, Jakub Naczmanski, Jerzy Juskiewicz, Agnieszka Troszynska and Bogdan A. Slominski

    Version of Record online : 20 JAN 2015, DOI: 10.1002/ejlt.201400186

  18. Flaxseed oil stabilization using natural and synthetic antioxidants

    European Journal of Lipid Science and Technology

    Oleg I. Shadyro, Anna A. Sosnovskaya and Irina P. Edimecheva

    Version of Record online : 28 JUL 2017, DOI: 10.1002/ejlt.201700079

  19. Development of a method to remove cyanogen glycosides from flaxseed meal

    International Journal of Food Science & Technology

    Volume 42, Issue 1, January 2007, Pages: 70–75, Takatoshi Yamashita, Takashi Sano, Takashi Hashimoto and Kazuki Kanazawa

    Version of Record online : 26 OCT 2006, DOI: 10.1111/j.1365-2621.2006.01212.x

  20. Physical and Oxidative Stability of Flaxseed Oil-Fructooligosaccharide Emulsion

    Journal of Food Processing and Preservation

    Volume 39, Issue 6, December 2015, Pages: 2348–2355, Haechang Yi, Hyunnho Cho, Keum Taek Hwang and Bong-Suk Shin

    Version of Record online : 25 MAR 2015, DOI: 10.1111/jfpp.12482