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There are 9877 results for: content related to: Modelling of dough formation process and structure evolution during farinograph test

  1. A comparison of methods for assessing dough and gluten strength of durum wheat and their relationship to pasta cooking quality

    International Journal of Food Science & Technology

    Volume 47, Issue 12, December 2012, Pages: 2561–2573, Wesam A. AbuHammad, Elias M. Elias, Frank A. Manthey, Mohammed S. Alamri and Mohamed Mergoum

    Version of Record online : 14 AUG 2012, DOI: 10.1111/j.1365-2621.2012.03135.x

  2. 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

  3. Functional components of grape pomace: their composition, biological properties and potential applications

    International Journal of Food Science & Technology

    Volume 48, Issue 2, February 2013, Pages: 221–237, Jianmei Yu and Mohamed Ahmedna

    Version of Record online : 1 OCT 2012, DOI: 10.1111/j.1365-2621.2012.03197.x

  4. Effect of native and germinated finger millet flour on rheological and sensory characteristics of biscuits

    International Journal of Food Science & Technology

    Volume 47, Issue 11, November 2012, Pages: 2413–2420, Crassina A. Shimray, Sheetal Gupta and G. Venkateswara Rao

    Version of Record online : 3 AUG 2012, DOI: 10.1111/j.1365-2621.2012.03117.x

  5. Prediction of traditionally utilised wheat dough technological quality parameters from Mixolab values: development and evaluation of regression models

    International Journal of Food Science & Technology

    Volume 49, Issue 12, December 2014, Pages: 2685–2691, Jasna Mastilović, Žarko Kevrešan, Aleksandra Torbica, Elizabet Janić Hajnal and Dragan Živančev

    Version of Record online : 6 AUG 2014, DOI: 10.1111/ijfs.12601

  6. Nutrients, technological properties and genetic relationships among twenty cowpea landraces cultivated in West Africa

    International Journal of Food Science & Technology

    Volume 47, Issue 12, December 2012, Pages: 2636–2647, Yann E. Madodé, Anita R. Linnemann, Martinus J.R. Nout, Ben Vosman, Djidjoho J. Hounhouigan and Martinus A.J.S. van Boekel

    Version of Record online : 22 AUG 2012, DOI: 10.1111/j.1365-2621.2012.03146.x

  7. Mathematical approach to assessing spelt cultivars (Triticum aestivum subsp. spelt) for pasta making

    International Journal of Food Science & Technology

    Volume 48, Issue 1, January 2013, Pages: 195–203, Jelena Filipović, Lato Pezo, Nada Filipović, Vladimir Filipović, Marija Bodroža-Solarov and Miroslav Plančak

    Version of Record online : 12 SEP 2012, DOI: 10.1111/j.1365-2621.2012.03177.x

  8. Solvent retention capacity values in relation to the Czech commercial wheat quality

    International Journal of Food Science & Technology

    Volume 47, Issue 11, November 2012, Pages: 2421–2428, Marie Hrušková, Ivan Švec and Jan Karas

    Version of Record online : 3 AUG 2012, DOI: 10.1111/j.1365-2621.2012.03118.x

  9. Effect of the cluster heterogeneity on mechanical properties, chromatic indices and chemical composition of Italia table grape berries (Vitis vinifera L.) sorted by flotation

    International Journal of Food Science & Technology

    Volume 48, Issue 1, January 2013, Pages: 103–113, Susana Río Segade, Simone Giacosa, Laura de Palma, Vittorino Novello, Fabrizio Torchio, Vincenzo Gerbi and Luca Rolle

    Version of Record online : 1 OCT 2012, DOI: 10.1111/j.1365-2621.2012.03164.x

  10. Wheat starch production, structure, functionality and applications—a review

    International Journal of Food Science & Technology

    Khetan Shevkani, Narpinder Singh, Ritika Bajaj and Amritpal Kaur

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

  11. Cereal processing and glycaemic response

    International Journal of Food Science & Technology

    Peter A. Sopade

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

  12. Effect of processing and storage on the fatty acid composition of n-3 or n-6 fatty acid-enriched eggs

    International Journal of Food Science & Technology

    Volume 47, Issue 11, November 2012, Pages: 2388–2396, Evropi Botsoglou, Alexander Govaris, Andreana Pexara and Dimitrios Fletouris

    Version of Record online : 3 AUG 2012, DOI: 10.1111/j.1365-2621.2012.03114.x

  13. Changes in volatile compounds and oil quality with malaxation time of Tunisian cultivars of Olea europea

    International Journal of Food Science & Technology

    Volume 48, Issue 1, January 2013, Pages: 74–81, Ouni Youssef, Guerfel Mokhtar, Chedly Abdelly, Salma Nayet Mohamed, Zarrouk Mokhtar and Flamini Guido

    Version of Record online : 22 AUG 2012, DOI: 10.1111/j.1365-2621.2012.03160.x

  14. Multitoxin evaluation in fermented beverages and cork stoppers by liquid chromatography–tandem mass spectrometry

    International Journal of Food Science & Technology

    Volume 48, Issue 1, January 2013, Pages: 96–102, Vildes M. Scussel, Jos M. Scholten, Peter M. Rensen, Martien C. Spanjer, Barbara N. E. Giordano and Geovana D. Savi

    Version of Record online : 11 SEP 2012, DOI: 10.1111/j.1365-2621.2012.03163.x

  15. Effect of processing treatments (frozen, frying) on contents of minerals in tissues of ‘frutti di mare’

    International Journal of Food Science & Technology

    Volume 48, Issue 2, February 2013, Pages: 238–245, Czech Anna and Stachyra Kamila

    Version of Record online : 11 SEP 2012, DOI: 10.1111/j.1365-2621.2012.03179.x

  16. Sourdough reduces sodium in wheat flour doughs

    International Journal of Food Science & Technology

    Volume 50, Issue 12, December 2015, Pages: 2621–2629, Amanda de C. Nogueira, Julia T. Kussano and Caroline J. Steel

    Version of Record online : 7 SEP 2015, DOI: 10.1111/ijfs.12932

  17. Chemical and microbiological status and volatile profiles of mouldy Civil cheese, a Turkish mould-ripened variety

    International Journal of Food Science & Technology

    Volume 47, Issue 11, November 2012, Pages: 2405–2412, Songül Cakmakci, Engin Gundogdu, Ali A. Hayaloglu, Elif Dagdemir, Mustafa Gurses, Bulent Cetin and Deren Tahmas-Kahyaoglu

    Version of Record online : 3 AUG 2012, DOI: 10.1111/j.1365-2621.2012.03116.x

  18. 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

  19. Comparison of physicochemical, binding, antioxidant and antibacterial properties of chitosans prepared from ground and entire crab leg shells

    International Journal of Food Science & Technology

    Volume 48, Issue 1, January 2013, Pages: 136–142, Sung Mi Byun, Hong Kyoon No, Joo-Heon Hong, Sang Il Lee and Witoon Prinyawiwatkul

    Version of Record online : 11 SEP 2012, DOI: 10.1111/j.1365-2621.2012.03169.x

  20. Determination of the uncertainty for the thermal conductivity obtained as a function of the moisture content for several foodstuffs

    International Journal of Food Science & Technology

    Volume 47, Issue 11, November 2012, Pages: 2452–2459, Wilton Pereira da Silva, Cleide M. D. P. S. e Silva, Jürgen Wolfgang Precker and Maria Elita Martins Duarte

    Version of Record online : 13 AUG 2012, DOI: 10.1111/j.1365-2621.2012.03121.x