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There are 9094 results for: content related to: Combination of resistant starches types II and IV with minimal amounts of oat bran yields good quality, low glycaemic index pasta

  1. 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

    Article first published online : 16 OCT 2012, DOI: 10.1111/j.1365-2621.2012.03207.x

  2. 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

    Article first published online : 1 OCT 2012, DOI: 10.1111/j.1365-2621.2012.03197.x

  3. 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

    Article first published online : 12 SEP 2012, DOI: 10.1111/j.1365-2621.2012.03177.x

  4. Ingredient composition and pasta:water cooking ratio affect cooking properties of nontraditional spaghetti

    International Journal of Food Science & Technology

    Volume 49, Issue 10, October 2014, Pages: 2323–2330, Elena de la Peña and Frank A. Manthey

    Article first published online : 25 APR 2014, DOI: 10.1111/ijfs.12549

  5. 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

    Article first published online : 14 AUG 2012, DOI: 10.1111/j.1365-2621.2012.03135.x

  6. Gluten-free pasta: effect of green plantain flour addition and influence of starch modification on the functional properties and resistant starch content

    International Journal of Food Science & Technology

    Volume 49, Issue 12, December 2014, Pages: 2650–2658, Chonthira Sarawong, Zuleyka Concepción Rodríguez Gutiérrez, Emmerich Berghofer and Regine Schoenlechner

    Article first published online : 3 JUL 2014, DOI: 10.1111/ijfs.12599

  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

    Article first published online : 28 MAR 2015, DOI: 10.1111/ijfs.12781

  8. Effects of hydrocolloids on chemical properties and cooking quality of gluten-free spaghetti

    International Journal of Food Science & Technology

    Volume 48, Issue 5, May 2013, Pages: 972–983, Lucia Padalino, Marcella Mastromatteo, Pasquale De Vita, Donatella Bianca Maria Ficco and Matteo Alessandro Del Nobile

    Article first published online : 27 DEC 2012, DOI: 10.1111/ijfs.12049

  9. Application of common wheat bran for the industrial production of high-fibre pasta

    International Journal of Food Science & Technology

    Volume 50, Issue 1, January 2015, Pages: 111–119, Aldona Sobota, Zbigniew Rzedzicki, Piotr Zarzycki and Ewelina Kuzawińska

    Article first published online : 12 AUG 2014, DOI: 10.1111/ijfs.12641

  10. 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

    Article first published online : 20 JUN 2015, DOI: 10.1111/ijfs.12860

  11. Amaranth flour, cassava starch and cassava bagasse in the production of gluten-free pasta: technological and sensory aspects

    International Journal of Food Science & Technology

    Volume 48, Issue 9, September 2013, Pages: 1977–1984, Fernanda Assumpção Fiorda, Manoel Soares Soares Júnior, Flávio Alves da Silva, Luciana Reis Fontinelle Souto and Maria Victória Eiras Grosmann

    Article first published online : 16 MAY 2013, DOI: 10.1111/ijfs.12179

  12. The role of compositing cereals with legumes to alleviate protein energy malnutrition in Africa

    International Journal of Food Science & Technology

    Volume 51, Issue 3, March 2016, Pages: 543–554, Makumba C. Temba, Patrick B. Njobeh, Oluwafemi A. Adebo, Adetola O. Olugbile and Eugenie Kayitesi

    Article first published online : 18 JAN 2016, DOI: 10.1111/ijfs.13035

  13. Chemical composition, sensory and cooking quality evaluation of durum wheat spaghetti enriched with pea flour

    International Journal of Food Science & Technology

    Volume 49, Issue 6, June 2014, Pages: 1544–1556, Lucia Padalino, Marcella Mastromatteo, Lucia Lecce, Sara Spinelli, Francesco Contò and Matteo Alessandro Del Nobile

    Article first published online : 13 DEC 2013, DOI: 10.1111/ijfs.12453

  14. Fructans, water-soluble fibre and fermentable sugars in bread and pasta made with ancient and modern wheat

    International Journal of Food Science & Technology

    Volume 51, Issue 3, March 2016, Pages: 555–564, Pierre Gélinas, Carole McKinnon and Fleur Gagnon

    Article first published online : 24 DEC 2015, DOI: 10.1111/ijfs.13022

  15. Alginate-based and protein-based materials for probiotics encapsulation: a review

    International Journal of Food Science & Technology

    Volume 48, Issue 7, July 2013, Pages: 1339–1351, Qiu-Yue Dong, Meng-Yan Chen, Yang Xin, Xue-Yan Qin, Zhuo Cheng, Lu-E Shi and Zhen-Xing Tang

    Article first published online : 16 JAN 2013, DOI: 10.1111/ijfs.12078

  16. Sugar replacement in sweetened bakery goods

    International Journal of Food Science & Technology

    Volume 49, Issue 9, September 2014, Pages: 1963–1976, Susanne Struck, Doris Jaros, Charles S. Brennan and Harald Rohm

    Article first published online : 1 AUG 2014, DOI: 10.1111/ijfs.12617

  17. Gluten-free spaghetti made with chickpea, unripe plantain and maize flours: functional and chemical properties and starch digestibility

    International Journal of Food Science & Technology

    Volume 49, Issue 9, September 2014, Pages: 1985–1991, Pamela C. Flores-Silva, Jose De J. Berrios, James Pan, Perla Osorio-Díaz and Luis A. Bello-Pérez

    Article first published online : 7 MAR 2014, DOI: 10.1111/ijfs.12529

  18. Cooking quality characterisation of ‘spaghetti’ based on soft wheat flour enriched with oat flour

    International Journal of Food Science & Technology

    Volume 48, Issue 11, November 2013, Pages: 2348–2355, Teresa De Pilli, Antonio Derossi and Carla Severini

    Article first published online : 1 AUG 2013, DOI: 10.1111/ijfs.12224

  19. Mechanical and rheological properties of fresh egg pasta as affected by shell egg production factors

    International Journal of Food Science & Technology

    Volume 47, Issue 12, December 2012, Pages: 2503–2509, Cristina Alamprese, Ernestina Casiraghi and Margherita Rossi

    Article first published online : 13 AUG 2012, DOI: 10.1111/j.1365-2621.2012.03128.x

  20. You have full text access to this OnlineOpen article
    Composition and functionality of wheat bran and its application in some cereal food products

    International Journal of Food Science & Technology

    Volume 50, Issue 12, December 2015, Pages: 2509–2518, Oluwatoyin O. Onipe, Afam I. O. Jideani and Daniso Beswa

    Article first published online : 14 NOV 2015, DOI: 10.1111/ijfs.12935