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There are 21066 results for: content related to: Effect of Drying Temperatures on Starch-Related Functional and Thermal Properties of Acorn Flours

  1. Effect of drying temperatures on chemical and morphological properties of acorn flours

    International Journal of Food Science & Technology

    Volume 44, Issue 9, September 2009, Pages: 1729–1736, Paula R. Correia, António E. Leitão and Maria L. Beirão-da-Costa

    Version of Record online : 10 AUG 2009, DOI: 10.1111/j.1365-2621.2009.01988.x

  2. Effect of Pretreatments on Color, Functional and Pasting Properties of White (Dioscorea rotundata) and Yellow Yam (Dioscorea cayenensis) Varieties

    Journal of Food Processing and Preservation

    Volume 39, Issue 6, December 2015, Pages: 1542–1554, Kolawole O. Falade and Oluwatayo O. Omiwale

    Version of Record online : 19 SEP 2014, DOI: 10.1111/jfpp.12380

  3. Relationships between various functional, thermal and pasting properties of flours from different Indian black gram (Phaseolus mungo L.) cultivars

    Journal of the Science of Food and Agriculture

    Volume 87, Issue 6, 30 April 2007, Pages: 974–984, Maninder Kaur and Narpinder Singh

    Version of Record online : 20 MAR 2007, DOI: 10.1002/jsfa.2789

  4. Flour Mill Stream Blending Affects Sugar Snap Cookie and Japanese Sponge Cake Quality and Oxidative Cross-Linking Potential of Soft White Wheat

    Journal of Food Science

    Volume 76, Issue 9, November / December 2011, Pages: C1300–C1306, Daniel D. Ramseyer, Arthur D. Bettge and Craig F. Morris

    Version of Record online : 9 NOV 2011, DOI: 10.1111/j.1750-3841.2011.02404.x

  5. Effect of pretreatments and drying temperatures on sweet potato flour

    International Journal of Food Science & Technology

    Volume 45, Issue 4, April 2010, Pages: 726–732, Maruf Ahmed, Akter Mst. Sorifa and Jong Bang Eun

    Version of Record online : 23 MAR 2010, DOI: 10.1111/j.1365-2621.2010.02191.x

  6. Effects of protein removal on the physicochemical properties of waxy maize flours

    Starch - Stärke

    Volume 64, Issue 11, November 2012, Pages: 874–881, Dalei Lu and Weiping Lu

    Version of Record online : 27 AUG 2012, DOI: 10.1002/star.201200038

  7. Impact of α-amylase and maltodextrin on physicochemical, functional and antioxidant capacity of spray-dried purple sweet potato flour

    Journal of the Science of Food and Agriculture

    Volume 90, Issue 3, February 2010, Pages: 494–502, Maruf Ahmed, Mst Sorifa Akter and Jong-Bang Eun

    Version of Record online : 11 DEC 2009, DOI: 10.1002/jsfa.3845

  8. SOME RHEOLOGICAL PROPERTIES OF AQUEOUS PEANUT FLOUR DISPERSIONS

    Journal of Texture Studies

    Volume 38, Issue 2, April 2007, Pages: 253–272, J.P. DAVIS, G. GHARST and T.H. SANDERS

    Version of Record online : 17 APR 2007, DOI: 10.1111/j.1745-4603.2007.00097.x

  9. Influence of the Addition of Extruded Flours on Rice Bread Quality

    Journal of Food Quality

    Volume 37, Issue 2, April 2014, Pages: 83–94, Mario M. Martínez, Bonastre Oliete, Laura Román and Manuel Gómez

    Version of Record online : 16 JAN 2014, DOI: 10.1111/jfq.12071

  10. Evaluation of processed green and ripe mango peel and pulp flours (Mangifera indica var. Chokanan) in terms of chemical composition, antioxidant compounds and functional properties

    Journal of the Science of Food and Agriculture

    Volume 92, Issue 3, February 2012, Pages: 557–563, Noor Aziah Abdul Aziz, Lee Min Wong, Rajeev Bhat and Lai Hoong Cheng

    Version of Record online : 30 AUG 2011, DOI: 10.1002/jsfa.4606

  11. Effect of γ-Irradiation on Cooking, Functional and Pasting Properties of Bambara Groundnut (Vigna subterranea [L.] Verdc.) Cultivars

    Journal of Food Process Engineering

    Volume 38, Issue 5, October 2015, Pages: 452–466, Kolawole O. Falade and Alexander O. Adebiyi

    Version of Record online : 24 MAR 2015, DOI: 10.1111/jfpe.12176

  12. FLOUR BLENDING BASED ON CRUDE FAT IS MORE CRUCIAL THAN ASH CONTENT IN VIEW OF PROLONGED QUALITY ASSURRANCE

    Journal of Food Processing and Preservation

    Volume 34, Issue 1, February 2010, Pages: 104–126, LI-YUN LIN, CHIUNG-CHI PENG, TSUNG-HAN WU, TUNG-HSI YU, CHENG-CHANG CHEN, HUI-ER WANG and ROBERT Y. PENG

    Version of Record online : 19 NOV 2009, DOI: 10.1111/j.1745-4549.2008.00353.x

  13. Incorporation of pulse flours of different particle size in relation to pita bread quality

    Journal of the Science of Food and Agriculture

    Volume 92, Issue 10, 15 August 2012, Pages: 2055–2061, Yulia Borsuk, Susan Arntfield, Odean M Lukow, Kevin Swallow and Linda Malcolmson

    Version of Record online : 6 FEB 2012, DOI: 10.1002/jsfa.5581

  14. EFFECT OF MINERAL FORTIFICATION ON RHEOLOGICAL PROPERTIES OF WHOLE WHEAT FLOUR

    Journal of Texture Studies

    Volume 40, Issue 1, February 2009, Pages: 51–65, SAEED AKHTAR, F.M. ANJUM, SALEEM-UR REHMAN and MUNIR A. SHEIKH

    Version of Record online : 28 JAN 2009, DOI: 10.1111/j.1745-4603.2008.00169.x

  15. Production and Characterization of Xanthosoma sagittifolium and Colocasia esculenta Flours

    Journal of Food Science

    Volume 72, Issue 6, August 2007, Pages: S367–S372, E.E. Pérez, M.E. Gutiérrez, E. Pacheco De Delahaye, J. Tovar and M. Lares

    Version of Record online : 29 JUN 2007, DOI: 10.1111/j.1750-3841.2007.00420.x

  16. Production of Winter Squash Flours Rich in Bioactive Compounds and High Water Absorption by Means of a Precooking-Air-Drying Optimized Process

    Journal of Food Processing and Preservation

    Volume 41, Issue 2, April 2017, C. I. Delgado-Nieblas, J. J. Zazueta-Morales, N. Jacobo-Valenzuela, A. Carrillo-López, E. Aguilar-Palazuelos, I. L. Camacho-Hernández and A. Quintero-Ramos

    Version of Record online : 6 JUN 2016, DOI: 10.1111/jfpp.12809

  17. The nutritional properties of flours derived from Orkney grown bere barley (Hordeum vulgare L.)

    Nutrition Bulletin

    Volume 31, Issue 1, March 2006, Pages: 8–14, H. E. Theobald, J. E. Wishart, P. J. Martin, J. L. Buttriss and J. H. French

    Version of Record online : 21 FEB 2006, DOI: 10.1111/j.1467-3010.2006.00528.x

  18. Sensory and Physicochemical Studies of Thermally Micronized Chickpea (Cicer arietinum) and Green Lentil (Lens culinaris) Flours as Binders in Low-Fat Beef Burgers

    Journal of Food Science

    Volume 81, Issue 5, May 2016, Pages: S1230–S1242, Shiva Shariati-Ievari, Donna Ryland, Andrea Edel, Tiffany Nicholson, Miyoung Suh and Michel Aliani

    Version of Record online : 15 MAR 2016, DOI: 10.1111/1750-3841.13273

  19. Physicochemical, Pasting, and Functional Properties of Amaranth Seed Flours: Effects of Lipids Removal

    Journal of Food Science

    Volume 79, Issue 7, July 2014, Pages: C1271–C1277, Khetan Shevkani, Narpinder Singh, Amritpal Kaur and Jai Chand Rana

    Version of Record online : 3 JUN 2014, DOI: 10.1111/1750-3841.12493

  20. Effects of Uniquely Processed Cowpea and Plantain Flours on Wheat Bread Properties

    Journal of Food Processing and Preservation

    Volume 39, Issue 4, August 2015, Pages: 413–422, Charles Onwulata, Audrey Thomas-Gahring, Charlotte Oduro-Yeboah, Andre K. White and Arland T. Hotchkiss

    Version of Record online : 2 APR 2014, DOI: 10.1111/jfpp.12246