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There are 20451 results for: content related to: Microstructural, Physical, and Sensory Impact of Starch, Inulin, and Soy Protein in Low-Fat Gluten and Lactose Free White Sauces

  1. Effect of Different Cornstarch Types in New Formulations of Gluten- and Lactose-Free White Sauces with High Protein Content

    Journal of Food Quality

    Volume 35, Issue 5, October 2012, Pages: 341–352, Amparo Quiles, Empar Llorca, María Hernández-Carrión and Isabel Hernando

    Version of Record online : 4 OCT 2012, DOI: 10.1111/j.1745-4557.2012.00461.x

  2. Effect of Different Corn Starches on Microstructural, Physical and Sensory Properties of Gluten-Free White Sauces Formulated with Soy Protein and Inulin

    Journal of Food Process Engineering

    Volume 36, Issue 4, August 2013, Pages: 535–543, L.M. Guardeño, A. Puig, I. Hernando and A. Quiles

    Version of Record online : 8 MAR 2013, DOI: 10.1111/jfpe.12016


    Journal of Food Quality

    Volume 35, Issue 3, June 2012, Pages: 217–227, T. TAKANO, K. SHOZEN, M. SATOMI, W. TAIRA, H. ABE and Y. FUNATSU

    Version of Record online : 23 APR 2012, DOI: 10.1111/j.1745-4557.2012.00434.x

  4. The Effect of Nutrient Fortification of Sauces on Product Stability, Sensory Properties, and Subsequent Liking by Older Adults

    Journal of Food Science

    Volume 80, Issue 5, May 2015, Pages: S1100–S1110, Roussa Tsikritzi, Jianqiu Wang, Vanessa J. Collins, Victoria J. Allen, Yiannis Mavrommatis, Paula J. Moynihan, Margot A. Gosney, Orla B. Kennedy and Lisa Methven

    Version of Record online : 8 APR 2015, DOI: 10.1111/1750-3841.12850

  5. Sensory Properties and Consumer Perception of Wet and Dry Cheese Sauces

    Journal of Food Science

    Volume 74, Issue 6, August 2009, Pages: S205–S218, Jessica L. Childs, Michele D. Yates and MaryAnne Drake

    Version of Record online : 1 JUN 2009, DOI: 10.1111/j.1750-3841.2009.01187.x

  6. Consumer acceptance and physicochemical quality of processed red sorrel/roselle (Hibiscus sabdariffa L.) sauces from enzymatic extracted calyces

    Food Service Technology

    Volume 4, Issue 4, December 2004, Pages: 141–148, Faye D’Heureux-Calix and Neela Badrie

    Version of Record online : 9 DEC 2004, DOI: 10.1111/j.1471-5740.2004.00100.x

  7. Descriptive terminology for the sensory evaluation of soy sauce

    Journal of Sensory Studies

    Volume 31, Issue 5, October 2016, Pages: 393–407, Miho Imamura

    Version of Record online : 8 AUG 2016, DOI: 10.1111/joss.12223

  8. Criteria for prick test using soy sauce

    International Journal of Dermatology

    Volume 51, Issue 5, May 2012, Pages: 542–556, Keiji Sugiura and Mariko Sugiura

    Version of Record online : 5 OCT 2011, DOI: 10.1111/j.1365-4632.2011.05050.x

  9. Effects of rice koji inoculated with Aspergillus luchuensis on the biochemical and sensory properties of a sailfin sandfish (Arctoscopus japonicus) fish sauce

    International Journal of Food Science & Technology

    Volume 51, Issue 8, August 2016, Pages: 1888–1899, Byoung-Mok Kim, Jae-Ho Park, Dong-Soo Kim, Young-Myung Kim, Joon-Young Jun, In-Hak Jeong, Si-Youl Nam and Young-Min Chi

    Version of Record online : 23 JUN 2016, DOI: 10.1111/ijfs.13162

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    Factors Influencing the Freeze-Thaw Stability of Emulsion-Based Foods

    Comprehensive Reviews in Food Science and Food Safety

    Volume 13, Issue 2, March 2014, Pages: 98–113, Brian M. Degner, Cheryl Chung, Vicki Schlegel, Robert Hutkins and David Julian McClements

    Version of Record online : 21 FEB 2014, DOI: 10.1111/1541-4337.12050


    Journal of Food Processing and Preservation

    Volume 37, Issue 3, June 2013, Pages: 262–268, CAROLA ANDREA SOSA, SONIA CECILIA SGROPPO and ALICIA EVA BEVILACQUA

    Version of Record online : 21 MAR 2012, DOI: 10.1111/j.1745-4549.2011.00644.x

  12. Quantitative Validation of Two Novel Selective Media for the Enumeration of Bacillus cereus in Naturally Contaminated Fermented Sauce Samples

    Journal of Food Safety

    Volume 34, Issue 4, November 2014, Pages: 340–344, Dong-Hyeon Kim, Jung-Whan Chon, Hyunsook Kim, Dae-Geun Hwang and Kun-Ho Seo

    Version of Record online : 17 JUL 2014, DOI: 10.1111/jfs.12133

  13. Soy sauce allergy

    Journal of the European Academy of Dermatology and Venereology

    Volume 24, Issue 7, July 2010, Pages: 852–855, K Sugiura and M Sugiura

    Version of Record online : 23 NOV 2009, DOI: 10.1111/j.1468-3083.2009.03512.x

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    Sauces, spices, and condiments: definitions, potential benefits, consumption patterns, and global markets

    Annals of the New York Academy of Sciences

    Volume 1379, Issue 1, September 2016, Pages: 3–16, Maria Nieves García-Casal, Juan Pablo Peña-Rosas and Heber Gómez- Malavé

    Version of Record online : 6 MAY 2016, DOI: 10.1111/nyas.13045

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    The contradictory effects of nostalgic advertisements on nostalgia for products and on remembering advertisements

    Japanese Psychological Research

    Volume 53, Issue 1, March 2011, Pages: 42–52, ERIKO SUGIMORI, KEN MATSUDA and TAKASHI KUSUMI

    Version of Record online : 1 MAR 2011, DOI: 10.1111/j.1468-5884.2010.00454.x

  16. Quality factors and grades for the classification and standardisation of complex ready pasta meals

    International Journal of Food Science & Technology

    Volume 43, Issue 9, September 2008, Pages: 1645–1656, Maddalena Kindt, Palmira Mazzaracchio and Giancarlo Barbiroli

    Version of Record online : 25 MAR 2008, DOI: 10.1111/j.1365-2621.2007.01693.x

  17. Cloud shading and fog drip influence the metabolism of a coastal pine ecosystem

    Global Change Biology

    Volume 19, Issue 2, February 2013, Pages: 484–497, Mariah S. Carbone, A. Park Williams, Anthony R. Ambrose, Claudia M. Boot, Eliza S. Bradley, Todd E. Dawson, Sean M. Schaeffer, Joshua P. Schimel and Christopher J. Still

    Version of Record online : 7 NOV 2012, DOI: 10.1111/gcb.12054

  18. Relationships between antioxidant activity and quality indices of soy sauce: an application of multivariate analysis

    International Journal of Food Science & Technology

    Volume 45, Issue 1, January 2010, Pages: 133–139, Ying Li, Haifeng Zhao, Mouming Zhao and Chun Cui

    Version of Record online : 11 DEC 2009, DOI: 10.1111/j.1365-2621.2009.02112.x

  19. The sensory effect of butter in culinary sauces

    Journal of Foodservice

    Volume 18, Issue 1, February 2007, Pages: 31–42, Erika Rapp, Åsa Öström, Fredrik Bosander and Inga-Britt Gustafsson

    Version of Record online : 21 MAR 2007, DOI: 10.1111/j.1745-4506.2007.00044.x

  20. Microwave Heating Effect on Rheology and Microstructure of White Sauces

    Journal of Food Science

    Volume 76, Issue 8, October 2011, Pages: E544–E552, Luis M. Guardeño, Teresa Sanz, Susana M. Fiszman, Amparo Quiles and Isabel Hernando

    Version of Record online : 13 SEP 2011, DOI: 10.1111/j.1750-3841.2011.02339.x