Editorial

Editorial – Novel approaches for improving safety, health benefits and sustainability of grain based foods

Joel Abecassis, Jan Willem van der Kamp
Abstract | PDF Downloads

Page 481

PDF

Research Article

Comparison of the impact of Lactobacillus casei and Lactobacillus rhamnosus on acrylamide reduction in flat and bulk bread

F. Dastmalchi, S.H. Razavi
Abstract | PDF Downloads

Page 483-491

PDF

The effects of cooking time and sugar on total phenols, hydroxymethylfurfural and acrylamide content of mulberry leather (pestil)

H. Boz, M.M. Karaoğlu, G. Kaban
Abstract | PDF Downloads

Page 493-500

PDF

Occurrence of aflatoxins in wheat flour specified for sangak bread and its reduction through fermentation and baking

F. Mohammad-Hasani, M. Mirlohi, L. Mosharraf, A. Hasanzade
Abstract | PDF Downloads

Page 501-507

PDF

Optimisation of aflatoxin B1 reduction in pistachio nuts by kefir grains using statistical experimental methods

F. Ansari, K. Rezaei, F. Khodaiyan, A. Rahmani
Abstract | PDF Downloads

Page 509-517

PDF

Control of rope spore forming bacteria using carambola (Averrhoa carambola) fruit pomace powder in wheat bread preparation

M.L. Sudha, P. Viswanath, V. Siddappa, S. Rajarathnam, M.N. Shashirekha
Abstract | PDF Downloads

Page 555-564

PDF

Antioxidant and antibacterial activity of safflower (Carthamus tinctorius L.) extract from four different cultivars

M.M. Karimkhani, R. Shaddel, M.H.H. Khodaparast, M. Vazirian, Sh. Piri-Gheshlaghi
Abstract | PDF Downloads

Page 565-574

PDF

Application of plant hydrosols for decontamination of wheat, lentil and mung bean seeds prior to sprouting

N. Sahan, F. Tornuk
Abstract | PDF Downloads

Page 575-582

PDF

Effects of immature wheat on the nutritional and antinutritional quality of leavened and unleavened bread

H. Levent, N. Bilgiçli
Abstract | PDF Downloads

Page 583-591

PDF

Effects of processing on the chemical composition of rice

S. Arslan, M. Erbaş, C. Candal, C. Mutlu
Abstract | PDF Downloads

Page 597-607

PDF

Partial substitution of sodium chloride by potassium chloride in bread: effect on dough and bread properties

S. Sayar, F. Erdoğdu, G. Eydemir, E. Nayman
Abstract | PDF Downloads

Page 609-615

PDF

Quantification of rutin, quercitrin and quercetin in Cosmos caudatus Kunth by reverse phase high performance liquid chromatography

M.M.A. Sharifuldin, Z. Ismail, A.F.A. Aisha, E.K. Seow, H.K. Beh
Abstract | PDF Downloads

Page 617-622

PDF

Review Article

Sprouting of soybean: a natural process to produce unique quality food products and additives

M. Bartalné-Berceli, E. Izsó, S. Gergely, A. Jednákovits, J. Szilbereky, A. Salgó
Abstract | PDF Downloads

Page 519-538

PDF

Health benefits of fibre, prebiotics and probiotics: a review of intestinal health and related health claims

J. Carlson, J. Slavin
Abstract | PDF Downloads

Page 539-553

PDF

Perspective: the path to confirming and exploiting potential satiety-enhancing effects of sorghum-based foods for human diets

A. Stefoska-Needham, E.J. Beck, L.C. Tapsell
Abstract | PDF Downloads

Page 593-596

PDF