Research Article
Kinetics of allicin potential loss in garlic slices during convective drying
Abstract | PDF DownloadsPage 211-220
Impact of octenyl succinic anhydride on rheological properties of sorghum starch
Abstract | PDF DownloadsPage 221-229
Enrichment of wheat bread with apple pomace as a way to increase pro-health constituents
Abstract | PDF DownloadsPage 231-240
Application of guar gum-based edible coatings supplemented with spice extracts to extend post-harvest shelf life of lemon (Citrus limon)
Abstract | PDF DownloadsPage 241-250
Effects of adding honey at different temperatures to linden tea on antioxidant properties and hydroxymethylfurfural formation
Abstract | PDF DownloadsPage 251-255
Rapid authentication measurement of cinnamon powder using FT-NIR and FT-IR spectroscopic techniques
Abstract | PDF DownloadsPage 257-267
Pulse germination as tool for modulating their functionality in wheat flour sourdoughs
Abstract | PDF DownloadsPage 269-282
Physicochemical, textural and microbiological properties of optimised wheat bread formulations as affected by differently fermented sourdough
Abstract | PDF DownloadsPage 283-293
Utilisation of GlutoPeak tester on whole-wheat flour for gluten quality assessment
Abstract | PDF DownloadsPage 295-304
Effect on germination time and temperature on techno-functional properties and protein solubility of pigeon pea (Cajanus cajan) flour
Abstract | PDF DownloadsPage 305-312
Book Review
Chemical hazards in foods of animal origin Edited by: Frans J.M. Smulders, Ivonne M.C.M. Rietjens and Martin Rose
Abstract | PDF DownloadsPage 313-314