Gluten‐free bakery and pasta products: prevalence and quality improvement (English)
- New search for: Gao, Yupeng
- New search for: Janes, Marlene E.
- New search for: Chaiya, Busarawan
- New search for: Brennan, Margaret A.
- New search for: Brennan, Charles S.
- New search for: Prinyawiwatkul, Witoon
- New search for: Gao, Yupeng
- New search for: Janes, Marlene E.
- New search for: Chaiya, Busarawan
- New search for: Brennan, Margaret A.
- New search for: Brennan, Charles S.
- New search for: Prinyawiwatkul, Witoon
In:
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
;
53
, 1
;
19-32
;
2018
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ISSN:
- Article (Journal) / Print
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Title:Gluten‐free bakery and pasta products: prevalence and quality improvement
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Contributors:Gao, Yupeng ( author ) / Janes, Marlene E. ( author ) / Chaiya, Busarawan ( author ) / Brennan, Margaret A. ( author ) / Brennan, Charles S. ( author ) / Prinyawiwatkul, Witoon ( author )
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Published in:INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY ; 53, 1 ; 19-32
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Publisher:
- New search for: Wiley-Blackwell
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Publication date:2018-01-01
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Size:14 pages
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ISSN:
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Type of media:Article (Journal)
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Type of material:Print
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Language:English
- New search for: 664
- Further information on Dewey Decimal Classification
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Classification:
DDC: 664 -
Source:
© Metadata Copyright the British Library Board and other contributors. All rights reserved.
Table of contents – Volume 53, Issue 1
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
- 1
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Recent advances in wine science and wine technologyBrennan, Charles S. et al. | 2018
- 3
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Practical interventions that influence the sensory attributes of red wines related to the phenolic composition of grapes: a reviewHarrison, Roland et al. | 2018
- 19
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Gluten‐free bakery and pasta products: prevalence and quality improvementGao, Yupeng / Janes, Marlene E. / Chaiya, Busarawan / Brennan, Margaret A. / Brennan, Charles S. / Prinyawiwatkul, Witoon et al. | 2018
- 33
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Sugar and cocoa: sweet synergy or bitter antagonisms. Formulating cocoa and chocolate products for health: a narrative reviewMellor, Duane D. / Amund, Daniel / Georgousopoulou, Ekavi / Naumovski, Nenad et al. | 2018
- 43
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Determining the effects of annealing time on the glass transition temperature of Pueraria lobata (Willd.) Ohwi starchZhu, Xiaoyan / Du, Xianfeng / Chen, Xu / Hu, Jingwei / Zhou, Xiuhong / Guo, Li et al. | 2018
- 50
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Reducing the glycaemic index and increasing the slowly digestible starch content in gluten‐free cereal‐based foods: a reviewGiuberti, Gianluca / Gallo, Antonio et al. | 2018
- 61
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Effect of in vitro‐simulated gastrointestinal digestion on the stability and antioxidant activity of blueberry polyphenols and their cellular antioxidant activity towards HepG2 cellsJiao, Xinyao / Li, Bin / Zhang, Qi / Gao, Ningxuan / Zhang, Xiuyan / Meng, Xianjun et al. | 2018
- 72
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Enzymolysis reaction kinetics and thermodynamics of rapeseed protein with sequential dual‐frequency ultrasound pretreatmentWali, Asif / Ma, Haile / Hayat, Khizar / Ren, Xiaofeng / Ali, Zeshan / Duan, Yuqing / Rashid, Muhammad Tayyab et al. | 2018
- 81
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Effect of rice bran fibre on the quality of rice pastaWang, Li / Duan, Wei / Zhou, Sumei / Qian, Haifeng / Zhang, Hui / Qi, Xiguang et al. | 2018
- 88
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Effects of l‐lysine/l‐arginine on the emulsion stability, textural, rheological and microstructural characteristics of chicken sausagesZhu, Xiaoxu / Ning, Cheng / Li, Shiyi / Xu, Peng / Zheng, Yadong / Zhou, Cunliu et al. | 2018
- 97
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Rheological properties of Colombian‐Caribbean‐coast sour cream from goat milkTirado, Diego F. / Vertel‐Gallego, Armando / Lora‐Sánchez, José / Gallo‐García, Luis Alberto / Acevedo, Diofanor / Torres‐Gallo, Ramiro et al. | 2018
- 106
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Accumulating mechanism of γ‐aminobutyric acid in soybean (Glycine max L.) during germinationLuo, Xu / Wang, Yan / Li, Qianqian / Wang, Donghui / Xing, Cencan / Zhang, Lijing / Xu, Teng / Fang, Fang / Wang, Fengzhong et al. | 2018
- 112
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Electrospun nanofibers from cyclodextrin inclusion complexes with cineole and p‐cymene: enhanced water solubility and thermal stabilityCelebioglu, Asli / Yildiz, Zehra Irem / Uyar, Tamer et al. | 2018
- 121
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Effect of heat shock protein 27 on the in vitro degradation of myofibrils by caspase‐3 and μ‐calpainDing, Zhenjiang / Huang, Feng / Zhang, Chunjiang / Zhang, Liang / Sun, Hongxia / Zhang, Hong et al. | 2018
- 129
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Effect of the addition of soluble (nutriose, inulin and polydextrose) and insoluble (bamboo, potato and pea) fibres on the quality of sugar‐snap cookiesMancebo, Camino M. / Rodríguez, Patricia / Martínez, Mario M. / Gómez, Manuel et al. | 2018
- 137
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Lactobacillus plantarum and Lactobacillus fermentum alone or in combination regulate intestinal flora composition and systemic immunity to alleviate obesity syndrome in high‐fat diet ratLi, Xiuliang / Song, Yong / Ma, Xiuyan / Zhang, Yanyan / Liu, Xinyang / Cheng, Li / Han, Dequan / Shi, Yue / Sun, Quan / Yang, Chunhai et al. | 2018
- 147
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Antioxidant activity of blueberry anthocyanin extracts and their protective effects against acrylamide‐induced toxicity in HepG2 cellsLi, Xuenan / Liu, Huangyou / Lv, Lingzhu / Yan, Haiyang / Yuan, Yuan et al. | 2018
- 156
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Microwave‐assisted degradation of chitosan with hydrogen peroxide treatment using Box‐Behnken design for enhanced antibacterial activityZhang, Yiwen / Zhang, Hongcai / Chen, Shunsheng / Fu, Hao / Zhao, Yanyun et al. | 2018
- 166
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Determination and distribution of biogenic amines in bee pollenZhao, Lingling / Qi, Suzhen / Liang, Xinwen / Shan, Jihao / Cao, Wei / Wu, Liming / Xue, Xiaofeng et al. | 2018
- 174
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Comparison of chemical profile and antioxidant properties of the brown algaeDang, Thanh T. / Bowyer, Michael C. / Van Altena, Ian A. / Scarlett, Christopher J. et al. | 2018
- 182
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Effect of consecutive steeping on antioxidant potential of green, oolong and black teaIslam, Shaikh N. / Farooq, Sumaya / Sehgal, Amit et al. | 2018
- 188
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Polyphenols, ascorbic acid and antioxidant capacity of commercial nutritional drinks, fruit juices, smoothies and teasAbountiolas, Marvin / do Nascimento Nunes, Cecilia et al. | 2018
- 199
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Effects of sugar concentration on mango wine composition fermented by Saccharomyces cerevisiaeMERIT.fermLu, Yuyun / Chan, Li‐Jie / Li, Xiao / Liu, Shao‐Quan et al. | 2018
- 209
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Quality and consumer acceptance of radio frequency and traditional heat pasteurised kiwi puree during storageLyu, Xiaoying / Peng, Xiaoli / Wang, Shaojin / Yang, Baowei / Wang, Xin / Yang, Hua / Xiao, Yingping / Baloch, Allah Bux / Xia, Xiaodong et al. | 2018
- 219
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Impact of enzyme inactivation conditions during the generation of whey protein hydrolysates on their physicochemical and bioactive propertiesLe Maux, Solène / Nongonierma, Alice B. / Lardeux, Claire / FitzGerald, Richard J. et al. | 2018
- 228
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Enological tannins affect acetaldehyde evolution, colour stability and tannin reactivity during forced oxidation of red winePicariello, Luigi / Gambuti, Angelita / Petracca, Francesca / Rinaldi, Alessandra / Moio, Luigi et al. | 2018
- 237
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Blackcurrant pomace from juice processing as partial flour substitute in savoury crackers: dough characteristics and product propertiesSchmidt, Carolin / Geweke, Insa / Struck, Susanne / Zahn, Susann / Rohm, Harald et al. | 2018
- 246
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Addition of acid whey improves organic dry‐fermented sausage without nitrite production and its nutritional valueKarwowska, Małgorzata / Kononiuk, Anna et al. | 2018
- 254
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Red–Green–Blue (RGB) colour system approach to study the segregation and percolation in a mixture of white wheat flour and bleached wheat branAït‐Aissa, Amara / Zaddem, Meriem / Aïder, Mohammed et al. | 2018
- 262
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Gluten‐free muffins: effects of sugar reduction and health benefit information on consumer liking, emotion, and purchase intentWardy, Wisdom / Jack, Amber Renee / Chonpracha, Pitchayapat / Alonso, Jose Ramon / King, Joan M. / Prinyawiwatkul, Witoon et al. | 2018
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Issue Information| 2018