Milling performance and bread‐making aptitude of the new soft kernel durum wheat variety Faridur (English)
- New search for: Pasqualone, Antonella
- New search for: Palombieri, Samuela
- New search for: Koksel, Hamit
- New search for: Summo, Carmine
- New search for: De Vita, Pasquale
- New search for: Sestili, Francesco
- New search for: Pasqualone, Antonella
- New search for: Palombieri, Samuela
- New search for: Koksel, Hamit
- New search for: Summo, Carmine
- New search for: De Vita, Pasquale
- New search for: Sestili, Francesco
In:
International Journal of Food Science & Technology
;
58
, 1
;
268-278
;
2023
- Article (Journal) / Electronic Resource
-
Title:Milling performance and bread‐making aptitude of the new soft kernel durum wheat variety Faridur
-
Contributors:Pasqualone, Antonella ( author ) / Palombieri, Samuela ( author ) / Koksel, Hamit ( author ) / Summo, Carmine ( author ) / De Vita, Pasquale ( author ) / Sestili, Francesco ( author )
-
Published in:International Journal of Food Science & Technology ; 58, 1 ; 268-278
-
Publisher:
-
Publication date:2023-01-01
-
Size:278 pages
-
ISSN:
-
DOI:
-
Type of media:Article (Journal)
-
Type of material:Electronic Resource
-
Language:English
-
Keywords:
-
Source:
Table of contents – Volume 58, 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
-
Polyols and chocolate technology: recent developments and advancesHomayouni Rad, Aziz / Konar, Nevzat / Rasouli Pirouzian, Haniyeh / Mirtajeddini, Seyed Bagher / Toker, Omer Said / Rasouli Pirouzian, Raheleh et al. | 2023
- 9
-
Non‐destructive prediction of total soluble solids and titratable acidity in Kyoho grape using hyperspectral imaging and deep learning algorithmXu, Min / Sun, Jun / Cheng, Jiehong / Yao, Kunshan / Wu, Xiaohong / Zhou, Xin et al. | 2023
- 22
-
Gel properties, physicochemical properties, and sensory attributes of white leg shrimp (Litopenaeus vannamei) surimi gel treated with sodium chloride (NaCl) substitutesChen, Nuo / Jiang, Qixing / Gao, Pei / Yu, Dawei / Yang, Fang / Xu, Yanshun / Xia, Wenshui et al. | 2023
- 37
-
Effects of deep frying vegetable oils rich in PUFAs on gut microbiota in ratsRuan, Mengcheng / Zhang, Zhe / Yuan, Xuemei / Zhou, Ruijie / Zhang, Shijie / Tian, Yu / Li, Xueyin / Li, Na / Liu, Zhiguo / Zhu, Rui et al. | 2023
- 45
-
Fermented coconut jelly as a probiotic vehicle, physicochemical and microbiology characterisation during an in vitro digestionDomínguez‐Murillo, A.C / Urías‐Silvas, J.E. et al. | 2023
- 53
-
Biochemical composition, protein quality and amino acid profile of red‐toothed triggerfish (Odonus niger), an underutilised fishSuyani, Nitin Kanji / Rajesh, Mridula / Mohan, Chitradurga Obaiah / Rajesh, Kothanahally Mallegowda / Siddaiah, Siddappaji et al. | 2023
- 62
-
Development and performance evaluation of amorphous microencapsules containing lutein nanoparticles via antisolvent precipitation followed by spray/freeze‐dryingZhang, Gang / Hu, Shihong / Wang, Xiao / Zhao, Yanna / Liu, Min / Han, Jun / Prakash, Sangeeta / Wang, Zhengping / Ding, Zhuang et al. | 2023
- 74
-
Heat‐triggered thermo‐irreversible gelation of curdlan to control crystallisation and in vitro release of nobiletinLi, Mengchen / Wang, Yueming / Guo, Dashan / Zhu, Kongdi / Zhang, Jiajia / Rong, Yujuan / Liang, Hongshan / Zhou, Bin et al. | 2023
- 83
-
Isolation and characterisation of the bacteriocin‐producing Leuconostoc citreum HW02 from maltsAhn, Hyunwoo / Lee, Daehyeop / Lee, Seongho / Lee, Kwang‐Geun et al. | 2023
- 94
-
Sulphated and carboxymethylated polysaccharides from Lycium barbarum L. leaves suppress the gelatinisation, retrogradation and digestibility of potato starchZhou, Fa / Su, Lijing / Xu, Jiana / Wang, Mengze / Fan, Junfeng / Zhang, Bolin / Li, Yonghua et al. | 2023
- 107
-
Physicochemical properties and mechanism of solubilised neohesperidin system based on inclusion complex of hydroxypropyl‐β‐cyclodextrinWang, Chunqing / Xia, Na / Yu, Ming / Zhu, Siming et al. | 2023
- 116
-
Beta Vulgaris root as a natural food colouring in doughnut: Dough rheological properties and bioactive compositionAshwath Kumar, K / Vanitha, T / Sudha, ML / Meena Kumari, P / Vijayanand, P / Prabhasankar, P et al. | 2023
- 126
-
Effect of nanoemulsion to minimise undesirable odour and colour of cinnamon bark oil and to improve sensory properties of refrigerated Asian seabass filletsChuesiang, Piyanan / Ryu, Victor / Siripatrawan, Ubonrat et al. | 2023
- 135
-
Changes in the physicochemical property and sensory quality of heat‐processed beef flavour in the storage processZhang, Zeyu / Zeng, Hong / Wang, Bei / Zhang, Dong / Cao, Yanping et al. | 2023
- 145
-
Development of bigel based dysphagia‐oriented products, structured with collagen and carnauba wax: characterisation and rheological behaviourEisinaitė, Viktorija / Jasutienė, Ina / Vinauskienė, Rimantė / Leskauskaitė, Daiva et al. | 2023
- 154
-
Protein hydrolysate from salmon frame debittered by plastein reaction: amino acid composition, characteristics and antioxidant activitiesSharma, Kartik / Nilsuwan, Krisana / Zhang, Bin / Hong, Hui / Benjakul, Soottawat et al. | 2023
- 167
-
Changes in physio‐biochemical metabolism, phenolics and antioxidant capacity of different Chinese pea varieties during germinationWang, Jing / Ma, Yan / Huang, Xianqing / Song, Lianjun / Li, Ning / Cheng, Yongxia / Shen, Yue / Li, Qian / Li, Tiange / Hai, Dan et al. | 2023
- 181
-
Antibacterial activity and mechanism of a novel bacteriocin produced by Lactiplantibacillus plantarum against Escherichia coli and Staphylococcus aureusXu, Zhiqiang / Wang, Jungong / Zheng, Wenbin / Zhao, Shang / Yang, Qingli / Yu, Dongxing / Zhu, Yinglian et al. | 2023
- 194
-
High‐intensity ultrasound reduces fermentation time and improves textural properties, antioxidant activity and probiotic survival in fermented probiotic strawberry drinkMizuta, Amanda G. / de Menezes, Jéssica L. / da Silva, Luciana A. / Marcolino, Vanessa A. / Barão, Carlos E. / Pimentel, Tatiana C. / de Abreu Filho, Benício A. / Madrona, Grasiele S. et al. | 2023
- 205
-
The multi‐step process optimisation of candied kidney beans with high nutrients and γ‐aminobutyric acid retentionXiao, Tianzhen / Wang, Zhonglei / Ma, Yuling / Wang, Aixia / Chen, Zhiying / Wang, Lili / Wang, Fengzhong / Tong, Li‐Tao et al. | 2023
- 213
-
Inhibitory effect of Zanthoxylum bungeanum maxim. and Capsicum annuum L. on the activities of pancreatic lipase and α‐amylaseLu, Yunhao / Peng, Qing / He, Qiang et al. | 2023
- 222
-
Control of milk acidity by photoluminescenceDorokhov, Alexey / Samarin, Gennady Nikolaevich / Kudryavtsev, Alexander / Efremenkov, Igor / Ershova, Irina / Belyakov, Mikhail et al. | 2023
- 228
-
Impacts of natural antioxidants on the fatty acid profiles of vacuum‐packaged tuna‐like musclesLahreche, Talal / Ozogul, Fatih / Ucar, Yilmaz / Ameur, Abderrahmane et al. | 2023
- 238
-
Structural changes of cellulosic polysaccharides in sesame kernels during roastingLiu, Xiao‐Yan / Zhao, Xiao‐Juan / Qin, Jing‐Wen / Qin, Zhao / Liu, Hua‐Min / Ma, Yu‐Xiang / Wang, Xue‐De et al. | 2023
- 249
-
Utilisation of flavonoids from Lycium barbarum L. leaves cross‐linked with whey protein for the stabilisation and delivery of β‐carotene emulsionsFan, Yanli / Sun, Xiazhi / Fang, Tian / Ma, Maimai / Wu, Yuxing / Zha, Xiaotong et al. | 2023
- 259
-
Comparison of microwave irradiation and conventional thermal heating on volatile profiles and degree of oxidation in corn oilKim, SeHyuk / Choi, Hyuk / Lee, YoonHee / Lee, JaeHwan et al. | 2023
- 268
-
Milling performance and bread‐making aptitude of the new soft kernel durum wheat variety FaridurPasqualone, Antonella / Palombieri, Samuela / Koksel, Hamit / Summo, Carmine / De Vita, Pasquale / Sestili, Francesco et al. | 2023
- 279
-
The effect of popping, soaking, boiling and roasting processes on antinutritional factors in chickpeas and red kidney beansGodrich, Joseph / Rose, Peter / Muleya, Molly / Gould, Joanne et al. | 2023
- 290
-
Does it burn? The effect of guar gum addition on ginger beer's sensory propertiesKnowles, Sophie / Gorman, Mackenzie / McSweeney, Matthew B. et al. | 2023
- 297
-
Future foods based on cereals and pulses: innovative technologies and productsHuang, Zehua / Ma, Liang / Zhao, Yang / Chen, Haihua / Xu, Enbo et al. | 2023
- 300
-
Legumes flour: a review of the nutritional properties, physiological functions and application in extruded rice productsGuan, Chunmin / Long, Xinkang / Long, Zhao / Lin, Qinlu / Liu, Chun et al. | 2023
- 315
-
Physicochemical, techno‐functional and structural properties of gluten‐free crackers developed from sorghum (Sorghum bicolor (L.)) varietiesPerraulta Lavanya, J. / Gowthamraj, G. / Hemalatha, V. / Sadashiv, S.O. / Sharath, R. / Sangeetha, N. et al. | 2023
- 323
-
Texture and rehydration properties of texturised soy protein: analysis based on soybean 7S and 11S proteinsLiu, Ying / Huang, Ze‐Hua / Hu, Zhe‐Xin / Yu, Zhuo / An, Hong‐Zhou et al. | 2023
- 334
-
Nutrient release and antioxidant properties of functional sesame paste formulated with flaxseed during in vitro digestionZhang, Yujin / Hou, Lixia / Wang, Xuede et al. | 2023
- 343
-
Effect of cavitation jet on the structural, emulsifying properties and rheological properties of soybean protein‐oxidised aggregatesGuo, Yanan / Li, Bailiang / Cheng, Tianfu / Hu, Zhaodong / Liu, Shuangqi / Liu, Jun / Sun, Fuwei / Guo, Zengwang / Wang, Zhongjiang et al. | 2023
- 355
-
Improvement of the solubility and emulsification of rice protein isolate by the pH shift treatmentDai, Hongmin / Zhan, Fuchao / Chen, Yijie / Shen, Qian / Geng, Fang / Zhang, Ziyang / Li, Bin et al. | 2023
- 367
-
Macromolecular–structural interactions and phytochemical constituents of therapeutic herbs in pasta altered the functional properties, cooking profile and in vitro starch and protein digestibilityBhandari, Manisha / Sharma, Rajan / Sharma, Savita et al. | 2023
- 378
-
Comparison of the effect of exopolysaccharide‐producing lactic acid bacteria from sourdough on dough characteristics and steamed bread qualitySha, Hui Ying / Wang, Qing Qing / Li, Zhi Jian et al. | 2023
- 387
-
Physical properties and hypoglycaemic activity of biscuits as affected by the addition of stigma maydis extractYao, Lianmou / Zhang, Yi / Qiao, Yongjin / Wang, Chunfang / Wang, Xiao / Liu, Chenxia / Han, Qing / Hua, Fang et al. | 2023
- 397
-
Comparative lactic acid fermentation with five Lactobacillus strains of supernatants made of extruded and saccharified chickpea flourMariscal, Mireya / Espinosa‐Ramírez, Johanan / Pérez‐Carrillo, Esther / Santacruz, Arlette / Cervantes‐Astorga, Enrique / Serna‐Saldívar, Sergio O. et al. | 2023
- 406
-
Development of innovative clean label emulsions stabilized by vegetable proteinsCabrita, Marta / Simões, Sara / Álvarez‐Castillo, Estefanía / Castelo‐Branco, Diogo / Tasso, Ana / Figueira, Diogo / Guerrero, Antonio / Raymundo, Anabela et al. | 2023
- 423
-
Incorporation of germinated mung bean flour with rice flour to enhance physical, nutritional and sensory quality of gluten‐free cookiesYen, Nguyen Thi Hoang / Huong, Nguyen Thi Mai / Hoa, Phan Ngoc / Van Hung, Pham et al. | 2023
- 432
-
Binding of dual‐flavour compounds by soy protein isolate in aqueous model systemsGuo, Jun / Zeng, Maomao / Chen, Jie et al. | 2023
- 442
-
Relation between hydration level and quality of steamed oat cakes: from the view of batter rheological propertiesQian, Xiaojie / Sun, Binghua / Gu, Yujuan / Ma, Sen / Wang, Xiaoxi et al. | 2023
- 454
-
Improved functional properties of wheat gluten hydrolysate by covalent conjugation with chlorogenic acidHe, Dong / Xing, Yifan / Wang, Yi / Zeng, Wen / Gao, Wei / Su, Nan / Zhang, Chong / Chen, Haihong / Xing, Xin‐Hui et al. | 2023
- 463
-
Effects of soybean 7S protein on the quality and digestibility of dry rice noodles under twin‐screw extrusion processQiao, Fan / Wang, Lin / Guan, Chunmin / Long, Xinkang / Lin, Qinlu / Liu, Chun et al. | 2023
- 473
-
Effects of red rice flour addition on the rheological, textural, sensory and bioactive properties of wheat flour‐based pan breadsIqbal, Hadiqa / Ali, Tahira Mohsin / Arif, Saqib / Akbar, Qurrat‐ul‐Ain / Saeed, Muhammad et al. | 2023
- 482
-
Effect of different roasting methods on the proximate by composition, flow properties, amino acid compositions, colour, texture, and sensory profile of the chickpeasTekgül Barut, Yeliz / Çalışkan Koç, Gülşah / Rayman Ergün, Ahsen / Bozkır, Hamza / Pandiselvam, Ravi et al. | 2023
- 493
-
Physicochemical and sensory attributes of gluten‐free sourdough breads produced from underutilised African cereal flours and flour blendsAdepehin, Jemima Omonigho / Enujiugha, Victor N. / Badejo, Adebanjo A. / Young, Glenn M. / Odeny, Damaris Achieng et al. | 2023
- 502
-
Development and characterisation of structurally reforming engineered flat‐rice xerogel for hot water cookingBoopathy, Bhavadharini / Rajan, Anbarasan / Stephen, Jaspin / Radhakrishnan, Mahendran et al. | 2023
- i
-
Issue Information| 2023