Research Article

Characterisation of Madhuca longifolia seed in relation to processing and design of equipment

C. Shashikumar, R.C. Pradhan, S. Mishra
Abstract 37 | PDF Downloads 37 | DOI https://doi.org/10.3920/QAS2017.1075

Page 215-221

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Optimisation of pre-treatment conditions for plantain (Musa parasidiaca) flour using Box-Behnken design

G.J. Fadimu, L.O. Sanni, A.A. Adebowale, S.O. Kareem, O.P. Sobukola, O.E. Kajihausa, P. Abdulsalam-Saghir, B.O. Siwoku, A.O. Akinsanya, M.K. Adenekan
Abstract 31 | PDF Downloads 29 | DOI https://doi.org/10.3920/QAS2017.1216

Page 223-232

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Physicochemical and functional properties of the cold press lemon, orange, and grapefruit seed meals

E. Karaman, E.B. Karabiber, E. Yılmaz
Abstract 41 | PDF Downloads 36 | DOI https://doi.org/10.3920/QAS2017.1218

Page 233-243

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Effects of buckwheat flour, gums and proteins on rheological properties of gluten-free batters and structure of cakes

E. Yıldız, S.G. Şumnu, S. Şahin
Abstract 34 | PDF Downloads 43 | DOI https://doi.org/10.3920/QAS2017.1221

Page 245-254

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Assessment of health risks from aflatoxins in rice commercialised in Riyadh, Kingdom of Saudi Arabia

A.O. Elzupir, A.S. Alamer, M. AlRajhi, H. Idriss
Abstract 25 | PDF Downloads 15 | DOI https://doi.org/10.3920/QAS2017.1241

Page 255-260

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Effect of pre-cooked yellow pea flour incorporation on wheat tortilla quality parameters

I. Kloepfer, B. Smith
Abstract 36 | PDF Downloads 27 | DOI https://doi.org/10.3920/QAS2017.1256

Page 261-268

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Effect of air temperature on drying kinetics, colour changes and total phenolic content of sage leaves (Salvia officinalis)

İ. Doymaz, S. Karasu
Abstract 58 | PDF Downloads 59 | DOI https://doi.org/10.3920/QAS2017.1257

Page 269-276

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Effect of dietary fibre addition in tomato sauce on the in vitro bioaccessibility of carotenoids

M. Tomas, O. Sagdic, G. Catalkaya, D. Kahveci, E. Capanoglu
Abstract 46 | PDF Downloads 40 | DOI https://doi.org/10.3920/QAS2018.1264

Page 277-283

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Phenolic nutrient composition and grain morphology of winter spelt wheat (Triticum aestivum ssp. spelta) cultivated in Poland

M. Skrajda-Brdak, I. Konopka, M. Tańska, H. Sulewska
Abstract 45 | PDF Downloads 58 | DOI https://doi.org/10.3920/QAS2018.1267

Page 285-295

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Utilisation of cereal-legume flour blends in commercial and traditional bread

E. Yaver, N. Bilgiçli
Abstract 54 | PDF Downloads 25 | DOI https://doi.org/10.3920/QAS2018.1270

Page 297-306

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Content of nutrient and bioactive non-nutrient components in different oat products

K. Gołębiewska, A. Fraś, D. Gołębiewski; D.R. Mańkowski; D. Boros
Abstract 43 | PDF Downloads 36 | DOI https://doi.org/10.3920/QAS2018.1283

Page 307-313

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Effects of dietary fibre and antioxidant-rich ingredients on some quality characteristics of fresh and dry pasta

A.B. Madenci, N. Bilgiçli, S. Türker
Abstract 61 | PDF Downloads 30 | DOI https://doi.org/10.3920/QAS2018.1311

Page 315-324

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