Research Article

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 59 | PDF Downloads 52 | DOI https://doi.org/10.3920/QAS2015.0600

Page 501-507

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 85 | PDF Downloads 117 | DOI https://doi.org/10.3920/QAS2014.0409

Page 555-564

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 133 | PDF Downloads 114 | DOI https://doi.org/10.3920/QAS2015.0676

Page 565-574

Effects of processing on the chemical composition of rice

S. Arslan, M. Erbaş, C. Candal, C. Mutlu
Abstract 56 | PDF Downloads 44 | DOI https://doi.org/10.3920/QAS2015.0656

Page 597-607

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 59 | PDF Downloads 47 | DOI https://doi.org/10.3920/QAS2015.0704

Page 519-538