Research Article
Kinetics of allicin potential loss in garlic slices during convective drying
Abstract 44 | PDF Downloads 27 | DOI https://doi.org/10.3920/QAS2018.1343Page 211-220
Impact of octenyl succinic anhydride on rheological properties of sorghum starch
Abstract 60 | PDF Downloads 66 | DOI https://doi.org/10.3920/QAS2018.1379Page 221-229
Enrichment of wheat bread with apple pomace as a way to increase pro-health constituents
Abstract 66 | PDF Downloads 40 | DOI https://doi.org/10.3920/QAS2018.1374Page 231-240
Application of guar gum-based edible coatings supplemented with spice extracts to extend post-harvest shelf life of lemon (Citrus limon)
Abstract 162 | PDF Downloads 78 | DOI https://doi.org/10.3920/QAS2018.1310Page 241-250
Effects of adding honey at different temperatures to linden tea on antioxidant properties and hydroxymethylfurfural formation
Abstract 56 | PDF Downloads 31 | DOI https://doi.org/10.3920/QAS2018.1313Page 251-255
Rapid authentication measurement of cinnamon powder using FT-NIR and FT-IR spectroscopic techniques
Abstract 148 | PDF Downloads 75 | DOI https://doi.org/10.3920/QAS2018.1318Page 257-267
Pulse germination as tool for modulating their functionality in wheat flour sourdoughs
Abstract 34 | PDF Downloads 19 | DOI https://doi.org/10.3920/QAS2018.1364Page 269-282
Physicochemical, textural and microbiological properties of optimised wheat bread formulations as affected by differently fermented sourdough
Abstract 74 | PDF Downloads 45 | DOI https://doi.org/10.3920/QAS2018.1387Page 283-293
Utilisation of GlutoPeak tester on whole-wheat flour for gluten quality assessment
Abstract 145 | PDF Downloads 71 | DOI https://doi.org/10.3920/QAS2018.1319Page 295-304
Effect on germination time and temperature on techno-functional properties and protein solubility of pigeon pea (Cajanus cajan) flour
Abstract 82 | PDF Downloads 45 | DOI https://doi.org/10.3920/QAS2018.1357Page 305-312
Book Review
Chemical hazards in foods of animal origin
Abstract 72 | PDF Downloads 43 | DOI https://doi.org/10.3920/QAS2019.x002Page 313-314