Research Article

Kinetics of allicin potential loss in garlic slices during convective drying

M. Doganturk, E. Demiray, O. Gursoy, Y. Yilmaz
Abstract 30 | PDF Downloads 17 | DOI https://doi.org/10.3920/QAS2018.1343

Page 211-220

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Impact of octenyl succinic anhydride on rheological properties of sorghum starch

A.K. Siroha, K.S. Sandhu, S. Punia
Abstract 39 | PDF Downloads 48 | DOI https://doi.org/10.3920/QAS2018.1379

Page 221-229

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Enrichment of wheat bread with apple pomace as a way to increase pro-health constituents

D. Gumul, J. Korus, R. Ziobro, M. Kruczek
Abstract 44 | PDF Downloads 29 | DOI https://doi.org/10.3920/QAS2018.1374

Page 231-240

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Application of guar gum-based edible coatings supplemented with spice extracts to extend post-harvest shelf life of lemon (Citrus limon)

A. Naeem, T. Abbas, T. Mohsin Ali, A. Hasnain
Abstract 94 | PDF Downloads 52 | DOI https://doi.org/10.3920/QAS2018.1310

Page 241-250

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Effects of adding honey at different temperatures to linden tea on antioxidant properties and hydroxymethylfurfural formation

D. Benzer Gürel, Ö. Çağındı
Abstract 40 | PDF Downloads 22 | DOI https://doi.org/10.3920/QAS2018.1313

Page 251-255

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Rapid authentication measurement of cinnamon powder using FT-NIR and FT-IR spectroscopic techniques

J. Yasmin, M.R. Ahmed, S. Lohumi, C. Wakholi, H. Lee, C. Mo, B.-K. Cho
Abstract 99 | PDF Downloads 47 | DOI https://doi.org/10.3920/QAS2018.1318

Page 257-267

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Pulse germination as tool for modulating their functionality in wheat flour sourdoughs

L. Patrascu, I. Vasilean, M. Turtoi, M. Garnai, I. Aprodu
Abstract 24 | PDF Downloads 13 | DOI https://doi.org/10.3920/QAS2018.1364

Page 269-282

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Physicochemical, textural and microbiological properties of optimised wheat bread formulations as affected by differently fermented sourdough

M. Hayta, M. Hendek Ertop
Abstract 48 | PDF Downloads 28 | DOI https://doi.org/10.3920/QAS2018.1387

Page 283-293

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Utilisation of GlutoPeak tester on whole-wheat flour for gluten quality assessment

Y. Karaduman, O. Önder, A. Sayaslan, N. Aydın
Abstract 95 | PDF Downloads 52 | DOI https://doi.org/10.3920/QAS2018.1319

Page 295-304

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Effect on germination time and temperature on techno-functional properties and protein solubility of pigeon pea (Cajanus cajan) flour

S. Sharma, A. Singh, B. Singh
Abstract 44 | PDF Downloads 21 | DOI https://doi.org/10.3920/QAS2018.1357

Page 305-312

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Book Review

Chemical hazards in foods of animal origin

D. Antic
Abstract 49 | PDF Downloads 37 | DOI https://doi.org/10.3920/QAS2019.x002

Page 313-314

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