Research Article
Kinetics of allicin potential loss in garlic slices during convective drying
Abstract 96 | PDF Downloads 67 | DOI https://doi.org/10.3920/QAS2018.1343Page 211-220
Impact of octenyl succinic anhydride on rheological properties of sorghum starch
Abstract 115 | PDF Downloads 100 | 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 176 | PDF Downloads 112 | 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 325 | PDF Downloads 179 | 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 116 | PDF Downloads 57 | 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 296 | PDF Downloads 151 | DOI https://doi.org/10.3920/QAS2018.1318Page 257-267
Pulse germination as tool for modulating their functionality in wheat flour sourdoughs
Abstract 74 | PDF Downloads 51 | 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 147 | PDF Downloads 99 | DOI https://doi.org/10.3920/QAS2018.1387Page 283-293
Utilisation of GlutoPeak tester on whole-wheat flour for gluten quality assessment
Abstract 252 | PDF Downloads 133 | 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 218 | PDF Downloads 138 | DOI https://doi.org/10.3920/QAS2018.1357Page 305-312
Book Review
Chemical hazards in foods of animal origin
Abstract 104 | PDF Downloads 64 | DOI https://doi.org/10.3920/QAS2019.x002Page 313-314