Research Article
Kinetics of allicin potential loss in garlic slices during convective drying
Abstract 141 | PDF Downloads 113 | DOI https://doi.org/10.3920/QAS2018.1343Page 211-220
Impact of octenyl succinic anhydride on rheological properties of sorghum starch
Abstract 172 | PDF Downloads 175 | 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 270 | PDF Downloads 183 | 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 504 | PDF Downloads 336 | 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 165 | PDF Downloads 97 | 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 441 | PDF Downloads 320 | DOI https://doi.org/10.3920/QAS2018.1318Page 257-267
Pulse germination as tool for modulating their functionality in wheat flour sourdoughs
Abstract 129 | PDF Downloads 101 | 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 241 | PDF Downloads 174 | DOI https://doi.org/10.3920/QAS2018.1387Page 283-293
Utilisation of GlutoPeak tester on whole-wheat flour for gluten quality assessment
Abstract 342 | PDF Downloads 216 | 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 359 | PDF Downloads 254 | DOI https://doi.org/10.3920/QAS2018.1357Page 305-312
Book Review
Chemical hazards in foods of animal origin
Abstract 153 | PDF Downloads 102 | DOI https://doi.org/10.3920/QAS2019.x002Page 313-314