X
Search Filters
Format Format
Subjects Subjects
Subjects Subjects
X
Sort by Item Count (A-Z)
Filter by Count
food science & technology (20) 20
analysis (10) 10
hydrocolloids (9) 9
pasta (9) 9
quality (9) 9
starch (9) 9
wheat (9) 9
bread (8) 8
food science (8) 8
flour (7) 7
gluten (7) 7
formulation optimization (5) 5
maize (5) 5
pasta products (5) 5
products (5) 5
rheological properties (5) 5
sensorial properties (5) 5
cooking (4) 4
dietary fiber (4) 4
dough (4) 4
durum wheat bread (4) 4
glycemic index (4) 4
heating (4) 4
modeling (4) 4
rheological characteristics (4) 4
rheology (4) 4
texture (4) 4
food (3) 3
food quality (3) 3
in-vitro (3) 3
legumes (3) 3
mathematical models (3) 3
nutrition (3) 3
nutritional properties (3) 3
sensorial and textural properties (3) 3
shelf life (3) 3
storage (3) 3
temperature (3) 3
vegetables (3) 3
active control (2) 2
antioxidants (2) 2
atmosphere (2) 2
attributes (2) 2
baking (2) 2
carbon dioxide permeability (2) 2
celiac-disease (2) 2
chemical composition (2) 2
chickpea (2) 2
chitosan (2) 2
cooking quality (2) 2
cultivars (2) 2
deviation (2) 2
dough rheology (2) 2
edible coatings (2) 2
elasticity (2) 2
engineering, chemical (2) 2
fiber (2) 2
foods (2) 2
fractions (2) 2
fruit (2) 2
functional bread (2) 2
glucose (2) 2
gluten-free diet (2) 2
glycemic response (2) 2
grain-yield (2) 2
guar gum (2) 2
hardness (2) 2
humans (2) 2
index medicus (2) 2
insoluble dietary fiber (2) 2
lysozyme (2) 2
mechanisms (2) 2
micro-perforated film (2) 2
microstructure (2) 2
model (2) 2
nutritive value (2) 2
oxygen permeability (2) 2
pasta cooking quality (2) 2
peas (2) 2
permeability (2) 2
pumpkin (2) 2
rich fraction (2) 2
sensorial analysis (2) 2
sensory analysis (2) 2
surface layer (2) 2
taste (2) 2
transport properties (2) 2
water (2) 2
water activity (2) 2
water content (2) 2
yellow pepper flour (2) 2
β-glucans (2) 2
acceptability (1) 1
active films (1) 1
active map (1) 1
active packaging (1) 1
adhesives (1) 1
agent release (1) 1
agriculture, multidisciplinary (1) 1
anti-infective agents (1) 1
more...
Language Language
Publication Date Publication Date
Click on a bar to filter by decade
Slide to change publication date range


Trends in Food Science & Technology, ISSN 0924-2244, 2010, Volume 21, Issue 12, pp. 591 - 598
In recent years, the interest in food packaging with antimicrobial properties increased considerably, due to the fact that these systems are able to control... 
NISIN | ESSENTIAL OILS | EDIBLE FILMS | KINETICS | FOOD SCIENCE & TECHNOLOGY | AGENT RELEASE | ACTIVE FILMS | ZEIN FILMS | LYSOZYME | POTASSIUM SORBATE | ANTIMICROBIAL ACTIVITY
Journal Article
International Journal of Food Science & Technology, ISSN 0950-5423, 06/2014, Volume 49, Issue 6, pp. 1544 - 1556
Summary The goal of the study was to obtain spaghetti enriched with pea flour with sensory properties close to conventional pasta. To this aim, the study has... 
legumes | Chemical composition | semolina | sensory analysis | Legumes | Semolina | Sensory analysis | RICH FRACTION | FOOD SCIENCE & TECHNOLOGY | CHICKPEA FLOUR | PASTA | MECHANISMS | INSOLUBLE DIETARY FIBER | IN-VITRO | GUAR GALACTOMANNAN | STARCH | STRUCTURAL-PROPERTIES | DIGESTIBILITY | Evaluation | Peas | Pasta products | Wheat | Analysis | Pasta | Cooking | Food science | Food quality | Enrichment | Heating | Color | Starches | Taste | Flour | Colour
Journal Article
LWT - Food Science and Technology, ISSN 0023-6438, 11/2014, Volume 59, Issue 1, pp. 479 - 485
The effect of the addition of yellow pepper flour on bread physico-chemical and sensorial properties was addressed in this study. In particular, vegetable... 
Durum wheat bread | Yellow pepper flour | Glycemic response and carotenoids content | Sensorial and textural properties | FORMULATION OPTIMIZATION | FOOD SCIENCE & TECHNOLOGY | PUMPKIN | Antioxidants | Carotenoids | Plants | Bread
Journal Article
International Journal of Food Science & Technology, ISSN 0950-5423, 01/2015, Volume 50, Issue 1, pp. 92 - 102
Summary In this work, wholemeal bread enriched with hydrated and nonhydrated pea flour was investigated. Moreover, hydrocolloids, such as... 
wholemeal bread | hydrocolloids | sensorial and textural properties | Glycaemic response | Sensorial and textural properties | Hydrocolloids | Wholemeal bread | GLYCEMIC INDEX | QUALITY | FOOD SCIENCE & TECHNOLOGY | FOODS | WHEAT | FRACTIONS | FORMULATION OPTIMIZATION | GLUCOSE | STARCH | Guar | Peas | Glucose | Food science | Dietary fiber | Bread
Journal Article
Journal of Food Processing and Preservation, ISSN 0145-8892, 06/2017, Volume 41, Issue 3, p. e12906
Journal Article
International Journal of Food Science & Technology, ISSN 0950-5423, 05/2013, Volume 48, Issue 5, pp. 972 - 983
Journal Article
Packaging Technology and Science, ISSN 0894-3214, 11/2016, Volume 29, Issue 11, pp. 549 - 558
A simplified approach to predict the mass transport properties of micro‐perforated films was presented in this work. In particular, the proposed mathematical... 
carbon dioxide permeability | oxygen permeability | water vapour permeability | modelling | micro‐perforated film | micro-perforated film | FRUITS | QUALITY | FOOD SCIENCE & TECHNOLOGY | ATMOSPHERE | VEGETABLES | ENGINEERING, MANUFACTURING | PLASTIC FILMS | EXCHANGE | Analysis | Permeability | Transport properties | Mathematical analysis | Carbon dioxide | Mathematical models | Polynomials | Vapour | Deviation
Journal Article
International Journal of Food Science & Technology, ISSN 0950-5423, 01/2014, Volume 49, Issue 1, pp. 72 - 81
Journal Article
Food Research International, ISSN 0963-9969, 06/2011, Volume 44, Issue 5, pp. 1224 - 1230
In this work different strategies aimed to prolong the shelf life of minimally processed kiwifruits are presented. First, the effectiveness of several... 
Kiwifruit | Antimicrobial compounds | Minimally processing | MAP | WATER ACTIVITY | STORAGE | PACKAGING STRATEGIES | EDIBLE COATINGS | QUALITY | FOOD SCIENCE & TECHNOLOGY | ESCHERICHIA-COLI | ANTIBACTERIAL PROPERTIES | POTENTIAL APPLICATIONS | ETHANOL | STAPHYLOCOCCUS-AUREUS | Coatings | Microorganisms | Bacteria | Shelf life | Coating | Sodium alginate | Active control | Dipping
Journal Article
International Journal of Food Science & Technology, ISSN 0950-5423, 11/2014, Volume 49, Issue 11, pp. 2382 - 2390
Summary In this study, the characterisation of functional bread based on wholemeal durum wheat flour enriched with lentil flour was investigated to find a good... 
nutritional properties | hydrocolloids | lentil | Functional bread | texture | sensorial analysis | Nutritional properties | Lentil | Sensorial analysis | Hydrocolloids | Texture | FOOD SCIENCE & TECHNOLOGY | NUTRITIONAL COMPOSITION | MODIFIED CELLULOSES | GLUTEN | CHICKPEA | PRODUCTS | FORMULATION OPTIMIZATION | DIETARY FIBER | GUAR GUM | DOUGH RHEOLOGY | FOOD | Legumes | Beans | Mimosaceae | Analysis | Food science | Bread
Journal Article
International Journal of Food Science & Technology, ISSN 0950-5423, 10/2012, Volume 47, Issue 10, pp. 2109 - 2116
Journal Article
International Journal of Food Science & Technology, ISSN 0950-5423, 06/2012, Volume 47, Issue 6, pp. 1313 - 1320
Summary The aim of this work was to optimise durum wheat‐based functional bread loaded with vegetable flours. In particular, the screening of vegetable flours... 
Durum wheat bread | structuring agents | vegetable flours | sensorial analysis | Structuring agents | Vegetable flours | Sensorial analysis | BAKING | QUALITY | IMPROVERS | FOOD SCIENCE & TECHNOLOGY | PUMPKIN | GLUTEN | PRODUCTS | HYDROCOLLOIDS | GUAR GUM | BREADMAKING | FORTIFICATION | Wheat | Food science | Bread
Journal Article
Journal of Food Science and Technology, ISSN 0022-1155, 2/2016, Volume 53, Issue 2, pp. 1319 - 1327
In this work the effect of bran addition (5 %, 10 %, 15 %, 20 %, 25 %, 30 %) on sensory, nutritional and mechanical properties of bread made from a durum wheat... 
Chemistry | Bran | Food Science | Nutrition | Chemistry/Food Science, general | Hydrocolloids | Nutritional properties | Selenium | Functional bread | PERFORMANCE | FOOD SCIENCE & TECHNOLOGY | FIBER | GLUTEN | FORMULATION OPTIMIZATION | FLOUR | HEALTH | QUALITY CHARACTERISTICS | Studies | Food fortification | Analysis | Food science | Bread | Original
Journal Article
Journal of the Science of Food and Agriculture, ISSN 0022-5142, 08/2014, Volume 94, Issue 11, pp. 2196 - 2196
Mixtures of different cultivars provide semolina with proper processing properties but not always good nutritional properties. In this study, the effects of... 
Journal Article
Journal of the Science of Food and Agriculture, ISSN 0022-5142, 08/2014, Volume 94, Issue 11, p. 2196
  Mixtures of different cultivars provide semolina with proper processing properties but not always good nutritional properties. In this study, the effects of... 
Cooking | Nutrition | Pasta | Wheat | Cultivars
Journal Article
Journal of the Science of Food and Agriculture, ISSN 0022-5142, 08/2014, Volume 94, Issue 11, pp. 2196 - 2204
Journal Article