Food research international

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  Año 2004, Vol. 37, Número 5

  • Editorial

    Thava Vasanthan

    pág. 407

    

  • Influence of hydrogenated starch hydrolysates on the glass transition and crystallisation of sugar alcohols

    Thomas Rades, Janet McFetridge, Miang Lim

    págs. 409-415

    

  • Starch from hull-less barley: IV. Morphological and structural changes in waxy, normal and high-amylose starch granules during heating

    B.G. Rossnagel, T. Vasanthan, R. Hoover, J.H. Li

    págs. 417-428

    

  • Lipids and carotenoids of wheat grain and flour and attempt of correlating them with digital image analysis of kernel surface and cross-sections

    Witold Kozirok, Iwona Konopka, Daniela Rotkiewicz

    págs. 429-438

    

  • Thermal and physicochemical characterization of seven argentine rice flours and starches

    Laura Iturriaga, María Añon, Beatriz Lopez

    págs. 439-447

    

  • Effect of wheat pearling on flour quality

    Zoe Mousia, Colin Webb, Severino S. Pandiella, Sarah Edherly

    págs. 449-459

    

  • Dough properties and bread quality of flours supplemented with cross-linked cornstarches

    Naofumi Morita, Pham Van Hung

    págs. 461-467

    

  • A survey on yeast microbiota associated with an Italian traditional sweet-leavened baked good fermentation

    Sara Valmorri, Maria Elisabetta Guerzoni, Giovanna Suzzi, Fausto Gardini, Veronica Gatto, Andrea Gianotti, Pamela Vernocchi, Sandra Torriani

    págs. 469-476

    

  • Heat and mass transfer in par-baked bread during freezing

    Jean-Yves Monteau, Nasser Hamdami, Alain Le Bail

    págs. 477-488

    

  • Bread baking in halogen lamp¿microwave combination oven

    Gulum Sumnu, Serpil Sahin, Semin Ozge Keskin

    págs. 489-495

    

  • Quality and structural changes in starchy foods during microwave and convective drying

    M.A.M. Khraisheh, T.R.A. Magee, W.A.M. McMinn

    págs. 497-503

    

  • Relation between mechanical treatment of starch and flow conditions in a scraped surface heat exchanger

    Jérôme Mabit, Francine Fayolle, Jack Legrand, Catherine Loisel

    págs. 505-515

    

  • The effect of extrusion cooking on resistant starch formation in waxy and regular barley flours

    T. Vasanthan, A. Faraj, R. Hoover

    págs. 517-525

    

  • Effects of extrusion temperature and feed composition on the functional, physical and sensory properties of chestnut and rice flour-based snack-like products

    G. Sacchetti, M. Dalla Rosa, G.G. Pinnavaia, E. Guidolin

    págs. 527-534