Non-traditional flours: frontiers between ancestral heritage and innovation
Published 2012 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Non-traditional flours: frontiers between ancestral heritage and innovation
Authors
Keywords
-
Journal
Food & Function
Volume 3, Issue 6, Pages 606
Publisher
Royal Society of Chemistry (RSC)
Online
2012-03-23
DOI
10.1039/c2fo30036b
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Effects of the addition of wild legumes (Lathyrus annuus and Lathyrus clymenum) on the physical and nutritional properties of extruded products based on whole corn and brown rice
- (2011) Elena Pastor-Cavada et al. FOOD CHEMISTRY
- Nutrients and antinutrients in cowpea and horse gram flours in comparison to chickpea flour: Evaluation of their flour functionality
- (2011) Yadahally N. Sreerama et al. FOOD CHEMISTRY
- Physicochemical characteristics of starches and flours from cassava varieties having different cooked root textures
- (2011) Nongnuch Charoenkul et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Comparison of properties of native and extruded amaranth (Amaranthus cruentus L. – BRS Alegria) flour
- (2011) Bruna Menegassi et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Antioxidant activity of amaranth protein or their hydrolysates under simulated gastrointestinal digestion
- (2011) María C. Orsini Delgado et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Whole grain cereals: functional components and health benefits
- (2011) Rafael Borneo et al. Food & Function
- Simple method to reduce the cyanogen content of gari made from cassava
- (2010) J. Howard Bradbury et al. FOOD CHEMISTRY
- Pachyrhizus ahipa (Wedd.) Parodi roots and flour: Biochemical and functional characteristics
- (2010) María C. Doporto et al. FOOD CHEMISTRY
- Study of chemical compositions, anti-nutritional contents and digestibility of electron beam irradiated sorghum grains
- (2010) P. Shawrang et al. FOOD CHEMISTRY
- Ecdysteroids from Chenopodium quinoa Willd., an ancient Andean crop of high nutritional value
- (2010) Saowanee Kumpun et al. FOOD CHEMISTRY
- Amaranth seed protein hydrolysates have in vivo and in vitro antihypertensive activity
- (2010) Mariana Fritz et al. FOOD CHEMISTRY
- Thermal processing effects on the functional properties and microstructure of lentil, chickpea, and pea flours
- (2010) Zhen Ma et al. FOOD RESEARCH INTERNATIONAL
- Effect of pre-soaking treatments on the nutritional profile and browning index of sweet potato and yam flours
- (2010) Jyothi G. Krishnan et al. Innovative Food Science & Emerging Technologies
- An unusual cause of severe lactic acidosis: cyanide poisoning after bitter almond ingestion
- (2010) Pascale Sanchez-Verlaan et al. INTENSIVE CARE MEDICINE
- Effect of pretreatments and drying temperatures on sweet potato flour
- (2010) Maruf Ahmed et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Profile and Functional Properties of Seed Proteins from Six Pea (Pisum sativum) Genotypes
- (2010) Miroljub Barac et al. INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
- Pseudocereals as alternative sources for high folate content in staple foods
- (2010) Regine Schoenlechner et al. JOURNAL OF CEREAL SCIENCE
- Renal toxicity caused by oral use of medicinal plants: The yacon example
- (2010) Rejane Barbosa de Oliveira et al. JOURNAL OF ETHNOPHARMACOLOGY
- Utilization of chestnut flour in gluten-free bread formulations
- (2010) Ilkem Demirkesen et al. JOURNAL OF FOOD ENGINEERING
- Effects of resveratrol and other wine polyphenols on vascular function: an update
- (2010) Paolo Gresele et al. JOURNAL OF NUTRITIONAL BIOCHEMISTRY
- Nutrition facts and functional potential of quinoa (Chenopodium quinoa willd.), an ancient Andean grain: a review
- (2010) Antonio Vega-Gálvez et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Interactions between isoflavones and soybean proteins: Applications in soybean-protein–isolate production
- (2010) Francisco Speroni et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Quality assessment of gluten-free crackers based on buckwheat flour
- (2010) Ivana Sedej et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Amaranth protein presents cholesterol-lowering effect
- (2009) Simone Mendonça et al. FOOD CHEMISTRY
- Peeling, drying temperatures, and sulphite-treatment affect physicochemical properties and nutritional quality of sweet potato flour
- (2009) Maruf Ahmed et al. FOOD CHEMISTRY
- The impact of the European Novel Food Regulation on trade and food innovation based on traditional plant foods from developing countries
- (2009) Michael Hermann FOOD POLICY
- Fortification of pasta with split pea and faba bean flours: Pasta processing and quality evaluation
- (2009) Maud Petitot et al. FOOD RESEARCH INTERNATIONAL
- Bioactive proteins and peptides in pulse crops: Pea, chickpea and lentil
- (2009) F. Roy et al. FOOD RESEARCH INTERNATIONAL
- Long-term fungal inhibitory activity of water-soluble extract from Amaranthus spp. seeds during storage of gluten-free and wheat flour breads
- (2009) Carlo Giuseppe Rizzello et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Use of sourdough fermentation and pseudo-cereals and leguminous flours for the making of a functional bread enriched of γ-aminobutyric acid (GABA)
- (2009) Rossana Coda et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Determination of phytic acid in cereals - a brief review
- (2009) Peng Wu et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Stability of quinoa flour proteins (Chenopodium quinoaWilld.) during storage
- (2009) Lilian Abugoch et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Position of the American Dietetic Association: Functional Foods
- (2009) JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION
- Antioxidant compound contents and antioxidant activity before and after cooking in sweet and bitter Chenopodium quinoa seeds
- (2009) Irene Dini et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Nutritive value of pseudocereals and their increasing use as functional gluten-free ingredients
- (2009) L. Alvarez-Jubete et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Oxalate nephropathy with a granulomatous lesion due to excessive intake of peanuts
- (2008) Masamitsu Sasaki et al. Clinical and Experimental Nephrology
- Quality and antioxidant property of buckwheat enhanced wheat bread
- (2008) Li-Yun Lin et al. FOOD CHEMISTRY
- The impact of dehydration process on antinutrients and protein digestibility of some legume flours
- (2008) María A. Martín-Cabrejas et al. FOOD CHEMISTRY
- Saponins in Ipomoea batatas tubers: Isolation, characterization, quantification and antioxidant properties
- (2008) Irene Dini et al. FOOD CHEMISTRY
- Pre-treatment effect on the nutritional and functional properties of selected cassava-based composite flours
- (2008) S. Jisha et al. Innovative Food Science & Emerging Technologies
- The effect of shape, blanching methods and flour on characteristics of restructured sweetpotato stick
- (2008) Joko S. Utomo et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Study of Some Physicochemical and Functional Properties of Quinoa (Chenopodium Quinoa Willd) Protein Isolates
- (2008) Lilian E. Abugoch et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Ecdysteroids act as inhibitors of calf skin collagenase and oxidative stress
- (2008) Robert Yawadio Nsimba et al. JOURNAL OF BIOCHEMICAL AND MOLECULAR TOXICOLOGY
- Dietary fiber and other functional components in two varieties of crude and extruded kiwicha (Amaranthus caudatus)
- (2008) R. Repo-Carrasco-Valencia et al. JOURNAL OF CEREAL SCIENCE
- Functional and rheological properties of protein enriched gluten free composite flours
- (2008) Cristina Marco et al. JOURNAL OF FOOD ENGINEERING
- Guidelines for buckwheat enriched bread
- (2008) D. Fessas et al. JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY
- Effect of buckwheat flour on chemical and functional properties of tarhana
- (2008) Nermin Bilgiçli LWT-FOOD SCIENCE AND TECHNOLOGY
- Quality of spaghetti in base amaranthus wholemeal flour added with quinoa, broad bean and chick pea
- (2007) S. Chillo et al. JOURNAL OF FOOD ENGINEERING
- Physicochemical, thermal properties and microstructure of six varieties of taro (Colocasia esculenta L. Schott) flours and starches
- (2007) Aboubakar et al. JOURNAL OF FOOD ENGINEERING
- Studies on cake quality made of wheat–chickpea flour blends
- (2007) Manuel Gómez et al. LWT-FOOD SCIENCE AND TECHNOLOGY
Find the ideal target journal for your manuscript
Explore over 38,000 international journals covering a vast array of academic fields.
SearchAdd your recorded webinar
Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.
Upload Now