Results 241 to 250 of about 34,967 (262)

Effects of dough formula and baking conditions on acrylamide and hydroxymethylfurfural formation in cookies

Food Chemistry, 2007
Vural Gökmen, Hamît Koksel, Jale Acar   +2 more
exaly  

Bread baking in halogen lamp–microwave combination oven

Food Research International, 2004
Semin Özge Keskin, Gülüm Şumnu, Serpil Şahin   +2 more
exaly  

Baked In

2023
openaire   +1 more source

Mathematical modeling of bread baking process

Journal of Food Engineering, 2006
Ashim K Datta
exaly  

Baking

Cereal Foods World, 2006
openaire   +1 more source

Variation of baking oils and baking methods on altering the contents of cyclosiloxane in food simulants and cakes migrated from silicone rubber baking moulds

Food Packaging and Shelf Life, 2020
Shao-Fu Zeng, Zhi-Wei Wang, Chang-Ying Hu   +2 more
exaly  

The fate of furfurals and other volatile markers during the baking process of a model cookie

Food Chemistry, 2008
Barbara Rega, Gilles Trystram
exaly  

Effects of sugars in batter formula and baking conditions on 5-hydroxymethylfurfural and furfural formation in sponge cake models

Food Research International, 2012
Yuyu Zhang, Yi Song, Xiaojun Liao
exaly  

Modeling of Simultaneous Heat and Water Transport in the Baking Process

LWT - Food Science and Technology, 1998
S S Sablani, M Marcotte, F Castaigne
exaly  

Use of glycoside hydrolase family 8 xylanases in baking

Journal of Cereal Science, 2006
Tony Collins, Filip Arnaut, Charles Gerday   +2 more
exaly