Results 21 to 30 of about 251,398 (303)
Chickpea (Cicer arietinum) steep liquor as a leavening agent: Effect on dough rheology and sensory properties of bread [PDF]
Acta Periodica Technologica, 2015 Dough fermentation is one of the oldest process in food technologies. It has been recently intensively studied for its impact on the sensory, structural, nutritional and shelf life properties of leavened baked products.
Saad Ahmed M. +3 more
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Foods, 2023 In addition to being an important source of nutrients, pasta and bakery products are consumed globally and so there is a growing need to study them in addition to other ingredients such as whey proteins.
Marina Rocha Komeroski +1 more
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Events, processes, and the time of a killing [PDF]
, 2020 The paper proposes a novel solution to the problem of the time of a killing (ToK), which persistently besets theories of act-individuation. The solution proposed claims to expose a crucial wrong-headed assumption in the debate, according to which ToK is ...
Anscombe G. E. M. +7 more
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The study on SFLAB GanedenBC30 viability on baking products during storage [PDF]
, 2011 For understanding Bacillus coagulans, GanedenBC30 was used in different ways to added in raw dough and examine their viability after baking. Eight different baking products: (1) chrysanthemum cookies, (2) egg pastry cakes, (3) mooncakes, (4) muffins, (5)
Huang, Shih-Li +3 more
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Technological aspects of managing the structural and mechanical properties of wheat bread crumb
Пищевые системыThis work is dedicated to the study of the structural-mechanical properties of wheat bread crumb 12 hours after baking and then every 24 hours during 108 hours of storage. The basis of this investigation was the study of the starch retrogradation process,
V. Ya. Chernykh +4 more
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Foods, 2020 Losses of volatile compounds during baking are expected due to their evaporation at the high temperatures of the oven, which can lead to a decrease in the aroma intensity of the final product, which is crucial for gluten-free breads that are known for ...
Joana Pico +4 more
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Foods, 2022 Grapes are one of the most cultivated fruits in the world. Concomitantly, a large amount of waste is generated from this product. Grape pomace (GP) flour can be used as an increment for making new food products.
Jaqueline Menti Boff +5 more
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Economics of Change in Market Structure, Conduct, and Performance The Baking Industry 1947-1958 [PDF]
, 1963 Baking is one of the largest industries in the United States. Its sales, which exceed $4 billion annually, rank it third among the food processing industries, and thirteenth among all manufacturing industries. Bakery products account for nearly $1 out of
Evans, Bert M., Walsh, Richard G.
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Sequence determinants of RNA G‐quadruplex unfolding by Arg‐rich regions
FEBS Letters, EarlyView.We show that Arg‐rich peptides selectively unfold RNA G‐quadruplexes, but not RNA stem‐loops or DNA/RNA duplexes. This length‐dependent activity is inhibited by acidic residues and is conserved among SR and SR‐related proteins (SRSF1, SRSF3, SRSF9, U1‐70K, and U2AF1).
Naiduwadura Ivon Upekala De Silva +10 more
wiley +1 more source
OPTIMIZATION OF THE RECIPE COMPOSITION OF BAKERY PRODUCTS FOR SPORTS NUTRITION [PDF]
Техника и технология пищевых производств, 2015 A proper nutrient adapted diet considering the specific kind of sport, sex and individual characteristics of sportsmen is necessary for achieving high sports results.
Nevskaya E.V. +2 more
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