Results 91 to 100 of about 25,693 (302)
Influence of electrical and hybrid heating on bread quality during baking.
, 2015 Energy efficiency and product quality are the key factors for any food processing industry. The aim of the study was to develop energy and time efficient baking process.
Ezhilarasi, P. N. +3 more
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Advanced Materials Interfaces, EarlyView.Schematic illustration of a sustainable nanofabrication process: chitosan derived from natural sources is used as a biodegradable thin film resist, patterned via Constant Pulse‐Assisted Force Lithography (CP‐AFL) to create tunable nanogrooves. These grooves template gold nanowire formation, enabling high‐resolution nanopatterning under ambient ...
Paolo Pellegrino +7 more
wiley +1 more source
The Continuous Bread Baking System An Additional Criterion for Wheat Quality Evaluation [PDF]
, 1972 Wheat must pass more stringent criteria for bread baking quality. These measurements would include properties related to the kernel itself, milling evaluation, physical dough characteristics and bread baking properties.
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Concept of managing quality in baking industry, in vector representation
, 2021 Purpose: The goal of the article is to present an innovative process of managing quality in baking industry, in vector representation. Design/methodology/approach: To achieve the planned goal, the author presents an innovative metrisable method of ...
Drozd, Radosław
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Advanced Materials Interfaces, EarlyView.BioEISense is a microfluidic device with integrated impedance sensors, for real‐time, label‐free monitoring of S. aureus biofilms. In this study, the biofilm culture conditions were optimized to support sensitive and reproducible detection of biofilm formation and eradication under dynamic flow‐through conditions. The system was also validated for both
Jéssica Amorim +6 more
wiley +1 more source
Baking Quality of Winter Wheat Varieties in Organic Farming
, 2009 The technological value of wheat is negatively influenced by organic methods of cultivation. The critical factor is the crude protein content and quality.
Moudry, Jan (Jr.) +3 more
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Advanced Materials Interfaces, EarlyView.MAPbBr3/rGO hybrids exhibit interfacial electronic restructuring that enhances charge extraction in photodetectors. The incorporation of rGO modifies the surface chemical environment, enhances electron‐dominated transport, and suppresses performance degradation, resulting in higher responsivity, detectivity, and photostability than in pristine MAPbBr3 ...
Mohammed Misbah Uddin +4 more
wiley +1 more source
, 2021 In the milling industry baking volume is used as the gold standard for wheat flour quality. Determination of baking volume is a time-consuming and blunt method, demanding a quicker and more precise substitute.
Sundholm, Assar
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Advanced Materials Technologies, EarlyView.This work presents an innovative spin‐on SiOx‐assisted inkjet‐printed approach to form localized n+ and p+ poly‐Si/SiOx passivating contacts for high‐efficiency silicon solar cells within a single‐annealing step. The developed process results in a well‐defined interdigitated doping pattern, with unintended doping and cross‐doping concentrations ...
Jiali Wang +8 more
wiley +1 more source
Determinação das condições térmicas de cocção e das propriedades termofísicas da pizza [PDF]
, 2009 Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro Tecnológico. Programa de Pós-Graduação em Engenharia Mecânica.Com o desenvolvimento de tecnologias de reducao de energia, vem surgindo no mercado diferentes tipos de fornos em ...
Santos, Bianca Sens dos
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