Results 21 to 30 of about 151,761 (308)

Event tracking for real-time unaware sensitivity analysis (EventTracker) [PDF]

, 2013
This is the author's accepted manuscript. The final published article is available from the link below. Copyright @ 2013 IEEE. Personal use of this material is permitted.
Broomhead, P, Mousavi, A, Tavakoli, S
core   +1 more source

Formation of Whipped Yeast-Free Bread Crumb with Intensive Microwave Convective Baking

Техника и технология пищевых производств, 2022
The development of the technology of whipped yeast-free bread made from whole wheat flour is an urgent task of baking. To implement this technology, it is necessary to properly manage the foaming process of whipped yeast-free dough while preserving the ...
Gazibeg O. Magomedov, Anatoly А. Khvostov, Aleksey А. Zhuravlev, Magomed G. Magomedov, Aleksei S. Taratukhin, Inessa V. Plotnikova   +5 more
doaj   +1 more source

Commissioning of the vacuum system of the KATRIN Main Spectrometer [PDF]

, 2016
The KATRIN experiment will probe the neutrino mass by measuring the beta-electron energy spectrum near the endpoint of tritium beta-decay. An integral energy analysis will be performed by an electro-static spectrometer (Main Spectrometer), an ultra-high ...
Arenz, M., Babutzka, M., Bahr, M., Barrett, J. P., Bauer, S., Beck, M., Beglarian, A., Behrens, J., Bergmann, T., Besserer, U., Bluemer, J., Bodine, L. I., Bokeloh, K., Bonn, J., Bornschein, B., Bornschein, L., Buesch, S., Burritt, T. H., Chilingaryan, S., Corona, T. J., De Viveiros, L., Doe, P. J., Dragoun, O., Drexlin, G., Dyba, S., Ebenhoech, S., Eitel, K., Ellinger, E., Enomoto, S., Erhard, M., Eversheim, D., Fedkevych, M., Felden, A., Fischer, S., Formaggio, J. A., Fraenkle, F., Furse, D., Ghilea, M., Gil, W., Glueck, F., Goerhardt, S., Gonzalez Urena, A., Groessle, R., Groh, S., Grohmann, S., Gumbsheimer, R., Hackenjos, M., Hannen, V., Harms, F., Haussmann, N., Heizmann, F., Helbing, K., Herz, W., Hickford, S., Hilk, D., Hillen, B., Hoehn, T., Hoetzel, M., Holzapfel, B., Howe, M. A., Huber, A., Jansen, A., KATRIN Collaboration, Kernert, N., Kippenbrock, L., Kleesiek, M., Klein, M., Kopmann, A., Kosmider, A., Kovalik, A., Krasch, B., Kraus, M., Krause, H., Krause, M., Kuckert, L., Kuffner, B., La Cascio, L., Lebeda, O., Leiber, B., Letnev, J., Lobashev, V. M., Lokhov, A., Malcherek, E., Mark, M., Martin, E. L., Mertens, S., Mirz, S., Monreal, B., Mueller, K., Neuberger, M., Neumann, H., Niemes, S., Noe, M., Oblath, N. S., Off, A., Ortjohann, H.-W., Osipowicz, A., Otten, E., Parno, D. S., Plischke, P., Poon, A. W. P., Prall, M., Priester, F., Ranitzsch, P. C.-O., Reich, J., Rest, O., Robertson, R. G. H., Roellig, M., Rosendahl, S., Rupp, S., Rysavy, M., Schloesser, K., Schloesser, M., Schoenung, K., Schrank, M., Schwarz, J., Seiler, W., Seitz-Moskaliuk, H., Sentkerestiova, J., Skasyrskaya, A., Slezak, M., Spalek, A., Steidl, M., Steinbrink, N., Sturm, M., Suesser, M., Telle, H. H., Thuemmler, T., Titov, N., Tkachev, I., Trost, N., Unru, A., Valerius, K., Venos, D., Vianden, R., Voecking, S., Wall, B. L., Wandkowsky, N., Weber, M., Weinheimer, C., Weiss, C., Welte, S., Wendel, J., Wierman, K. L., Wilkerson, J. F., Winzen, D., Wolf, J., Wuestling, S., Zacher, M., Zadoroghny, S., Zboril, M.   +150 more
core   +3 more sources

REGULATION OF BAKING PROPERTIES OF WHEAT FLOUR BY USING OF POTATO PRODUCTS

Zernovì Produkti ì Kombìkorma, 2022
The most common in Ukraine today is the use of a synthetic group of technological additives used in flour mills, bakeries, confectioneries, etc. However, more promising and natural is the group of herbal supplements. The article analyzes the influence of
N. Khorenghy, D. Zhygunov, O. Voloshenko, Y. Barkovska   +3 more
doaj   +1 more source

Wheat Growing and Quality in Organic Farming [PDF]

, 2011
This chapter will present criteria of the selection of suitable varieties for the organic farming system, depending on land and climatic conditions of a farm, current legislation, availability of seeds, options of the final use, etc. Data in this chapter
Capouchova, Ivana, Konvalina, Petr, Moudry, Jan, Stehno, Zdenek   +3 more
core   +2 more sources

Extracts with Nutritional Potential and Their Influence on the Rheological Properties of Dough and Quality Parameters of Bread

Foods
Formulating basic food to improve its nutritional profile is one potential method for food innovation. One option in formulating basic food such as bread is to supplement flours with specified amounts of non-bakery raw materials with high nutritional ...
Tatiana Bojňanská, Anna Kolesárová, Matej Čech, Dana Tančinová, Dana Urminská   +4 more
doaj   +1 more source

The effect of bread-making process on contents of key trichothecene mycotoxins: deoxynivalenol, T-2, and HT-2 toxins

Czech Journal of Food Sciences, 2014
The fate of trichothecene mycotoxins deoxynivalenol (DON), T-2 and HT-2 toxins during the bread preparation and baking was investigated in order to obtain information about the influence of processing conditions on the levels of these toxins in final ...
Tomas DROPA, Jana HAJŠLOVÁ, Kateřina LANCOVÁ, Iva BUREŠOVÁ   +3 more
doaj   +1 more source

Turning up the heat on skin testing for baked egg allergy [PDF]

Clinical & Experimental Allergy, 2013
Egg allergy is one of the most common causes of pediatric food allergy [1–3]. Egg is an important source of nutrition and commonly found in commercial food products such as baked goods. Strict avoidance of egg can impair quality of life by limiting the number of allowed foods and making social events involving food potentially dangerous, stressful and ...
L M, Bartnikas, W, Phipatanakul
openaire   +2 more sources

Effects of Acorn Flour Addition on Baking Characteristics of Wheat Flour

Foods
This study aimed to evaluate the impact of incorporating acorn flour (at levels ranging from 5% to 50%) on the baking properties of wheat flour (type 750).
Emilia Szabłowska, Małgorzata Tańska
doaj   +1 more source

Biomass energy conversion in a gasifier for injera baking mitad application

Heliyon, 2022
The performance of gasification for Injera baking was explored in this study, as well as the effects of moisture content, and primary and secondary airflow rates.
Tayachew Nega, Nigus Gabbiye Habtu, Assefa Tesfaye, Getahun Tassew Melesse, Ermias Aswossie   +4 more
doaj   +1 more source