Results 41 to 50 of about 152,025 (206)
AGTEC-Org Technological Handbook of Methods [PDF]
, 2008 A common handbook was conceived in the CORE Organic AGTEC-Org project in order to give some elements on technological treatments and analyses which will be led in the ...
Abecassis, Joël +2 more
core
Control vector parameterization with sensitivity based refinement applied to baking optimization [PDF]
, 2007 In bakery production, product quality attributes as crispness, brownness, crumb and water content are developed by the transformations that occur during baking and which are initiated by heating. A quality driven procedure requires process optimization
Boom, R.M. +4 more
core +3 more sources
Brazilian Archives of Biology and Technology, 1998 The aim of this work was to evaluate changes in technological properties of newly milled flours of BR-23, BR-35 and Anahuac varieties (Brazilian grown wheat) during storage for 180 days.
Mônica R. Pirozi, Rogério Germani
doaj +1 more source
Liang you shipin ke-ji, 2021 A new application of baking soda was developed, the synthetic colorant in cereal was extracted by adding with methanol solution in this paper.To develop new uses of edible bicarbonate,synthetic colorants were extracted from cereals by adding methanol ...
ZHANG Chun-e +4 more
doaj +1 more source
Low-cost technology for the integration of micro- and nanochips into fluidic systems on printed circuit board: fabrication challenges [PDF]
, 2012 Nowadays, micro- and nanochips are usually\ud fabricated with Silicon and/or glass. A simple, low-cost and\ud reliable integration packaging method that provides flexibility\ud to the incorporation of electronic and fluidic devices into a\ud system has ...
Akkerman, R. +6 more
core +2 more sources
High-temperature drying of organically grown bread rye [PDF]
, 2002 Mycotoxin producing fungi are naturally occurring components in cereals. When produced, some of the mycotoxins are toxic to humans and animals. Heat treatment is a method to reduce fungal abundance on cereals.
Elmholt, Susanne, Kristensen, Erik F.
core
The Scientific World JournalThe primary energy source in Ethiopia is biomass. Over 80% of Ethiopians are rural dwellers who rely on biomass energy for lighting and cooking. In most parts of Ethiopia, injera is traditionally baked using an open fire, a three stone, or a device using
Dawit Tessema Ebissa, Eshetu Getahun
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Jurnal Teknologi dan Industri Pangan, 2012 Intensification of use of local carbohydrate sources such as corn and sweet potato is expected to minimize wheat import and support food diversification program.
Stefani Hartono1) +4 more
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Optimization design and experimental research of sandwich seaweed tunnel baking equipment
Shipin yu jixieObjective: In order to solve the practical problem of uneven temperature distribution in the tunnel and easy adhesion of sandwich seaweed to the conveyor belt.
YU Chao +5 more
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