Results 141 to 150 of about 3,577 (217)

Identification of ice-binding proteins from Raphanus sativus and application in frozen dough. [PDF]

NPJ Sci Food
Zhao SH, Tan J, Zhang W, Zhou Y, Ning YQ, Sun Y, Zhao JW, Jiang DM, Li XF.   +8 more
europepmc   +1 more source

Original scientific paper The effects of commercial fibres on frozen bread dough

, 2009
: The daily intake of dietary fibres in highly industrialized countries is at a low level and, therefore, adversely affecting human health. The objective of this research was to analyze the influence of different commercial fibres (originating from sugar
Vladimir Filipović, Nada Filipović, Jelena Filipović   +2 more
core  

Effects of enzymes to improve sensory quality of frozen dough bread and analysis on its mechanism. [PDF]

J Food Sci Technol, 2018
Wang X, Pei D, Teng Y, Liang J.
europepmc   +1 more source

Efficient production of poly-γ-glutamic acid using computational fluid dynamics simulations by Bacillus velezensis for frozen dough bread making. [PDF]

Food Chem X
Liu H, Yan Q, Wang Y, Li Y, Jiang Z.
europepmc   +1 more source

Frozen Dough Method

Journal of the Society of Mechanical Engineers, 2000
openaire   +2 more sources

The Effect of Carboxymethyl Cellulose Sodium on the Proofing Tolerance and Quality of Frozen Dough Steamed Bread. [PDF]

Foods
Liu SF, Zhu KX, Guo XN.
europepmc   +1 more source

Texture analyzer used for investigation flow properties of fresh and frozen dough

, 2015
This research aimed to investigate flow properties of fresh and frozen dough by Texture analyzer. Texture analysers are commonly used to investigate the mechanical response directly linked to the surface or the internal structure of materials.
Pavlova, Valentina, Papageorgiou, M., Raphaelidies, S.   +2 more
core  

Natural Bio-Sourced Additives for Bread Technology Improvement and Highly Nutritive Products. [PDF]

Foods
Platon N, Pârvulescu OC, Aruș VA, Georgescu AM, Silion M, Miron A, Muntianu G, Roșu AM, Iancu P, Azzouz A.   +9 more
europepmc   +1 more source

Nationwide outbreak of Shiga toxin-producing <i>Escherichia coli</i> infections associated with frozen pizzas, France, 2022. [PDF]

Euro Surveill
Krug C, Jourdan-Da Silva N, Tourdjman M, Mariani-Kurkdjian P, Cointe A, Lefèvre S, Bélichon S, Postic C, Françon M, Herber H, Sergentet D, Ganet S, Faure-Bondat A, Debin M, Kengne-Kuetche C, de Valk H, Bonacorsi S, Weill FX, Jones G, Outbreak Investigation Team.   +19 more
europepmc   +1 more source

Mannosyl erythritol lipid-A in frozen bread dough

Focus on Surfactants, 2022
openaire   +1 more source