Results 51 to 60 of about 1,029 (121)

Functional components and lipid quality assessment in vegetable foods: analytical and technological approaches

, 2011
Lipids are important components that contribute very significantly to nutritional and technological quality of foods because they are the least stable macro-components in foods, due to high susceptibility to oxidation. When rancidity take place, it makes
Riciputi, Ylenia <1983>
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The study of processing of sourdough bread using the culture of natural microorganisms from fruit fermented liquid (II): continuous liquid starter method

, 2014
天然酵母麵包為不添加市售酵母(S. cerevisiae)完全以酸麵糰發酵的麵包，傳統中式的老麵饅頭及歐美國家舊金山酸麵包皆為酸麵糰發酵製成的產品。天然酵母麵包具有延緩老化、改善麵包質地及體積以及最重要的是可以在不添加防腐劑情況下達到一個月的保存期限等優點，但其製作程序相當繁雜，且品質的控制較不易。 本實驗包含兩種水果源(水蜜桃、葡萄)為材料以及袋裝冷藏(10 ℃)和連續性液態原種培養(20 ℃)二種方法製作天然酵母麵包。有關連續性液態原種培養(20 ℃)方法部份，實驗在探討使用葡萄作為主要微生物的來源，
Hsu, Ya-Hsuan, 許雅琄
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Evaluation of the Chemical and Functional Stability of Intermediate Wheatgrass (Thinopyrum intermedium) over Storage and in Response to Steam Treatment

, 2018
University of Minnesota M.S. thesis. December 2018. Major: Food Science. Advisor: Baraem Ismail. 1 computer file (PDF); xv, 197 pages.Annual crop farming is degrading the environment at a faster rate than it can be restored, causing soil erosion and ...
Mathiowetz, Amy
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由水果中培養天然微生物應用於天然酵母麵包製程之研究(I)：袋裝冷藏法

, 2014
Sourdough is the dough containing natural LAB and yeast. Several products made from sourdough which are naturally fermented including the Chinese steamed bread and dumplings made in traditional ways and rye and wheat sourdough bread in the West.
王意雯, Wang, Yi-wen
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Pulse

, 1997
Volume5/1997_March10March 10, 1997 PULSE UNIVERSITY OF UTAH HEALTH SCIENCES CENTER John Zone Appointed Chair of Dermatology John J. Zone, M.D., has been named chair of the medical school\u27s Department of Dermatology, pending approval of the university ...

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Diary 21

, 1879
DIARY N 0. 21 (June 1879 - April 1880) . ■ ............................................... I DIARY N 0. 21 (June 1879 - April 1880) diary N 0. 21 (June 1879 - April 1880) (June 1879 - April 1880) DIARY N 0.

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Enhancing the Quality of Black Bean by <i>Ganoderma oregonense</i> Solid-State Fermentation and Its Application in Steamed Bread. [PDF]

Foods
Zhang S, Wang Z, Ren X, Bai K, Wang H, Wang Y, Deng B.   +6 more
europepmc   +1 more source

Effect of lion's mane mushroom (<i>Hericium erinaceus</i>) on dough rheology, protein structure, and quality of steamed bread. [PDF]

Food Chem X
Yang C, Yang YL, Yang L, Bi ZJ, Dong CQ, Liu ZP, Gong ZX, Wang RX, Yin XB.   +8 more
europepmc   +1 more source

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DAILY PALO ALTO TIMES. MONDAY, JULY 37, 1908 •as******************* ss ss I First 1 National Bank . BANK 1 1111 k X I Mnill-I MIM- ♦ Bank cbscks srs lood rscslpts. , Tbs ra-orssmsat al yoar pro- J csr or butiber oa tbs back of jour cbsctt Is .

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Mechanistic insights into gluten network alteration in <i>Rumex hanus</i>-fortified steamed bread: From molecular interactions to quality characteristics. [PDF]

Food Chem X
Zheng Z, Yin Z, Li Y, Zhang M, Qiao Z, Zhao X, Li Y, Zhou T, Wu X, Han X.   +9 more
europepmc   +1 more source