Zeitschriftenartikel zum Thema „Removal of leavening agents“
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Neeharika, B. „Leavening Agents for Food Industry“. International Journal of Current Microbiology and Applied Sciences 9, Nr. 9 (10.09.2020): 1812–17. http://dx.doi.org/10.20546/ijcmas.2020.909.227.
Der volle Inhalt der QuelleAshari, Rozzamri, Atiqah-Izyannie A.M., Mat Yusoff M. und Ismail Fitry Mohamed Rashedi. „Effects of leavening agents in batter system on quality of deep-fried chicken breast meat“. Food Research 4, Nr. 2 (07.10.2019): 327–34. http://dx.doi.org/10.26656/fr.2017.4(2).273.
Der volle Inhalt der QuelleCONSTANTINESCU, GABRIELA, MONICA DINU, PETRU ALEXE und AMELIA BUCULEI. „Study on the opportunity to improve the quality of the flour for pastry by adding chemical leavening agents“. Romanian Biotechnological Letters 27, Nr. 4/2022 (20.09.2022): 3628–35. http://dx.doi.org/10.25083/rbl/27.4/3628.3635.
Der volle Inhalt der QuelleKollemparembil, Ann Mary, Shubhangi Srivastava, Viktoria Zettel, Bernhard Gatternig, Antonio Delgado, Mario Jekle und Bernd Hitzmann. „Application of CO2 Gas Hydrates as Leavening Agents in Black-and-White Cookies“. Foods 12, Nr. 14 (23.07.2023): 2797. http://dx.doi.org/10.3390/foods12142797.
Der volle Inhalt der QuelleVenturi, Manuel, Viola Galli, Niccolò Pini, Simona Guerrini, Costanza Sodi und Lisa Granchi. „Influence of different leavening agents on technological and nutritional characteristics of whole grain breads obtained from ancient and modern flour varieties“. European Food Research and Technology 247, Nr. 7 (12.04.2021): 1701–10. http://dx.doi.org/10.1007/s00217-021-03740-y.
Der volle Inhalt der QuelleMusa, Usman, Abubakar Fatima Jurara und Ahmad Muhammad Mubarak. „Isolation, Identification and Leavening Ability of Yeast from Local Fruits“. Asian Journal of Plant Biology 5, Nr. 1 (31.07.2023): 33–36. http://dx.doi.org/10.54987/ajpb.v5i1.825.
Der volle Inhalt der QuelleTaglieri, Isabella, Chiara Sanmartin, Francesca Venturi, Monica Macaluso, Angela Zinnai, Silvia Tavarini, Andrea Serra, Giuseppe Conte, Guido Flamini und Luciana G. Angelini. „Effect of the Leavening Agent on the Compositional and Sensorial Characteristics of Bread Fortified with Flaxseed Cake“. Applied Sciences 10, Nr. 15 (29.07.2020): 5235. http://dx.doi.org/10.3390/app10155235.
Der volle Inhalt der QuelleKim, Jin Won, Sang Won Park, A. Ra Cho, Hee-Ju Kim, Jinseon Kim, Gyeong Mi Lee, Juan Park und Jung-Kue Shin. „Quality Properties of Yackwa Depending on Leavening Agents“. Food Engineering Progress 20, Nr. 4 (30.11.2016): 386–92. http://dx.doi.org/10.13050/foodengprog.2016.20.4.386.
Der volle Inhalt der QuelleTaglieri, Isabella, Chiara Sanmartin, Francesca Venturi, Monica Macaluso, Alessandro Bianchi, Cristina Sgherri, Mike Frank Quartacci et al. „Bread Fortified with Cooked Purple Potato Flour and Citrus Albedo: An Evaluation of Its Compositional and Sensorial Properties“. Foods 10, Nr. 5 (25.04.2021): 942. http://dx.doi.org/10.3390/foods10050942.
Der volle Inhalt der QuelleCovino, Clelia, Angela Sorrentino, Prospero Di Pierro und Paolo Masi. „Study of Physico-Chemical Properties of Dough and Wood Oven-Baked Pizza Base: The Effect of Leavening Time“. Foods 12, Nr. 7 (26.03.2023): 1407. http://dx.doi.org/10.3390/foods12071407.
Der volle Inhalt der QuelleNikolaou, Evgenia N., Evangelia D. Karvela, Argyri Papadopoulou und Vaios T. Karathanos. „The Effect of Enrichment with Sour-Cherry Extracts on Gluten-Free Snacks Developed by Novel 3D Technologies“. Antioxidants 12, Nr. 8 (09.08.2023): 1583. http://dx.doi.org/10.3390/antiox12081583.
Der volle Inhalt der QuelleSrivastava, Shubhangi, Ann Mary Kollemparembil, Viktoria Zettel, Timo Claßen, Mohammad Mobarak, Bernhard Gatternig, Antonio Delgado, Mario Jekle und Bernd Hitzmann. „A Comparative Analysis of Partial Replacement of Yeast with CO2 Gas Hydrates as Leavening Agents in Baking of Wheat Bread“. Processes 11, Nr. 3 (21.02.2023): 653. http://dx.doi.org/10.3390/pr11030653.
Der volle Inhalt der QuelleIgwe, EC, YB Oyebode und MA Dandago. „Effect of fermentation time and leavening agent on the quality of laboratory produced and market samples of masa (a local cereal based puff batter)“. African Journal of Food, Agriculture, Nutrition and Development 13, Nr. 60 (23.12.2013): 8415–27. http://dx.doi.org/10.18697/ajfand.60.12870.
Der volle Inhalt der QuellePepe, O. „Effect of proteolytic starter cultures as leavening agents of pizza dough“. International Journal of Food Microbiology 84, Nr. 3 (01.08.2003): 319–26. http://dx.doi.org/10.1016/s0168-1605(02)00473-7.
Der volle Inhalt der QuelleOzuna, César, Eugenia Trueba-Vázquez, Gemma Moraga, Empar Llorca und Isabel Hernando. „Agave Syrup as an Alternative to Sucrose in Muffins: Impacts on Rheological, Microstructural, Physical, and Sensorial Properties“. Foods 9, Nr. 7 (08.07.2020): 895. http://dx.doi.org/10.3390/foods9070895.
Der volle Inhalt der QuelleBabinčáková, Mária. „Leavening Agents: The Chemistry of Baking Discovered with a Computer-Based Learning“. Journal of Chemical Education 97, Nr. 4 (10.03.2020): 1190–94. http://dx.doi.org/10.1021/acs.jchemed.9b00695.
Der volle Inhalt der QuelleLee, S. M., F. Widodo und D. Lo. „The effect of different types of leavening agents on the physical characteristics and sensory of red bean sponge cake“. IOP Conference Series: Earth and Environmental Science 1338, Nr. 1 (01.05.2024): 012023. http://dx.doi.org/10.1088/1755-1315/1338/1/012023.
Der volle Inhalt der QuelleZolfaghari, Mahboubeh Sadat, Gholamhassan Asadi, Seyed Mahdi Seyedain Ardebili und Kambiz Larijani. „Evaluation and comparison of different dough leavening agents on quality of lavash bread“. Journal of Food Measurement and Characterization 11, Nr. 1 (18.07.2016): 93–98. http://dx.doi.org/10.1007/s11694-016-9375-3.
Der volle Inhalt der QuelleSrivastava, Shubhangi, Ann Mary Kollemparembil, Viktoria Zettel, Timo Claßen, Mohammad Mobarak, Bernhard Gatternig, Antonio Delgado, Mario Jekle und Bernd Hitzmann. „An Innovative Approach in the Baking of Bread with CO2 Gas Hydrates as Leavening Agents“. Foods 11, Nr. 22 (09.11.2022): 3570. http://dx.doi.org/10.3390/foods11223570.
Der volle Inhalt der QuelleSrivastava, Shubhangi, Ann Mary Kollemparembil, Viktoria Zettel, Antonio Delgado, Mario Jekle und Bernd Hitzmann. „Improving the Leavening Effect of Ice like CO2 Gas Hydrates by Addition of Gelling Agents in Wheat Bread“. Gels 9, Nr. 3 (14.03.2023): 223. http://dx.doi.org/10.3390/gels9030223.
Der volle Inhalt der QuelleSaito, Beni, Ryoichi Minoshima und Kiwamu Shiiba. „Effects of Alum and Substitute Chemical Agents on Leavening and Constituent Proteins of Pancake“. Nippon Shokuhin Kagaku Kogaku Kaishi 63, Nr. 4 (2016): 170–75. http://dx.doi.org/10.3136/nskkk.63.170.
Der volle Inhalt der QuelleAcquistucci, Rita, Valentina Melini, Salvatore Tusa und Mauro Mecozzi. „Effect of different leavening agents on the nutritional characteristics of two durum wheat breads“. European Food Research and Technology 245, Nr. 10 (08.07.2019): 2173–81. http://dx.doi.org/10.1007/s00217-019-03324-x.
Der volle Inhalt der QuelleGökmen, Vural, Özge Ç. Açar, Arda Serpen und Francisco J. Morales. „Effect of leavening agents and sugars on the formation of hydroxymethylfurfural in cookies during baking“. European Food Research and Technology 226, Nr. 5 (11.04.2007): 1031–37. http://dx.doi.org/10.1007/s00217-007-0628-6.
Der volle Inhalt der QuelleAhuja, Jaspreet, Ying Li, Rahul Bahadur, Quynhanh Nguyen und Ermias Haile. „Characterizing Ingredients in Baked Products Sold in the U.S.“ Current Developments in Nutrition 4, Supplement_2 (29.05.2020): 733. http://dx.doi.org/10.1093/cdn/nzaa052_002.
Der volle Inhalt der QuellePaykary, Maryam, Roselina Karim, Nazamid Saari, Rabiha Sulaiman, Elhamalsadat Shekarforoush und Mona Aghazadeh. „Optimization of Leavening Agents in Extruded Gluten-Free Brewer's Rice Hard Pretzel Using Response Surface Methodology“. Journal of Food Process Engineering 39, Nr. 6 (15.07.2015): 610–24. http://dx.doi.org/10.1111/jfpe.12254.
Der volle Inhalt der QuelleRamadan, Afaf Haniem. „INFLUENCE OF ADDITION OF DIFFERENT TYPES OF SUGAR AND LEAVENING AGENTS ON THE ACRYLAMIDE CONTENT IN BISCUITS“. Journal of Food and Dairy Sciences 3, Nr. 1 (01.01.2012): 33–44. http://dx.doi.org/10.21608/jfds.2012.75293.
Der volle Inhalt der QuelleCarullo, Gabriele, Francesca Scarpelli, Emilia Lucia Belsito, Paolino Caputo, Cesare Oliviero Rossi, Antonio Mincione, Antonella Leggio et al. „Formulation of New Baking (+)-Catechin Based Leavening Agents: Effects on Rheology, Sensory and Antioxidant Features during Muffin Preparation“. Foods 9, Nr. 11 (29.10.2020): 1569. http://dx.doi.org/10.3390/foods9111569.
Der volle Inhalt der QuelleMaria Vidal, Leonhard, Theresa Wittenkamp, J. Philipp Benz, Mario Jekle und Thomas Becker. „A dynamic micro-scale dough foaming and baking analysis – Comparison of dough inflation based on different leavening agents“. Food Research International 164 (Februar 2023): 112342. http://dx.doi.org/10.1016/j.foodres.2022.112342.
Der volle Inhalt der QuelleVombergar, Blanka, Marija Horvat, Stanko Vorih und Nataša Pem. „New trends in preparing buckwheat dishes in Slovenia“. Fagopyrum 38, Nr. 2 (06.07.2021): 35–42. http://dx.doi.org/10.3986//fag0021.
Der volle Inhalt der QuelleSaad, Ahmed, Ragab Elmassry, Khaled Wahdan und Fawzy Ramadan. „Chickpea (Cicer arietinum) steep liquor as a leavening agent: Effect on dough rheology and sensory properties of bread“. Acta Periodica Technologica, Nr. 46 (2015): 91–102. http://dx.doi.org/10.2298/apt1546091s.
Der volle Inhalt der QuelleKerimov, Mukhtar, Viktor Smelik, Movsar Kerimov, Mikhail Volkhonov und Viktor Kukhar. „Nanotechnologies in agricultural engineering: practice and prospects“. E3S Web of Conferences 222 (2020): 01022. http://dx.doi.org/10.1051/e3sconf/202022201022.
Der volle Inhalt der QuelleBose, Arpita, Andreea Stoica, J. Mark Meacham und Joshua A. V. Blodgett. „Microfluidic microbial bioreactors: How studying microbes at the microscale can help empower microbiology“. Open Access Government 41, Nr. 1 (17.01.2024): 216–23. http://dx.doi.org/10.56367/oag-041-10994.
Der volle Inhalt der QuelleAgayeva, Z. R., S. S. Bayramova, S. Z. Ahmadova, S. G. Mamedova und E. E. Jabarov. „STUDY OF THE INFLUENCE OF THE MINERAL COMPOSITION OF ROCKS AND VARIOUS DEPOSITS ON SOIL PRODUCTIVITY“. Azerbaijan Chemical Journal, Nr. 1 (22.02.2024): 127–33. http://dx.doi.org/10.32737/0005-2531-2024-1-127-133.
Der volle Inhalt der QuelleSinger, Adam, Samuel Grandfield, Eshani Goradia, Kunal Shah, Nigel Zhang und Steve McClain. „18 Comparison of Topical Agents for Eschar Removal in Porcine Model: Bromelain-enriched vs. Traditional Collagenase Agents“. Journal of Burn Care & Research 43, Supplement_1 (23.03.2022): S15—S16. http://dx.doi.org/10.1093/jbcr/irac012.022.
Der volle Inhalt der QuelleFoster, P. R. „Removal of TSE agents from blood products“. Vox Sanguinis 87, s2 (Juli 2004): 7–10. http://dx.doi.org/10.1111/j.1741-6892.2004.00444.x.
Der volle Inhalt der QuelleMasatcioglu, Tugrul M., Perry K. W. Ng und Hamit Koksel. „Effects of extrusion cooking conditions and chemical leavening agents on lysine loss as determined by furosine content in corn based extrudates“. Journal of Cereal Science 60, Nr. 2 (September 2014): 276–81. http://dx.doi.org/10.1016/j.jcs.2014.06.008.
Der volle Inhalt der QuelleOkamoto, Hidekazu, und Hideo Namatsu. „Recyclable Fluorine-Based Cleaning Solvents for Resist Removal“. Solid State Phenomena 145-146 (Januar 2009): 327–30. http://dx.doi.org/10.4028/www.scientific.net/ssp.145-146.327.
Der volle Inhalt der QuelleWang, Jian Jun, Li Zhong Chang und Li Zhou. „Research on Reduction Dearsenication in Molten Iron (Steel)“. Advanced Materials Research 476-478 (Februar 2012): 273–80. http://dx.doi.org/10.4028/www.scientific.net/amr.476-478.273.
Der volle Inhalt der QuelleФЕДОРОВА, В. В., Е. Р. КИРИЛЛОВА und А. В. БОРИСОВА. „APPLICATION OF EGGSHELL POWDER AS A LEINING POWDER IN CUPCAKE FORMULATION“. Известия вузов. Пищевая технология, Nr. 2-3(396) (11.06.2024): 26–30. http://dx.doi.org/10.26297/0579-3009.2024.2-3.4.
Der volle Inhalt der QuelleNiu, Zhiqiang, und Yadong Li. „Removal and Utilization of Capping Agents in Nanocatalysis“. Chemistry of Materials 26, Nr. 1 (18.10.2013): 72–83. http://dx.doi.org/10.1021/cm4022479.
Der volle Inhalt der QuelleSun, Hong Wei. „Comparison on Permanganate and Ozone as Pre-Oxidation Agents“. Advanced Materials Research 955-959 (Juni 2014): 3408–13. http://dx.doi.org/10.4028/www.scientific.net/amr.955-959.3408.
Der volle Inhalt der QuellePycarelle, Sarah C., Geertrui M. Bosmans, Bram Pareyt, Kristof Brijs und Jan A. Delcour. „The Role of Intact and Disintegrated Egg Yolk Low-Density Lipoproteins during Sponge Cake Making and Their Impact on Starch and Protein Mediated Structure Setting“. Foods 10, Nr. 1 (06.01.2021): 107. http://dx.doi.org/10.3390/foods10010107.
Der volle Inhalt der QuelleLiu, Xiaoyu, Ruozheng Li, Zhengkun Li und Can Wang. „Experimental Research on Enhanced Denitrification by Biological Agents“. E3S Web of Conferences 136 (2019): 07022. http://dx.doi.org/10.1051/e3sconf/201913607022.
Der volle Inhalt der QuelleSana, Hafiza, Rizwan Haider, Muhammad Usman Rahim und Shahid Munir. „Effect of complexing agents on desulphurization and deashing of coal by H2O2/H2SO4 leaching“. Energy & Environment 29, Nr. 7 (25.04.2018): 1142–54. http://dx.doi.org/10.1177/0958305x18769870.
Der volle Inhalt der QuelleLiang, Li Li, Shu Cai Li, Gang Li, Xue Lian Yang, Bo Wu, Xing Cai Dong und Jian Guan. „Selecting an Effective Extractant for Removing Cr from Contaminated Soil“. Advanced Materials Research 183-185 (Januar 2011): 1437–41. http://dx.doi.org/10.4028/www.scientific.net/amr.183-185.1437.
Der volle Inhalt der QuelleFagerlund, Annette, Even Heir, Trond Møretrø und Solveig Langsrud. „Listeria Monocytogenes Biofilm Removal Using Different Commercial Cleaning Agents“. Molecules 25, Nr. 4 (12.02.2020): 792. http://dx.doi.org/10.3390/molecules25040792.
Der volle Inhalt der QuelleNiinae, Masakazu, Koudai Nishigaki und Kenji Aoki. „Removal of Lead from Contaminated Soils with Chelating Agents“. MATERIALS TRANSACTIONS 49, Nr. 10 (2008): 2377–82. http://dx.doi.org/10.2320/matertrans.m-mra2008825.
Der volle Inhalt der QuelleKouritas, Vasileios, C. Zissis, S. Maggouta, I. Psalidas, I. Bellenis und I. Kalomenidis. „F-042ANTI-INFLAMMATORY AGENTS ALTER HYDROTHORAX REMOVAL IN MICE“. Interactive CardioVascular and Thoracic Surgery 17, suppl_1 (01.07.2013): S11—S12. http://dx.doi.org/10.1093/icvts/ivt288.42.
Der volle Inhalt der QuelleRau, Waltraud, Felicitas Planas-Borne und David M. Taylor. „Two models for screening chelating agents for cadmium removal“. Cell Biology and Toxicology 5, Nr. 1 (Januar 1989): 91–99. http://dx.doi.org/10.1007/bf00141067.
Der volle Inhalt der Quelleda Silva, Oberto G., Edson C. da Silva Filho, Maria G. da Fonseca, Luiza N. H. Arakaki und Claudio Airoldi. „Hydroxyapatite organofunctionalized with silylating agents to heavy cation removal“. Journal of Colloid and Interface Science 302, Nr. 2 (Oktober 2006): 485–91. http://dx.doi.org/10.1016/j.jcis.2006.07.010.
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