Journal articles on the topic 'Removal of leavening agents'
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Neeharika, B. "Leavening Agents for Food Industry." International Journal of Current Microbiology and Applied Sciences 9, no. 9 (September 10, 2020): 1812–17. http://dx.doi.org/10.20546/ijcmas.2020.909.227.
Ashari, Rozzamri, Atiqah-Izyannie A.M., Mat Yusoff M., and Ismail Fitry Mohamed Rashedi. "Effects of leavening agents in batter system on quality of deep-fried chicken breast meat." Food Research 4, no. 2 (October 7, 2019): 327–34. http://dx.doi.org/10.26656/fr.2017.4(2).273.
CONSTANTINESCU, GABRIELA, MONICA DINU, PETRU ALEXE, and AMELIA BUCULEI. "Study on the opportunity to improve the quality of the flour for pastry by adding chemical leavening agents." Romanian Biotechnological Letters 27, no. 4/2022 (September 20, 2022): 3628–35. http://dx.doi.org/10.25083/rbl/27.4/3628.3635.
Kollemparembil, Ann Mary, Shubhangi Srivastava, Viktoria Zettel, Bernhard Gatternig, Antonio Delgado, Mario Jekle, and Bernd Hitzmann. "Application of CO2 Gas Hydrates as Leavening Agents in Black-and-White Cookies." Foods 12, no. 14 (July 23, 2023): 2797. http://dx.doi.org/10.3390/foods12142797.
Venturi, Manuel, Viola Galli, Niccolò Pini, Simona Guerrini, Costanza Sodi, and 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, no. 7 (April 12, 2021): 1701–10. http://dx.doi.org/10.1007/s00217-021-03740-y.
Musa, Usman, Abubakar Fatima Jurara, and Ahmad Muhammad Mubarak. "Isolation, Identification and Leavening Ability of Yeast from Local Fruits." Asian Journal of Plant Biology 5, no. 1 (July 31, 2023): 33–36. http://dx.doi.org/10.54987/ajpb.v5i1.825.
Taglieri, Isabella, Chiara Sanmartin, Francesca Venturi, Monica Macaluso, Angela Zinnai, Silvia Tavarini, Andrea Serra, Giuseppe Conte, Guido Flamini, and Luciana G. Angelini. "Effect of the Leavening Agent on the Compositional and Sensorial Characteristics of Bread Fortified with Flaxseed Cake." Applied Sciences 10, no. 15 (July 29, 2020): 5235. http://dx.doi.org/10.3390/app10155235.
Kim, Jin Won, Sang Won Park, A. Ra Cho, Hee-Ju Kim, Jinseon Kim, Gyeong Mi Lee, Juan Park, and Jung-Kue Shin. "Quality Properties of Yackwa Depending on Leavening Agents." Food Engineering Progress 20, no. 4 (November 30, 2016): 386–92. http://dx.doi.org/10.13050/foodengprog.2016.20.4.386.
Taglieri, 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, no. 5 (April 25, 2021): 942. http://dx.doi.org/10.3390/foods10050942.
Covino, Clelia, Angela Sorrentino, Prospero Di Pierro, and Paolo Masi. "Study of Physico-Chemical Properties of Dough and Wood Oven-Baked Pizza Base: The Effect of Leavening Time." Foods 12, no. 7 (March 26, 2023): 1407. http://dx.doi.org/10.3390/foods12071407.
Nikolaou, Evgenia N., Evangelia D. Karvela, Argyri Papadopoulou, and Vaios T. Karathanos. "The Effect of Enrichment with Sour-Cherry Extracts on Gluten-Free Snacks Developed by Novel 3D Technologies." Antioxidants 12, no. 8 (August 9, 2023): 1583. http://dx.doi.org/10.3390/antiox12081583.
Srivastava, Shubhangi, Ann Mary Kollemparembil, Viktoria Zettel, Timo Claßen, Mohammad Mobarak, Bernhard Gatternig, Antonio Delgado, Mario Jekle, and Bernd Hitzmann. "A Comparative Analysis of Partial Replacement of Yeast with CO2 Gas Hydrates as Leavening Agents in Baking of Wheat Bread." Processes 11, no. 3 (February 21, 2023): 653. http://dx.doi.org/10.3390/pr11030653.
Igwe, EC, YB Oyebode, and 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, no. 60 (December 23, 2013): 8415–27. http://dx.doi.org/10.18697/ajfand.60.12870.
Pepe, O. "Effect of proteolytic starter cultures as leavening agents of pizza dough." International Journal of Food Microbiology 84, no. 3 (August 1, 2003): 319–26. http://dx.doi.org/10.1016/s0168-1605(02)00473-7.
Ozuna, César, Eugenia Trueba-Vázquez, Gemma Moraga, Empar Llorca, and Isabel Hernando. "Agave Syrup as an Alternative to Sucrose in Muffins: Impacts on Rheological, Microstructural, Physical, and Sensorial Properties." Foods 9, no. 7 (July 8, 2020): 895. http://dx.doi.org/10.3390/foods9070895.
Babinčáková, Mária. "Leavening Agents: The Chemistry of Baking Discovered with a Computer-Based Learning." Journal of Chemical Education 97, no. 4 (March 10, 2020): 1190–94. http://dx.doi.org/10.1021/acs.jchemed.9b00695.
Lee, S. M., F. Widodo, and 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, no. 1 (May 1, 2024): 012023. http://dx.doi.org/10.1088/1755-1315/1338/1/012023.
Zolfaghari, Mahboubeh Sadat, Gholamhassan Asadi, Seyed Mahdi Seyedain Ardebili, and Kambiz Larijani. "Evaluation and comparison of different dough leavening agents on quality of lavash bread." Journal of Food Measurement and Characterization 11, no. 1 (July 18, 2016): 93–98. http://dx.doi.org/10.1007/s11694-016-9375-3.
Srivastava, Shubhangi, Ann Mary Kollemparembil, Viktoria Zettel, Timo Claßen, Mohammad Mobarak, Bernhard Gatternig, Antonio Delgado, Mario Jekle, and Bernd Hitzmann. "An Innovative Approach in the Baking of Bread with CO2 Gas Hydrates as Leavening Agents." Foods 11, no. 22 (November 9, 2022): 3570. http://dx.doi.org/10.3390/foods11223570.
Srivastava, Shubhangi, Ann Mary Kollemparembil, Viktoria Zettel, Antonio Delgado, Mario Jekle, and Bernd Hitzmann. "Improving the Leavening Effect of Ice like CO2 Gas Hydrates by Addition of Gelling Agents in Wheat Bread." Gels 9, no. 3 (March 14, 2023): 223. http://dx.doi.org/10.3390/gels9030223.
Saito, Beni, Ryoichi Minoshima, and Kiwamu Shiiba. "Effects of Alum and Substitute Chemical Agents on Leavening and Constituent Proteins of Pancake." Nippon Shokuhin Kagaku Kogaku Kaishi 63, no. 4 (2016): 170–75. http://dx.doi.org/10.3136/nskkk.63.170.
Acquistucci, Rita, Valentina Melini, Salvatore Tusa, and Mauro Mecozzi. "Effect of different leavening agents on the nutritional characteristics of two durum wheat breads." European Food Research and Technology 245, no. 10 (July 8, 2019): 2173–81. http://dx.doi.org/10.1007/s00217-019-03324-x.
Gökmen, Vural, Özge Ç. Açar, Arda Serpen, and Francisco J. Morales. "Effect of leavening agents and sugars on the formation of hydroxymethylfurfural in cookies during baking." European Food Research and Technology 226, no. 5 (April 11, 2007): 1031–37. http://dx.doi.org/10.1007/s00217-007-0628-6.
Ahuja, Jaspreet, Ying Li, Rahul Bahadur, Quynhanh Nguyen, and Ermias Haile. "Characterizing Ingredients in Baked Products Sold in the U.S." Current Developments in Nutrition 4, Supplement_2 (May 29, 2020): 733. http://dx.doi.org/10.1093/cdn/nzaa052_002.
Paykary, Maryam, Roselina Karim, Nazamid Saari, Rabiha Sulaiman, Elhamalsadat Shekarforoush, and 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, no. 6 (July 15, 2015): 610–24. http://dx.doi.org/10.1111/jfpe.12254.
Ramadan, 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, no. 1 (January 1, 2012): 33–44. http://dx.doi.org/10.21608/jfds.2012.75293.
Carullo, 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, no. 11 (October 29, 2020): 1569. http://dx.doi.org/10.3390/foods9111569.
Maria Vidal, Leonhard, Theresa Wittenkamp, J. Philipp Benz, Mario Jekle, and Thomas Becker. "A dynamic micro-scale dough foaming and baking analysis – Comparison of dough inflation based on different leavening agents." Food Research International 164 (February 2023): 112342. http://dx.doi.org/10.1016/j.foodres.2022.112342.
Vombergar, Blanka, Marija Horvat, Stanko Vorih, and Nataša Pem. "New trends in preparing buckwheat dishes in Slovenia." Fagopyrum 38, no. 2 (July 6, 2021): 35–42. http://dx.doi.org/10.3986//fag0021.
Saad, Ahmed, Ragab Elmassry, Khaled Wahdan, and Fawzy Ramadan. "Chickpea (Cicer arietinum) steep liquor as a leavening agent: Effect on dough rheology and sensory properties of bread." Acta Periodica Technologica, no. 46 (2015): 91–102. http://dx.doi.org/10.2298/apt1546091s.
Kerimov, Mukhtar, Viktor Smelik, Movsar Kerimov, Mikhail Volkhonov, and Viktor Kukhar. "Nanotechnologies in agricultural engineering: practice and prospects." E3S Web of Conferences 222 (2020): 01022. http://dx.doi.org/10.1051/e3sconf/202022201022.
Bose, Arpita, Andreea Stoica, J. Mark Meacham, and Joshua A. V. Blodgett. "Microfluidic microbial bioreactors: How studying microbes at the microscale can help empower microbiology." Open Access Government 41, no. 1 (January 17, 2024): 216–23. http://dx.doi.org/10.56367/oag-041-10994.
Agayeva, Z. R., S. S. Bayramova, S. Z. Ahmadova, S. G. Mamedova, and E. E. Jabarov. "STUDY OF THE INFLUENCE OF THE MINERAL COMPOSITION OF ROCKS AND VARIOUS DEPOSITS ON SOIL PRODUCTIVITY." Azerbaijan Chemical Journal, no. 1 (February 22, 2024): 127–33. http://dx.doi.org/10.32737/0005-2531-2024-1-127-133.
Singer, Adam, Samuel Grandfield, Eshani Goradia, Kunal Shah, Nigel Zhang, and 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 (March 23, 2022): S15—S16. http://dx.doi.org/10.1093/jbcr/irac012.022.
Foster, P. R. "Removal of TSE agents from blood products." Vox Sanguinis 87, s2 (July 2004): 7–10. http://dx.doi.org/10.1111/j.1741-6892.2004.00444.x.
Masatcioglu, Tugrul M., Perry K. W. Ng, and 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, no. 2 (September 2014): 276–81. http://dx.doi.org/10.1016/j.jcs.2014.06.008.
Okamoto, Hidekazu, and Hideo Namatsu. "Recyclable Fluorine-Based Cleaning Solvents for Resist Removal." Solid State Phenomena 145-146 (January 2009): 327–30. http://dx.doi.org/10.4028/www.scientific.net/ssp.145-146.327.
Wang, Jian Jun, Li Zhong Chang, and Li Zhou. "Research on Reduction Dearsenication in Molten Iron (Steel)." Advanced Materials Research 476-478 (February 2012): 273–80. http://dx.doi.org/10.4028/www.scientific.net/amr.476-478.273.
ФЕДОРОВА, В. В., Е. Р. КИРИЛЛОВА, and А. В. БОРИСОВА. "APPLICATION OF EGGSHELL POWDER AS A LEINING POWDER IN CUPCAKE FORMULATION." Известия вузов. Пищевая технология, no. 2-3(396) (June 11, 2024): 26–30. http://dx.doi.org/10.26297/0579-3009.2024.2-3.4.
Niu, Zhiqiang, and Yadong Li. "Removal and Utilization of Capping Agents in Nanocatalysis." Chemistry of Materials 26, no. 1 (October 18, 2013): 72–83. http://dx.doi.org/10.1021/cm4022479.
Sun, Hong Wei. "Comparison on Permanganate and Ozone as Pre-Oxidation Agents." Advanced Materials Research 955-959 (June 2014): 3408–13. http://dx.doi.org/10.4028/www.scientific.net/amr.955-959.3408.
Pycarelle, Sarah C., Geertrui M. Bosmans, Bram Pareyt, Kristof Brijs, and 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, no. 1 (January 6, 2021): 107. http://dx.doi.org/10.3390/foods10010107.
Liu, Xiaoyu, Ruozheng Li, Zhengkun Li, and 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.
Sana, Hafiza, Rizwan Haider, Muhammad Usman Rahim, and Shahid Munir. "Effect of complexing agents on desulphurization and deashing of coal by H2O2/H2SO4 leaching." Energy & Environment 29, no. 7 (April 25, 2018): 1142–54. http://dx.doi.org/10.1177/0958305x18769870.
Liang, Li Li, Shu Cai Li, Gang Li, Xue Lian Yang, Bo Wu, Xing Cai Dong, and Jian Guan. "Selecting an Effective Extractant for Removing Cr from Contaminated Soil." Advanced Materials Research 183-185 (January 2011): 1437–41. http://dx.doi.org/10.4028/www.scientific.net/amr.183-185.1437.
Fagerlund, Annette, Even Heir, Trond Møretrø, and Solveig Langsrud. "Listeria Monocytogenes Biofilm Removal Using Different Commercial Cleaning Agents." Molecules 25, no. 4 (February 12, 2020): 792. http://dx.doi.org/10.3390/molecules25040792.
Niinae, Masakazu, Koudai Nishigaki, and Kenji Aoki. "Removal of Lead from Contaminated Soils with Chelating Agents." MATERIALS TRANSACTIONS 49, no. 10 (2008): 2377–82. http://dx.doi.org/10.2320/matertrans.m-mra2008825.
Kouritas, Vasileios, C. Zissis, S. Maggouta, I. Psalidas, I. Bellenis, and I. Kalomenidis. "F-042ANTI-INFLAMMATORY AGENTS ALTER HYDROTHORAX REMOVAL IN MICE." Interactive CardioVascular and Thoracic Surgery 17, suppl_1 (July 1, 2013): S11—S12. http://dx.doi.org/10.1093/icvts/ivt288.42.
Rau, Waltraud, Felicitas Planas-Borne, and David M. Taylor. "Two models for screening chelating agents for cadmium removal." Cell Biology and Toxicology 5, no. 1 (January 1989): 91–99. http://dx.doi.org/10.1007/bf00141067.
da Silva, Oberto G., Edson C. da Silva Filho, Maria G. da Fonseca, Luiza N. H. Arakaki, and Claudio Airoldi. "Hydroxyapatite organofunctionalized with silylating agents to heavy cation removal." Journal of Colloid and Interface Science 302, no. 2 (October 2006): 485–91. http://dx.doi.org/10.1016/j.jcis.2006.07.010.