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