Artykuły w czasopismach na temat „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.
Pełny tekst źródłaAshari, Rozzamri, Atiqah-Izyannie A.M., Mat Yusoff M. i Ismail Fitry Mohamed Rashedi. "Effects of leavening agents in batter system on quality of deep-fried chicken breast meat". Food Research 4, nr 2 (7.10.2019): 327–34. http://dx.doi.org/10.26656/fr.2017.4(2).273.
Pełny tekst źródłaCONSTANTINESCU, GABRIELA, MONICA DINU, PETRU ALEXE i 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.
Pełny tekst źródłaKollemparembil, Ann Mary, Shubhangi Srivastava, Viktoria Zettel, Bernhard Gatternig, Antonio Delgado, Mario Jekle i 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.
Pełny tekst źródłaVenturi, Manuel, Viola Galli, Niccolò Pini, Simona Guerrini, Costanza Sodi i 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.
Pełny tekst źródłaMusa, Usman, Abubakar Fatima Jurara i 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.
Pełny tekst źródłaTaglieri, Isabella, Chiara Sanmartin, Francesca Venturi, Monica Macaluso, Angela Zinnai, Silvia Tavarini, Andrea Serra, Giuseppe Conte, Guido Flamini i 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.
Pełny tekst źródłaKim, Jin Won, Sang Won Park, A. Ra Cho, Hee-Ju Kim, Jinseon Kim, Gyeong Mi Lee, Juan Park i 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.
Pełny tekst źródłaTaglieri, Isabella, Chiara Sanmartin, Francesca Venturi, Monica Macaluso, Alessandro Bianchi, Cristina Sgherri, Mike Frank Quartacci i in. "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.
Pełny tekst źródłaCovino, Clelia, Angela Sorrentino, Prospero Di Pierro i 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.
Pełny tekst źródłaNikolaou, Evgenia N., Evangelia D. Karvela, Argyri Papadopoulou i Vaios T. Karathanos. "The Effect of Enrichment with Sour-Cherry Extracts on Gluten-Free Snacks Developed by Novel 3D Technologies". Antioxidants 12, nr 8 (9.08.2023): 1583. http://dx.doi.org/10.3390/antiox12081583.
Pełny tekst źródłaSrivastava, Shubhangi, Ann Mary Kollemparembil, Viktoria Zettel, Timo Claßen, Mohammad Mobarak, Bernhard Gatternig, Antonio Delgado, Mario Jekle i 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.
Pełny tekst źródłaIgwe, EC, YB Oyebode i 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.
Pełny tekst źródłaPepe, O. "Effect of proteolytic starter cultures as leavening agents of pizza dough". International Journal of Food Microbiology 84, nr 3 (1.08.2003): 319–26. http://dx.doi.org/10.1016/s0168-1605(02)00473-7.
Pełny tekst źródłaOzuna, César, Eugenia Trueba-Vázquez, Gemma Moraga, Empar Llorca i Isabel Hernando. "Agave Syrup as an Alternative to Sucrose in Muffins: Impacts on Rheological, Microstructural, Physical, and Sensorial Properties". Foods 9, nr 7 (8.07.2020): 895. http://dx.doi.org/10.3390/foods9070895.
Pełny tekst źródłaBabinčáková, 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.
Pełny tekst źródłaLee, S. M., F. Widodo i 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 (1.05.2024): 012023. http://dx.doi.org/10.1088/1755-1315/1338/1/012023.
Pełny tekst źródłaZolfaghari, Mahboubeh Sadat, Gholamhassan Asadi, Seyed Mahdi Seyedain Ardebili i 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.
Pełny tekst źródłaSrivastava, Shubhangi, Ann Mary Kollemparembil, Viktoria Zettel, Timo Claßen, Mohammad Mobarak, Bernhard Gatternig, Antonio Delgado, Mario Jekle i Bernd Hitzmann. "An Innovative Approach in the Baking of Bread with CO2 Gas Hydrates as Leavening Agents". Foods 11, nr 22 (9.11.2022): 3570. http://dx.doi.org/10.3390/foods11223570.
Pełny tekst źródłaSrivastava, Shubhangi, Ann Mary Kollemparembil, Viktoria Zettel, Antonio Delgado, Mario Jekle i 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.
Pełny tekst źródłaSaito, Beni, Ryoichi Minoshima i 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.
Pełny tekst źródłaAcquistucci, Rita, Valentina Melini, Salvatore Tusa i Mauro Mecozzi. "Effect of different leavening agents on the nutritional characteristics of two durum wheat breads". European Food Research and Technology 245, nr 10 (8.07.2019): 2173–81. http://dx.doi.org/10.1007/s00217-019-03324-x.
Pełny tekst źródłaGökmen, Vural, Özge Ç. Açar, Arda Serpen i 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.
Pełny tekst źródłaAhuja, Jaspreet, Ying Li, Rahul Bahadur, Quynhanh Nguyen i 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.
Pełny tekst źródłaPaykary, Maryam, Roselina Karim, Nazamid Saari, Rabiha Sulaiman, Elhamalsadat Shekarforoush i 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.
Pełny tekst źródłaRamadan, 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 (1.01.2012): 33–44. http://dx.doi.org/10.21608/jfds.2012.75293.
Pełny tekst źródłaCarullo, Gabriele, Francesca Scarpelli, Emilia Lucia Belsito, Paolino Caputo, Cesare Oliviero Rossi, Antonio Mincione, Antonella Leggio i in. "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.
Pełny tekst źródłaMaria Vidal, Leonhard, Theresa Wittenkamp, J. Philipp Benz, Mario Jekle i Thomas Becker. "A dynamic micro-scale dough foaming and baking analysis – Comparison of dough inflation based on different leavening agents". Food Research International 164 (luty 2023): 112342. http://dx.doi.org/10.1016/j.foodres.2022.112342.
Pełny tekst źródłaVombergar, Blanka, Marija Horvat, Stanko Vorih i Nataša Pem. "New trends in preparing buckwheat dishes in Slovenia". Fagopyrum 38, nr 2 (6.07.2021): 35–42. http://dx.doi.org/10.3986//fag0021.
Pełny tekst źródłaSaad, Ahmed, Ragab Elmassry, Khaled Wahdan i 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.
Pełny tekst źródłaKerimov, Mukhtar, Viktor Smelik, Movsar Kerimov, Mikhail Volkhonov i Viktor Kukhar. "Nanotechnologies in agricultural engineering: practice and prospects". E3S Web of Conferences 222 (2020): 01022. http://dx.doi.org/10.1051/e3sconf/202022201022.
Pełny tekst źródłaBose, Arpita, Andreea Stoica, J. Mark Meacham i 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.
Pełny tekst źródłaAgayeva, Z. R., S. S. Bayramova, S. Z. Ahmadova, S. G. Mamedova i 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.
Pełny tekst źródłaSinger, Adam, Samuel Grandfield, Eshani Goradia, Kunal Shah, Nigel Zhang i 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.
Pełny tekst źródłaFoster, P. R. "Removal of TSE agents from blood products". Vox Sanguinis 87, s2 (lipiec 2004): 7–10. http://dx.doi.org/10.1111/j.1741-6892.2004.00444.x.
Pełny tekst źródłaMasatcioglu, Tugrul M., Perry K. W. Ng i 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 (wrzesień 2014): 276–81. http://dx.doi.org/10.1016/j.jcs.2014.06.008.
Pełny tekst źródłaOkamoto, Hidekazu, i Hideo Namatsu. "Recyclable Fluorine-Based Cleaning Solvents for Resist Removal". Solid State Phenomena 145-146 (styczeń 2009): 327–30. http://dx.doi.org/10.4028/www.scientific.net/ssp.145-146.327.
Pełny tekst źródłaWang, Jian Jun, Li Zhong Chang i Li Zhou. "Research on Reduction Dearsenication in Molten Iron (Steel)". Advanced Materials Research 476-478 (luty 2012): 273–80. http://dx.doi.org/10.4028/www.scientific.net/amr.476-478.273.
Pełny tekst źródłaФЕДОРОВА, В. В., Е. Р. КИРИЛЛОВА i 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.
Pełny tekst źródłaNiu, Zhiqiang, i 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.
Pełny tekst źródłaSun, Hong Wei. "Comparison on Permanganate and Ozone as Pre-Oxidation Agents". Advanced Materials Research 955-959 (czerwiec 2014): 3408–13. http://dx.doi.org/10.4028/www.scientific.net/amr.955-959.3408.
Pełny tekst źródłaPycarelle, Sarah C., Geertrui M. Bosmans, Bram Pareyt, Kristof Brijs i 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 (6.01.2021): 107. http://dx.doi.org/10.3390/foods10010107.
Pełny tekst źródłaLiu, Xiaoyu, Ruozheng Li, Zhengkun Li i 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.
Pełny tekst źródłaSana, Hafiza, Rizwan Haider, Muhammad Usman Rahim i 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.
Pełny tekst źródłaLiang, Li Li, Shu Cai Li, Gang Li, Xue Lian Yang, Bo Wu, Xing Cai Dong i Jian Guan. "Selecting an Effective Extractant for Removing Cr from Contaminated Soil". Advanced Materials Research 183-185 (styczeń 2011): 1437–41. http://dx.doi.org/10.4028/www.scientific.net/amr.183-185.1437.
Pełny tekst źródłaFagerlund, Annette, Even Heir, Trond Møretrø i 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.
Pełny tekst źródłaNiinae, Masakazu, Koudai Nishigaki i 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.
Pełny tekst źródłaKouritas, Vasileios, C. Zissis, S. Maggouta, I. Psalidas, I. Bellenis i I. Kalomenidis. "F-042ANTI-INFLAMMATORY AGENTS ALTER HYDROTHORAX REMOVAL IN MICE". Interactive CardioVascular and Thoracic Surgery 17, suppl_1 (1.07.2013): S11—S12. http://dx.doi.org/10.1093/icvts/ivt288.42.
Pełny tekst źródłaRau, Waltraud, Felicitas Planas-Borne i David M. Taylor. "Two models for screening chelating agents for cadmium removal". Cell Biology and Toxicology 5, nr 1 (styczeń 1989): 91–99. http://dx.doi.org/10.1007/bf00141067.
Pełny tekst źródłada Silva, Oberto G., Edson C. da Silva Filho, Maria G. da Fonseca, Luiza N. H. Arakaki i Claudio Airoldi. "Hydroxyapatite organofunctionalized with silylating agents to heavy cation removal". Journal of Colloid and Interface Science 302, nr 2 (październik 2006): 485–91. http://dx.doi.org/10.1016/j.jcis.2006.07.010.
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