Artigos de revistas sobre o 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 setembro de 2020): 1812–17. http://dx.doi.org/10.20546/ijcmas.2020.909.227.
Texto completo da fonteAshari, Rozzamri, Atiqah-Izyannie A.M., Mat Yusoff M. e 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 outubro de 2019): 327–34. http://dx.doi.org/10.26656/fr.2017.4(2).273.
Texto completo da fonteCONSTANTINESCU, GABRIELA, MONICA DINU, PETRU ALEXE e 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 setembro de 2022): 3628–35. http://dx.doi.org/10.25083/rbl/27.4/3628.3635.
Texto completo da fonteKollemparembil, Ann Mary, Shubhangi Srivastava, Viktoria Zettel, Bernhard Gatternig, Antonio Delgado, Mario Jekle e Bernd Hitzmann. "Application of CO2 Gas Hydrates as Leavening Agents in Black-and-White Cookies". Foods 12, n.º 14 (23 de julho de 2023): 2797. http://dx.doi.org/10.3390/foods12142797.
Texto completo da fonteVenturi, Manuel, Viola Galli, Niccolò Pini, Simona Guerrini, Costanza Sodi e 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 completo da fonteMusa, Usman, Abubakar Fatima Jurara e Ahmad Muhammad Mubarak. "Isolation, Identification and Leavening Ability of Yeast from Local Fruits". Asian Journal of Plant Biology 5, n.º 1 (31 de julho de 2023): 33–36. http://dx.doi.org/10.54987/ajpb.v5i1.825.
Texto completo da fonteTaglieri, Isabella, Chiara Sanmartin, Francesca Venturi, Monica Macaluso, Angela Zinnai, Silvia Tavarini, Andrea Serra, Giuseppe Conte, Guido Flamini e 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 julho de 2020): 5235. http://dx.doi.org/10.3390/app10155235.
Texto completo da fonteKim, Jin Won, Sang Won Park, A. Ra Cho, Hee-Ju Kim, Jinseon Kim, Gyeong Mi Lee, Juan Park e Jung-Kue Shin. "Quality Properties of Yackwa Depending on Leavening Agents". Food Engineering Progress 20, n.º 4 (30 de novembro de 2016): 386–92. http://dx.doi.org/10.13050/foodengprog.2016.20.4.386.
Texto completo da fonteTaglieri, 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 completo da fonteCovino, Clelia, Angela Sorrentino, Prospero Di Pierro e 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 março de 2023): 1407. http://dx.doi.org/10.3390/foods12071407.
Texto completo da fonteNikolaou, Evgenia N., Evangelia D. Karvela, Argyri Papadopoulou e 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 completo da fonteSrivastava, Shubhangi, Ann Mary Kollemparembil, Viktoria Zettel, Timo Claßen, Mohammad Mobarak, Bernhard Gatternig, Antonio Delgado, Mario Jekle e 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 fevereiro de 2023): 653. http://dx.doi.org/10.3390/pr11030653.
Texto completo da fonteIgwe, EC, YB Oyebode e 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 dezembro de 2013): 8415–27. http://dx.doi.org/10.18697/ajfand.60.12870.
Texto completo da fontePepe, 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 completo da fonteOzuna, César, Eugenia Trueba-Vázquez, Gemma Moraga, Empar Llorca e 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 julho de 2020): 895. http://dx.doi.org/10.3390/foods9070895.
Texto completo da fonteBabinčáková, Mária. "Leavening Agents: The Chemistry of Baking Discovered with a Computer-Based Learning". Journal of Chemical Education 97, n.º 4 (10 de março de 2020): 1190–94. http://dx.doi.org/10.1021/acs.jchemed.9b00695.
Texto completo da fonteLee, S. M., F. Widodo e 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 maio de 2024): 012023. http://dx.doi.org/10.1088/1755-1315/1338/1/012023.
Texto completo da fonteZolfaghari, Mahboubeh Sadat, Gholamhassan Asadi, Seyed Mahdi Seyedain Ardebili e 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 julho de 2016): 93–98. http://dx.doi.org/10.1007/s11694-016-9375-3.
Texto completo da fonteSrivastava, Shubhangi, Ann Mary Kollemparembil, Viktoria Zettel, Timo Claßen, Mohammad Mobarak, Bernhard Gatternig, Antonio Delgado, Mario Jekle e Bernd Hitzmann. "An Innovative Approach in the Baking of Bread with CO2 Gas Hydrates as Leavening Agents". Foods 11, n.º 22 (9 de novembro de 2022): 3570. http://dx.doi.org/10.3390/foods11223570.
Texto completo da fonteSrivastava, Shubhangi, Ann Mary Kollemparembil, Viktoria Zettel, Antonio Delgado, Mario Jekle e 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 março de 2023): 223. http://dx.doi.org/10.3390/gels9030223.
Texto completo da fonteSaito, Beni, Ryoichi Minoshima e 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 completo da fonteAcquistucci, Rita, Valentina Melini, Salvatore Tusa e 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 julho de 2019): 2173–81. http://dx.doi.org/10.1007/s00217-019-03324-x.
Texto completo da fonteGökmen, Vural, Özge Ç. Açar, Arda Serpen e 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 completo da fonteAhuja, Jaspreet, Ying Li, Rahul Bahadur, Quynhanh Nguyen e Ermias Haile. "Characterizing Ingredients in Baked Products Sold in the U.S." Current Developments in Nutrition 4, Supplement_2 (29 de maio de 2020): 733. http://dx.doi.org/10.1093/cdn/nzaa052_002.
Texto completo da fontePaykary, Maryam, Roselina Karim, Nazamid Saari, Rabiha Sulaiman, Elhamalsadat Shekarforoush e 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 julho de 2015): 610–24. http://dx.doi.org/10.1111/jfpe.12254.
Texto completo da fonteRamadan, 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 janeiro de 2012): 33–44. http://dx.doi.org/10.21608/jfds.2012.75293.
Texto completo da fonteCarullo, 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 outubro de 2020): 1569. http://dx.doi.org/10.3390/foods9111569.
Texto completo da fonteMaria Vidal, Leonhard, Theresa Wittenkamp, J. Philipp Benz, Mario Jekle e Thomas Becker. "A dynamic micro-scale dough foaming and baking analysis – Comparison of dough inflation based on different leavening agents". Food Research International 164 (fevereiro de 2023): 112342. http://dx.doi.org/10.1016/j.foodres.2022.112342.
Texto completo da fonteVombergar, Blanka, Marija Horvat, Stanko Vorih e Nataša Pem. "New trends in preparing buckwheat dishes in Slovenia". Fagopyrum 38, n.º 2 (6 de julho de 2021): 35–42. http://dx.doi.org/10.3986//fag0021.
Texto completo da fonteSaad, Ahmed, Ragab Elmassry, Khaled Wahdan e 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 completo da fonteKerimov, Mukhtar, Viktor Smelik, Movsar Kerimov, Mikhail Volkhonov e 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 completo da fonteBose, Arpita, Andreea Stoica, J. Mark Meacham e 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 janeiro de 2024): 216–23. http://dx.doi.org/10.56367/oag-041-10994.
Texto completo da fonteAgayeva, Z. R., S. S. Bayramova, S. Z. Ahmadova, S. G. Mamedova e 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 fevereiro de 2024): 127–33. http://dx.doi.org/10.32737/0005-2531-2024-1-127-133.
Texto completo da fonteSinger, Adam, Samuel Grandfield, Eshani Goradia, Kunal Shah, Nigel Zhang e 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 março de 2022): S15—S16. http://dx.doi.org/10.1093/jbcr/irac012.022.
Texto completo da fonteFoster, P. R. "Removal of TSE agents from blood products". Vox Sanguinis 87, s2 (julho de 2004): 7–10. http://dx.doi.org/10.1111/j.1741-6892.2004.00444.x.
Texto completo da fonteMasatcioglu, Tugrul M., Perry K. W. Ng e 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 (setembro de 2014): 276–81. http://dx.doi.org/10.1016/j.jcs.2014.06.008.
Texto completo da fonteOkamoto, Hidekazu, e Hideo Namatsu. "Recyclable Fluorine-Based Cleaning Solvents for Resist Removal". Solid State Phenomena 145-146 (janeiro de 2009): 327–30. http://dx.doi.org/10.4028/www.scientific.net/ssp.145-146.327.
Texto completo da fonteWang, Jian Jun, Li Zhong Chang e Li Zhou. "Research on Reduction Dearsenication in Molten Iron (Steel)". Advanced Materials Research 476-478 (fevereiro de 2012): 273–80. http://dx.doi.org/10.4028/www.scientific.net/amr.476-478.273.
Texto completo da fonteФЕДОРОВА, В. В., Е. Р. КИРИЛЛОВА e 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 junho de 2024): 26–30. http://dx.doi.org/10.26297/0579-3009.2024.2-3.4.
Texto completo da fonteNiu, Zhiqiang, e Yadong Li. "Removal and Utilization of Capping Agents in Nanocatalysis". Chemistry of Materials 26, n.º 1 (18 de outubro de 2013): 72–83. http://dx.doi.org/10.1021/cm4022479.
Texto completo da fonteSun, Hong Wei. "Comparison on Permanganate and Ozone as Pre-Oxidation Agents". Advanced Materials Research 955-959 (junho de 2014): 3408–13. http://dx.doi.org/10.4028/www.scientific.net/amr.955-959.3408.
Texto completo da fontePycarelle, Sarah C., Geertrui M. Bosmans, Bram Pareyt, Kristof Brijs e 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 janeiro de 2021): 107. http://dx.doi.org/10.3390/foods10010107.
Texto completo da fonteLiu, Xiaoyu, Ruozheng Li, Zhengkun Li e 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 completo da fonteSana, Hafiza, Rizwan Haider, Muhammad Usman Rahim e 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 completo da fonteLiang, Li Li, Shu Cai Li, Gang Li, Xue Lian Yang, Bo Wu, Xing Cai Dong e Jian Guan. "Selecting an Effective Extractant for Removing Cr from Contaminated Soil". Advanced Materials Research 183-185 (janeiro de 2011): 1437–41. http://dx.doi.org/10.4028/www.scientific.net/amr.183-185.1437.
Texto completo da fonteFagerlund, Annette, Even Heir, Trond Møretrø e Solveig Langsrud. "Listeria Monocytogenes Biofilm Removal Using Different Commercial Cleaning Agents". Molecules 25, n.º 4 (12 de fevereiro de 2020): 792. http://dx.doi.org/10.3390/molecules25040792.
Texto completo da fonteNiinae, Masakazu, Koudai Nishigaki e 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 completo da fonteKouritas, Vasileios, C. Zissis, S. Maggouta, I. Psalidas, I. Bellenis e I. Kalomenidis. "F-042ANTI-INFLAMMATORY AGENTS ALTER HYDROTHORAX REMOVAL IN MICE". Interactive CardioVascular and Thoracic Surgery 17, suppl_1 (1 de julho de 2013): S11—S12. http://dx.doi.org/10.1093/icvts/ivt288.42.
Texto completo da fonteRau, Waltraud, Felicitas Planas-Borne e David M. Taylor. "Two models for screening chelating agents for cadmium removal". Cell Biology and Toxicology 5, n.º 1 (janeiro de 1989): 91–99. http://dx.doi.org/10.1007/bf00141067.
Texto completo da fonteda Silva, Oberto G., Edson C. da Silva Filho, Maria G. da Fonseca, Luiza N. H. Arakaki e Claudio Airoldi. "Hydroxyapatite organofunctionalized with silylating agents to heavy cation removal". Journal of Colloid and Interface Science 302, n.º 2 (outubro de 2006): 485–91. http://dx.doi.org/10.1016/j.jcis.2006.07.010.
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