Статті в журналах з теми "Antistaling"
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Ознайомтеся з топ-39 статей у журналах для дослідження на тему "Antistaling".
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Gujral, Hardeep Singh, S. Gaur, and C. M. Rosell. "Note: Effect of Barley Flour, Wet Gluten and Ascorbic Acid on Bread Crumb Texture." Food Science and Technology International 9, no. 1 (February 2003): 17–21. http://dx.doi.org/10.1177/1082013203009001003.
Повний текст джерелаArmero, E., and C. Collar. "Antistaling additive effects on fresh wheat bread quality / Efectos de los aditivos antienvejecimiento sobre la calidad del pan fresco." Food Science and Technology International 2, no. 5 (October 1996): 323–33. http://dx.doi.org/10.1177/108201329600200506.
Повний текст джерелаGuarda, A., C. M. Rosell, C. Benedito, and M. J. Galotto. "Different hydrocolloids as bread improvers and antistaling agents." Food Hydrocolloids 18, no. 2 (March 2004): 241–47. http://dx.doi.org/10.1016/s0268-005x(03)00080-8.
Повний текст джерелаMikami, Bunzo, Hirotaka Bitoh, Yurie Anzai, Kimihiko Mizutani, Nobuyuki Takahashi, Masamichi Okada, and Shotaro Yamaguchi. "Structure and Function Analysis of Geobacillus Starch Antistaling Enzyme." Acta Crystallographica Section A Foundations and Advances 70, a1 (August 5, 2014): C469. http://dx.doi.org/10.1107/s2053273314095308.
Повний текст джерелаArteaga, G. E., and S. Nakai. "Use of Microbial Enzymes as Antistaling Agents for Corn Tortillas." Canadian Institute of Food Science and Technology Journal 21, no. 4 (October 1988): 366. http://dx.doi.org/10.1016/s0315-5463(88)70923-2.
Повний текст джерелаHaghighat‐Kharazi, Sepideh, Mohammad Reza Kasaai, Jafar Mohammadzadeh Milani, and Khosro Khajeh. "Antistaling properties of encapsulated maltogenic amylase in gluten‐free bread." Food Science & Nutrition 8, no. 11 (September 20, 2020): 5888–97. http://dx.doi.org/10.1002/fsn3.1865.
Повний текст джерелаMorgan, Keith R., Lower Hutt, Juliett Gerrard, Dale Every, Marcela Ross та Margy Gilpin. "Staling in Starch Breads: The Effect of Antistaling α-Amylase". Starch - Stärke 49, № 2 (1997): 54–59. http://dx.doi.org/10.1002/star.19970490204.
Повний текст джерелаTan, Zhi Ming, Hao Chen, Ping Xiu Shi, Long Liu, Zhi Wen Chen, Piao Yan Xu, Tao Liu, Yong Lin Hu, Qiang Song Wang, and De Juan Huang. "Effects of Four Antistaling Agents on Preservation of Nan Feng Tangerines." Advanced Materials Research 1044-1045 (October 2014): 176–80. http://dx.doi.org/10.4028/www.scientific.net/amr.1044-1045.176.
Повний текст джерела李, 灿楷. "Synthesis of Edible Antistaling Agent CTS-cys for Fruits and Vegetables." Hans Journal of Chemical Engineering and Technology 07, no. 03 (2017): 99–107. http://dx.doi.org/10.12677/hjcet.2017.73016.
Повний текст джерелаMin, Byoung-Cheol, Sang-Hyeon Yoon, Jeong-Weon Kim, Yin-Won Lee, Young-Bae Kim, and Kwan Hwa Park. "Cloning of Novel Maltooligosaccharide-Producing Amylases as Antistaling Agents for Bread." Journal of Agricultural and Food Chemistry 46, no. 2 (February 1998): 779–82. http://dx.doi.org/10.1021/jf970755y.
Повний текст джерелаLiu, Cheng Lun, Chun Lan He, Tai Ping Xie, Yu E. Yang, and Ting Xia Liang. "Research on Preservation of Synsepalum Dulcificum by Coatings." Advanced Materials Research 239-242 (May 2011): 2158–62. http://dx.doi.org/10.4028/www.scientific.net/amr.239-242.2158.
Повний текст джерелаShim, J. H., Y. W. Kim, T. J. Kim, H. Y. Chae, J. H. Park, H. Cha, J. W. Kim, et al. "Improvement of cyclodextrin glucanotransferase as an antistaling enzyme by error-prone PCR." Protein Engineering Design and Selection 17, no. 3 (February 27, 2004): 205–11. http://dx.doi.org/10.1093/protein/gzh035.
Повний текст джерелаKWEON, M. R., C. S. PARK, J. H. AUH, B. M. CHO, N. S. YANG, and K. H. PARK. "Phospholipid Hydrolysate and Antistaling Amylase Effects on Retrogradation of Starch in Bread." Journal of Food Science 59, no. 5 (September 1994): 1072–76. http://dx.doi.org/10.1111/j.1365-2621.1994.tb08193.x.
Повний текст джерелаKang, Nayoung, Chagam Koteswara Reddy, Eun Young Park, Hee-Don Choi, and Seung-Taik Lim. "Antistaling effects of hydrocolloids and modified starch on bread during cold storage." LWT 96 (October 2018): 13–18. http://dx.doi.org/10.1016/j.lwt.2018.05.009.
Повний текст джерелаLin, Xiaojie, Yongsheng Lin, Zhengping Liao, Xianqian Niu, Yingxiang Wu, Dandan Shao, Bingrong Shen, et al. "Preservation of Litchi Fruit with Nanosilver Composite Particles (Ag-NP) and Resistance against Peronophythora litchi." Foods 11, no. 19 (September 20, 2022): 2934. http://dx.doi.org/10.3390/foods11192934.
Повний текст джерелаGao, Kai, Xiang Jun Liu, Xiao Lei Hao, and Xia Liu. "Preparation of Clove Essential Oil Microencapsule and Study on its Performance." Applied Mechanics and Materials 651-653 (September 2014): 269–72. http://dx.doi.org/10.4028/www.scientific.net/amm.651-653.269.
Повний текст джерелаBueso, Francisco J., Ralph D. Waniska, Rosana Moreira, Koushik Seetharaman, and Lloyd W. Rooney. "Effect of Temperature on Texture of Corn Tortilla With and Without Antistaling Agents." Cereal Chemistry Journal 83, no. 4 (July 2006): 348–53. http://dx.doi.org/10.1094/cc-83-0348.
Повний текст джерелаARMERO, ENRIQUE, and CONCEPCIÓN COLLAR. "Antistaling Additives, Flour Type and Sourdough Process Effects on Functionality of Wheat Doughs." Journal of Food Science 61, no. 2 (March 1996): 299–303. http://dx.doi.org/10.1111/j.1365-2621.1996.tb14180.x.
Повний текст джерелаRosell, C. M., Jose A. Rojas, and Carmen Benedito de Barber. "Combined Effect of Different Antistaling Agents on the Pasting Properties of Wheat Flour." European Food Research and Technology 212, no. 4 (March 7, 2001): 473–76. http://dx.doi.org/10.1007/s002170000282.
Повний текст джерелаXu, Peilong, and Yipeng Su. "Study on Fresh Keeping Effect of Chitosan Antistaling Agent for Several Kinds of Fruits." Advance Journal of Food Science and Technology 5, no. 12 (December 5, 2013): 1577–79. http://dx.doi.org/10.19026/ajfst.5.3390.
Повний текст джерелаJemli, Sonia, Ezzedine Ben Messaoud, Sameh Ben Mabrouk, and Samir Bejar. "The Cyclodextrin Glycosyltransferase ofPaenibacillus pabuliUS132 Strain: Molecular Characterization and Overproduction of the Recombinant Enzyme." Journal of Biomedicine and Biotechnology 2008 (2008): 1–9. http://dx.doi.org/10.1155/2008/692573.
Повний текст джерелаQin, Rui Rui, Wen Cai Xu, Dong Li Li, and Shi Yong Luo. "Study on Chitosan Food Preservatives Technology." Advanced Materials Research 380 (November 2011): 222–25. http://dx.doi.org/10.4028/www.scientific.net/amr.380.222.
Повний текст джерелаLu, Qiyu, Ji Liu, Caihong Tu, Feida Di, Qi Zheng, Qiliang Guo, Zhengzhou Zhang, and Wen Qin. "Isolation and Identification of Morchella Pathogenic Fungi and Determination of In Vitro Antibacterial Activity of 30 Plant Essential Oils." E3S Web of Conferences 136 (2019): 06005. http://dx.doi.org/10.1051/e3sconf/201913606005.
Повний текст джерелаLee, Sung-Ho, Young-Wan Kim, Suyong Lee, Joong-Hyuck Auh, Sung-Suk Yoo, Tae-Jip Kim, Jung-Wan Kim, et al. "Modulation of Cyclizing Activity and Thermostability of Cyclodextrin Glucanotransferase and Its Application as an Antistaling Enzyme." Journal of Agricultural and Food Chemistry 50, no. 6 (March 2002): 1411–15. http://dx.doi.org/10.1021/jf010928q.
Повний текст джерелаHug-Iten, S., F. Escher та B. Conde-Petit. "Structural Properties of Starch in Bread and Bread Model Systems: Influence of an Antistaling α-Amylase". Cereal Chemistry Journal 78, № 4 (липень 2001): 421–28. http://dx.doi.org/10.1094/cchem.2001.78.4.421.
Повний текст джерелаShivapour, Maryam, Shima Yousefi, Seyed Mahdi Seyedain Ardabili, and Weria Weisany. "Optimization and quality attributes of novel toast breads developed based on the antistaling watermelon rind powder." Journal of Agriculture and Food Research 2 (December 2020): 100073. http://dx.doi.org/10.1016/j.jafr.2020.100073.
Повний текст джерелаDefloor, Isabelle, and Jan A. Delcour. "Impact of Maltodextrins and Antistaling Enzymes on the Differential Scanning Calorimetry Staling Endotherm of Baked Bread Doughs." Journal of Agricultural and Food Chemistry 47, no. 2 (February 1999): 737–41. http://dx.doi.org/10.1021/jf9806356.
Повний текст джерелаChen, Sun-nie, Ru-peng Xie, Jing Li, Ya-wei Fan, Xiao-ru Liu, Bing Zhang, and Ze-yuan Deng. "Alteration on phenolic acids and the appearance of lotus (Nelumbo nucifera Gaertn) seeds dealt with antistaling agents during storage." International Journal of Food Properties 21, no. 1 (January 1, 2018): 1481–94. http://dx.doi.org/10.1080/10942912.2018.1489834.
Повний текст джерелаWang, Zhengrong, Lichun Han, Xiaolei Tian, and Hanjun Ma. "The combined impact of food antistaling agents and super-chilling on chicken breast meat by physicochemical and dynamic rheological properties." CyTA - Journal of Food 19, no. 1 (January 1, 2021): 782–92. http://dx.doi.org/10.1080/19476337.2021.1989493.
Повний текст джерелаPan, Li‐Hua, Shui‐Zhong Luo, Fei Liu та Jian‐ping Luo. "Comparison of rheological properties of dough and antistaling characteristics of Chinese Steamed Bread containing β‐glucan from yeast or oat". Cereal Chemistry 95, № 1 (січень 2018): 149–57. http://dx.doi.org/10.1002/cche.10020.
Повний текст джерелаRebholz, Gerold Felix, Karin Sebald, Sebastian Dirndorfer, Corinna Dawid, Thomas Hofmann та Katharina Anne Scherf. "Impact of exogenous maltogenic α-amylase and maltotetraogenic amylase on sugar release in wheat bread". European Food Research and Technology 247, № 6 (26 березня 2021): 1425–36. http://dx.doi.org/10.1007/s00217-021-03721-1.
Повний текст джерелаLee, Jun Woo, Hong Sul Kim, In Young Bae, Kwang Youn Lee, Myung Hwan Kim, Gwi Jung Han, and Hyeon Gyu Lee. "Antistaling of rice starch in a gel model system and Korean rice cake: the role of wheat flour in retrogradation-retardation technology." Food Science and Biotechnology 23, no. 3 (June 2014): 781–86. http://dx.doi.org/10.1007/s10068-014-0105-5.
Повний текст джерелаTieking, Markus, Maher Korakli, Matthias A. Ehrmann, Michael G. Gänzle, and Rudi F. Vogel. "In Situ Production of Exopolysaccharides during Sourdough Fermentation by Cereal and Intestinal Isolates of Lactic Acid Bacteria." Applied and Environmental Microbiology 69, no. 2 (February 2003): 945–52. http://dx.doi.org/10.1128/aem.69.2.945-952.2003.
Повний текст джерелаTjaden, Patricia, Nancy Thoennes, and Christine J. Allison. "Comparing Stalking Victimization From Legal and Victim Perspectives." Violence and Victims 15, no. 1 (January 2000): 7–22. http://dx.doi.org/10.1891/0886-6708.15.1.7.
Повний текст джерелаSheridan, L. P., and E. Blaauw. "Characteristics of False Stalking Reports." Criminal Justice and Behavior 31, no. 1 (February 2004): 55–72. http://dx.doi.org/10.1177/0093854803259235.
Повний текст джерелаStrawhun, Jenna, Natasha Adams, and Matthew T. Huss. "The Assessment of Cyberstalking: An Expanded Examination Including Social Networking, Attachment, Jealousy, and Anger in Relation to Violence and Abuse." Violence and Victims 28, no. 4 (2013): 715–30. http://dx.doi.org/10.1891/0886-6708.11-00145.
Повний текст джерелаChan, Heng Choon (Oliver), and Lorraine Sheridan. "Is This Stalking? Perceptions of Stalking Behavior Among Young Male and Female Adults in Hong Kong and Mainland China." Journal of Interpersonal Violence 35, no. 19-20 (May 29, 2017): 3710–34. http://dx.doi.org/10.1177/0886260517711180.
Повний текст джерелаSong, Yang, and Na Cui. "Effect of Two Kinds of Antistaling Agent on the Pigments of Cutting Branch for Cornus alba L." Biotechnology Journal International, March 15, 2019, 1–7. http://dx.doi.org/10.9734/bji/2018/v22i430066.
Повний текст джерелаXu, Xiaojuan, Qingyu Yang, Zhigang Luo, and Zhigang Xiao. "Effects of Sourdough Fermentation and an Innovative Compound Improver on the Baking Performance, Nutritional Quality, and Antistaling Property of Whole Wheat Bread." ACS Food Science & Technology, March 23, 2022. http://dx.doi.org/10.1021/acsfoodscitech.1c00467.
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