Статті в журналах з теми "Flour Safety"
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Ознайомтеся з топ-50 статей у журналах для дослідження на тему "Flour Safety".
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Jiang, Yongli, Yimeng Zhao, Danfeng Wang, and Yun Deng. "Influence of the Addition of Potato, Okara, and Konjac Flours on Antioxidant Activity, Digestibility, and Quality of Dumpling Wrappers." Journal of Food Quality 2018 (November 21, 2018): 1–11. http://dx.doi.org/10.1155/2018/4931202.
Повний текст джерелаMajidovich, Kurbonov Jamshed, and Kholturaev Khontura Kuvvatovich. "Ensuring Chemical Safety Of Flour And Bakery Products In Surkhandarya." American Journal of Agriculture and Biomedical Engineering 03, no. 07 (July 30, 2021): 21–24. http://dx.doi.org/10.37547/tajabe/volume03issue07-03.
Повний текст джерелаZhang, Wei, Haoxuan Wang, Liuyan Li, Xuefeng Zeng, Zaixi Shu, and Pingping Wang. "Effect of Ozone Treatment Intensity on Pasting Property, Protein Composition, and Steamed Bread Quality of Ozone-Treated Wheat Flour." Journal of Food Quality 2022 (August 23, 2022): 1–7. http://dx.doi.org/10.1155/2022/1584656.
Повний текст джерелаNaumova, N. L. "QUALITY AND SAFETY CONTROL OF VARIOUS KINDS OF FLOUR." Innovations and Food Safety, no. 1 (June 30, 2020): 21–27. http://dx.doi.org/10.31677/2311-0651-2020-27-1-21-27.
Повний текст джерелаÇalışkan Koç, Gülşah, and Ravi Pandiselvam. "Evaluation of Physicochemical, Functional, and Sensorial Characteristics of Gluten-Free Turkish Noodle “Erişte” Formulated with Oat and Quinoa Flours." Journal of Food Quality 2022 (August 29, 2022): 1–7. http://dx.doi.org/10.1155/2022/8622114.
Повний текст джерелаSiddiqui, F., M. A. Akhund, A. H. Memon, A. R. Khoso, and H. U. Imad. "Health and Safety Issues of Industry Workmen." Engineering, Technology & Applied Science Research 8, no. 4 (August 18, 2018): 3184–88. http://dx.doi.org/10.48084/etasr.2138.
Повний текст джерелаLim, Hyeji, Sujin Oh, and Misook Kim. "Effects ofBacillus subtilisandLeuconostoc mesenteroideson the Quality Characteristics of PotatoGaraetteok." Journal of Food Quality 2019 (January 20, 2019): 1–9. http://dx.doi.org/10.1155/2019/8383619.
Повний текст джерелаMuldabekova, B., A. Toktarova, R. Iztelieva, M. Atykhanova, and A. Seidimkhanova. "QUALITY AND SAFETY CONTROL OF COMPOSITE FLOUR." SERIES CHEMISTRY AND TECHNOLOGY 4, no. 453 (December 5, 2022): 107–17. http://dx.doi.org/10.32014/2518-1491.139.
Повний текст джерелаHeld, Sophie, Catrin E. Tyl, and George A. Annor. "Effect of Radio Frequency Cold Plasma Treatment on Intermediate Wheatgrass (Thinopyrum intermedium) Flour and Dough Properties in Comparison to Hard and Soft Wheat (Triticum aestivum L.)." Journal of Food Quality 2019 (March 19, 2019): 1–8. http://dx.doi.org/10.1155/2019/1085172.
Повний текст джерелаSharma, Neil, Lauren Bambusch, Thu Le, Melinda Hayman, and Sergio J. Montez. "InstantLabs®Salmonella Species Food Safety Kit." Journal of AOAC INTERNATIONAL 97, no. 6 (November 1, 2014): 1576–84. http://dx.doi.org/10.5740/jaoacint.13-222.
Повний текст джерелаvan Rayne, Kiana Kirsty, Oluwafemi Ayodeji Adebo, and Nomali Ziphorah Ngobese. "Nutritional and Physicochemical Characterization of Strychnos madagascariensis Poir (Black Monkey Orange) Seeds as a Potential Food Source." Foods 9, no. 8 (August 5, 2020): 1060. http://dx.doi.org/10.3390/foods9081060.
Повний текст джерелаMbijiwe, Jane, Zipporah Ndung’u, and John Kinyuru. "Enrichment of Fermented Sorghum Flour with Pumpkin Pulp and Seed for Production of A Vitamin A and Iron Enhanced Supplementary Food." Journal of Food Research 10, no. 6 (December 1, 2021): 36. http://dx.doi.org/10.5539/jfr.v10n6p36.
Повний текст джерелаGacheru, Patrick, George Abong, Michael Okoth, Peter Lamuka, Solomon Shibairo, and Christine Katama. "Cyanogenic Content, Aflatoxin Level and Quality of Dried Cassava Chips and Flour Sold in Nairobi and Coastal Regions of Kenya." Current Research in Nutrition and Food Science Journal 3, no. 3 (November 3, 2015): 197–206. http://dx.doi.org/10.12944/crnfsj.3.3.03.
Повний текст джерелаZhang, Ang. "Effect of wheat flour with different quality in the process of making flour products." International Journal of Metrology and Quality Engineering 11 (2020): 6. http://dx.doi.org/10.1051/ijmqe/2020005.
Повний текст джерелаTkachenko, Alina, Ivan Syrokhman, Lyudmyla Guba, Yulia Basova, and Elena Goryachova. "Research of quality and safety indicators of organic raw materials for development of new cookie recipes." EUREKA: Life Sciences, no. 3 (May 31, 2021): 36–40. http://dx.doi.org/10.21303/2504-5695.2021.001882.
Повний текст джерелаGuzhel, Yu A., S. M. Dotsenko, L. A. Kovaleva, and I. V. Agafonov. "Commodity Assessment and Safety of Secondary Soybean Flour." IOP Conference Series: Earth and Environmental Science 666, no. 4 (March 1, 2021): 042011. http://dx.doi.org/10.1088/1755-1315/666/4/042011.
Повний текст джерелаDemidenko, Galina Alexandrovna. "DIFFERENT GRADES FLOUR AND FINISHED BREAD PRODUCTS' SAFETY." Bulletin of KSAU, no. 5 (2022): 234–40. http://dx.doi.org/10.36718/1819-4036-2022-5-234-240.
Повний текст джерелаPark, Ji Won, Jeong Hyun Seo, Chae Young Hong, Min Young Kim, Yoon Jeong Lee, A. Reum Chun, Youn Ri Lee, Junsoo Lee, and Heon Sang Jeong. "Physicochemical Properties of Rice Flour Suspension Treated by Ultrahigh Hydrostatic Pressure." Journal of Food Quality 2021 (March 6, 2021): 1–7. http://dx.doi.org/10.1155/2021/8838131.
Повний текст джерелаZhang, Wei, Xianli Luo, Liuyan Li, Zaixi Shu, Pingping Wang, and Xuefeng Zeng. "Selected Quality Attributes of Wheat Flour Added with Overozonized Wheat Flour." Journal of Food Quality 2021 (June 11, 2021): 1–9. http://dx.doi.org/10.1155/2021/5559884.
Повний текст джерелаThomas, Merlyn S., Zachary R. Berglund, Megan Low, Isabella M. Bryan, Reyhan Soewardjono, and Yaohua Feng. "Evaluation of Flour Safety Messages on Commercially Available Packages: An Eye-Tracking Study." Foods 11, no. 19 (September 27, 2022): 2997. http://dx.doi.org/10.3390/foods11192997.
Повний текст джерелаWinger, M., H. Khouryieh, F. Aramouni, and T. Herald. "Sorghum Flour Characterization and Evaluation in Gluten-Free Flour Tortilla." Journal of Food Quality 37, no. 2 (March 3, 2014): 95–106. http://dx.doi.org/10.1111/jfq.12080.
Повний текст джерелаPashova, Natalia, Halyna Voloshchuk, Natalia Gregirchak, and Halyna Karpyk. "Effect of defatted flour of oilseeds and topinambur flour on rye bread quality and safety." Food Resources 6, no. 11 (December 25, 2018): 139–47. http://dx.doi.org/10.31073/foodresources2018-11-16.
Повний текст джерелаMade, Ida Ayu, and Wagini Wagini. "ANALISIS PERSEDIAAN BAHAN BAKU DALAM MENUNJANG PRODUKSI PADA USAHA MARTABAK ALIM KOTA BENGKULU." EKOMBIS REVIEW: Jurnal Ilmiah Ekonomi dan Bisnis 8, no. 1 (January 7, 2020): 31–37. http://dx.doi.org/10.37676/ekombis.v8i1.929.
Повний текст джерелаPółka, Marzena, and Szymon Ptak. "Preventing Air Pollution Connected to the Explosion of Different Types of Flours in Dedicated Storage and Transportation Systems." Sustainability 11, no. 24 (December 17, 2019): 7256. http://dx.doi.org/10.3390/su11247256.
Повний текст джерелаFeng, Lu, Jin Hui Cai, Guang Xin Zhang, Ping Jie Huang, and Di Bo Hou. "Research of Benzoyl Peroxide Residues in Flour by Terahertz Spectroscopy Technology." Advanced Materials Research 712-715 (June 2013): 2039–42. http://dx.doi.org/10.4028/www.scientific.net/amr.712-715.2039.
Повний текст джерелаKim, Sang Sook, Yang Soo Byeon, Mi Jeong Kim, Dabeen Lee, and Han Sub Kwak. "Influence of Wheat Flour Milling Yield on Physicochemical, Microbial, and Antioxidant Properties of Korea Wheat (Triticum aestivum L. var. Jokyoung)." Journal of Food Quality 2020 (October 26, 2020): 1–9. http://dx.doi.org/10.1155/2020/8899869.
Повний текст джерелаMinashina, I. N., and N. L. Naumova. "Safety of vegetable raw materials used in the production of flour products in order to increase their mineral value." Innovations and Food Safety, no. 2 (March 21, 2021): 22–27. http://dx.doi.org/10.31677/2311-0651-2020-28-2-22-27.
Повний текст джерелаZharylkasynova, Zhuldyz, Galiya Iskakova, Meruyet Baiysbayeva, Assel Izembayeva, and Anton Slavov. "The influence of beet pectin concentrate and whole-ground corn flour on the quality and safety of hardtacks." Potravinarstvo Slovak Journal of Food Sciences 16 (September 14, 2022): 603–21. http://dx.doi.org/10.5219/1780.
Повний текст джерелаMan, Simona Maria, Adriana Păucean, Ioana Daniela Călian, Vlad Mureșan, Maria Simona Chiș, Anamaria Pop, Andruța Elena Mureșan, Monica Bota, and Sevastița Muste. "Influence of Fenugreek Flour (Trigonella foenum-graecum L.) Addition on the Technofunctional Properties of Dark Wheat Flour." Journal of Food Quality 2019 (May 19, 2019): 1–8. http://dx.doi.org/10.1155/2019/8635806.
Повний текст джерелаAkinjayeju O, Okoli HF, and Bello BF. "Optimization of proximate composition, physico-chemical properties and mineral profiles of ‘Garri’, soy-cake and millet flour blends for potential functional dough meal." International Journal of Science and Technology Research Archive 1, no. 1 (July 30, 2021): 022–32. http://dx.doi.org/10.53771/ijstra.2021.1.1.0020.
Повний текст джерелаAnnisa, Wahyu Ilmi, Martha Ardiaria, Ayu Rahadiayanti, Deny Yudi Fitranti, Fillah Fithra Dieny, Diana Nur Afifah, and Choirun Nissa. "Microbiology quality and shelf life analysis of enteral formulas based on tempeh flour and yam flour." Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) 8, no. 2 (June 2, 2020): 85–91. http://dx.doi.org/10.14710/jgi.8.2.85-91.
Повний текст джерелаHUSSAIN, A., and W. BUSHUK. "DETECTION OF PEA FLOUR IN FLOUR OF CHICKPEA BY LACTATE POLYACRYLAMIDE GEL ELECTROPHORESIS." Journal of Food Quality 12, no. 6 (December 1989): 427–32. http://dx.doi.org/10.1111/j.1745-4557.1989.tb00344.x.
Повний текст джерелаMUKPRASIRT, AMORNRAT, THOMAS J. HERALD, and PAUL A. SEIB. "PASTING CHARACTERISTICS OF RICE FLOUR-BASED BATTER COMPARED TO WHEAT FLOUR-BASED BATTER." Journal of Food Quality 25, no. 2 (May 2002): 139–54. http://dx.doi.org/10.1111/j.1745-4557.2002.tb01014.x.
Повний текст джерелаKhomych, G., A. Horobes, Y. Levchenko, S. Vysotska, and L. Korniienko. "The flour of soft wheat in the technologies of food products." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 22, no. 93 (May 13, 2020): 3–8. http://dx.doi.org/10.32718/nvlvet-f9301.
Повний текст джерелаClark, Elizabeth A., and Fadi M. Aramouni. "Evaluation of Quality Parameters in Gluten-Free Bread Formulated with Breadfruit (Artocarpus altilis) Flour." Journal of Food Quality 2018 (September 24, 2018): 1–12. http://dx.doi.org/10.1155/2018/1063502.
Повний текст джерелаAlsuhaibani, Amnah Mohammed, Amal Nassir Alkuraieef, Moneera Othman Aljobair, and Amal Hassan Alshawi. "Technological, Sensory, and Hypoglycemic Effects of Quinoa Flour Incorporation into Biscuits." Journal of Food Quality 2022 (January 5, 2022): 1–7. http://dx.doi.org/10.1155/2022/6484953.
Повний текст джерелаIssa Khan, Muhammad, Faqir Muhammad Anjum, Imran Pasha, Ayesha Sameen, and Muhammad Nadeem. "Nutritional quality and safety of wheat‐soy composite flour chapattis." British Food Journal 114, no. 2 (February 10, 2012): 239–47. http://dx.doi.org/10.1108/00070701211202412.
Повний текст джерелаPyanikova, E. A., A. E. Kovaleva, N. A. Berezina, and G. S. Chuwardin. "Application of the descriptor-profile method for evaluating gluten-free biscuits to achieve food safety goals." IOP Conference Series: Earth and Environmental Science 1112, no. 1 (December 1, 2022): 012058. http://dx.doi.org/10.1088/1755-1315/1112/1/012058.
Повний текст джерелаAlcântara, Rafael Grassi de, Heidge Fukumasu, Paulo Cesar Fabricio Raspantini, Leonila Ester Reinert Raspantini, Caroline Joy Steel, Ludmilla de Carvalho Oliveira, Rosemary Aparecida de Carvalho, and Fernanda Maria Vanin. "Baking Effect on Resistant Starch Digestion from Composite Bread Produced with Partial Wheat Flour Substitution." Journal of Food Quality 2020 (August 28, 2020): 1–13. http://dx.doi.org/10.1155/2020/9245035.
Повний текст джерелаSouza, Felipe Thiago Caldeira, Elenilson Rivando Santos, Jeisiely da Cruz Silva, Iara Barros Valentim, Thalyta Christie Braga Rabelo, Nicole Ranielly Farias de Andrade, and Leane Kellen de Souza Silva. "Production of Nutritious Flour from Residue Custard Apple (Annona squamosa L.) for the Development of New Products." Journal of Food Quality 2018 (2018): 1–10. http://dx.doi.org/10.1155/2018/5281035.
Повний текст джерелаDerkanosova, N. M., O. A. Vasilenko, S. A. Shelamova, and N. I. Derkanosov. "Influence of yacon on the quality and safety of bread." IOP Conference Series: Earth and Environmental Science 1052, no. 1 (July 1, 2022): 012037. http://dx.doi.org/10.1088/1755-1315/1052/1/012037.
Повний текст джерелаAlekhina, Nadezhda, Elena Ponomareva, Irina Zharkova, and Andrej Grebenshchikov. "Assessment of Functional Properties and Safety Indicators of Amaranth Flour Grain Bread." Food Processing: Techniques and Technology 51, no. 2 (June 15, 2021): 323–32. http://dx.doi.org/10.21603/2074-9414-2021-2-323-332.
Повний текст джерелаVar, Işıl, Sibel Özçakmak, Ali Tekin, Seda Yılmaz, Behzad Heshmati, Okşan Uçkun, and Asya Çetinkaya. "Evaluation of Food Safety of Commercial Baby Foods according to Legal Regulations." European Journal of Agriculture and Food Sciences 3, no. 5 (October 6, 2021): 72–80. http://dx.doi.org/10.24018/ejfood.2021.3.5.373.
Повний текст джерелаAbdelfattah, Nilly A. H., Enas A. Hasan, and Sameer H. Qari. "Cytotoxicity and Genotoxicity Evaluation of Some Stored Grain Insects and Their Infested Flour Using the BHK-21 Cell Line in an In Vitro Experimental Model." Journal of Food Quality 2022 (December 9, 2022): 1–12. http://dx.doi.org/10.1155/2022/6415310.
Повний текст джерелаVeber, A. L., S. A. Leonova, N. P. Zhdaneeva, and T. A. Nikiforova. "Development of measures to ensure the quality and safety of the production of bread from wheat flour using a dispersion of sprouted peas and beans of domestic selection." Khleboproducty 30, no. 1 (2021): 44–51. http://dx.doi.org/10.32462/0235-2508-2021-30-1-44-51.
Повний текст джерелаLin, Yue, Yun Cheng, Jie Li, Jan D. Miller, Jin Liu, and Xuming Wang. "Biocompatible and biodegradable solid polymer electrolytes for high voltage and high temperature lithium batteries." RSC Advances 7, no. 40 (2017): 24856–63. http://dx.doi.org/10.1039/c7ra01601h.
Повний текст джерелаTkachenko, Alina, Ivan Syrokhman, Tetyana Lozova, Nataliya Ofilenko, Elena Goryachova, Yevgenia Hmelnitska, and Inna Shurduk. "RESEARCH OF CONSUMER PROPERTIES OF DEVELOPED BISCUITS BASED ON ORGANIC RAW MATERIALS." EUREKA: Life Sciences 1 (January 31, 2019): 59–64. http://dx.doi.org/10.21303/2504-5695.2019.00849.
Повний текст джерелаCherkasova, E., P. Golinitsky, U. Antonova, G. Temasova, and K. Semenova. "Organization of the wheat flour quality traceability." IOP Conference Series: Earth and Environmental Science 839, no. 3 (September 1, 2021): 032027. http://dx.doi.org/10.1088/1755-1315/839/3/032027.
Повний текст джерелаIshcyk, T. V., T. V. Kremenets, Y. V. Sydoruk, I. M. Ustymenko, V. M. Mykhailenko, M. S. Dmytrenko, and T. O. Berezhna. "QUALITY AND SAFETY INDICATORS OF FLOUR CONFECTIONERY – BROWNIE OF SPECIAL PURPOSE." Scientific notes of Taurida National V.I. Vernadsky University. Series: Technical Sciences 2, no. 2 (2020): 122–28. http://dx.doi.org/10.32838/2663-5941/2020.2-2/21.
Повний текст джерелаNARASAKA, Sachiko, Yoshie ENDO, Zhengwei FU, Megumi MORIYAMA, Soichi ARAI, Keiko ABE, and Hisanori KATO. "Safety Evaluation of Hypoallergenic Wheat Flour by Using a DNA Microarray." Bioscience, Biotechnology, and Biochemistry 70, no. 6 (June 23, 2006): 1464–70. http://dx.doi.org/10.1271/bbb.60002.
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