UB Paderborn / Katalog / Suche / in CDI

1 – 25 von 89

Sortiert nach

Influence of conching temperature and some bulk sweeteners on physical and rheological properties of prebiotic milk chocolate containing inulin

European food research & technology, 2013-01, Vol.236 (1), p.135-143

Konar, Nevzat

2013

Volltextzugriff (PDF)

Improving functionality of chocolate: A review on probiotic, prebiotic, and/or synbiotic characteristics

Trends in food science & technology, 2016-03, Vol.49, p.35-44

2016

Volltextzugriff (PDF)

Using spray-dried and encapsulated Nannochloropsis oculata biomasses in white spread

Journal of applied phycology, 2022-02, Vol.34 (1), p.375-383

2022

Volltextzugriff (PDF)

Conventional and sugar-free probiotic white chocolate: Effect of inulin DP on various quality properties and viability of probiotics

Journal of functional foods, 2018-04, Vol.43, p.206-213

2018

Volltextzugriff (PDF)

Investigation of process parameters and albumin concentration as foaming agent on quality of marshmallow dough: production simulation with rheometer

Rheologica acta, 2022-05, Vol.61 (4-5), p.339-351

2022

Volltextzugriff (PDF)

Determining Honey Adulteration by Seeding Method: an Initial Study with Sunflower Honey

Food analytical methods, 2020-04, Vol.13 (4), p.952-961

2020

Volltextzugriff (PDF)

Effect of Various Bulk Sweeteners on the Survivability of Lactobacillus casei 431 in Milk Chocolate: Rheological and Sensory Properties Analysis

Current pharmaceutical biotechnology, 2020-01, Vol.21 (12), p.1224

2020

Volltextzugriff (PDF)

Chocolate quality and conching

Trends in food science & technology, 2019-09, Vol.91, p.446-453

2019

Volltextzugriff (PDF)

Enrichment of Milk Chocolate by Using EPA and DHA Originated from Various Origins: Effects on Product Quality

Sugar tech : an international journal of sugar crops & related industries, 2018-12, Vol.20 (6), p.745-755

2018

Volltextzugriff (PDF)

Oleogels, a promising structured oil for decreasing saturated fatty acid concentrations: Production and food-based applications

Critical reviews in food science and nutrition, 2018-05, Vol.58 (8), p.1330-1341

2018

Volltextzugriff (PDF)

Rheological and physical properties of Inulin-containing milk chocolate prepared at different process conditions

CYTA: journal of food, 2014-01, Vol.12 (1), p.55-64

2014

Volltextzugriff (PDF)

Stability of lactic acid bacteria in synbiotic sugared and sugar-free milk chocolates

International journal of food properties, 2017-12, Vol.20 (sup2), p.1354-1365

2017

Volltextzugriff (PDF)

Health conscious consumers and sugar confectionery: Present aspects and projections

Trends in food science & technology, 2022-05, Vol.123, p.57-68

2022

Volltextzugriff (PDF)

Non-isoflavone phytoestrogenic compound contents of various legumes

European food research & technology, 2013-03, Vol.236 (3), p.523-530

Konar, Nevzat

2013

Volltextzugriff (PDF)

A model study on the site-specificity of (−)-epicatechin-induced reactions in β-lactoglobulin by high-resolution mass spectrometry in combination with bioinformatics

Food chemistry, 2023-05, Vol.408, p.135242-135242, Article 135242

2023

Volltextzugriff (PDF)

βv SEEDING AS AN ALTERNATIVE PRE-CRYSTALLIZATION TECHNIQUE IN SYNBIOTIC MILK CHOCOLATE PRODUCTION

Gıda, 2018-04, Vol.43 (3), p.422-431

2018

Volltextzugriff (PDF)

Effects of gelatin concentration, adding temperature and mixing rate on texture and quality characteristics of model gels

Journal of texture studies, 2024-02, Vol.55 (1), p.n/a

2024

Volltextzugriff (PDF)

Usage possibility of mannitol and soluble wheat fiber in low calorie gummy candies

Food science & technology, 2020-06, Vol.128, p.109531, Article 109531

2020

Volltextzugriff (PDF)

Soft confectionery products: Quality parameters, interactions with processing and ingredients

Food chemistry, 2022-08, Vol.385, p.132735-132735, Article 132735

2022

Volltextzugriff (PDF)

Investigation of cold plasma technique as an alternative to conventional alkalization of cocoa powders

Innovative food science & emerging technologies, 2023-08, Vol.88, p.103440, Article 103440

2023

Volltextzugriff (PDF)

Chewing gum: Production, quality parameters and opportunities for delivering bioactive compounds

Trends in food science & technology, 2016-09, Vol.55, p.29-38

2016

Volltextzugriff (PDF)

Chocolate aroma: Factors, importance and analysis

Trends in food science & technology, 2020-05, Vol.99, p.580-592

2020

Volltextzugriff (PDF)

Pre-crystallization process in chocolate: Mechanism, importance and novel aspects

Food chemistry, 2020-08, Vol.321, p.126718-126718, Article 126718

2020

Volltextzugriff (PDF)

Application of simplex lattice mixture design for optimization of sucrose-free milk chocolate produced in a ball mill

Food science & technology, 2019-11, Vol.115, p.108435, Article 108435

2019

Volltextzugriff (PDF)

Influence of process conditions of alkalization on quality of cocoa powder

Food research international, 2024-04, Vol.182, p.114147-114147, Article 114147

2024

Volltextzugriff (PDF)

1 – 25 von 89

Suche als RSS-Feed

Aktive Filter

SprachePortugiesisch

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(81)
Mit Volltextzugriff
(87)

Publikationsform

Sprache

Erscheinungsjahr

n.n

Thema

15 weitere anzeigen...

Weniger anzeigen...

Neu hinzugefügt

... seit 30 Tagen
(1)
... seit 90 Tagen
(2)

Menü

Weitere Dienste

Einstellungen

Influence of conching temperature and some bulk sweeteners on physical and rheological properties of prebiotic milk chocolate containing inulin

Improving functionality of chocolate: A review on probiotic, prebiotic, and/or synbiotic characteristics

Using spray-dried and encapsulated Nannochloropsis oculata biomasses in white spread

Conventional and sugar-free probiotic white chocolate: Effect of inulin DP on various quality properties and viability of probiotics

Investigation of process parameters and albumin concentration as foaming agent on quality of marshmallow dough: production simulation with rheometer

Determining Honey Adulteration by Seeding Method: an Initial Study with Sunflower Honey

Effect of Various Bulk Sweeteners on the Survivability of Lactobacillus casei 431 in Milk Chocolate: Rheological and Sensory Properties Analysis

Chocolate quality and conching

Enrichment of Milk Chocolate by Using EPA and DHA Originated from Various Origins: Effects on Product Quality

Oleogels, a promising structured oil for decreasing saturated fatty acid concentrations: Production and food-based applications

Rheological and physical properties of Inulin-containing milk chocolate prepared at different process conditions

Stability of lactic acid bacteria in synbiotic sugared and sugar-free milk chocolates

Health conscious consumers and sugar confectionery: Present aspects and projections

Non-isoflavone phytoestrogenic compound contents of various legumes

A model study on the site-specificity of (−)-epicatechin-induced reactions in β-lactoglobulin by high-resolution mass spectrometry in combination with bioinformatics

βv SEEDING AS AN ALTERNATIVE PRE-CRYSTALLIZATION TECHNIQUE IN SYNBIOTIC MILK CHOCOLATE PRODUCTION

Effects of gelatin concentration, adding temperature and mixing rate on texture and quality characteristics of model gels

Usage possibility of mannitol and soluble wheat fiber in low calorie gummy candies

Soft confectionery products: Quality parameters, interactions with processing and ingredients

Investigation of cold plasma technique as an alternative to conventional alkalization of cocoa powders

Chewing gum: Production, quality parameters and opportunities for delivering bioactive compounds

Chocolate aroma: Factors, importance and analysis

Pre-crystallization process in chocolate: Mechanism, importance and novel aspects

Application of simplex lattice mixture design for optimization of sucrose-free milk chocolate produced in a ball mill

Influence of process conditions of alkalization on quality of cocoa powder

Aktive Filter

Suchergebnisse filtern