UB Paderborn / Katalog / Suche / in CDI

Sortiert nach

Einfacher Volltextzugriff von (fast) überall

Installieren Sie die LibKey Nomad-Browsererweiterung und erhalten Sie von vielen Webseiten einfachen Zugriff auf lizenzierte Volltexte oder Open Access Publikationen. Mehr erfahren...

Protein content of amaranth and quinoa starch plays a key role in their ability as Pickering emulsifiers

Food chemistry, 2020-06, Vol.315, p.126246-126246, Article 126246

2020

Volltextzugriff (PDF)

Structural, physicochemical properties and noodle-making potential of quinoa starch and type 3, type 4, and type 5 quinoa resistant starch

International journal of biological macromolecules, 2024-02, Vol.258 (Pt 1), p.128772-128772, Article 128772

2024

Volltextzugriff (PDF)

Innovatively processed quinoa (Chenopodium quinoa Willd.) food: chemistry, structure and end‐use characteristics

Journal of the science of food and agriculture, 2022-09, Vol.102 (12), p.5065-5076

2022

Volltextzugriff (PDF)

Process standardization for isolation of quinoa starch and its characterization in comparison with other starches

Journal of food measurement & characterization, 2017-12, Vol.11 (4), p.1919-1927

2017

Volltextzugriff (PDF)

Gluten‐free quinoa noodles: effects of intermediate moisture extrusion and soy protein isolates supplement on cooking quality and in vitro digestibility

International journal of food science & technology, 2022-07, Vol.57 (7), p.4356-4367

2022

Volltextzugriff (PDF)

Modification of quinoa flour functionality using ultrasound

Ultrasonics sonochemistry, 2019-04, Vol.52, p.305-310

2019

Volltextzugriff (PDF)

Development of weaning food with prebiotic effects based on roasted or extruded quinoa and millet flour

Journal of food science, 2021-03, Vol.86 (3), p.1089-1096

2021

Volltextzugriff (PDF)

Plant-Based Meat Substitutes in the Flexitarian Age: An Audit of Products on Supermarket Shelves

Nutrients, 2019-10, Vol.11 (11), p.2603

2019

Volltextzugriff (PDF)

Effects of adding quinoa flour on the composite wheat dough: a comprehensive analysis of the pasting, farinograph and rheological properties

International journal of food science & technology, 2022-11, Vol.57 (11), p.7099-7106

2022

Volltextzugriff (PDF)

Physicochemical properties and starch digestibility of whole grain sorghums, millet, quinoa and amaranth flours, as affected by starch and non-starch constituents

Food chemistry, 2017-10, Vol.233, p.1-10

2017

Volltextzugriff (PDF)

Effect of added enzymes and quinoa flour on dough characteristics and sensory quality of a gluten-free bakery product

European food research & technology, 2018-09, Vol.244 (9), p.1595-1604

2018

Volltextzugriff (PDF)

Inclusion of Salvia hispanica L. and Chenopodium quinoa into bread formulations improves metabolic imbalances derived from a high-fat intake in hyperglycaemic mice

Food & function, 2020-09, Vol.11 (9), p.7994-8002

2020

Volltextzugriff (PDF)

Immunonutritional Bioactives from Chenopodium quinoa and Salvia hispanica L. Flour Positively Modulate Insulin Resistance and Preserve Alterations in Peripheral Myeloid Population

Nutrients, 2021-05, Vol.13 (5), p.1537

2021

Volltextzugriff (PDF)

Effects of Electron Beam Irradiation on the Physicochemical Properties of Quinoa and Starch Microstructure

Starch - Stärke, 2020-11, Vol.72 (11-12), p.n/a

2020

Volltextzugriff (PDF)

Quinoa Snack Production at an Industrial Level: Effect of Extrusion and Baking on Digestibility, Bioactive, Rheological, and Physical Properties

Foods, 2022-10, Vol.11 (21), p.3383

2022

Volltextzugriff (PDF)

Effect of starch and dairy proteins on the gluten free bread formulation based on quinoa

Journal of food measurement & characterization, 2021-06, Vol.15 (3), p.2264-2274

2021

Volltextzugriff (PDF)

The Changes in Starch Gelatinization Behavior under the Influence of Acetic Acid in Vegetable Sponge Cake Batter in Order to Obtain New Snacks

Polymers, 2022-10, Vol.14 (19), p.4053

2022

Volltextzugriff (PDF)

Development of gluten-free and egg-free pasta based on quinoa (Chenopdium quinoa Willd) with addition of lupine flour, vegetable proteins and the oxidizing enzyme POx

European food research & technology, 2019-10, Vol.245 (10), p.2147-2156

2019

Volltextzugriff (PDF)

Characterization of Quinoa Seeds Milling Fractions and Their Effect on the Rheological Properties of Wheat Flour Dough

Applied sciences, 2020-10, Vol.10 (20), p.7225

2020

Volltextzugriff (PDF)

Development of gluten-free cake formulations: the role of tapioca & potato starch and quinoa in the rheological, textural and powder flow properties

European food research & technology, 2023-03, Vol.249 (3), p.675-684

2023

Volltextzugriff (PDF)

Nutritional and Functional Properties of Gluten-Free Flours

Applied sciences, 2021-07, Vol.11 (14), p.6283

2021

Volltextzugriff (PDF)

A comparative study of gluten-free sprouts in the gluten-free bread-making process

European food research & technology, 2019-03, Vol.245 (3), p.617-629

2019

Volltextzugriff (PDF)

Role of Quinoa (Chenopodium quinoa Willd) and Chickpea (Cicer arietinum L.) Ratio in Physicochemical Stability and Microbiological Quality of Fermented Plant-Based Beverages during Storage

Foods, 2024-08, Vol.13 (15), p.2462

2024

Volltextzugriff (PDF)

Expected glycemic impact and probiotic stimulating effects of whole grain flours of buckwheat, quinoa, amaranth and chia

Journal of food science and technology, 2022-04, Vol.59 (4), p.1460-1467

2022

Volltextzugriff (PDF)

Selection of the most suitable mixture of flours and starches for the improvement of gluten-free breads through their volatile profiles

European food research & technology, 2019-08, Vol.245 (8), p.1755-1766

2019

Volltextzugriff (PDF)

1 – 25 von 60

Suche als RSS-Feed

Aktive Filter

ThemaFlour

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(56)
Mit Volltextzugriff
(59)

Publikationsform

Artikel
(60)

Sprache

Erscheinungsjahr

n.n

Thema

14 weitere anzeigen...

Weniger anzeigen...

Neu hinzugefügt

... seit 90 Tagen
(1)

Menü

Weitere Dienste

Einstellungen

Protein content of amaranth and quinoa starch plays a key role in their ability as Pickering emulsifiers

Structural, physicochemical properties and noodle-making potential of quinoa starch and type 3, type 4, and type 5 quinoa resistant starch

Innovatively processed quinoa (Chenopodium quinoa Willd.) food: chemistry, structure and end‐use characteristics

Process standardization for isolation of quinoa starch and its characterization in comparison with other starches

Gluten‐free quinoa noodles: effects of intermediate moisture extrusion and soy protein isolates supplement on cooking quality and in vitro digestibility

Modification of quinoa flour functionality using ultrasound

Development of weaning food with prebiotic effects based on roasted or extruded quinoa and millet flour

Plant-Based Meat Substitutes in the Flexitarian Age: An Audit of Products on Supermarket Shelves

Effects of adding quinoa flour on the composite wheat dough: a comprehensive analysis of the pasting, farinograph and rheological properties

Physicochemical properties and starch digestibility of whole grain sorghums, millet, quinoa and amaranth flours, as affected by starch and non-starch constituents

Effect of added enzymes and quinoa flour on dough characteristics and sensory quality of a gluten-free bakery product

Inclusion of Salvia hispanica L. and Chenopodium quinoa into bread formulations improves metabolic imbalances derived from a high-fat intake in hyperglycaemic mice

Immunonutritional Bioactives from Chenopodium quinoa and Salvia hispanica L. Flour Positively Modulate Insulin Resistance and Preserve Alterations in Peripheral Myeloid Population

Effects of Electron Beam Irradiation on the Physicochemical Properties of Quinoa and Starch Microstructure

Quinoa Snack Production at an Industrial Level: Effect of Extrusion and Baking on Digestibility, Bioactive, Rheological, and Physical Properties

Effect of starch and dairy proteins on the gluten free bread formulation based on quinoa

The Changes in Starch Gelatinization Behavior under the Influence of Acetic Acid in Vegetable Sponge Cake Batter in Order to Obtain New Snacks

Development of gluten-free and egg-free pasta based on quinoa (Chenopdium quinoa Willd) with addition of lupine flour, vegetable proteins and the oxidizing enzyme POx

Characterization of Quinoa Seeds Milling Fractions and Their Effect on the Rheological Properties of Wheat Flour Dough

Development of gluten-free cake formulations: the role of tapioca & potato starch and quinoa in the rheological, textural and powder flow properties

Nutritional and Functional Properties of Gluten-Free Flours

A comparative study of gluten-free sprouts in the gluten-free bread-making process

Role of Quinoa (Chenopodium quinoa Willd) and Chickpea (Cicer arietinum L.) Ratio in Physicochemical Stability and Microbiological Quality of Fermented Plant-Based Beverages during Storage

Expected glycemic impact and probiotic stimulating effects of whole grain flours of buckwheat, quinoa, amaranth and chia

Selection of the most suitable mixture of flours and starches for the improvement of gluten-free breads through their volatile profiles

Aktive Filter

Suchergebnisse filtern