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...

Cross-linking of wheat starch improves the crispness of deep-fried battered food

Food hydrocolloids, 2012-07, Vol.28 (1), p.53-58

Primo-Martín, C.

2012

Volltextzugriff (PDF)

Crystallinity changes in wheat starch during the bread-making process: Starch crystallinity in the bread crust

Journal of cereal science, 2007-03, Vol.45 (2), p.219-226

2007

Volltextzugriff (PDF)

Performance of cellulose derivatives in deep-fried battered snacks: Oil barrier and crispy properties

Food hydrocolloids, 2010-11, Vol.24 (8), p.702-708

2010

Volltextzugriff (PDF)

Bread crispness and morphology can be controlled by proving conditions

Food research international, 2010, Vol.43 (1), p.207-217

2010

Volltextzugriff (PDF)

The role of the gluten network in the crispness of bread crust

Journal of cereal science, 2006-05, Vol.43 (3), p.342-352

2006

Volltextzugriff (PDF)

Effect of water activity on fracture and acoustic characteristics of a crust model

Journal of food engineering, 2009, Vol.90 (2), p.277-284

2009

Volltextzugriff (PDF)

Sensory Crispness of Crispy Rolls: Effect of Formulation, Storage Conditions, and Water Distribution in the Crust

Journal of food science, 2009-10, Vol.74 (8), p.S377-S383

2009

Volltextzugriff (PDF)

Water Content or Water Activity: What Rules Crispy Behavior in Bread Crust?

Journal of agricultural and food chemistry, 2008-08, Vol.56 (15), p.6432-6438

2008

Volltextzugriff (PDF)

Characterization of crispness of French fries by fracture and acoustic measurements, effect of pre-frying and final frying times

Food research international, 2007, Vol.40 (1), p.63-70

2007

Volltextzugriff (PDF)

Relations between sensorial crispness and molecular mobility of model bread crust and its main components as measured by PTA, DSC and NMR

Food research international, 2010, Vol.43 (1), p.342-349

2010

Volltextzugriff (PDF)

Effect of Pentosanase and Oxidases on the Characteristics of Doughs and the Glutenin Macropolymer (GMP)

Journal of agricultural and food chemistry, 2003-07, Vol.51 (16), p.4673-4679

2003

Volltextzugriff (PDF)

Fracture behaviour of bread crust: Effect of bread cooling conditions

Journal of food engineering, 2008-12, Vol.89 (3), p.285-290

2008

Volltextzugriff (PDF)

Fracture behaviour of bread crust: Effect of ingredient modification

Journal of cereal science, 2008-11, Vol.48 (3), p.604-612

2008

Volltextzugriff (PDF)

Deep-fat fried battered snacks prepared using super heated steam (SHS): Crispness and low oil content

Food research international, 2011-01, Vol.44 (1), p.442-448

2011

Volltextzugriff (PDF)

Heat stress in wheat ( Triticum aestivum L.): Effects on grain growth and quality traits

European journal of agronomy, 2006-08, Vol.25 (2), p.89-95

2006

Volltextzugriff (PDF)

WHY COARSE TOASTED RUSK ROLLS ARE CRISPIER THAN FINE ONES

Journal of texture studies, 2012-12, Vol.43 (6), p.421-437

2012

Volltextzugriff (PDF)

Influence of Pentosanase and Oxidases on Water-extractable Pentosans during a Straight Breadmaking Process

Journal of food science, 2003-01, Vol.68 (1), p.31-41

2003

Volltextzugriff (PDF)

INTERPLAY BETWEEN PRODUCT CHARACTERISTICS, ORAL PHYSIOLOGY AND TEXTURE PERCEPTION OF CELLULAR BRITTLE FOODS

Journal of texture studies, 2011-04, Vol.42 (2), p.82-94

2011

Volltextzugriff (PDF)

explanation for the combined effect of xylanase-glucose oxidase in dough systems

Journal of the science of food and agriculture, 2005-05, Vol.85 (7), p.1186-1196

2005

Volltextzugriff (PDF)

Effect of structure in the sensory characterization of the crispness of toasted rusk roll

Food research international, 2008, Vol.41 (5), p.480-486

2008

Volltextzugriff (PDF)

Cracks in bread crust cause longer crispness retention

Journal of cereal science, 2013-03, Vol.57 (2), p.215-221

2013

Volltextzugriff (PDF)

Does crumb morphology affect water migration and crispness retention in crispy breads?

Journal of cereal science, 2012-09, Vol.56 (2), p.289-295

2012

Volltextzugriff (PDF)

Permeability of crust is key to crispness retention

Journal of cereal science, 2010-09, Vol.52 (2), p.129-135

2010

Volltextzugriff (PDF)

Control of crust permeability and crispness retention in crispy breads

Food research international, 2012-04, Vol.46 (1), p.92-98

2012

Volltextzugriff (PDF)

RELATIONSHIP BETWEEN WATER ACTIVITY, DEFORMATION SPEED, AND CRISPNESS CHARACTERIZATION

Journal of texture studies, 2009-04, Vol.40 (2), p.127-156

2009

Volltextzugriff (PDF)

1 – 25 von 29

Suche als RSS-Feed

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(28)
Mit Volltextzugriff
(28)

Publikationsform

Artikel
(28)
Buchkapitel
(1)

Sprache

Englisch
(28)

Erscheinungsjahr

n.n

Thema

Life Sciences & Biomedicine
(27)
Science & Technology
(27)
Food Science & Technology
(26)
Biological And Medical Sciences
(22)
Fundamental And Applied Biological Sciences. Psychology
(22)
Food Industries
(21)
Crispness
(14)
Cereal And Baking Product Industries
(13)
Water Activity
(12)
Bread
(11)
Hardness
(10)
Texture
(10)
Water Content
(10)
Sound
(9)
Bread Crust
(8)
Crust
(7)
Foods
(7)
General Aspects
(7)
Starch
(7)
Breads
(6)

15 weitere anzeigen...

Weniger anzeigen...

Menü

Weitere Dienste

Einstellungen

Cross-linking of wheat starch improves the crispness of deep-fried battered food

Crystallinity changes in wheat starch during the bread-making process: Starch crystallinity in the bread crust

Performance of cellulose derivatives in deep-fried battered snacks: Oil barrier and crispy properties

Bread crispness and morphology can be controlled by proving conditions

The role of the gluten network in the crispness of bread crust

Effect of water activity on fracture and acoustic characteristics of a crust model

Sensory Crispness of Crispy Rolls: Effect of Formulation, Storage Conditions, and Water Distribution in the Crust

Water Content or Water Activity: What Rules Crispy Behavior in Bread Crust?

Characterization of crispness of French fries by fracture and acoustic measurements, effect of pre-frying and final frying times

Relations between sensorial crispness and molecular mobility of model bread crust and its main components as measured by PTA, DSC and NMR

Effect of Pentosanase and Oxidases on the Characteristics of Doughs and the Glutenin Macropolymer (GMP)

Fracture behaviour of bread crust: Effect of bread cooling conditions

Fracture behaviour of bread crust: Effect of ingredient modification

Deep-fat fried battered snacks prepared using super heated steam (SHS): Crispness and low oil content

Heat stress in wheat ( Triticum aestivum L.): Effects on grain growth and quality traits

WHY COARSE TOASTED RUSK ROLLS ARE CRISPIER THAN FINE ONES

Influence of Pentosanase and Oxidases on Water-extractable Pentosans during a Straight Breadmaking Process

INTERPLAY BETWEEN PRODUCT CHARACTERISTICS, ORAL PHYSIOLOGY AND TEXTURE PERCEPTION OF CELLULAR BRITTLE FOODS

explanation for the combined effect of xylanase-glucose oxidase in dough systems

Effect of structure in the sensory characterization of the crispness of toasted rusk roll

Cracks in bread crust cause longer crispness retention

Does crumb morphology affect water migration and crispness retention in crispy breads?

Permeability of crust is key to crispness retention

Control of crust permeability and crispness retention in crispy breads

RELATIONSHIP BETWEEN WATER ACTIVITY, DEFORMATION SPEED, AND CRISPNESS CHARACTERIZATION

Suchergebnisse filtern