skip to main content
Idioma:
previous page 1 2 3 Resultados 4 5 next page
Refinado por: Nome da Publicação: Food and Bioprocess Technology remover
Result Number Material Type Add to My Shelf Action Record Details and Options
31
Rheological and Breadmaking Properties of Wheat Flours Supplemented with Octenyl Succinic Anhydride-Modified Waxy Maize Starches
Rheological and Breadmaking Properties of Wheat Flours Supplemented with Octenyl Succinic Anhydride-Modified Waxy Maize Starches
Material Type:
Artigo 		Adicionar ao Meu Espaço

Rheological and Breadmaking Properties of Wheat Flours Supplemented with Octenyl Succinic Anhydride-Modified Waxy Maize Starches

Dapčević Hadnađev, Tamara R. ; Dokić, Ljubica P. ; Hadnađev, Miroslav S. ; Pojić, Milica M. ; Torbica, Aleksandra M.

Food and bioprocess technology, 2014, Vol.7 (1), p.235-247 [Periódico revisado por pares]

Boston: Springer US

Texto completo disponível

Citações Citado por
32
Chicken Eggs Substitute Using Vegetable Origin − A Review
Chicken Eggs Substitute Using Vegetable Origin − A Review
Material Type:
Artigo 		Adicionar ao Meu Espaço

Chicken Eggs Substitute Using Vegetable Origin − A Review

Viana, Aline ; Ethur, Eduardo Miranda ; de Freitas, Elisete Maria ; Hoehne, Lucélia

Food and bioprocess technology, 2023-08, Vol.16 (8), p.1652-1667 [Periódico revisado por pares]

New York: Springer US

Texto completo disponível

Citações Citado por
33
New Studies on the Galactomannan Extracted from Trigonella foenum-graecum (Fenugreek) Seed: Effect of Subsequent Use of Ultrasound and Microwave on the Physicochemical and Rheological Properties
New Studies on the Galactomannan Extracted from Trigonella foenum-graecum (Fenugreek) Seed: Effect of Subsequent Use of Ultrasound and Microwave on the Physicochemical and Rheological Properties
Material Type:
Artigo 		Adicionar ao Meu Espaço

New Studies on the Galactomannan Extracted from Trigonella foenum-graecum (Fenugreek) Seed: Effect of Subsequent Use of Ultrasound and Microwave on the Physicochemical and Rheological Properties

Niknam, Rasoul ; Mousavi, Mohammad ; Kiani, Hossein

Food and bioprocess technology, 2020-05, Vol.13 (5), p.882-900 [Periódico revisado por pares]

New York: Springer US

Texto completo disponível

Citações Citado por
34
Development of Novel Rice Bran Wax/Gelatin-Based Biphasic Edible Gels and Characterization of their Microstructural, Thermal, and Mechanical Properties
Development of Novel Rice Bran Wax/Gelatin-Based Biphasic Edible Gels and Characterization of their Microstructural, Thermal, and Mechanical Properties
Material Type:
Artigo 		Adicionar ao Meu Espaço

Development of Novel Rice Bran Wax/Gelatin-Based Biphasic Edible Gels and Characterization of their Microstructural, Thermal, and Mechanical Properties

Saffold, Ariana C. ; Acevedo, Nuria C.

Food and bioprocess technology, 2021-12, Vol.14 (12), p.2219-2230 [Periódico revisado por pares]

New York: Springer US

Texto completo disponível

Citações Citado por
35
Fortification of Wheat Bread with Edible Chrysanthemum (Chrysanthemum morifolium Ramat.): Unraveling the Mechanisms of Dough Rheology and Bread Quality Changes
Fortification of Wheat Bread with Edible Chrysanthemum (Chrysanthemum morifolium Ramat.): Unraveling the Mechanisms of Dough Rheology and Bread Quality Changes
Material Type:
Artigo 		Adicionar ao Meu Espaço

Fortification of Wheat Bread with Edible Chrysanthemum (Chrysanthemum morifolium Ramat.): Unraveling the Mechanisms of Dough Rheology and Bread Quality Changes

Xu, Huihuang ; Wu, Min ; Shang, Nan ; Wei, Wenguang ; Gao, Fei

Food and bioprocess technology, 2023-01, Vol.16 (1), p.82-97 [Periódico revisado por pares]

New York: Springer US

Texto completo disponível

Citações Citado por
36
Blends of Cactus Cladode Powder with Corn Starch, Milk Proteins and Gelatin: Rheological Evaluation and Application to a Soup Model
Blends of Cactus Cladode Powder with Corn Starch, Milk Proteins and Gelatin: Rheological Evaluation and Application to a Soup Model
Material Type:
Artigo 		Adicionar ao Meu Espaço

Blends of Cactus Cladode Powder with Corn Starch, Milk Proteins and Gelatin: Rheological Evaluation and Application to a Soup Model

Chaloulos, Panagiotis ; Vasilopoulos, Nikos ; Mandala, Ioanna

Food and bioprocess technology, 2023-06, Vol.16 (6), p.1343-1355 [Periódico revisado por pares]

New York: Springer US

Texto completo disponível

Citações Citado por
37
Assessing Influence of Protein Source on Characteristics of Gluten-Free Breads Optimising their Hydration Level
Assessing Influence of Protein Source on Characteristics of Gluten-Free Breads Optimising their Hydration Level
Material Type:
Artigo 		Adicionar ao Meu Espaço

Assessing Influence of Protein Source on Characteristics of Gluten-Free Breads Optimising their Hydration Level

Sahagún, Marta ; Gómez, Manuel

Food and bioprocess technology, 2018-09, Vol.11 (9), p.1686-1694 [Periódico revisado por pares]

New York: Springer US

Texto completo disponível

Citações Citado por
38
Cooking the Chicken Meat with Moderate Electric Field: Rheological Properties and Image Processing of Microstructure
Cooking the Chicken Meat with Moderate Electric Field: Rheological Properties and Image Processing of Microstructure
Material Type:
Artigo 		Adicionar ao Meu Espaço

Cooking the Chicken Meat with Moderate Electric Field: Rheological Properties and Image Processing of Microstructure

Turgay-İzzetoğlu, Gamze ; Çokgezme, Ömer F. ; Döner, Deniz ; Ersoy, Ceren ; Çabas, Buse M. ; İçier, Filiz

Food and bioprocess technology, 2022-05, Vol.15 (5), p.1082-1100 [Periódico revisado por pares]

New York: Springer US

Texto completo disponível

Citações Citado por
39
Characterization of Furcellaran-Whey Protein Isolate Films with Green Tea or Pu-erh Extracts and Their Application as Packaging of an Acid-Curd Cheese
Characterization of Furcellaran-Whey Protein Isolate Films with Green Tea or Pu-erh Extracts and Their Application as Packaging of an Acid-Curd Cheese
Material Type:
Artigo 		Adicionar ao Meu Espaço

Characterization of Furcellaran-Whey Protein Isolate Films with Green Tea or Pu-erh Extracts and Their Application as Packaging of an Acid-Curd Cheese

Pluta-Kubica, Agnieszka ; Jamróz, Ewelina ; Juszczak, Lesław ; Krzyściak, Paweł ; Zimowska, Małgorzata

Food and bioprocess technology, 2021, Vol.14 (1), p.78-92 [Periódico revisado por pares]

New York: Springer US

Texto completo disponível

Citações Citado por
40
Effect of Ultrafiltered Milk on the Rheological and Microstructure Properties of Cream Cheese Acid Gels
Effect of Ultrafiltered Milk on the Rheological and Microstructure Properties of Cream Cheese Acid Gels
Material Type:
Artigo 		Adicionar ao Meu Espaço

Effect of Ultrafiltered Milk on the Rheological and Microstructure Properties of Cream Cheese Acid Gels

Wu, Qihui ; Ong, Lydia ; Yao, Shenggen ; Kentish, Sandra E ; Gras, Sally L

Food and bioprocess technology, 2023-08, Vol.16 (8), p.1728-1745 [Periódico revisado por pares]

New York: Springer US

Texto completo disponível

Citações Citado por
previous page 1 2 3 Resultados 4 5 next page

Personalize Seus Resultados

  1. Editar

Refine Search Results

Expandir Meus Resultados

  1.   

Data de Publicação 

De até
Refinar
  1. Antes de2011  (6)
  2. 2011Até2013  (59)
  3. 2014Até2016  (40)
  4. 2017Até2020  (39)
  5. Após 2020  (30)
  6. Mais opções open sub menu

  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

Buscando em bases de dados remotas. Favor aguardar.