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Elsevier电子期刊(10)

在“Elsevier电子期刊”中，命中：10条，耗时：0.049972 秒

在所有数据库中总计命中：11条

1.Effects of chemical leavening system and processing conditions on the opacity and other quality characteristics of whole-wheat flour tortillas

作者：Ting Liu^a ; ^b ; Gary G. Hou^b ; ^{ghou@wmcinc.org" class="auth_mail" title="E-mail the corresponding author} ; Sharon L. Book^c ; Len Marquart^a

关键词：Whole-wheat flour tortilla ; Chemical leavening ; Opacity ; Texture

刊名：LWT - Food Science and Technology

出版年：2016

2.Destabilization of wheat dough: Interrelation between CO₂ and glutathione

作者：C. Verheyen ^{christoph.verheyen@tum.de" class="auth_mail" title="E-mail the corresponding author} ; A. Albrecht ; T. Becker ; M. Jekle

关键词：Rheofermentometer ; Chemical-leavening system ; Gas retention capacity ; Glutathione ; Dough weakening ; Bread volume

刊名：Innovative Food Science & Emerging Technologies

出版年：2016

3.Bioaccessibility of T-2 and HT-2 toxins in mycotoxin contaminated bread models submitted to in vitro human digestion

作者：Elisabetta De Angelis^a ; Linda Monaci^a ; ^{Linda.monaci@ispa.cnr.it" class="auth_mail} ; Alan Mackie^b ; Louise Salt^b ; Angelo Visconti^a

关键词：Mycotoxin stability ; T-2 ; HT-2 ; Mass spectrometry ; In vitro digestion ; Gastro-duodenal tract ; Bread ; Bioaccessibility

刊名：Innovative Food Science and Emerging Technologies

出版年：April, 2014

4.Development of the dietary fiber functional food and studies on its toxicological and physiologic properties

作者：Yan Hong ; Wang Zi-jun ; Xiong Jian ; Dai Ying-jie ; Ma Fang

关键词：Dietary fiber ; Functional food ; Toxicology assessment ; Physiologic function

刊名：Food and Chemical Toxicology

出版年：2012

5.Effects of the fermentation process on gas-cell size two-dimensional distribution and rheological characteristics of durum-wheat-based doughs

作者：Simonetta Fois ; Costantino Fadda ; Roberto Tonelli ; Manuela Sanna ; Pietro Paolo Urgeghe ; Tonina Roggio ; Pasquale Catzeddu

关键词：AACC ; American Association of Cereal Chemists ; BYD ; baker's yeast dough ; CCDF ; complementary cumulative distribution function ; CDF ; cumulative distribution function ; LAB ; lactic acid bacteria ; PCA ; principal component analysis ; PDF ; probability distributi

刊名：Food Research International

出版年：2012

6.Measurement of dough specific volume in chemically leavened dough systems

作者：Guillermo G. Bellido ; Martin G. Scanlon ; John H. Page

关键词：Chemical leavening systems ; Dough ; Gas production ; Gas retention ; Specific volume

刊名：Journal of Cereal Science

出版年：2009

7.Effect of pentosan addition on dough rheological properties

作者：Massimo Migliori ; Domenico Gabriele

关键词：Rheological models ; Oscillatory measurements ; Transient test ; Stress relaxation ; Nonlinear behaviour

刊名：Food Research International

出版年：2010

8.Description of leavening of bread dough with mathematical modelling

作者：A. Romano ; G. Toraldo ; S. Cavella ; P. Masi

关键词：Fermentation kinetics ; Yeast growth curve ; Image analysis ; Non linear regression models ; Bread dough

刊名：Journal of Food Engineering

出版年：2007

9.²⁶Al-containing acidic and basic sodium aluminum phosphate preparation and use in studies of oral aluminum bioavailability from foods utilizing ²⁶Al as an aluminum tracer

作者：Yokel ; Robert A. ; Urbas ; Aaron A. ; Lodder ; Robert A. ; Selegue ; John P. ; Florence ; Rebecca L.

关键词：06.60.Ei ; 82.30.Nr ; 07.57.Ty ; 07.85.Jy ; Aluminum ; ²⁶Al ; Sodium aluminum phosphate ; Near infrared spectroscopy ; Raman spectroscopy ; X-ray diffraction

刊名：Nuclear Inst. and Methods in Physics Research, B

出版年：2005

10.Structural and Chemical Modifications of Short Dough During Baking

作者：Chevallier ; S. ; Della Valle ; G. ; Colonna ; P. ; Broyart ; B. ; Trystram ; G.

刊名：Journal of Cereal Science

出版年：2002

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