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Elsevier电子期刊(3456)

在“Elsevier电子期刊”中，命中：3,456条，耗时：小于0.01 秒

在所有数据库中总计命中：3,456条

1.Rheological and secondary structural characterization of rice flour-zein composites for noodles slit from gluten-free sheeted dough

作者：Sungmin Jeong ; Hee Won Kim ; Suyong Lee ; ^{suyonglee@sejong.ac.kr}

关键词：Rice flour-zein composite ; Viscoelasticity ; Gluten-free ; Sheeted dough ; Noodle

刊名：Food Chemistry

出版年：2017

2.Food safety hazards associated with ready-to-bake cookie dough and its ingredients

作者：Shuang Wu^a ; Steven C. Ricke^b ; Keith R. Schneider^a ; Soohyoun Ahn^a ; ^{sahn82@ufl.edu}

关键词：Cookie dough ; Microbiological hazards ; Food safety ; Pathogens

刊名：Food Control

出版年：2017

3.Proofing of bread dough assisted by ohmic heating

作者：Timothé ; e Gally ; Olivier Rouaud ; ^{olivier.rouaud@oniris-nantes.fr} ; Vanessa Jury ; Michel Havet ; Anthony Ogé ; Alain Le-Bail

关键词：Ohmic heating ; Bread dough ; Proofing ; Energy

刊名：Innovative Food Science & Emerging Technologies

出版年：2017

4.Fuzzy logic based process control strategy for effective sheeting of wheat dough in small and medium-sized enterprises

作者：Jyothi Mahadevappa ; ^{jyothi.mahadevappa@fau.de} ; Frauke Groß ; Antonio Delgado

关键词：Dough sheeting ; Process control ; Surface cracks ; Rheological properties ; Fuzzy logic

刊名：Journal of Food Engineering

出版年：2017

5.Comparative study on the freeze stability of yeast and chemical leavened steamed bread dough

作者：Pei Wang^a ; ^{wangpei@njau.edu.cn} ; Runqiang Yang^a ; ^{yangrq@njau.edu.cn} ; Zhenxin Gu^a ; ^{guzx@njau.edu.cn} ; Xueming Xu^b ; ^{xmxu@jiangnan.edu.cn} ; Zhengyu Jin^b ; ^{jinlab2008@yahoo.com}

关键词：Yeast/chemical leavener ; Frozen dough ; Steamed bread ; Gassing properties ; Gluten deterioration

刊名：Food Chemistry

出版年：2017

6.Population balance of droplets in a pulsed disc and doughnut column with wettable internals

作者：Qi Fang^a ; Dian Jing^b ; Hao Zhou^a ; Shaowei Li^a ; ^{lsw@tsinghua.edu.cn}

关键词：Population balance ; Coalescence ; Breakup ; Wettability ; Pulsed disc and doughnut column

刊名：Chemical Engineering Science

出版年：2017

7.Effective viscosity of nanofluids — A modified Krieger-Dougherty model based on particle size distribution (PSD) analysis

作者：R. Deepak Selvakumar ; S. Dhinakaran ; ^{ssdhinakar@gmail.com}

关键词：Nanofluids ; Effective viscosity ; Clustering ; Interfacial layer ; Particle size distribution (PSD) ; Krieger&ndash ; Dougherty model.

刊名：Journal of Molecular Liquids

出版年：2017

8.Foam stabilization during processing of starch-based dough systems

作者：Dana Elgeti ; Liang Peng ; Mario Jekle ; ^{mjekle@tum.de} ; Thomas Becker

关键词：Viscosity ; Rheology ; Standardized fermentation ; Quinoa ; Bread ; Gluten-free

刊名：Innovative Food Science & Emerging Technologies

出版年：2017

9.Formulation of yeast-leavened bread with reduced salt content by using a Lactobacillus plantarum fermentation product

作者：Francesca Valerio^a ; Amalia Conte^b ; ^c ; Mariaelena Di Biase^a ; Veronica M.T. Lattanzio^a ; S. Lisa Lonigro^a ; Lucia Padalino^c ; Erica Pontonio^d ; Paola Lavermicocca^a ; ^{paola.lavermicocca@ispa.cnr.it}

关键词：Salt-reduced bread ; Lactic acid bacteria ; Microbial bioprocessing ; Fermentation product ; Dough acidification ; Sensory analysis ; Umami ; Kokumi

刊名：Food Chemistry

出版年：2017

10.Effects of wheat-bran arabinoxylan as partial flour replacer on bread properties

作者：Danika Koegelenberg ^{15675629@sun.ac.za} ; Annie F.A. Chimphango ; ^{achimpha@sun.ac.za}

关键词：Arabinoxylan ; Bread dough ; Bread-making ; Dietary fibre ; Flour-replacer ; Wheat bran

刊名：Food Chemistry

出版年：2017

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