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在“Elsevier电子期刊”中，命中：402条，耗时：0.0509765 秒

在所有数据库中总计命中：688条

1.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

2.Use of natural antimicrobials to improve the quality characteristics of fresh “Phyllo” - A dough-based wheat product - Shelf life assessment

作者：Maria I. Tsiraki^a ; Layal Karam^b ; Mohamad G. Abiad^b ; Hany M. Yehia^c ; ^d ; Ioannis N. Savvaidis^a ; ^b ; ^{isavvaid@uoi.gr} ; ^{is41@aub.edu.lb}

关键词：Antimicrobials ; Bakery products ; Packaging ; Shelf-life ; Wheat

刊名：Food Microbiology

出版年：2017

3.Improvement of texture and sensory properties of cakes by addition of potato peel powder with high level of dietary fiber and protein

作者：Khawla Ben Jeddou^a ; ^{benjeddou_khaoila@yahoo.fr" class="auth_mail" title="E-mail the corresponding author} ; Fatma Bouaziz^a ; ¹ ; Soumaya Zouari-Ellouzi^a ; ¹ ; Fatma Chaari^a ; Semia Ellouz-Chaabouni^a ; ^b ; Raoudha Ellouz-Ghorbel^a ; ^b ; Oumè ; ma Nouri-Ellouz^c ; ^d

关键词：Potato peels ; Dietary fiber ; Protein content ; Dough characteristic ; Texture and sensory properties of cakes

刊名：Food Chemistry

出版年：2017

4.Effect of salt reduction on wheat-dough properties and quality characteristics of puff pastry with full and reduced fat content

作者：Christoph Silow ; Emanuele Zannini ; Claudia Axel ; Kieran M. Lynch ; Elke K. Arendt ; ^{e.arendt@ucc.ie" class="auth_mail" title="E-mail the corresponding author}

关键词：Puff pastry ; Fat reduction ; Salt/sodium reduction ; GlutoPeak ; Wheat dough ; Stickiness

刊名：Food Research International

出版年：2016

5.Possibilities to derive empirical dough characteristics from fundamental rheology

作者：Stefan Tietze ; ^{tietze@wzw.tum.de" class="auth_mail" title="E-mail the corresponding author} ; Mario Jekle ^{mjekle@tum.de" class="auth_mail" title="E-mail the corresponding author} ; Thomas Becker

关键词：Dough processing ; Fundamental rheology ; Data conversion ; All-in-one method

刊名：Trends in Food Science & Technology

出版年：2016

6.Effect of flour polymeric proteins on dough thermal properties and breadmaking characteristics for hard red spring wheat genotypes

作者：Senay Simsek^a ; Jae-Bom Ohm^b ; ^{jae.ohm@ars.usda.gov" class="auth_mail" title="E-mail the corresponding author} ; Vincent Cariou^a ; Mohamed Mergoum^a

关键词：Polymeric proteins ; Dough thermal property ; Hard red spring wheat

刊名：Journal of Cereal Science

出版年：2016

7.Design and Implementation of Intelligent Control Software for a Dough Kneader

作者：Felix Oestersö ; tebier^a ; Phillip Traphö ; ner^a ; ^{phillip.traphoener@hni.uni-paderborn.de" class="auth_mail" title="E-mail the corresponding author} ; Felix Reinhart^b ; Sebastian Wessels^c ; Ansgar Trä ; chtler^a

关键词：autonomous dough kneading process ; dough model ; detection of kneading phases

刊名：Procedia Technology

出版年：2016

8.Dough mixing characteristics measured by Mixsmart software as possible predictors of bread making quality in three production regions of South Africa

作者：M.T. Labuschagne^a ; ^{labuscm@ufs.ac.za" class="auth_mail" title="E-mail the corresponding author} ; R.C. Lindeque^b ; A. van Biljon^a

关键词：Baking quality ; Dough rheology ; Mixsmart ; Wheat

刊名：Journal of Cereal Science

出版年：2016

9.Frozen baguette bread dough II. Textural and sensory characteristics of baked product

作者：Afshin Rashidi^a ; ^{a.rashidi2009@ut.ac.ir" class="auth_mail" title="E-mail the corresponding author} ; Mehri HadiNezhad^b ; Naser Rajabzadeh^a ; Mohammad-Saied Yarmand^a ; Sarah Nemati^a

关键词：Frozen dough ; Strain hardening index ; TPA ; Textural and sensory properties

刊名：Journal of Cereal Science

出版年：2016

10.Structural characterization of proteins in wheat flour doughs enriched with intermediate wheatgrass (Thinopyrum intermedium) flour

作者：Alessandra Marti^a ; ^b ; ^{amarti@umn.edu" class="auth_mail" title="E-mail the corresponding author} ; ^{alessandra.marti@unimi.it" class="auth_mail" title="E-mail the corresponding author} ; Jayne E. Bock^c ; Maria Ambrogina Pagani^b ; Baraem Ismail^a ; Koushik Seetharaman^a

关键词：ATR-FTIR ; attenuated total reflectance Fourier transform infrared ; DDT ; dough development time ; DTNB ; 5 ; 5&prime ; -dithiobis(2-nitrobenzoic acid) ; DTT ; dithiothreitol ; FU ; farinograph units ; HMW ; high molecular weight ; HWF ; hard wheat flour ; IWG ; intermediate wheatgrass ; LMW ; low molecular weight ; SDS ; sodium dodecyl sulfate

刊名：Food Chemistry

出版年：2016

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