Effects of UVC treatment on re-milled semolina dough and data—driven analysis of leavening process

R Pandiselvam, S Barut Gök, AN Yüksel… - Journal of texture …, 2022 - Wiley Online Library

Demand for healthy, safe, and high‐quality foods and disadvantages of thermal processing
methods such as quality losses supported the improvement of the novel, affordable, and …

被引用次数：19 相关文章所有 6 个版本

[PDF] tandfonline.com

Impact of integrated ultra violet-ozone treatment on textural and structural properties of dough made of natural fiber based agro residues

MP Harikrishnan, V Vishnu, A Kothakota… - Journal of Natural …, 2023 - Taylor & Francis

In this study, de-oiled rice bran (RB) and virgin coconut oil cake (VCOC) were selected as
base materials. Corn starch, wheat bran, and guar gum were taken as binding agents. The …

被引用次数：4 相关文章所有 3 个版本

Properties and in vitro digestibility of a bread enriched with lentil flour at different leavening times

V Gallo, A Romano, P Ferranti, G D'Auria, P Masi - Food Structure, 2022 - Elsevier

The effects of three leavening times (60, 105 and 150 min) on structure and some physico-
chemical and nutritional properties of bread added with 20% of green lentil flour were …

被引用次数：10 相关文章所有 6 个版本

[PDF] springer.com

Induced changes of phenolic compounds in turmeric bread by UV-C radiation

C Hernandez-Aguilar, M Palma-Tenango… - Journal of Food …, 2022 - Springer

Phenolic compounds of breads added with turmeric at different concentrations (A: 0, B: 1.25,
C: 2.5, D: 5 and E: 10%) and radiated by UV-C (I. 0, II. 15, III. 30 and IV. 60 s), have been …

被引用次数：4 相关文章所有 8 个版本

[PDF] otago.ac.nz

Effect of emerging non-thermal food processing on the functional properties of cassava flour

LAP Conde - 2023 - ourarchive.otago.ac.nz

Effect of emerging non-thermal food processing on the functional properties of cassava flour
Page 1 Effect of emerging non-thermal food processing on the functional properties of …

[引用][C] Food Structure

V Gallo, A Romano, P Ferranti, G D'Auria, P Masi