Effects of Chemical and Enzymatic Modification on Dough Rheology and Biscuit Characteristics (Englisch)

In: JOURNAL OF FOOD SCIENCE -CHICAGO-   ;  70 ,  2  ;  E152-E158  ;  2005
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Effect of Heat Treatment on Antioxidant Capacity and Flavor Volatiles of Mead
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Gelation Behavior of Protein Isolates Extracted from 5 Cultivars of Pisum sativum L.
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Nutritional Quality of Drum‐processed and Extruded Composite Supplementary Foods
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Histamine and Other Biogenic Amines and Bacterial Isolation in Retail Canned Anchovies
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Kinetics of Proteolysis of β‐Casein During Ripening of Fynbo Cheese Salted with NaCl or NaCl/KCl and Ripened at Different Temperatures
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Kinetics of Proteolysis of beta-Casein During Ripening of Fynbo Cheese Salted with NaCl or NaCl/KCl and Ripened at Different Temperature
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A Novel Process for the Recovery of Polyphenols from Grape (Vitis vinifera L.) Pomace
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Effect of pH on Sedimentation of Cod (Gadus morhua) Muscle Membranes
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Functional, Nutritional, and Rheological Properties of Protein Powders from Arrowtooth Flounder and their Application in Mayonnaise
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Thermal Unfolding of Gelatin in Solids as Affected by the Glass Transition
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Nonenzymatic Browning Kinetics in Low‐moisture Food Systems as Affected by Matrix Composition and Crystallization
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Physical, Textural, and Microstructural Properties of Restructured Adductor Muscles of 2 Scallop Species Using 2 Cold‐binding Systems
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Heat‐moisture Treatments of Cowpea Flour and Their Effects on Phytase Inactivation
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Operational Stability and Kinetic Study of a Membrane Reactor with Pectinases from Aspergillus niger
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Effects of Chemical and Enzymatic Modification on Dough Rheology and Biscuit Characteristics
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Potassium Sorbate Does Not Increase Control of Listeria monocytogenes when Added to Zein Coatings with Nisin on the Surface of Full Fat Turkey Frankfurter Pieces in a Model System at 4°C
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Potassium Sorbate Does Not Increase Control of Listeria monocytogenes when Added to Zein Coatings with Nisin on the Surface of Full Fat Turkey Frankfurter Pieces in a Model System at 4 ^oC
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Antimicrobial and Antioxidant Potentials of Essential Oil and Acetone Extract of Myristica fragrans Houtt. (Aril Part)
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Antimicrobial Activities of Cynara scolymus L. Leaf, Head, and Stem Extracts
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Industrial Applications of Selected JFS Articles
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S Sensory and Nutritive Qualities of Food - Quality of Fresh-cut Apple Slices as Affected by Low-dose Ionizing Radiation and Calcium Ascorbate Treatment
Fan, X. / Niemera, B.A. / Mattheis, J.P. / Zhuang, H. / Olson, D.W. | 2005
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Kammerer, D. / Claus, A. / Schieber, A. / Carle, R. | 2005
R Concise Reviews-Hypotheses in Food Science - A Hypothesis for the Chemical Basis for Perception of Sour Taste
Johanningsmeier, S.D. / McFeeters, R.F. / Drake, M.A. | 2005
C Food Chemistry and Toxicology - Gelation Behavior of Protein Isolates Extracted from 5 Cultivars of Pisum sativum L.
O'Kane, F.E. / Vereijken, J.M. / Gruppen, H. / Boekel, M.A.J.S.van | 2005
C Food Chemistry and Toxicology - Histamine and Other Biogenic Amines and Bacterial Isolation in Retail Canned Anchovies
Lee, H. / Kim, S.-H. / Wei, C. / Jun, S.H. / Eun, J.-B. / An, H. | 2005
E Food Engineering and Physical Properties - Influence of Pretreatment Conditions on the Texture and Cell Wall Components of Carrots During Thermal Processing
Sila, D.N. / Smout, C. / Vu, S.T. / Loey, A.Van / Hendrickx, M. | 2005
M Food Microbiology and Safety - Chitosan polymer as Bioactive coating and film against Aspergillus niger Contamination
Sebti, I. / Martial-Gros, A. / Carnet-Pantiez, A. / Grelier, S. / Coma, V. | 2005
S Sensory and Nutritive Qualities of Food - Effect of Sodium Chloride, Acetic Acid, and Enzymes on Carotene Extraction in Carrots (Daucus carota L.)
Jaramillo-Flores, M.E. / Lugo-Martínez, J.J. / Ramírez-SanJuan, E. / Montellano-Rosales, H. / Dorantes-Alvarez, L. / Hernández-Sánchez, H. | 2005
C Food Chemistry and Toxicology - Effect of Heat Treatment on Antioxidant Capacity and Flavor Volatiles of Mead
Wintersteen, C.L. / Andrae, L.M. / Engeseth, N.J. | 2005
M Food Microbiology and Safety - Optimization of Growth of Lactobacillus casei ASCC 292 and Production of Organic Acids in the Presence of Fructooligosaccharide and Maltodextrin
Liong, M.T. / Shah, N.P. | 2005
M Food Microbiology and Safety - Nalidixic Acid Resistance Increases Sensitivity of Escherichia coli O157:H7 to Ionizing Radiation in Solution and on Green Leaf Lettuce
Niemira, B.A. | 2005
C Food Chemistry and Toxicology - Kinetics of Proteolysis of b-Casein During Ripening of Fynbo Cheese Salted with NaCl or NaCl-KCl and Ripened at Different Temperature
Sihufe, G.A. / Zorrilla, S.E. / Rubiolo, A.C. | 2005
M Food Microbiology and Safety - Validation of Lag Time and Growth Rate Models for Salmonella Typhimurium: Acceptable Prediction Zone Method
Oscar, T.P. | 2005
S Sensory and Nutritive Qualities of Food - Sensory, Flavor, and Microbial Analyses of Raw, Pasteurized, and Irradiated Apple Ciders
Yulianti, F. / Reitmeier, C.A. / Glatz, B.A. / Boylston, T.D. | 2005
E Food Engineering and Physical Properties - State Diagram of Freeze-dried Garlic Powder by Differential Scanning Calorimetry and Cooling Curve Methods
Rahman, M.S. / Sablani, S.S. / Al-Habsi, N. / Al-Maskri, S. / Al-Belushi, R. | 2005
E Food Engineering and Physical Properties - Use of a Mathematical Model to Describe the Barrier Properties of Edible Films
Guiliana Buonocore, G. / Conte, A. / Nobile, M.A.Del | 2005
C Food Chemistry and Toxicology - Rapid Determination of Iodine Value and Saponification Value of Fish Oils by Near-Infrared Spectroscopy
Endo, Y. / Tagiri-Endo, M. / Kimura, K. | 2005
E Food Engineering and Physical Properties - Production of O-W Emulsions Containing Astaxanthin by Repeated Premix Membrane Emulsification
Ribeiro, H.S. / Gran Rico, L. / Badolato, G.G. / Schubert, H. | 2005
S Sensory and Nutritive Qualities of Food - Protective Effects of Daidzein on Oxidative Stress-Induced Neurotoxicity and Scopolamine-Mediated Cognitive Defect
Heo, H.J. / Kim, M.J. / Suh, Y.M. / Choi, S.J. / Mun, N.S. / Kim, H.K. / Kim, E.K. / Shin, D.H. | 2005
E Food Engineering and Physical Properties - Mechanical Properties of Heat-cured Whey Protein-based Edible Films Compared with Collagen Casings under Sausage Manufacturing Conditions
Simelane, S. / Ustunol, Z. | 2005
M Food Microbiology and Safety - Combining Antimicrobial and Steam Treatments in a Vacuum-packaging System to Control Listeria monocytogenes on Ready-to-eat Franks
Murphy, R.Y. / Hanson, R.E. / Johnson, N.R. / Scott, L.L. / Feze, N. / Chappa, K. | 2005
E Food Engineering and Physical Properties - Functional, Nutritional, and Rheological Properties of Protein Powders from Arrowtooth Flounder and their Application in Mayonnaise
Sathivel, S. / Bechtel, P.J. / Babbitt, J.K. / Prinyawiwatkul, W. / Patterson, M. | 2005
S Sensory and Nutritive Qualities of Food - Effect of End-point Temperature and Degree of Doneness on Sensory and Instrumental Flavor Profile of Beefsteaks
Lorenzen, C.L. / Davuluri, V.K. / Adhikari, K. / Grün, I.U. | 2005
S Sensory and Nutritive Qualities of Food - Frozen Blueberry-soy Dessert Quality
Teh, Y.-H. / Dougherty, M.P. / Camire, M.E. | 2005
C Food Chemistry and Toxicology - Heterocyclic Amines: 1. Kinetics of Formation of Polar and Nonpolar Heterocyclic Amines as a Function of Time and Temperature
Ahn, J. / Grün, I.U. | 2005
E Food Engineering and Physical Properties - Nonenzymatic Browning Kinetics in Low-moisture Food Systems as Affected by Matrix Composition and Crystallization
Miao, S. / Roos, Y.H. | 2005
E Food Engineering and Physical Properties - Thermal Unfolding of Gelatin in Solids as Affected by the Glass Transition
D'Cruz, N.M. / Bell, L.N. | 2005
M Food Microbiology and Safety - Effects of Lactic Acid Bacteria and Fermented Milks on Eicosanoid Production by Intestinal Epithelial Cells
Fiander, A. / Bradley, S. / Johnson-Green, P.C. / Green-Johnson, J.M. | 2005
E Food Engineering and Physical Properties - Physical, Textural, and Microstructural Properties of Restructured Adductor Muscles of 2 Scallop Species Using 2 Cold-binding Systems
Beltrán-Lugo, A.I. / Maeda-Martínez, A.N. / Pacheco-Aguilar, R. / Nolasco-Soria, H.G. / Ocaño-Higuera, V.M. | 2005
E Food Engineering and Physical Properties - Heat-moisture Treatments of Cowpea Flour and Their Effects on Phytase Inactivation
Affrifah, N.S. / Chinnan, M.S. / Phillips, R.D. | 2005
E Food Engineering and Physical Properties - Use of DSC, DVS-DSC, and DVS-fast GC-FID to Evaluate the Physicochemical Changes that Occur in Artificial Cherry Durarome(R) upon Humidification
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E Food Engineering and Physical Properties - Effects of Chemical and Enzymatic Modification on Dough Rheology and Biscuit Characteristics
Pedersen, L. / Kaack, K. / Bergsøe, M.N. / Adler-Nissen, J. | 2005
Page Charge Notice
| 2005
R Concise Reviews-Hypotheses in Food Science - Meat Products as Functional Foods: A Review
Fernández-Ginés, J.M. / Fernández-López, J. / Sayas-Barberá, E. / Pérez-Alvarez, J.A. | 2005
C Food Chemistry and Toxicology - Nutritional Quality of Drum-processed and Extruded Composite Supplementary Foods
Mosha, T.C.E. / Bennink, M.R. / Ng, P.K.W. | 2005
M Food Microbiology and Safety - Antimicrobial and Antioxidant Potentials of Essential Oil and Acetone Extract of Myristica fragrans Houtt. (Aril Part)
Singh, G. / Marimuthu, P. / Heluani, C.S.de / Catalan, C. | 2005
E Food Engineering and Physical Properties - Carbon Dioxide Evolution and Moisture Evaporation During Roasting of Coffee Beans
Geiger, R. / Perren, R. / Kuenzli, R. / Escher, F. | 2005
S Sensory and Nutritive Qualities of Food - The Effects of Marination and Cooking Regimes on the Water-binding Properties and Tenderness of Beef and Bison Top Round Roasts
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S Sensory and Nutritive Qualities of Food - Sensory Detection of Cooked Flavor Development during Pasteurization of a Guava Beverage Using R-index
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S Sensory and Nutritive Qualities of Food - The Influence of Harmonia axyridis on Wine Composition and Aging
Pickering, G.J. / Lin, Y. / Reynolds, A. / Soleas, G. / Riesen, R. / Brindle, I. | 2005
M Food Microbiology and Safety - Mathematical Modeling of Microbial Growth of Pretreated Refrigerated Minced Goat Meat (Black Bengal Variety)
Chowdhury, B.R. / Chakraborty, R. / Chaudhuri, U.R. | 2005
M Food Microbiology and Safety - Antimicrobial Activities of Cynara scolymus L. Leaf, Head, and Stem Extracts
Zhu, X. / Zhang, H. / Lo, R. / Lu, Y. | 2005
M Food Microbiology and Safety - Comparison of a Chromogenic Medium with Thiosulfate-Citrate-Bile Salts-Sucrose Agar for Detecting Vibrio parahaemolyticus
Duan, J. / Su, Y.-C. | 2005
S Sensory and Nutritive Qualities of Food - Effect of Gastric Digestion pH on Iron, Zinc, and Calcium Dialyzability from Preterm and Term Starting Infant Formulas
Drago, S.R. / Binaghi, M.J. / Valencia, M.E. | 2005
S Sensory and Nutritive Qualities of Food - Effects of Organic Acid Salt Solutions on Sensory and Other Quality Characteristics of Frankfurters
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JFS Masthead
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C Food Chemistry and Toxicology - Physicochemical and Functional Properties of Soy Protein Substrates Modified by Low Levels of Protease Hydrolysis
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Industrial Application Briefs
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M Food Microbiology and Safety - Potassium Sorbate Does Not Increase Control of Listeria monocytogenes when Added to Zein Coatings with Nisin on the Surface of Full Fat Turkey Frankfurter Pieces in a Model System at 4 (degree)C
Lungu, B. / Johnson, M.G. | 2005
E Food Engineering and Physical Properties - Operational Stability and Kinetic Study of a Membrane Reactor with Pectinases from Aspergillus niger
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E Food Engineering and Physical Properties - Quality Decay Kinetics of Semi-preserved Sauce as Affected by Packaging
Baiano, A. / Tamagnone, P. / Marchitelli, V. / Nobile, M.A.Del | 2005
C Food Chemistry and Toxicology - Effect of pH on Sedimentation of Cod (Gadus morhua) Muscle Membranes
Liang, Y. / Hultin, H.O. | 2005
M Food Microbiology and Safety - Inhibition of Penicillium commune by Edible Whey Protein Films Incorporating Lactoferrin, Lacto-ferrin Hydrolysate, and Lactoperoxidase Systems
Min, S. / Krochta, J.M. | 2005
S Sensory and Nutritive Qualities of Food - Perception of Bread: A Comparison of Consumers and Trained Assessors
Hersleth, M. / Berggren, R. / Westad, F. / Martens, M. | 2005
E Food Engineering and Physical Properties - Protective Effect of Microencapsulation Consisting of Multiple Emulsification and Heat Gelation Processes on Immunoglobulin in Yolk
Cho, Y.-H. / Lee, J.-J. / Park, I.-B. / Huh, C.-S. / Baek, Y.-J. / Park, J. | 2005
E Food Engineering and Physical Properties - Vacuum-induced Bubble Formation in Liquid-tempered Chocolate
Haedelt, J. / Pyle, D.L. / Beckett, S.T. / Niranjan, K. | 2005
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