Found: 21
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Effect of modified atmosphere packaging on the quality of wheat bread fortified with soy flour and oat fibre.
- Published in:
- Journal of Food Measurement & Characterization, 2019, v. 13, n. 3, p. 1864, doi. 10.1007/s11694-019-00105-8
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- Article
The impact of different levels of oat β-glucan and water on gluten-free cake rheology and physicochemical characterisation.
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- Journal of Food Science & Technology, 2020, v. 57, n. 10, p. 3628, doi. 10.1007/s13197-020-04395-5
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- Article
Effect of fiber sources on fatty acids profile, glycemic index, and phenolic compound content of in vitro digested fortified wheat bread.
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- Journal of Food Science & Technology, 2018, v. 55, n. 5, p. 1632, doi. 10.1007/s13197-018-3061-x
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- Article
The Effect of Oat Fibre Powder Particle Size on the Physical Properties of Wheat Bread Rolls.
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- Food Technology & Biotechnology, 2016, v. 54, n. 1, p. 45, doi. 10.17113/ftb.54.01.16.4177
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- Article
Application of New Sources of Bioactive Substances (Perilla frutescens L. and Tagetes erecta L.) in the Chosen Cookies Production.
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- International Journal of Environmental Research & Public Health, 2022, v. 19, n. 18, p. N.PAG, doi. 10.3390/ijerph191811504
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- Article
The Activity of Chosen Antioxidant Enzymes in Ostrich Meat in Relation to the Type of Packaging and Storage Time in Refrigeration.
- Published in:
- Biomolecules (2218-273X), 2021, v. 11, n. 9, p. 1338, doi. 10.3390/biom11091338
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- Article
Optimization of modified atmosphere gases composition used for storage of high-fiber muffins.
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- Journal of Food Process Engineering, 2017, v. 40, n. 3, p. n/a, doi. 10.1111/jfpe.12494
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- Article
A Review of Quantitative and Topical Analysis of Anthocyanins in Food.
- Published in:
- Molecules, 2024, v. 29, n. 8, p. 1735, doi. 10.3390/molecules29081735
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- Article
Combined use of cocoa dietary fibre and steviol glycosides in low-calorie muffins production.
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- International Journal of Food Science & Technology, 2017, v. 52, n. 4, p. 944, doi. 10.1111/ijfs.13358
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- Article
Response surface methodology in β-glucan wheat rolls production using microwave convection.
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- International Journal of Food Science & Technology, 2015, v. 50, n. 11, p. 2458, doi. 10.1111/ijfs.12913
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- Article
The effect of packaging method and dietary vitamin D<sub>3</sub> supplementation on the quality of beef in rectus femoris, gluteus medius, and adductor femoris beef muscles.
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- Turkish Journal of Veterinary & Animal Sciences, 2016, v. 40, n. 4, p. 505, doi. 10.3906/vet-1507-7
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- Publication type:
- Article
Optimization of Microwave and Ultrasound Extraction Methods of Açai Berries in Terms of Highest Content of Phenolic Compounds and Antioxidant Activity.
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- Applied Sciences (2076-3417), 2020, v. 10, n. 23, p. 8325, doi. 10.3390/app10238325
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- Article
Lipid and protein oxidation in ostrich meat under various packaging types during refrigerated storage and in vitro gastrointestinal digestion.
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- Animal Science Papers & Reports, 2021, v. 39, n. 3, p. 251
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- Article
The physical traits and fatty acids profile of ostrich meat enriched in n3 fatty acids as influenced by duration of refrigerated storage and type of packaging.
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- Animal Science Papers & Reports, 2014, v. 32, n. 4, p. 351
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- Article
The impact of heat treatment methods on the physical properties and cooking yield of selected muscles from Limousine breed cattle.
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- Animal Science Papers & Reports, 2012, v. 30, n. 4, p. 339
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- Publication type:
- Article
Physical properties of muffins sweetened with steviol glycosides as the sucrose replacement.
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- Food Science & Biotechnology, 2016, v. 25, n. 6, p. 1591, doi. 10.1007/s10068-016-0245-x
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- Publication type:
- Article
Physical Characteristics and Microbial Quality of Ostrich Meat in Relation to the Type of Packaging and Refrigerator Storage Time.
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- Molecules, 2021, v. 26, n. 11, p. 3445, doi. 10.3390/molecules26113445
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- Publication type:
- Article
Evaluation of WBSF, Color, Cooking Loss of Longissimus Lumborum Muscle with Fiber Optic Near-Infrared Spectroscopy (FT-NIR), Depending on Aging Time.
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- Molecules, 2019, v. 24, n. 4, p. 757, doi. 10.3390/molecules24040757
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- Publication type:
- Article
Evaluation of Modified Atmosphere Packaging in Combination with Active Packaging to Increase Shelf Life of High-in Beta-Glucan Gluten Free Cake.
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- Foods, 2022, v. 11, n. 6, p. 872, doi. 10.3390/foods11060872
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- Article
Development of Gluten-Free Muffins with β-Glucan and Pomegranate Powder Using Response Surface Methodology.
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- Foods, 2021, v. 10, n. 11, p. 2551, doi. 10.3390/foods10112551
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- Article
The use of high-in-β-glucan oat fibre powder as a structuring agent in gluten-free yeast-leavened cake.
- Published in:
- Food Science & Technology International, 2019, v. 25, n. 7, p. 618, doi. 10.1177/1082013219856784
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- Article