Works matching DE "BATTERS (Food)"

Results: 66

Effect of low lactose dairy powder addition on the properties of gluten-free batters and bread quality.

Published in:

European Food Research & Technology, 2009, v. 229, n. 1, p. 31, doi. 10.1007/s00217-009-1023-2

By:

Nunes, Maria Helena B.;
Ryan, L. A. M.;
Arendt, Elke K.

Publication type:

Article

Fatty acids composition and rheology properties of wheat and wheat and white or brown rice flour mixture.

Published in:

European Food Research & Technology, 2008, v. 227, n. 5, p. 1543, doi. 10.1007/s00217-008-0877-z

By:

Nada Nikolić;
Niko Radulović;
Goran Nikolić;
Miodrag Lazić;
Zoran Todorovic

Publication type:

Article

Protein breakdown during the preparation of frozen batter-coated squid rings.

Published in:

European Food Research & Technology, 2007, v. 225, n. 5/6, p. 807, doi. 10.1007/s00217-006-0485-8

By:

Empar Llorca;
Isabel Hernando;
Isabel PÃ©rez-Munuera;
Amparo Quiles;
Virginia Larrea;
M. Lluch

Publication type:

Article

Managing temperature and time in breadmaking.

Published in:

Cereal Technology / Getreidetechnologie, 2022, v. 76, n. 4, p. 12, doi. 10.23789/1869-2303-2023-1-12

By:

Cauvain, Stanley P.

Publication type:

Article

The effect of the concentration of batter made from Chickpea ( Cicer arietinum L.) flour on the quality of a deep-fried snack.

Published in:

International Journal of Food Science & Technology, 2004, v. 39, n. 7, p. 755, doi. 10.1111/j.1365-2621.2004.00841.x

By:

Ravi, Ramasamy;
Susheelamma, Nuggehalli Sampathkumarachar

Publication type:

Article

VEGETATION CHANGES WITHIN THE FLOOD RELIEF STAGE OF TWO-STAGE CHANNELS EXCAVATED ALONG A SMALL RURAL CLAY RIVER.

Published in:

Journal of Applied Ecology, 1986, v. 23, n. 3, p. 1001, doi. 10.2307/2403951

By:

Raven, P. J.

Publication type:

Article

Sequential Acid, Alkaline, and Enzymatic Modifications of Chickpea and Lentil Flours Impacted Batter Physical Properties.

Published in:

Cereal Chemistry, 2015, v. 92, n. 2, p. 161, doi. 10.1094/CCHEM-07-14-0168-R

By:

Saleh, Mohammed;
Mehyar, Ghadeer;
Amr, Ayed;
Ondier, George

Publication type:

Article

Textural and Bile Acid-Binding Properties of Muffins Impacted by Oat β-Glucan with Different Molecular Weights.

Published in:

Cereal Chemistry, 2011, v. 88, n. 6, p. 564, doi. 10.1094/CCHEM-02-11-0014

By:

Sayar, Sedat;
Jannink, Jean-Luc;
White, Pamela J.

Publication type:

Article

Batter rheology and bread texture of sorghum-based gluten-free formulations modified with native or pregelatinised cassava starch and α-amylase.

Published in:

International Journal of Food Science & Technology, 2010, v. 45, n. 6, p. 1228, doi. 10.1111/j.1365-2621.2010.02265.x

By:

Onyango, Calvin;
Mutungi, Christopher;
Unbehend, Günter;
Lindhauer, Meinolf G.

Publication type:

Article

Quality changes of fish burgers prepared from deep flounder ( Pseudorhombus elevatus Ogilby, 1912) with and without coating during frozen storage (−18 °C).

Published in:

International Journal of Food Science & Technology, 2010, v. 45, n. 2, p. 374, doi. 10.1111/j.1365-2621.2009.02158.x

By:

Mahmoudzadeh, Maryam;
Motallebi, Abbasali;
Hosseini, Hedayat;
Khaksar, Ramin;
Ahmadi, Hamed;
Jenab, Ehsan;
Shahraz, Farzaneh;
Kamran, Manijeh

Publication type:

Article

Creep-recovery parameters of gluten-free batter and crumb properties of bread prepared from pregelatinised cassava starch, sorghum and selected proteins.

Published in:

International Journal of Food Science & Technology, 2009, v. 44, n. 12, p. 2493, doi. 10.1111/j.1365-2621.2009.02048.x

By:

Onyango, Calvin;
Mutungi, Christopher;
Unbehend, Günter;
Lindhauer, Meinolf G.

Publication type:

Article

Processing performance of coated chicken wings as affected by wheat, rice and sago flours using response surface methodology.

Published in:

International Journal of Food Science & Technology, 2007, v. 42, n. 5, p. 535, doi. 10.1111/j.1365-2621.2006.01262.x

By:

Yusnita, Hamtah;
Wan Aida, Wan M.;
Maskat, Mohamad Y.;
Aminah, Abdullah

Publication type:

Article

CHARACTERISATION OF CORN EXTRUDATES WITH THE ADDITION OF BREWERS' SPENT GRAIN AS A RAW MATERIAL FOR THE PRODUCTION OF FUNCTIONAL BATTERS.

Published in:

Acta Scientiarum Polonorum. Technologia Alimentaria, 2017, v. 16, n. 3, p. 247, doi. 10.17306/J.AFS.2017.0487

By:

Żelaziński, Tomasz;
Ekielski, Adam;
Siwek, Adam;
Dardziński, Leszek

Publication type:

Article

Fishing for a better bit of batter.

Published in:

Chemistry & Industry, 2007, n. 18, p. 5

By:

Harries, Joanna

Publication type:

Article

Effect of Par Frying on Composition and Texture of Breaded and Battered Catfish.

Published in:

Foods, 2018, v. 7, n. 4, p. 46, doi. 10.3390/foods7040046

By:

Bechtel, Peter J.;
Bland, John M.;
Woods, Kristin;
Lea, Jeanne M.;
Brashear, Suzanne S.;
Boue, Stephen M.;
Daigle, Kim W.;
Bett-Garber, Karen L.

Publication type:

Article

Fermented batter characteristics in relation with the sensory properties of idli.

Published in:

Croatian Journal for Food Technology, Biotechnology & Nutrition / Hrvatski Casopis za Prehrambenu Tehnologiju, Biotehnologiju i Nutricionizam, 2015, v. 10, n. 1/2, p. 37

By:

Kannan, Devasena;
Chelliah, Ramachandran;
Rajamanickam, Emili Vinolya;
Venkatraman, Raman Srinivasan;
Antony, Usha

Publication type:

Article

Influence of Physicochemical Properties of Rice Flour on Oil Uptake of Tempura Frying Batter.

Published in:

Bioscience, Biotechnology & Biochemistry, 2010, v. 74, n. 12, p. 2484, doi. 10.1271/bbb.100584

By:

Nakamura, Sumiko;
Ohtsubo, Ken'ichi

Publication type:

Article

Waffle production: influence of batter ingredients on sticking of fresh egg waffles at baking plates-Part I: effect of starch and sugar components.

Published in:

Food Science & Nutrition, 2017, v. 5, n. 3, p. 504, doi. 10.1002/fsn3.424

By:

Huber, Regina;
Schoenlechner, Regine

Publication type:

Article

Waffle production: influence of batter ingredients on sticking of waffles at baking plates-Part II: effect of fat, leavening agent, and water.

Published in:

Food Science & Nutrition, 2017, v. 5, n. 3, p. 513, doi. 10.1002/fsn3.425

By:

Huber, Regina;
Schoenlechner, Regine

Publication type:

Article

RHEOLOGICAL BEHAVIOR OF INDIAN TRADITIONAL FERMENTED WHEAT BATTERS USED FOR PREPARATION OF KURDI AND SEERA.

Published in:

Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2014, v. 38, n. 1, p. 75

By:

SURVE, VEDPRAKASH D.;
KADAM, PRAVIN G.;
MHASKE, SHASHANK T.;
ANNAPURE, UDAY S.

Publication type:

Article

Effect of moisture level on the rheological properties of khoa jalebi batter and its modelling.

Published in:

International Food Research Journal, 2017, v. 24, n. 5, p. 2064

By:

Ketan, M. Rathod;
Pagote, C. N.

Publication type:

Article

Effects of substitution of black glutinous rice flour for wheat flour on batter and cake properties.

Published in:

International Food Research Journal, 2016, v. 23, n. 3, p. 1190

By:

Itthivadhanapong, P.;
Sangnark, A.

Publication type:

Article

Effects of high hydrostatic pressure processing on characteristics of batters and crusts from deep-fat-fried battered pork slices.

Published in:

CyTA: Journal of Food, 2014, v. 12, n. 4, p. 313, doi. 10.1080/19476337.2013.861516

By:

Zhang, Lingwen;
Yang, Mingduo;
Ji, Hongfang;
Ma, Hanjun

Publication type:

Article

USDA ARS Online Magazine Sweet Success for New Rice- Blend Products.

Published in:: Agricultural Research, 2016, v. 64, n. 6, p. 1
Publication type:: Article

Determination of Process-Structure Relationship in the Manufacturing of Meat Batter Using Vane Pump-Grinder Systems.

Published in:

Food & Bioprocess Technology, 2015, v. 8, n. 7, p. 1512, doi. 10.1007/s11947-015-1514-z

By:

Irmscher, Stefan;
Rühl, Simone;
Herrmann, Kurt;
Gibis, Monika;
Kohlus, Reinhard;
Weiss, Jochen

Publication type:

Article

Use of High-Intensity Ultrasound to Improve Functional Properties of Batter Suspensions Prepared from PSE-like Chicken Breast Meat.

Published in:

Food & Bioprocess Technology, 2014, v. 7, n. 12, p. 3466, doi. 10.1007/s11947-014-1358-y

By:

Li, Ke;
Kang, Zhuang-Li;
Zhao, Ying-Ying;
Xu, Xing-Lian;
Zhou, Guang-Hong

Publication type:

Article

Impact of High Hydrostatic Pressure on Protein Aggregation and Rheological Properties of Legume Batters.

Published in:

Food & Bioprocess Technology, 2013, v. 6, n. 12, p. 3576, doi. 10.1007/s11947-012-1020-5

By:

Angioloni, Alessandro;
Collar, Concha

Publication type:

Article

Effects of Soy and Corn Flour Addition on Batter Rheology and Quality of Deep Fat-Fried Shrimp Nuggets.

Published in:

Food & Bioprocess Technology, 2012, v. 5, n. 4, p. 1238, doi. 10.1007/s11947-010-0423-4

By:

Dehghan Nasiri, Fereshteh;
Mohebbi, Mohebbat;
Tabatabaee Yazdi, Farideh;
Haddad Khodaparast, Mohammad

Publication type:

Article

Effect of Hydroxypropyl Methylcellulose on Rheological Properties, Coating Pickup, and Oil Content of Rice Flour-Based Batters.

Published in:

Food & Bioprocess Technology, 2012, v. 5, n. 2, p. 601, doi. 10.1007/s11947-010-0327-3

By:

Amboon, Worada;
Tulyathan, Vanna;
Tattiyakul, Jirarat

Publication type:

Article

Batter up!

Published in:

Agricultural Research, 1999, v. 47, n. 1, p. 11

By:

Suszkiw, Jan

Publication type:

Article

Effects of Commercial Oat Fiber on Characteristics of Batter and Sponge Cake.

Published in:

Journal of Agricultural Science & Technology, 2015, v. 17, n. 1, p. 99

By:

Majzoobi, M.;
Habibi, M.;
Hedayati, S.;
Ghiasi, F.;
Farahnaky, A.

Publication type:

Article

Effects of Percentage and Particle Size of Wheat Germ on Some Properties of Batter and Cake.

Published in:

Journal of Agricultural Science & Technology, 2012, v. 14, n. 4, p. 827

By:

Majzoobi, M.;
Darabzadeh, N.;
Farahnaky, A.

Publication type:

Article

Effects of Flour Sources on Acrylamide Formation and Oil Uptake in Fried Batters.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2004, v. 81, n. 3, p. 265, doi. 10.1007/s11746-004-0893-8

By:

Shih, F. F.;
Boué, S. M.;
Daigle, K. W.;
Shih, B. Y.

Publication type:

Article

Feedback.

Published in:

1983

By:

Sylvester, Bill

Publication type:

Poem

QUALITY EVALUATION OF CHICKEN NUGGETS ENROBED WITH VARIOUS CEREAL AND LEGUME FLOUR COMPOSITE BATTERS.

Published in:

Veterinary Practitioner, 2017, v. 18, n. 2, p. 307

By:

Meghwal, Govind Ram;
Pandey, N. K.;
Meharda, J. P.

Publication type:

Article

Breadmaking Performance and Keeping Behavior of Cocoa-soluble Fiber-enriched Wheat Breads.

Published in:

Food Science & Technology International, 2009, v. 15, n. 1, p. 79, doi. 10.1177/1082013208102643

By:

Collar, C.;
Rosell, C. M.;
Muguerza, B.;
Moulay, L.

Publication type:

Article

INFLUENCE OF METHYLCELLULOSE ON OIL ABSORPTION OF WHEAT FLOUR BATTER COATED CUT POTATOES<sup>1</sup>.

Published in:

Journal of Food Processing & Preservation, 2004, v. 28, n. 3, p. 223, doi. 10.1111/j.1745-4549.2004.tb00821.x

By:

NARUENARTWONGSAKUL, SRISUWAN;
CHINNEN, MANJEET S.;
BHUMMIRATANA, SAKARINDR;
YOOVIDHYA, TIPAPORN

Publication type:

Article

Thermal Properties of Batter and Crumb Structure of Muffin Incorporated with Persea americana Puree.

Published in:

Journal of Culinary Science & Technology, 2017, v. 15, n. 3, p. 259, doi. 10.1080/15428052.2016.1249041

By:

Abdul Manaf, Marina;
Othman, Nurul Ain;
Harith, Sakinah;
Wan Ishak, Wan Rosli

Publication type:

Article

Batter Rheology, Baking, and Sensory Qualities of Cake from Blends of Breadfruit and Wheat Flours.

Published in:

Journal of Culinary Science & Technology, 2013, v. 11, n. 3, p. 203, doi. 10.1080/15428052.2013.769866

By:

Bakare, H.Adegoke;
Osundahunsi, OluwatooyinF.;
Adegunwa, MojisolaO.;
Olusanya, JosephO.

Publication type:

Article

Influence of high-pressure processing on the oxidative processes in pork batters: efficacy of rosemary extract and sodium ascorbate.

Published in:

European Food Research & Technology, 2017, v. 243, n. 9, p. 1567, doi. 10.1007/s00217-017-2865-7

By:

Villamonte, Gina;
Pottier, Laurence;
Lamballerie, Marie

Publication type:

Article

Impact of 'oxidizing' and 'reducing' buckwheat sourdoughs on brown rice and buckwheat batter and bread.

Published in:

European Food Research & Technology, 2014, v. 238, n. 6, p. 979, doi. 10.1007/s00217-014-2175-2

By:

Capuani, Alessandro;
Behr, Jürgen;
Arendt, Elke;
Vogel, Rudi

Publication type:

Article

Textural properties, sensory acceptance and fatty acid profile of cooked meat batters employing pumpkin seed paste or soybean oil oleogel as fat replacers.

Published in:

Grasas y Aceites, 2019, v. 70, n. 3, p. 1, doi. 10.3989/gya.1055182

By:

Ferrer-González, B. M.;
García-Martínez, I.;
Totosaus, A.

Publication type:

Article

Effect of egg freshness on texture and baking characteristics of batter systems formulated using egg, flour and sugar.

Published in:

Journal of the Science of Food & Agriculture, 2016, v. 96, n. 6, p. 2047, doi. 10.1002/jsfa.7316

By:

Xing, Liting;
Niu, Fuge;
Su, Yujie;
Yang, Yanjun

Publication type:

Article

Effect of gellan gum on functional properties of low‐fat chicken meat batters.

Published in:

Journal of Texture Studies, 2019, v. 50, n. 2, p. 131, doi. 10.1111/jtxs.12379

By:

Li, Ke;
Liu, Jiu‐Ya;
Fu, Lei;
Li, Wen‐Jie;
Zhao, Ying‐Ying;
Bai, Yan‐Hong;
Kang, Zhuang‐Li

Publication type:

Article

Rheological and Textural Properties of Short (Cookie) Dough Made with Two Types of Resistant Starch.

Published in:

Journal of Texture Studies, 2013, v. 44, n. 2, p. 115, doi. 10.1111/jtxs.12003

By:

Milašinović Šeremešić, Marija;
Dokić, Ljubica;
Nikolić, Ivana;
Radosavljević, Milica;
Šoronja Simović, Dragana

Publication type:

Article

EFFECT OF REPLACEMENT OF WHEAT FLOUR WITH FINGER MILLET FLOUR (ELEUSINE CORCANA) ON THE BATTER MICROSCOPY, RHEOLOGY AND QUALITY CHARACTERISTICS OF MUFFINS.

Published in:

Journal of Texture Studies, 2011, v. 42, n. 6, p. 478, doi. 10.1111/j.1745-4603.2011.00309.x

By:

RAJIV, JYOTSNA;
SOUMYA, C.;
INDRANI, D.;
VENKATESWARA RAO, G.

Publication type:

Article

INFLUENCE OF DEFATTED SOY FLOUR AND WHEY PROTEIN CONCENTRATE ON DOUGH RHEOLOGICAL CHARACTERISTICS AND QUALITY OF INSTANT VERMICELLI.

Published in:

Journal of Texture Studies, 2011, v. 42, n. 1, p. 72, doi. 10.1111/j.1745-4603.2010.00269.x

By:

SUDHA, M. L.;
RAJESWARI, G.;
RAO, G. VENKATESWARA

Publication type:

Article

EFFECTS OF HYDROXYPROPYL CELLULOSE ON THE QUALITY OF WHEAT FLOUR SPAGHETTI.

Published in:

Journal of Texture Studies, 2011, v. 42, n. 1, p. 20, doi. 10.1111/j.1745-4603.2010.00264.x

By:

MAJZOOBI, MAHSA;
OSTOVAN, RAHELEH;
FARAHNAKY, ASGAR

Publication type:

Article

Quality and Sensory Characteristics of Cubed Beef Steak Dipped in Edible Protective Solutions of Thermized Cheddar Whey.

Published in:

Journal of Food Quality, 2013, v. 36, n. 2, p. 77, doi. 10.1111/jfq.12018

By:

Weerasinghe, Sashie;
Williams, J. Byron;
Mukherjee, Dipaloke;
Tidwell, Diane K.;
Chang, Sam;
Haque, Zahur U.

Publication type:

Article

PHYSICOCHEMICAL PROPERTIES OF FRESHLY BAKED AND STORED WHOLE-WHEAT MUFFINS WITH AND WITHOUT FLAXSEED MEAL.

Published in:

Journal of Food Quality, 2005, v. 28, n. 2, p. 137, doi. 10.1111/j.1745-4557.2005.00004.x

By:

Shearer, Adrienne E. H.;
Davies, Catherine G. A.

Publication type:

Article