Works matching DE "RYE flour"

Results: 31

INFLUENCE OF SUBSTITUTION OF WATER WITH WORT ON QUALITY OF LIGHT RYE BREAD.

Published in:

Journal of Hygienic Engineering & Design, 2023, v. 42, p. 17

By:

Lalić, Anita;
Šušac, Ana;
Miškić, Anđela;
Čaušević, Amir;
Maestro, Daniel

Publication type:

Article

WARTOŚĆ WYPIEKOWA MĄKI ŻYTNIEJ TYP 1400 WYPRODUKOWANEJ W KRAJOWYCH MŁYNACH PRZEMYSŁOWYCH.

Published in:

Postępy Nauki i Technologii Przemysłu Rolno-Spożywczego, 2022, v. 76, n. 3/4, p. 55

By:

Stępniewska, Sylwia

Publication type:

Article

THE INFLUENCE OF KNEADING TIME ON BREAD DOUGH QUALITY.

Published in:

Bulletin of the Transilvania University of Brasov, Series II: Forestry, Wood Industry, Agricultural Food Engineering, 2014, v. 7, n. 1, p. 79

By:

CANJA, C. M.;
LUPU, M.;
TĂULEA, G.

Publication type:

Article

Protein Quality of Traditional Rye Breads and Ginger Cakes as Affected by the Incorporation of Flour with Different Extraction Rates.

Published in:

Polish Journal of Food & Nutrition Sciences, 2013, v. 63, n. 1, p. 5, doi. 10.2478/v10222-012-0067-3

By:

Peñas, Elena;
Martinez-Villaluenga, Cristina;
Vidal-Casero, Concepción;
Zieliński, Henryk;
Frias, Juana

Publication type:

Article

A functional bread designed with rye flour and stevia sweetener: A sensory and microbiological annalysis.

Published in:

Archivos Venezolanos de Farmacología y Terapéutica, 2018, v. 37, n. 2, p. 129

By:

Jaimes Tarazona, Luz Karime;
Atencia Berbesi, Cecilia María;
Campo Vera, Yesenia;
Contreras-Velásquez, Julio C.;
Bermúdez, Valmore;
Rojas, Edward;
Faria, Judith;
Martínez, Moisés;
Rodríguez- Monroy, Carlos;
Villareal-González, Reynaldo;
Pestana-Nobles, Juan Pablo;
Reyna, Nadia

Publication type:

Article

Gamma irradiation influence on wheat flour gelatinisation.

Published in:

Journal of Thermal Analysis & Calorimetry, 2003, v. 74, n. 1, p. 259, doi. 10.1023/A:1026302508712

By:

Cieśla, K.

Publication type:

Article

Rye Flour Allergens: An Emerging Role in Baker's Asthma.

Published in:

American Journal of Industrial Medicine, 2008, v. 51, n. 5, p. 324, doi. 10.1002/ajim.20566

By:

Letrán, Antonio;
Palacin, Arantxa;
Barranco, Pilar;
Salcedo, Gabriel;
Pascual, Cristina;
Quirce, Santiago

Publication type:

Article

Isolation of Ligands of Trace Metals from Plant Samples by Immobilized Metal Affinity Chromatography.

Published in:

Analytical Letters, 2008, v. 41, n. 8, p. 1459, doi. 10.1080/00032710802119608

By:

Mestek, Oto;
Polák, Jan;
Koplík, Richard;
Šantrůček, Jiří;
Kodíček, Milan

Publication type:

Article

THE INFLUENCE OF THE USE OF AN ENZYMATIC PRODUCT WITH XYLANASE TO THE FLOURS PANIFICATION TRAITS.

Published in:

International Session of Scientific Communications - Scientific Papers of the Faculty of Animal Science, 2010, p. 401

By:

MARIN, MONICA;
POGURSCHI, ELENA;
DRĂGOTOIU, D.

Publication type:

Article

Rye Flour and Resting Effects on Gingerbread Dough Rheology.

Published in:

Bulletin of the University of Agricultural Sciences & Veterinary Medicine Cluj-Napoca. Animal Science & Biotechnologies, 2013, v. 70, n. 2, p. 369

By:

TULBURE, Anca;
OGNEAN, Mihai;
OGNEAN, Claudia F.;
DANCIU, Ioan

Publication type:

Article

Prediction of rye flour baking quality based on parameters of swelling curve.

Published in:

European Food Research & Technology, 2018, v. 244, n. 6, p. 989, doi. 10.1007/s00217-017-3014-z

By:

Stępniewska, Sylwia;
Słowik, Elżbieta;
Cacak-Pietrzak, Grażyna;
Romankiewicz, Daria;
Szafrańska, Anna;
Dziki, Dariusz

Publication type:

Article

Effect of flour extraction rate and baking process on vitamin B<sub>1</sub> and B<sub>2</sub> contents and antioxidant activity of ginger-based products.

Published in:

European Food Research & Technology, 2009, v. 230, n. 1, p. 119, doi. 10.1007/s00217-009-1146-5

By:

Martinez-Villaluenga, Cristina;
Horszwald, Anna;
Frias, Juana;
Piskula, Mariusz;
Vidal-Valverde, Concepcion;
Zieliński, Henryk

Publication type:

Article

Protein profile and sensorial properties of rye breads.

Published in:

European Food Research & Technology, 2009, v. 229, n. 6, p. 875, doi. 10.1007/s00217-009-1129-6

By:

Horszwald, Anna;
Troszyńska, Agnieszka;
Castillo, Maria;
Zieliński, Henryk

Publication type:

Article

Antioxidant properties and sensory quality of traditional rye bread as affected by the incorporation of flour with different extraction rates in the formulation.

Published in:

European Food Research & Technology, 2008, v. 226, n. 4, p. 671

By:

Henryk Zieliński;
Anna Michalska;
Alicja Ceglińska;
Grzegorz Lamparski

Publication type:

Article

Bioactive compounds in rye flours with different extraction rates.

Published in:

European Food Research & Technology, 2007, v. 225, n. 3/4, p. 545, doi. 10.1007/s00217-006-0452-4

By:

Anna Michalska;
Alicja Ceglińska;
Henryk Zieliński

Publication type:

Article

EFFECT OF FRACTIONALLY DEFATTED FLOUR OF SEEDS ON THE STRUCTURAL AND MECHANICAL PROPERTIES OF RYE DOUGH.

Published in:

Food & Environment Safety, 2018, v. 17, n. 4, p. 413

By:

VOLOSHCHUK, Galyna;
PASHOVA, Natalia;
GOLIKOVA, Tatjana

Publication type:

Article

Effect of Flour Extraction Rate and Baking on Thiamine and Riboflavin Content and Antioxidant Capacity of Traditional Rye Bread.

Published in:

Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 1, p. C49, doi. 10.1111/j.1750-3841.2008.01008.x

By:

MARTINEZ-VILLALUENGA, C.;
MICHALSKA, A.;
FRIAS, J.;
PISKULA, M. K.;
VIDAL-VALVERDE, C.;
ZIELIŃSKI, H.

Publication type:

Article

Influence of chia seeds (Salvia hispanica L.) and extra virgin olive oil addition on nutritional properties of salty crackers.

Published in:

Journal of Food Measurement & Characterization, 2020, v. 14, n. 1, p. 378, doi. 10.1007/s11694-019-00300-7

By:

Demin, Mirjana;
Rabrenović, Biljana;
Pezo, Lato;
Laličić-Petronijević, Jovanka

Publication type:

Article

PROPERTIES OF EXTRUDED CORN PRODUCTS WITH ADDITION OF RYE FLOUR.

Published in:

Technologica Acta, 2015, v. 8, n. 1, p. 27

By:

Jozinović, A.;
Ačkar, Đ.;
Šubarić, D.;
Babić, J.;
Miličević, B.;
Gelemanović, M.

Publication type:

Article

PRODUCTION AND CHARACTERIZATION OF SPONGE-DOUGH BREAD USING SCALDED RYE.

Published in:

Journal of Texture Studies, 2008, v. 39, n. 1, p. 56, doi. 10.1111/j.1745-4603.2007.00130.x

By:

Esteller, Mauricio S.;
Lannes, Suzana C. S.

Publication type:

Article

Protein isolation from jet milled rye flours differing in particle size.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2017, v. 104, p. 13, doi. 10.1016/j.fbp.2017.04.004

By:

Drakos, Antonios;
Malindretou, Konstantina;
Mandala, Ioanna;
Euageliou, Vasiliki

Publication type:

Article

BARLEY AND RYE AND THEIR USES.

Published in:

Journal of Education, 1912, v. 76, n. 10, p. 270

By:

Thomas, Ernest K.

Publication type:

Article

Occupational asthma from exposure to rye flour in a Japanese baker.

Published in:

Respirology Case Reports, 2014, v. 2, n. 3, p. 102, doi. 10.1002/rcr2.63

By:

Oshikata, Chiyako;
Tsurikisawa, Naomi;
Saito, Akemi;
Yasueda, Hiroshi;
Akiyama, Kazuo

Publication type:

Article

Comparison of wheat and rye flour solutions for skin prick testing: a multi-centre study (Stad 1).

Published in:

Clinical & Experimental Allergy, 2009, v. 39, n. 12, p. 1896, doi. 10.1111/j.1365-2222.2009.03342.x

By:

van Kampen, V.;
Merget, R.;
Rabstein, S.;
Sander, I.;
Bruening, T.;
Broding, H. C.;
Keller, C.;
Muesken, H.;
Overlack, A.;
Schultze-Werninghaus, G.;
Walusiak, J.;
Raulf-Heimsoth, M.

Publication type:

Article

Rye flour allergens associated with baker's asthma. Correlation between in vivo and in vitro activities and comparison with their wheat and barley homologues.

Published in:

Clinical & Experimental Allergy, 1996, v. 26, n. 4, p. 428, doi. 10.1111/j.1365-2222.1996.tb00559.x

By:

García-Casado, G.;
Armentia, A.;
Sánchez-Monge, R.;
Malpica, J. M.;
Salcedo, G.

Publication type:

Article

Characterization of the co-purified invertase and β-glucosidase of a multifunctional extract from Aspergillus terreus.

Published in:

World Journal of Microbiology & Biotechnology, 2014, v. 30, n. 5, p. 1501, doi. 10.1007/s11274-013-1570-3

By:

Giraldo, Marielle;
Gonçalves, Heloísa;
Furriel, Rosa dos;
Jorge, João;
Guimarães, Luis

Publication type:

Article

PHARMACOLOGIC EFFECTS OF COCOA AND RYE FLOUR EXTRACTS ON ISOLATED GUINEA PIG TRACHEA.

Published in:

Journal of Toxicology & Environmental Health: Part A, 1999, v. 57, n. 2, p. 137, doi. 10.1080/009841099157827

By:

Schachter, E. Neil;
Zuskin, Eugenija;
Rienzi, Nicholas;
Goswami, Satindra

Publication type:

Article

IMPROVEMENT OF LACTIC ACID FERMENTATION WITH Lactobacillus paracasei ssp. paracasei MIUG BL5 ON ENRICHED RYE FLOUR MEDIUM.

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, 2017, v. 41, n. 2, p. 86

By:

COTÂRLEŢ, MIHAELA;
MAFTEI, NICOLETA-MARICICA;
VASILE, AIDA-MIHAELA;
BAHRIM, GABRIELA-ELENA

Publication type:

Article

Soluble and cell wall-bound phenolic acids and ferulic acid dehydrodimers in rye flour and five bread model systems: insight into mechanisms of improved availability.

Published in:

Journal of the Science of Food & Agriculture, 2015, v. 95, n. 5, p. 1103, doi. 10.1002/jsfa.7007

By:

Dynkowska, Wioletta M;
Cyran, Malgorzata R;
Ceglińska, Alicja

Publication type:

Article

Rye flour induces a stronger early bronchial response than wheat flour in occupational asthma.

Published in:

Allergy, 2004, v. 59, n. 8, p. 833, doi. 10.1111/j.1398-9995.2004.00553.x

By:

Bensefa, L.;
Villette, C.;
Tabka, F.;
Causse-Sounillac, E.;
Fabries, J. F.;
Choudat, D.

Publication type:

Article

Rye flour enriched with arabinoxylans in rye bread making.

Published in:

Food Science & Technology International, 2015, v. 21, n. 1, p. 45, doi. 10.1177/1082013213504771

By:

Buksa, Krzysztof;
Nowotna, Anna;
Ziobro, Rafał;
Gambuś, Halina

Publication type:

Article