Works matching Loaves

Results: 1623

Effect of adding olive oil emulsion on qualities of chicken meat loaf.

Published in:

Journal of the Chinese Society of Animal Science, 2021, v. 50, p. 238

By:

Lee, M. J.;
Tu, R. J.;
Wu, Y. J.;
Chen, W. S.

Publication type:

Article

М’ЯСНИЙ ХЛІБ З РОСЛИННИМИ ІНГРЕДІЄНТАМИ.

Published in:

Scientific Works, 2023, v. 87, n. 2, p. 84, doi. 10.15673/swonaft.v87i2.2860

By:

Л. В., Агунова;
О. А., Глушков;
А. В., Кумпан

Publication type:

Article

Time and temperature, microbiological and sensory quality of meat loaf in a commissary foodservice system transporting heated food

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 2, p. 317

By:

Chipley, J. R.;
Cremer, M. L.

Publication type:

Article

Effect of pork hearts, additives and pH adjustment on properties of meat loaves

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 4, p. 741

By:

Carpenter, J. A.;
Hwang, P. A.

Publication type:

Article

Quality characteristics of soy-substituted ground beef, pork and turkey meat loaves

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 3, p. 502

By:

Zabik, M. E.;
Williams, C. W.

Publication type:

Article

Color, pigment and iron content of meat loaves with blood, blood emulsions, or mechanically deboned meat added

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 6, p. 1551, doi. 10.1111/j.1365-2621.1985.tb10531.x

By:

Oellingrath, I. M.;
Slinde, E.

Publication type:

Article

FLAXSEEDS NUTRITIONAL VALUE AND THE EFFECT OF ITS INCORPORATION IN SOME LOAF PROPERTIES WITH AND WITHOUT ADDITION OF TRANSGLUTAMINASE.

Published in:

Mesopotamia Journal of Agriculture, 2019, v. 47, n. 2, p. 37, doi. 10.33899/magrj.2019.163179

By:

Sebo, Nawal. H.;
Said, Brwa. M.;
Alikhan, Halala. W.

Publication type:

Article

Evaluation of the Effect of Improvers: Psyllium and Xanthan Gum in Bread Loaf with Partial Replacement of Quinoa Flour.

Published in:

Foods, 2025, v. 14, n. 3, p. 418, doi. 10.3390/foods14030418

By:

Quinte, Laidy;
Valderrama, Ingrid;
Best, Ivan

Publication type:

Article

MEDICAL AND BIOLOGICAL ESTIMATION OF GRAIN SMALL LOAVES ON THE BASIS OF WHOLE WHEAT GRAIN WITH THE INCLUSION OF VEGETABLE ADDITIVES.

Published in:

Food & Environment Safety, 2014, v. 13, n. 4, p. 365

By:

MARDAR, Marina;
ZNACHEK, Rafaela

Publication type:

Article

Effects of Loaf Weight and Storage Time on the Qualitative Properties of White and Traditional Vakfေkebir Breads.

Published in:

Turkish Journal of Agriculture & Forestry, 2008, v. 32, n. 5, p. 459

By:

Kontancilar, H. Gübrüz;
Gerçekaslan, K. Emre;
Karaoğlu, M. Murat

Publication type:

Article

Polarographic Determination of Sodium Hydrosulfite Residue (Dithionite) in Sugar and Loaf Sugar.

Published in:

Food Analytical Methods, 2015, v. 8, n. 2, p. 483, doi. 10.1007/s12161-014-9909-4

By:

Mirza Alizadeh, Adel;
Mohseni, Mehran;
Zamani, Abbas;
Kamali, Koorosh

Publication type:

Article

Effect of incorporation of calcium lactate on physico-chemical, textural, and sensory properties of restructured buffalo meat loaves.

Published in:

Veterinary World, 2016, v. 9, n. 2, p. 151, doi. 10.14202/vetworld.2016.151-159

By:

Irshad, A.;
Sharma, B. D.;
Ahmed, S. R.;
Talukder, S.;
Malav, O. P.;
Kumar, Ashish

Publication type:

Article

Apical Short-Axis “Bread-Loaf” View for Visualization of Left Ventricular Apical Thrombi.

Published in:

Echocardiography, 2007, v. 24, n. 3, p. 284, doi. 10.1111/j.1540-8175.2007.00391.x

By:

Kerut, Edmund Kenneth;
Dearstine, Marie;
Hanawalt, Curtis;
McIlwain, Elizabeth

Publication type:

Article

Manufacture of loaf‐type processed cheese products using transglutaminase crosslinked micellar casein concentrate and milk protein concentrate.

Published in:

International Journal of Dairy Technology, 2023, v. 76, n. 4, p. 727, doi. 10.1111/1471-0307.12977

By:

Salunke, Prafulla;
Biswas, Ananya C;
Metzger, Lloyd E

Publication type:

Article

Effects of Roasting on the Quality of Moringa oleifera Leaf Powder and Loaf Volume of Moringa oleifera -Supplemented Bread.

Published in:

Foods, 2023, v. 12, n. 20, p. 3760, doi. 10.3390/foods12203760

By:

Koriyama, Takako;
Saikawa, Mika;
Kurosu, Yuria;
Kumagai, Michiyo;
Hosoya, Takahiro

Publication type:

Article

Whey protein concentrates in a processed meat loaf

Published in:

Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 5, p. 1278

By:

Huffman, D. L.;
Lee, A.;
Cannon, R. Y.

Publication type:

Article

Cook/chill foodservice system with a microwave oven: Thiamin contentin portions of beef loaf after microwave-heating

Published in:

Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 3, p. 608, doi. 10.1111/j.1365-2621.1980.tb04112.x

By:

Dahl, C. A.;
Matthews, M. E.

Publication type:

Article

Sensory properties, proximate analysis and cooking losses of meat loaves extended with chickpea meal or textured soy protein

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 4, p. 1191, doi. 10.1111/j.1365-2621.1979.tb03478.x

By:

Shaner, K. M.;
Baldwin, R. E.

Publication type:

Article

Texturized soy protein in beef loaves: Cooking Losses, flavor, juiciness and chemical composition

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 830

By:

Ziprin, Y.;
Van Duyne, F.;
Rainey, B.;
Bowers, J.;
Carlin, F.;
Zabik, M. E.;
Perry, A. K.;
Kragt, L.;
Polsiri, A.

Publication type:

Article

Relation of final internal temperature to Clostridium perfringens destruction in beef loaves cooked in a crockery pot or conventional oven

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 2, p. 285

By:

Carlin, A. F.;
Sundberg, A. D.

Publication type:

Article

Effect of formulation variables on sensory quality of spiced luncheon loaves

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 5, p. 1356, doi. 10.1111/j.1365-2621.1977.tb14496.x

By:

Hall, F. W.;
Carpenter, J. A.;
Brown, D. D.;
Reagan, J. O.

Publication type:

Article

Fate of Staphylococcus aureus in beef-soy loaves subjected to procedures in hospital chill foodservice systems

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 2, p. 565

By:

Matthews, M. E.;
Marth, E. H.;
Bunch, W. L.

Publication type:

Article

Hospital chill foodservice systems: Acceptability and microbiological characteristics of beef-soy loaves when processed according to system procedures

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 6, p. 1273

By:

Matthews, M. E.;
Marth, E. H.;
Bunch, W. L.

Publication type:

Article

Supplementation of one-pound loaves with wet alkaline process wheat protein concentrates: Baking and nutritional quality

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 4, p. 820

By:

Saunders, R. M.;
Hepburn, F. N.;
Betschart, A. A.

Publication type:

Article

Microwave and conventional cooking in relation to quality and nutritive value of beef and beef-soy loaves

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 1, p. 4, doi. 10.1111/j.1365-2621.1976.tb01088.x

By:

Ziprin, Y. A.;
Carlin, A. F.

Publication type:

Article

Dieldrin, fat and moisture loss during the cooking of beef loaves containing texturized soy protein

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 5, p. 1068, doi. 10.1111/j.1365-2621.1975.tb02269.x

By:

Shafer, M. A. M.;
Zabik, M. E.

Publication type:

Article

Comparison of sensory and instrumental texture profile techniques for the evaluation of beef and beef-soy loaves

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 6, p. 1537

By:

McKeith, F. K.;
Hunecke, M. E.;
Brady, P. L.

Publication type:

Article

Assessment of Vegetation Dynamics After South Sugar Loaf and Snowstorm Wildfires Using Remote Sensing Spectral Indices.

Published in:

Remote Sensing, 2025, v. 17, n. 11, p. 1809, doi. 10.3390/rs17111809

By:

Ahmad, Ibtihaj;
Stephen, Haroon

Publication type:

Article

A screening experiment to identify factors causing rancidity during meat loaf production.

Published in:

European Food Research & Technology, 2005, v. 221, n. 5, p. 653

By:

Pernille Baardseth;
Frøydis Bjerke;
Kjersti Aaby;
Maria Mielnik

Publication type:

Article

The effect of dairy and rice powder addition on loaf and crumb characteristics, and on shelf life (intermediate and long-term) of gluten-free breads stored in a modified atmosphere.

Published in:

European Food Research & Technology, 2003, v. 218, n. 1, p. 44

By:

E. Gallagher;
A. Kunkel;
T. R. Gormley;
E. K. Arendt

Publication type:

Article

Loaf.

Published in:

2018

By:

Burt, Stephanie

Publication type:

Poem

Effect of temperature of baking chamber and process duration on rusk loaf crust color.

Published in:

Ukrainian Journal of Food Science, 2024, v. 12, n. 2, p. 184, doi. 10.24263/2310-1008-2024-12-2-9

By:

Desyk, Mykova;
Shtefan, Yevgen;
Stepanets, Valentyna;
Gubenia, Oleksii

Publication type:

Article

Incidence and predictors of de novo late-onset persistent atrial fibrillation in postoperative rheumatic heart disease patients (LOAF-RHD study).

Published in:

Journal of Interventional Cardiac Electrophysiology, 2022, v. 64, n. 3, p. 621, doi. 10.1007/s10840-021-01085-w

By:

Sharma, Gautam;
Ghati, Nirmal;
Doshi, Shrenik;
Sharma, Shruti;
Sharique, Mohd;
Agarwal, Aman;
Devagourou, Velayoudam;
Hote, Milind Padmakar;
Choudhary, Shiv Kumar

Publication type:

Article

Utilization of Weather Data in Predicting Bread Loaf Volume by Neural Network Method.

Published in:

Cereal Chemistry, 2016, v. 93, n. 5, p. 471, doi. 10.1094/CCHEM-10-15-0213-R

By:

Karki, David;
Glover, Karl D.;
Bondalapati, Krishna;
Krishnan, Padmanaban G.

Publication type:

Article

Effect of the Coenzymes NAD(P)(H) in Straight‐Dough Breadmaking on Protein Properties and Loaf Volume.

Published in:

Cereal Chemistry, 2010, v. 87, n. 5, p. 420, doi. 10.1094/CCHEM-03-10-0047

By:

Joye, Iris J.;
Shang, Jingya;
Brijs, Kristof;
Delcour, Jan A.

Publication type:

Article

Size Distribution and Properties of Wheat Starch Granules in Relation to Crumb Grain Score of Pup‐Loaf Bread.

Published in:

Cereal Chemistry, 2004, v. 81, n. 6, p. 699, doi. 10.1094/CCHEM.2004.81.6.699

By:

Park, S. H.;
Wilson, J. D.;
Chung, O. K.;
Seib, P. A.

Publication type:

Article

SDS‐Protein Gel Test for Prediction of Bread Loaf Volume.

Published in:

Cereal Chemistry, 1999, v. 76, n. 1, p. 164, doi. 10.1094/CCHEM.1999.76.1.164

By:

Sapirstein, H. D.;
Suchy, J.

Publication type:

Article

Cottage loaf sign.

Published in:

Abdominal Radiology, 2017, v. 42, n. 11, p. 2774, doi. 10.1007/s00261-017-1185-5

By:

Moliere, S.

Publication type:

Article

Transformations of Selected Fusarium Toxins and Their Modified Forms During Malt Loaf Production.

Published in:

Toxins, 2020, v. 12, n. 6, p. 385, doi. 10.3390/toxins12060385

By:

Bryła, Marcin;
Ksieniewicz-Woźniak, Edyta;
Waśkiewicz, Agnieszka;
Yoshinari, Tomoya;
Szymczyk, Krystyna;
Podolska, Grażyna;
Gwiazdowski, Romuald;
Kubiak, Krzysztof

Publication type:

Article

Cornelian Cherry (Cornus mas) Powder as a Functional Ingredient for the Formulation of Bread Loaves: Physical Properties, Nutritional Value, Phytochemical Composition, and Sensory Attributes.

Published in:

Foods, 2023, v. 12, n. 3, p. 593, doi. 10.3390/foods12030593

By:

Šimora, Veronika;
Ďúranová, Hana;
Brindza, Ján;
Moncada, Marvin;
Ivanišová, Eva;
Joanidis, Patrícia;
Straka, Dušan;
Gabríny, Lucia;
Kačániová, Miroslava

Publication type:

Article

Development and Application of Edible Coatings with Malva sylvestris L. Extract to Extend Shelf-Life of Small Loaf.

Published in:

Foods, 2022, v. 11, n. 23, p. 3831, doi. 10.3390/foods11233831

By:

Alexieva, Iordanka;
Baeva, Marianna;
Popova, Aneta;
Fidan, Hafize;
Goranova, Zhivka;
Milkova-Tomova, Iliana

Publication type:

Article

WAR AND PEACEFARE AT THE LOAF HOUSE.

Published in:

Architectural Design, 1996, v. 66, n. 9/10, p. 38

By:

Nicholson, Ben

Publication type:

Article

The relationship between gluten proteins and loaf volume.

Published in:

Agro-Knowledge Journal / Agroznanje, 2024, v. 25, n. 1, p. 45, doi. 10.7251/AGREN2401045K

By:

Knežević, Desimir;
Kondić, Danijela;
Dragovich, Aleksandra Yu.;
Kudryavtsev, Alexander M.;
Stojšin, Mirela Matković;
Zečević, Veselinka;
Radosavac, Adriana;
Paunović, Aleksandar

Publication type:

Article

Effect of allelic variations at the Glu-D1, Glu-A3, Glu-B3 and Pinb-D1 loci on flour characteristics and bread loaf volume.

Published in:

International Food Research Journal, 2014, v. 21, n. 3, p. 1141

By:

Ahn, J. H.;
Kang, C.-S.;
Jeung, J.-U.;
Baik, B.-K.;
Peña, R. J.;
Park, C. S.

Publication type:

Article

في الصفات الریولوجیة والحسیة Ovalette تأثیر إضافة انزیم اللایبیز والمحسن والخزنیة للخبز المختبري.

Published in:

Basrah Journal of Agricultural Sciences, 2016, v. 29, n. 2, p. 314

By:

الفكیكي, ضیاء فالح;
ساهي, علي احمد;
الانصاري, بتول محمود

Publication type:

Article

Sugar Loaf Land in south-eastern Brazil: a centre of diversity for mat-forming bromeliads on inselbergs.

Published in:

Botanical Journal of the Linnean Society, 2016, v. 181, n. 3, p. 459, doi. 10.1111/boj.12383

By:

Paula, Luiza F. A.;
Forzza, Rafaela C.;
Neri, Andreza V.;
Bueno, Marcelo L.;
Porembski, Stefan

Publication type:

Article

A Late Ptolemaic Order to Distribute One-Choinix Bread Loaves (P.Freib. 77).

Published in:

Archiv für Papyrusforschung und Verwandte Gebiete, 2024, v. 70, n. 1, p. 34, doi. 10.1515/apf-2024-700103

By:

Gerardin, François

Publication type:

Article

Isolation, identification, and antibiogram studies of Escherichia coli from ready-to-eat foods in Mymensingh, Bangladesh.

Published in:

Veterinary World, 2022, v. 15, n. 6, p. 1497, doi. 10.14202/vetworld.2022.1497-1505

By:

Ema, Fateha Akther;
Shanta, Rifat Noor;
Rahman, Md. Zaminur;
Islam, Md. Ariful;
Khatun, Mst. Minara

Publication type:

Article

ارزیابی اثرات استفاده از عصاره آبی پودر میوه بنه بر خواص کیفی و بیاتی نان حجیم.

Published in:

Food Processing & Preservation / Farāvarī va Nigahdārī-i Mavādd-i Ghaz̠āyī, 2024, v. 16, n. 2, p. 15, doi. 10.22069/fppj.2024.22586.1822

By:

اعظم ایوبی;
محمد بلوردی

Publication type:

Article

CHARACTERIZATION AND IMPROVEMENT OF FLOURS OF THREE SUDANESE WHEAT CULTIVARS FOR LOAF BREAD MAKING.

Published in:

Innovative Romanian Food Biotechnology, 2013, v. 13, p. 30

By:

MAKAWI, Abubaker B.;
MUSTAFA, Abdelmoniem I.;
MOHAMED AHMED, Isam A.

Publication type:

Article