Works matching DE "PASTRY"

Results: 156

不同包装方式对蓝莓蛋黄酥贮藏品质的影响.

Published in:

Food Research & Development, 2022, v. 43, n. 8, p. 54, doi. 10.12161/j.issn.1005-6521.2022.08.007

By:

曹江伟;
殷夏伟;
王储炎;
杨柳青;
骆小凡;
李珂昕;
王郡

Publication type:

Article

槐花酥饼加工工艺研究.

Published in:

Food Research & Development, 2019, v. 40, n. 22, p. 145, doi. 10.12161/j.issn.1005-6521.2019.22.024

By:

孙娜;
朱秀娟;
王华;
胡文斌

Publication type:

Article

Sigep sells out with global expansion.

Published in:: 2024
Publication type:: Proceeding

العالقة التفاعمية بين اليقظة و األداء التسويقي.

Published in:

Economic & Managerial Researshes, 2019, v. 13, n. 1, p. 83

By:

شمس ضيات خلفلاوي

Publication type:

Article

Structural, functional, nutritional composition and analytical profiling of Triticum aestivum L.

Published in:

Applied Biological Chemistry, 2023, v. 66, n. 1, p. 1, doi. 10.1186/s13765-023-00804-3

By:

Ammar, Mai K.;
Hanafi, Rasha S.;
Choucry, Mouchira A.;
Handoussa, Heba

Publication type:

Article

Simple Simon...

Published in:

History Today, 1985, v. 35, n. 9, p. 60

By:

Goodwin, Gillian

Publication type:

Article

Application of Hyperspectral Technology with Machine Learning for Brix Detection of Pastry Pears.

Published in:

Plants (2223-7747), 2024, v. 13, n. 8, p. 1163, doi. 10.3390/plants13081163

By:

Ouyang, Hongkun;
Tang, Lingling;
Ma, Jinglong;
Pang, Tao

Publication type:

Article

An oil dilution technique used in small-scale frying to reduce oil expenditure.

Published in:

International Journal of Food Science & Technology, 2004, v. 39, n. 3, p. 245, doi. 10.1111/j.1365-2621.2004.00778.x

By:

Yilmaz, Emin

Publication type:

Article

Registration of 'McCormick' Wheat.

Published in:

Crop Science, 2005, v. 45, n. 1, p. 417, doi. 10.2135/cropsci2005.0417

By:

Griffey, C.A.;
Rohrer, W.L.;
Pridgen, T.H.;
Brooks, W.S.;
Chen, J.;
Wilson, J.A.;
Nabati, D.;
Brann, D.E.;
Rucker, E.G.;
Behl, H.D.;
Vaughn, M.E.;
Sisson, W.L.;
Randall, T.R.;
Corbin, R.A.;
Kenner, J.C.;
Dunaway, D.W.;
Pitman, R.M.;
Bockelman, H.E.;
Gaines, C.;
Long, D.L.

Publication type:

Article

Physicochemical Properties of Palm Oil‐Based Puff Pastry Model Margarines Related to Their Baking Performance in Long‐Term Storage.

Published in:

European Journal of Lipid Science & Technology, 2021, v. 123, n. 1, p. 1, doi. 10.1002/ejlt.202000155

By:

Detry, Roxane;
Van Hoed, Vera;
Sterckx, Jérôme;
Deledicque, Catherine;
Sato, Kiyotaka;
Blecker, Christophe;
Danthine, Sabine

Publication type:

Article

Physicochemical Properties of Palm Oil‐Based Puff Pastry Model Margarines Related to Their Baking Performance in Long‐Term Storage.

Published in:

European Journal of Lipid Science & Technology, 2021, v. 123, n. 1, p. 1, doi. 10.1002/ejlt.202000155

By:

Detry, Roxane;
Van Hoed, Vera;
Sterckx, Jérôme;
Deledicque, Catherine;
Sato, Kiyotaka;
Blecker, Christophe;
Danthine, Sabine

Publication type:

Article

PREVALENCE AND ANTIMICROBIAL SUSCEPTIBILITY OF FOODBORNE BACTERIAL PATHOGENS ISOLATED FROM BAGHLAVA AN IRANIAN EXPORTING PASTRY SWEET.

Published in:

Carpathian Journal of Food Science & Technology, 2022, v. 14, n. 3, p. 57, doi. 10.34302/crpjfst/2022.14.3.5

By:

Hassani, Samaneh;
Pakbin, Babak;
Allahyari, Samaneh;
Mahmoudi, Razzagh;
Mousavi, Shaghayegh;
Ghajarbeygi, Peyman

Publication type:

Article

STUDY REGARDING THE CULINARY SPECIFIC OF PADURENI LAND FROM HUNEDOARA COUNTY.

Published in:

Agricultural Management / Lucrari Stiintifice Seria I, Management Agricol, 2016, v. 18, n. 3, p. 25

By:

MAREAN, MARINA;
MAREAN, MONICA;
ADAMOV, TABITA;
RABA, DIANA;
PÎRVULESCU, LUMINIŢA

Publication type:

Article

Coğrafi İşaretli Pastacılık ve Fırıncılık Ürünleri: Marmara Bölgesi Örneği.

Published in:

Journal of Management & Economics / Yönetim ve Ekonomi, 2024, v. 31, n. 3, p. 573, doi. 10.18657/yonveek.1463706

By:

ULEMA, Şevki;
KARAKAŞ, Dilek;
SEMİNT, Serkan

Publication type:

Article

Maisto produktai ir patiekalai ant Lenkijos karaliaus ir Lietuvos didžiojo kunigaikščio Vladislovo Vazos stalo.

Published in:

Lituanistica, 2023, v. 69, n. 2, p. 107, doi. 10.6001/lituanistica.2023.69.2.2

By:

DAMBRAUSKAITĖ-MARTINKĖNĖ, NERINGA

Publication type:

Article

Shelf life and safety concerns of bakery products--a review.

Published in:

2004

By:

Smith, James P.;
Daifas, Daphne Phillips;
El-Khoury, Wassim;
Koukoutsis, John;
El-Khoury, Anis

Publication type:

journal article

What is the Best Cooking Apple?

Published in:

2007

By:

Schwabe, Paul

Publication type:

Editorial

Baking kinetics of laminated dough using convective and microwave heating.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2019, v. 115, n. Part C, p. 59, doi. 10.1016/j.fbp.2019.02.007

By:

Garg, Anubha;
Malafronte, Loredana;
Windhab, Erich J.

Publication type:

Article

MICROBIOLOGICAL EVALUATION OF PASTY AND SOFT ICE CREAM.

Published in:

Arquivos de Ciências Veterinárias e Zoologia da Unipar, 2021, v. 24, n. 1, p. 1, doi. 10.25110/arqvet.v24i1cont.2021.8269

By:

Rodrigues Silveira, Débora;
Pereira de Moraes, Thamíris;
Scheffer de Oliveira, Jennifer;
Dias Timm, Cláudio

Publication type:

Article

THE USE OF GLUCAN-CONTAINING GRAIN MATERIALS IN THE TECHNOLOGY OF FOAM-LIKE PASTRIES.

Published in:

Food Science & Technology (2073-8684), 2018, v. 12, n. 3, p. 81, doi. 10.15673/fst.v12i3.1042

By:

Iorgachova, К.;
Makarova, O.;
Kotuzaki, O.;
Avetisіan, K.

Publication type:

Article

Prevalence of fermented foods in the Dutch adult diet and validation of a food frequency questionnaire for estimating their intake in the NQplus cohort.

Published in:

BMC Nutrition, 2020, v. 6, n. 1, p. N.PAG, doi. 10.1186/s40795-020-00394-z

By:

Li, Katherine J.;
Brouwer-Brolsma, Elske M.;
Burton, Kathryn J.;
Vergères, Guy;
Feskens, Edith J. M.

Publication type:

Article

果酥馅料热加工过程中5-轻甲基糠醛的形成规律.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 8, p. 173, doi. 10.16429/j.1009-7848.2022.08.019

By:

陈敏;
郑洁;
黄才欢;
邱瑞霞;
刘洋;
杨楠;
欧仕益;
周康宁

Publication type:

Article

بررسی اثر پروتئین سبوس برنج و صمغ دانه ریحان اصلاح شده بر ویژگیهاي فیزیکوشیمایی و پایداري خامه قنادي.

Published in:

Journal of Food Science & Technology (2008-8787), 2022, v. 18, n. 121, p. 13, doi. 10.52547/fsct.18.121.2

By:

نیلوفر بیگلریان;
آذین آتشزر;
علی رافع;
سید احمد شهیدي ی&#1575

Publication type:

Article

Effect of low- trans margarine on physicochemical and sensory properties of puff pastry.

Published in:

International Journal of Food Science & Technology, 2009, v. 44, n. 6, p. 1235, doi. 10.1111/j.1365-2621.2009.01953.x

By:

Simovic, Dragana Soronja;
Pajin, Biljana;
Seres, Zita;
Filipovic, Nada

Publication type:

Article

MASSIS AMERINA NON PERVSTIS (STAT. SILV. 1.6.18): ANOTHER ITALIAN PASTRY?

Published in:

Classical Quarterly, 2023, v. 73, n. 1, p. 293, doi. 10.1017/S0009838823000307

By:

Krasne, Darcy A.

Publication type:

Article

BASIC QUICHE.

Published in:

2014

By:

McQuillan, Carla

Publication type:

Recipe

APPLE CRISP.

Published in:

2013

By:

Kramer, Audra

Publication type:

Recipe

BUREK JE MASTAN, ULTRAMASTAN, VELIK Uživanje bureka u nekim generacijskim skupinama u Sloveniji.

Published in:

Ethnological Forum / Etnoloska Tribina, 2013, v. 43, n. 36, p. 81

By:

Mlekuž, Jernej

Publication type:

Article

IDENTIFICATION OF SUSPECTED HAZARDOUS CHEMICAL CONTAMINANTS IN RECYCLED PASTRY PACKAGING.

Published in:

Acta Scientiarum Polonorum. Technologia Alimentaria, 2017, v. 16, n. 1, p. 33, doi. 10.17306/J.AFS.2017.0444

By:

Ahmadkhaniha, Reza;
Rastkari, Noushin

Publication type:

Article

IMPACT OF GREEN TEA EXTRACT ADDITION ON OXIDATIVE CHANGES IN THE LIPID FRACTION OF PASTRY PRODUCTS.

Published in:

Acta Scientiarum Polonorum. Technologia Alimentaria, 2017, v. 16, n. 1, p. 25, doi. 10.17306/J.AFS.2017.0417

By:

Żbikowska, Anna;
Kowalska, Małgorzata;
Rutkowska, Jarosława;
Kozłowska, Mariola;
Onacik-Gür, Sylwia

Publication type:

Article

Implementation of Hygiene and Sanitation in the Pastry Department of Sheraton Bali Kuta Resort Hotel.

Published in:

Jurnal Indonesia Sosial Teknologi, 2024, v. 5, n. 12, p. 6206, doi. 10.59141/jist.v5i12.8861

By:

Andini, Zahra Putri

Publication type:

Article

Lucerne (Medicago sativa L.) valorization in a gluten free pastry product.

Published in:

Journal of Agroalimentary Processes & Technologies, 2022, v. 28, n. 2, p. 153

By:

Chiș, Maria Simona;
Păucean, Adriana;
Lițoiu, Alexandra;
Man, Simona

Publication type:

Article

Pastry for the Working Classes (Belgium, 1880-1914).

Published in:

Global Food History, 2023, v. 9, n. 1, p. 3, doi. 10.1080/20549547.2022.2110786

By:

Scholliers, Peter

Publication type:

Article

Diät-Cola trinken und Schmalzgebäck essen?

Published in:

Tribologie und Schmierungstechnik, 2022, v. 69, n. 2, p. 1, doi. 10.24053/TuS-2022-0007

By:

Jungk, Manfred

Publication type:

Article

Composite Flours Based on Black Lentil Seeds and Sprouts with Nutritional, Phytochemical and Rheological Impact on Bakery/Pastry Products.

Published in:

Foods, 2025, v. 14, n. 2, p. 319, doi. 10.3390/foods14020319

By:

Dragomir, Christine;
Dossa, Sylvestre;
Jianu, Călin;
Cocan, Ileana;
Radulov, Isidora;
Berbecea, Adina;
Radu, Florina;
Alexa, Ersilia

Publication type:

Article

Tracking the Mandorla di Avola Almond Variety by Means of ICP Analysis.

Published in:

Foods, 2024, v. 13, n. 16, p. 2634, doi. 10.3390/foods13162634

By:

Gulino, Federica;
Siragusa, Cassandra;
Calà, Elisa;
Gullo, Francesca;
Aceto, Maurizio

Publication type:

Article

Effects of Stir-Frying and Heat–Moisture Treatment on the Physicochemical Quality of Glutinous Rice Flour for Making Taopian, a Traditional Chinese Pastry.

Published in:

Foods, 2024, v. 13, n. 13, p. 2069, doi. 10.3390/foods13132069

By:

Xie, Qiuping;
Wu, Shanshan;
Lai, Shiyu;
Ye, Fayin

Publication type:

Article

Simultaneous Determination of 12 Preservatives in Pastries Using Gas Chromatography–Mass Spectrometry.

Published in:

Foods, 2023, v. 12, n. 20, p. 3819, doi. 10.3390/foods12203819

By:

Wang, Liyuan;
Hu, Zhengyan;
Chen, Jing;
Wang, Tianjiao;
Wu, Pinggu;
Ying, Ying

Publication type:

Article

Strategies to Formulate Value-Added Pastry Products from Composite Flours Based on Spelt Flour and Grape Pomace Powder.

Published in:

Foods, 2023, v. 12, n. 17, p. 3239, doi. 10.3390/foods12173239

By:

Poiana, Mariana-Atena;
Alexa, Ersilia;
Radulov, Isidora;
Raba, Diana-Nicoleta;
Cocan, Ileana;
Negrea, Monica;
Misca, Corina Dana;
Dragomir, Christine;
Dossa, Sylvestre;
Suster, Gabriel

Publication type:

Article

Functionality of Puff Pastry Olive Pomace Oil-Based Margarines and Their Baking Performance.

Published in:

Foods, 2023, v. 12, n. 11, p. 2138, doi. 10.3390/foods12112138

By:

Álvarez, María Dolores;
Herranz, Beatriz;
Saiz, Arancha;
Cofrades, Susana

Publication type:

Article

Development and Physico-Chemical Characterization of Healthy Puff Pastry Margarines Made from Olive-Pomace Oil.

Published in:

Foods, 2022, v. 11, n. 24, p. 4054, doi. 10.3390/foods11244054

By:

Álvarez, María Dolores;
Cofrades, Susana;
Pérez-Mateos, Miriam;
Saiz, Arancha;
Herranz, Beatriz

Publication type:

Article

Gluten-Free Products: Do We Need to Update Our Knowledge?

Published in:

Foods, 2022, v. 11, n. 23, p. 3839, doi. 10.3390/foods11233839

By:

Mármol-Soler, Claudia;
Matias, Silvia;
Miranda, Jonatan;
Larretxi, Idoia;
Fernández-Gil, María del Pilar;
Bustamante, María Ángeles;
Churruca, Itziar;
Martínez, Olaia;
Simón, Edurne

Publication type:

Article

Sugar Levels Determine Fermentation Dynamics during Yeast Pastry Making and Its Impact on Dough and Product Characteristics.

Published in:

Foods, 2022, v. 11, n. 10, p. N.PAG, doi. 10.3390/foods11101388

By:

Timmermans, Evelyne;
Bautil, An;
Brijs, Kristof;
Scheirlinck, Ilse;
Van der Meulen, Roel;
Courtin, Christophe M.

Publication type:

Article

" Sfogliatella Riccia Napoletana ": Realization of a Lard-Free and Palm Oil-Free Pastry.

Published in:

Foods, 2021, v. 10, n. 6, p. 1393, doi. 10.3390/foods10061393

By:

Romano, Raffaele;
Aiello, Alessandra;
De Luca, Lucia;
Acunzo, Alessandro;
Montefusco, Immacolata;
Pizzolongo, Fabiana

Publication type:

Article

Thermorheological Characterization of Healthier Reduced-Fat Cocoa Butter Formulated by Substitution with a Hydroxypropyl Methylcellulose (HPMC)-Based Oleogel.

Published in:

Foods, 2021, v. 10, n. 4, p. 793, doi. 10.3390/foods10040793

By:

Alvarez, María Dolores;
Cofrades, Susana;
Espert, María;
Salvador, Ana;
Sanz, Teresa

Publication type:

Article

The Role of Non-Caloric Sweeteners in Sensory Characteristics of Pastry Products.

Published in:

Foods, 2019, v. 8, n. 8, p. 329, doi. 10.3390/foods8080329

By:

Quitral, Vilma;
Valdés, Juanita;
Umaña, Valeska;
Gallardo, Nicol;
Alcaino, María José;
Araya, Carolina;
Flores, Marcos

Publication type:

Article

Influence of Carob Flour and Carob Bean Gum on Rheological Properties of Cocoa and Carob Pastry Fillings.

Published in:

Foods, 2019, v. 8, n. 2, p. 66, doi. 10.3390/foods8020066

By:

Benković, Maja;
Bosiljkov, Tomislav;
Semić, Amela;
Ježek, Damir;
Srečec, Siniša

Publication type:

Article

A LOVER'S GUIDE TO BREAKFAST PLACES.

Published in:

Kritika Kultura, 2017, n. 29, p. 386, doi. 10.13185/KK2017.02918

By:

Lee, Gabriela

Publication type:

Article

A atuação das quitandeiras de Minas Gerais nas economias de mercado e de autoconsumo a partir de 1930.

Published in:

História Oral, 2020, v. 23, n. 2, p. 45

By:

Bonomo, Juliana Resende

Publication type:

Article

Baking as a Means of Non-verbal Expression: An Aesthetic Inquiry on Conventual Pastry.

Published in:

Contemporary Aesthetics, 2021, v. 19, p. 1

By:

Borsato, Maddalena

Publication type:

Article