Works matching DE "BAKING industry"

Results: 156

Effect of Far-Infrared Oven on the Qualities of Bakery Products.

Published in:

Journal of Culinary Science & Technology, 2008, v. 6, n. 2/3, p. 105, doi. 10.1080/15428050802336955

By:

Shyu, Yung Shin;
Sung, Wen Chieh;
Chang, Ming Hsu;
Hwang, Jean Yu

Publication type:

Article

Effects of Extrusion Treatment on the Physicochemical and Baking Quality of Japonica Rice Batters and Rice Breads.

Published in:

Gels (2310-2861), 2025, v. 11, n. 2, p. 86, doi. 10.3390/gels11020086

By:

He, Wenxia;
Tang, Jingni;
Chen, Yang;
Liu, Guanhui;
Li, Zhenni;
Tu, Jie;
Li, Yixuan

Publication type:

Article

THE IMPACT OF INTERNAL MARKETING ON EMPLOYEE SATISFACTION IN THE BANKING SECTOR.

Published in:

Knowledge: International Journal, 2020, v. 41, n. 1, p. 199

By:

Milojičić, Marija

Publication type:

Article

INTENSIFICATION OF FERMENTATION PROCESS USING NATURAL SWEETENERS.

Published in:

Journal of Hygienic Engineering & Design, 2020, v. 30, p. 137

By:

Mamaeva, Laura;
Yerbulekova, Moldir;
Askarbekov, Erik;
Ashimova, Perizat;
Muratbekova, Karligash

Publication type:

Article

Editorial.

Published in:

Betriebswirt, 2022, v. 63, n. 4, p. 173, doi. 10.3790/dbw.63.4.173

By:

Beck, Andreas

Publication type:

Article

Determination of sponge cake volume with a mathematical method.

Published in:

Quality Assurance & Safety of Crops & Foods, 2015, v. 7, n. 4, p. 551, doi. 10.3920/QAS2014.0463

By:

Dizlek, H.;
Altan, A.

Publication type:

Article

INNOVATIVE THINKING OF FOOD SAFETY MANAGEMENT FOR TRADITIONAL BAKING INDUSTRY IN TAIWAN - YU JAN SHIN THE BUTTER SHORTBREAD.

Published in:

International Journal of Organizational Innovation, 2016, v. 8, n. 3, p. 282

By:

Han Sheng Lei;
Su Chuan Chang

Publication type:

Article

COMPARATIVE STUDY OF PASTING PROPERTIES OF IMPROVED PLANTAIN, BANANA AND CASSAVA VARIETIES WITH EMPHASIS ON INDUSTRIAL APPLICATION.

Published in:

African Journal of Food, Agriculture, Nutrition & Development, 2010, v. 10, n. 5, p. 2601, doi. 10.4314/ajfand.v10i5.56342

By:

Adeniji, T. A.;
Hart, A. D.;
Tenkouano, A.;
Barimalaa, I. S.;
Sanni, L. O.

Publication type:

Article

A SOBREMESA FRANCESA DOS ANOS 1950 AOS ANOS 2000: EVOLUÇÃO, CONSUMO E PATRIMÔNIO.

Published in:

Historia: Questoes & Debates, 2011, v. 54, n. 1, p. 193

By:

Coró, Giana Cristina

Publication type:

Article

Potential of Conceptual Design Methodology for Food Process Innovation.

Published in:

Food Science & Technology International, 2008, v. 14, n. 2, p. 139, doi. 10.1177/1082013208092557

By:

Hadiyanto, H.;
Van Straten, G.;
Boom, R.;
Van Boxtel, A. J. B.;
Esveld, D. C.

Publication type:

Article

Development of a rapid method for determination of gluten content in wheat flour.

Published in:

Agronomy Research, 2017, v. 15, n. S2, p. 1369

By:

Nazarova, V.;
Zhdanova, O.

Publication type:

Article

Assessing Winter Wheat Responses to Climate Change Scenarios: A Simulation Study in the U.S. Great Plains.

Published in:

Climatic Change, 2003, v. 58, n. 1/2, p. 119, doi. 10.1023/A:1023499612729

By:

Albert Weiss;
Cynthia J. Hays;
Jaepil Won

Publication type:

Article

Stress Relaxation of Wheat Kernels and Their Relationship with Milling, Rheological, and Breadmaking Quality of Wheat.

Published in:

Cereal Chemistry, 2012, v. 89, n. 4, p. 211, doi. 10.1094/CCHEM-12-11-0144

By:

Figueroa, J. D. C.;
Manue, C. I.;
Hernández-Estrada, Z. J.;
Ramirez-Wong, B.

Publication type:

Article

Tailoring Fumaric Acid Delivery: The Role of Surfactant-Enhanced Solid Lipid Microparticles via Spray-Congealing.

Published in:

Foods, 2024, v. 13, n. 19, p. 3195, doi. 10.3390/foods13193195

By:

Tsai, Yen-Chiu;
Chen, Ling;
Chen, Maoshen;
Ma, Yun;
Zhong, Fang;
Liu, Fei

Publication type:

Article

The Application of High-Hydrostatic-Pressure Processing to Improve the Quality of Baked Products: A Review.

Published in:

Foods, 2024, v. 13, n. 1, p. 130, doi. 10.3390/foods13010130

By:

Gutiérrez, Ángel L.;
Rico, Daniel;
Ronda, Felicidad;
Caballero, Pedro A.;
Martín-Diana, Ana Belén

Publication type:

Article

Element Content in Different Wheat Flours and Bread Varieties.

Published in:

Foods, 2022, v. 11, n. 20, p. 3176, doi. 10.3390/foods11203176

By:

Fernández-Canto, María Nerea;
García-Gómez, María Belén;
Boado-Crego, Sonia;
Vázquez-Odériz, María Lourdes;
Muñoz-Ferreiro, María Nieves;
Lombardero-Fernández, Matilde;
Pereira-Lorenzo, Santiago;
Romero-Rodríguez, María Ángeles

Publication type:

Article

Product Wheels for Scheduling in the Baking Industry: A Case Study.

Published in:

International Journal of Production Management & Engineering, 2018, v. 6, n. 2, p. 65, doi. 10.4995/ijpme.2018.8662

By:

Trattner, Alexandria Lee;
Herbert-Hansen, Zaza Nadja Lee;
Hvama, Lars

Publication type:

Article

Sanitation Standards for Baking Equipment.

Published in:: Journal of Environmental Health, 1999, v. 62, n. 1, p. 54
Publication type:: Article

Functional, physical and sensory properties of cookies prepared from okara, red teff and wheat flours.

Published in:

Croatian Journal of Food Science & Technology, 2018, v. 10, n. 1, p. 23, doi. 10.17508/CJFST.2018.10.1.05

By:

AHMED, HAWA;
SATHEESH, NEELA;
DIBABA, KUMELA

Publication type:

Article

The Australian Wheat-Growing Industry, 1788-1948 (Book).

Published in:

1957

By:

Farnsworth, Helen C.

Publication type:

Book Review

Baking In America (Book).

Published in:

1957

By:

Gray, Roger W.

Publication type:

Book Review

The Impact of Internationalisation<br />on the Swedish Food Industry: Competition and Countervailing Power.

Published in:

Journal of International Food & Agribusiness Marketing, 2003, v. 15, n. 1/2, p. 23, doi. 10.1300/J047v15n0103

By:

Anell, Barbro;
Bonnedahl, Karl Johan

Publication type:

Article

Functional expression of a novel α-amylase from Antarctic psychrotolerant fungus for baking industry and its magnetic immobilization.

Published in:

BMC Biotechnology, 2017, v. 17, p. 21, doi. 10.1186/s12896-017-0343-8

By:

Lei He;
Youzhi Mao;
Lujia Zhang;
Hualei Wang;
Alias, Siti Aisyah;
Bei Gao;
Dongzhi Wei

Publication type:

Article

Determination of Stickiness Values of Different Flour Combinations.

Published in:

International Journal of Food Engineering, 2012, v. 8, n. 3, p. -1, doi. 10.1515/1556-3758.2412

By:

Yildiz, Onder;
Meral, Raciye;
Dogan, Ismail Sait

Publication type:

Article

Odour-active compounds in liquid malt extracts for the baking industry.

Published in:

European Food Research & Technology, 2021, v. 247, n. 5, p. 1263, doi. 10.1007/s00217-021-03707-z

By:

Rögner, Nadine S.;
Mall, Veronika;
Steinhaus, Martin

Publication type:

Article

MEASURING ISLAMIC STOCK PERFORMANCE IN INDONESIA WITH A MODIFIED SHARPE RATIO.

Published in:

Share: Journal of Islamic Economics & Finance / Jurnal Ekonomi dan Keuangan Islam, 2021, v. 10, n. 2, p. 155, doi. 10.22373/share.v10i2.10493

By:

Qudratullah, Mohammad Farhan

Publication type:

Article

Issues in Islamic Banking and Financial Institutions during the Covid-19 Pandemic.

Published in:

Share: Journal of Islamic Economics & Finance / Jurnal Ekonomi dan Keuangan Islam, 2021, v. 10, n. 2, p. vi, doi. 10.22373/share.v10i2.11997

By:

Ibrahim, Azharsyah

Publication type:

Article

ТРАНСФОРМАЦІЯ ІНФОРМАЦІЇ ЯК ФАКТОР РИЗИКУ В ДІЯЛЬНОСТІ МІНІ-ХЛІБОПЕКАРЕНЬ М. ОДЕСИ.

Published in:

Food Industry Economics / Ekonomìka Harčovoï Promislovostì, 2024, v. 16, n. 4, p. 3, doi. 10.15673/fie.v16i4.3058

By:

О. М., Ласкаєв

Publication type:

Article

STRATEGIC MANAGEMENT COMPETITIVE POTENTIAL OF THE ENTERPRISE.

Published in:

Food Industry Economics / Ekonomìka Harčovoï Promislovostì, 2019, v. 11, n. 4, p. 58, doi. 10.15673/fie.v11i4.1547

By:

Durbalova, N.;
Sedikova, I.

Publication type:

Article

ІННОВАЦІЙНО-ІНВЕСТИЦІЙНИЙ ВЕКТОР РОЗВИТКУ ХЛІБОПЕКАРСЬКИХ ПІДПРИЄМСТВ

Published in:

Food Industry Economics / Ekonomìka Harčovoï Promislovostì, 2019, v. 11, n. 3, p. 66, doi. 10.15673/fie.v11i3.1463

By:

Дурбалова, Н. І.

Publication type:

Article

METHODS OF REGULATING PHYSICAL PROPERTIES OF DOUGH USING PHYTOEXTRACTS.

Published in:

Food Science & Technology (2073-8684), 2018, v. 12, n. 4, p. 52, doi. 10.15673/fst.v12i4.1182

By:

Lebedenko, T.;
Korkach, H.;
Kozhevnikova, V.;
Novichkova, T.

Publication type:

Article

Enzyme exposure in the British baking industry.

Published in:

Annals of Occupational Hygiene, 2006, v. 50, n. 4, p. 379, doi. 10.1093/annhyg/mei080

By:

ELMS, J.;
ROBINSON, E.;
MASON, H.;
IQBAL, S.;
GARROD, A.;
EVANS, G. S.

Publication type:

Article

Development and Validation of a Monoclonal Based Immunoassay for the Measurement of Fungal Alpha-Amylase: Focus on Peak Exposures.

Published in:

Annals of Occupational Hygiene, 2001, v. 45, n. 2, p. 89, doi. 10.1016/S0003-4878(00)00034-X

By:

ELMS, J.;
DENNISS, S.;
SMITH, M.;
EVANS, P. G.;
WILEY, K.;
GRIFFIN, P.;
CURRAN, A. D.

Publication type:

Article

INVESTMENT ANALYSIS BAKING INDUSTRY IN UKRAINE.

Published in:

Economics: Time Realities, 2015, n. 3, p. 54

By:

Balan, O. S.;
Stepanjuk, Z. A.;
Dubenchuk, J. O.

Publication type:

Article

Network Society and Enterprise Management Reforms: A Fieldwork Study in Daoxiangcun Group Co. Ltd.

Published in:

International Journal of Business Anthropology, 2022, v. 12, n. 2, p. 23, doi. 10.33423/ijba.v12i2.5684

By:

Zhang Jijiao;
Yang Li

Publication type:

Article

Rye -- the nutritional and technological evaluation in Czech cereal technology -- A review: Grain and flours.

Published in:

Czech Journal of Food Sciences, 2021, v. 39, n. 1, p. 3, doi. 10.17221/203/2020-CJFS

By:

SLUKOVÁ, MARCELA;
JURKANINOVÁ, LUCIE;
ŠVEC, IVAN;
SKŘIVAN, PAVEL

Publication type:

Article

Towards Sustainable Innovation in the Bakery Sector—An Example of Fibre-Enriched Bread.

Published in:

Sustainability (2071-1050), 2022, v. 14, n. 5, p. N.PAG, doi. 10.3390/su14052743

By:

Królak, Maria;
Górska-Warsewicz, Hanna;
Mądra-Sawicka, Magdalena;
Rejman, Krystyna;
Żakowska-Biemans, Sylwia;
Szlachciuk, Julita;
Czeczotko, Maksymilian;
Kwiatkowski, Bartosz;
Zaremba, Robert;
Wojtaszek, Michał

Publication type:

Article

Selection of cereal-sourced lactic acid bacteria as candidate starters for the baking industry.

Published in:

PLoS ONE, 2020, v. 15, n. 7, p. 1, doi. 10.1371/journal.pone.0236190

By:

Milanović, Vesna;
Osimani, Andrea;
Garofalo, Cristiana;
Belleggia, Luca;
Maoloni, Antonietta;
Cardinali, Federica;
Mozzon, Massimo;
Foligni, Roberta;
Aquilanti, Lucia;
Clementi, Francesca

Publication type:

Article

POSSIBILITIES OF UTILIZATION OF LEFTOVER BREAD.

Published in:: Chemical Industry & Chemical Engineering Quarterly, 2010, v. 16, n. 4, p. 309, doi. 10.2298/CICEQ100325039N
Publication type:: Article

Lipoxygenases: From Isolation to Application.

Published in:

Comprehensive Reviews in Food Science & Food Safety, 2017, v. 16, n. 1, p. 199, doi. 10.1111/1541-4337.12239

By:

Hayward, Stefan;
Cilliers, Tertius;
Swart, Pieter

Publication type:

Article

Aeration and Foam Control in Baker's Yeast Production: Mapping Patents.

Published in:

Comprehensive Reviews in Food Science & Food Safety, 2016, v. 15, n. 2, p. 371, doi. 10.1111/1541-4337.12188

By:

Gélinas, Pierre

Publication type:

Article

Functionality of Milk Powders and Milk-Based Powders for End Use Applications-A Review.

Published in:

Comprehensive Reviews in Food Science & Food Safety, 2012, v. 11, n. 5, p. 518, doi. 10.1111/j.1541-4337.2012.00199.x

By:

Sharma, Anup;
Jana, Atanu H.;
Chavan, Rupesh Shrikant

Publication type:

Article

In Search of Perfect Growth Media for Baker's Yeast Production: Mapping Patents.

Published in:

Comprehensive Reviews in Food Science & Food Safety, 2012, v. 11, n. 1, p. 13, doi. 10.1111/j.1541-4337.2011.00168.x

By:

Gélinas, Pierre

Publication type:

Article

Physicochemical and Functional Properties of Wheat (Triticum aestivum) and Selected Local Flours in the Philippines.

Published in:

Philippine Journal of Science, 2018, v. 147, n. 3, p. 419

By:

Alviola, Juma Novie A.;
Monterde, Viena G.

Publication type:

Article

Shelf life of packaged bakery goods--a review.

Published in:

2009

By:

Galic, K.;
Curic, D.;
Gabric, D.;
Galić, K;
Curić, D;
Gabrić, D

Publication type:

journal article

Antioxidants in bakery products: a review.

Published in:

2009

By:

Nanditha, B.;
Prabhasankar, P.

Publication type:

journal article

IMPROVEMENT OF QUALITY ATTRIBUTES OF BREAD BY THE APPLICATION OF PHYTASES FROM AN INDIGENOUS STRAIN OF Aspergillus niger.

Published in:

Pakistan Journal of Agricultural Sciences, 2014, v. 51, n. 3, p. 711

By:

Ismail, Amir;
Riaz, Muhammad;
Akhtar, Saeed;
Ismail, Tariq;
Ahmad, Zulfiqar;
Ali, Shinawar Waseem

Publication type:

Article

Physico-chemical, engineering and functional properties of two soybean cultivars.

Published in:

Legume Research: An International Journal, 2019, v. 42, n. 1, p. 39, doi. 10.18805/lr.v0iOF.9109

By:

Rehal, Jagbir;
Beniwal, Vinod;
Gill, B. S.

Publication type:

Article

JEWISH BAKERY HISTORY LOS ANGELES, 1849 - 1926.

Published in:

Western States Jewish History, 2003, v. 35, n. 2, p. 122

By:

Robbins, Herman E.

Publication type:

Article

Baking of muffins: Kinetics of crust color development and optimal baking time.

Published in:

Food & Bioprocess Technology, 2014, v. 7, n. 11, p. 3208, doi. 10.1007/s11947-014-1292-z

By:

Ureta, María;
Olivera, Daniela;
Salvadori, Viviana

Publication type:

Article