Works matching Loaves

Results: 1628

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

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

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

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

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

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

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

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

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

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

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

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

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:

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

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:

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

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

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

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

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

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

Influence of sodium reduction and storage temperature on the growth of total microbes and Bacillus cereus in naturally contaminated hamburger patty and loaf bread.

Published in:

Food Science & Biotechnology, 2020, v. 29, n. 10, p. 1433, doi. 10.1007/s10068-020-00783-x

By:

Chang, Ho-Seok;
Song, Kwang-Young;
Kim, Young-Ji;
Chon, Jung-Whan;
Kim, Hyunsook;
Jang, Keum-Il;
Kim, Eui-Su;
Seo, Kun-Ho

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

Mechanical properties of cottage cheese-fortified wheat dough and loaf bread.

Published in:

Journal of Food Science & Technology, 2014, v. 51, n. 10, p. 2797, doi. 10.1007/s13197-012-0746-4

By:

Guemes-Vera, Norma;
Gonzalez-Victoriano, Lizbeth;
Soto-Simental, Sergio;
Hernandez-Chavez, Juan;
Reyes-Santamaria, Ma.

Publication type:

Article

Individual and combined effects of water addition with xylanases and laccase on the loaf quality of composite wheat-cassava bread.

Published in:

European Food Research & Technology, 2016, v. 242, n. 10, p. 1663, doi. 10.1007/s00217-016-2666-4

By:

Serventi, Luca;
Skibsted, Leif;
Kidmose, Ulla

Publication type:

Article

Effect of tef [ Eragrostis tef (Zucc.) Trotter] grain flour addition on viscoelastic properties and stickiness of wheat dough matrices and bread loaf volume.

Published in:

European Food Research & Technology, 2015, v. 241, n. 4, p. 469, doi. 10.1007/s00217-015-2476-0

By:

Abebe, Workineh;
Ronda, Felicidad;
Villanueva, Marina;
Collar, Concha

Publication type:

Article

Effect of Flour Quality, Ascorbic Acid, and DATEM on Dough Rheological Parameters and Hearth Loaves Characteristics.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 7, p. 2201, doi. 10.1111/j.1365-2621.2003.tb05747.x

By:

Aamodt, A.;
Magnus, E.M.;
FÆRGESTAD, E.M.

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

Chlieb ako spásonosné závažie. K stredovekej ikonografii Váženia duší.

Published in:

Ars (0044-9008), 2016, v. 49, n. 2, p. 164

By:

CIPOVOVÁ, Miroslava;
MEGYEŠI, Peter

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

自動製パン器で製造された食パンの全容積とクラスト色測定の簡便な代替法

Published in:

Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2021, v. 68, n. 12, p. 471, doi. 10.3136/nskkk.68.471

By:

佐藤之紀;
福原夏美

Publication type:

Article

Assessment of quality attributes of porcine blood and liver hydrolysates incorporated pork loaves stored under aerobic and modified atmospheric packaging.

Published in:

Journal of Food Science & Technology, 2022, v. 59, n. 3, p. 1114, doi. 10.1007/s13197-021-05115-3

By:

Verma, Akhilesh K.;
Chatli, Manish Kumar;
Kumar, Pavan;
Mehta, Nitin

Publication type:

Article

Relationship between Instrumental and Sensory Texture Profile of Bread Loaves Made with Whole-Wheat Flour and Fat Replacer.

Published in:

Journal of Texture Studies, 2016, v. 47, n. 1, p. 14, doi. 10.1111/jtxs.12155

By:

Scheuer, Patrícia Matos;
Luccio, Marco Di;
Zibetti, André Wüst;
Miranda, Martha Zavariz;
Francisco, Alicia

Publication type:

Article

The Miracle of the Loaves and Fishes: The Economy of the Group.

Published in:

Group Analysis, 2002, v. 35, n. 1, p. 185, doi. 10.1177/0533316402351014

By:

Brunori, Luisa

Publication type:

Article

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

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

Evaluation of mageu-based gluten-free bread loaf characteristics.

Published in:

African Journal of Science, Technology, Innovation & Development, 2017, v. 9, n. 2, p. 147, doi. 10.1080/20421338.2017.1296076

By:

McCarroll, Leigh;
de Kock, Suretha

Publication type:

Article

An Audit of Australian Bread with a Focus on Loaf Breads and Whole Grain.

Published in:

Nutrients, 2018, v. 10, n. 8, p. 1106, doi. 10.3390/nu10081106

By:

Grafenauer, Sara;
Curtain, Felicity

Publication type:

Article

WHEN GRANDFATHER BLESSES THE LOAVES.

Published in:

2010

By:

Batt, Moriya

Publication type:

Poem

EFFECT OF ORGANIC FERTILIZERS ON PHYSICAL AND CHEMICAL QUALITY OF SUGAR LOAF PINEAPPLE (ANANAS COMOSUS L) GROWN IN TWO ECOLOGICAL SITES IN GHANA.

Published in:

African Journal of Food, Agriculture, Nutrition & Development, 2015, v. 15, n. 1, p. 9982, doi. 10.18697/ajfand.69.15045

By:

Owureku-Asare, M.;
Agyei-Amponsah, J.;
Agbemavor, S. W. K.;
Apatey, J.;
Sarfo, A. K.;
Okyere, A. A.;
Twum, L. A.;
Dodobi, M. T.

Publication type:

Article

Protein use efficiency and stability of baking quality in winter wheat based on the relation of loaf volume and grain protein content.

Published in:

Theoretical & Applied Genetics, 2022, v. 135, n. 4, p. 1331, doi. 10.1007/s00122-022-04034-x

By:

Laidig, Friedrich;
Hüsken, Alexandra;
Rentel, Dirk;
Piepho, Hans-Peter

Publication type:

Article