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Influence of added extracts of herbs (salvia lavandulifolia, salvia officinalis) and fruits (malpighia glabra) on rheological, textural, and functional (AChE-inhibitory and antioxidant activity) characteristics of dark chocolate.
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- Journal of Food Measurement & Characterization, 2024, v. 18, n. 1, p. 772, doi. 10.1007/s11694-023-02210-1
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- Article
OPTIMIZATION OF THE BALL MILL PROCESSING PARAMETERS IN THE FAT FILLING PRODUCTION.
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- Chemical Industry & Chemical Engineering Quarterly, 2017, v. 23, n. 2, p. 197, doi. 10.2298/CICEQ151217031L
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- Article
Influence of Rapeseed and Sesame Oil on Crystallization and Rheological Properties of Cocoa Cream Fat Phase and Quality of Final Product.
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- Journal of Texture Studies, 2016, v. 47, n. 5, p. 432, doi. 10.1111/jtxs.12179
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- Article
The Influence of Lecithin from Different Sources on Crystallization and Physical Properties of Nontrans fat.
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- Journal of Texture Studies, 2013, v. 44, n. 6, p. 450, doi. 10.1111/jtxs.12033
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- Article
A Review of New Materials and Methods Used in the Production of Protein-Based Fat Replacers for the Food Industry.
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- Processes, 2024, v. 12, n. 10, p. 2208, doi. 10.3390/pr12102208
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- Article
Antioxidant activity, functional properties and bioaccessibility of whey protein hydrolysates.
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- International Journal of Dairy Technology, 2018, v. 71, n. 1, p. 243, doi. 10.1111/1471-0307.12428
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- Article
Comparative analysis of functionality of spray dried whey protein hydrolysates obtained by enzymatic and microbial hydrolysis.
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- Chemical Industry / Hemijska Industrija, 2018, v. 72, n. 5, p. 265, doi. 10.2298/HEMIND171121019E
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- Article
Kvalitet fermentisanog napitka od surutke i mleka.
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- Chemical Industry / Hemijska Industrija, 2016, v. 70, n. 1, p. 91, doi. 10.2298/HEMIND141106016R
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- Article
Uticaj postupka proizvodnje na sadržaj čvrstih triglicerida, čvrstoću i toplotne karakteristike mlečne čokolade.
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- Chemical Industry / Hemijska Industrija, 2012, v. 66, n. 5, p. 735, doi. 10.2298/HEMIND120210024Z
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- Article
Teksturalna i senzorna svojstva krem proizvoda sa saharozom i maltitolom.
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- Chemical Industry / Hemijska Industrija, 2012, v. 66, n. 3, p. 385, doi. 10.2298/HEMIND110902094P
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- Article
Influence of combined emulsifier on physical characteristics of fat filling.
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- Croatian Journal of Food Science & Technology, 2017, v. 9, n. 2, p. 87, doi. 10.17508/CJFST.2017.9.2.01
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- Article
Whey as a Carrier Material for Blueberry Bioactive Components: Incorporation in White Chocolate.
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- Sustainability (2071-1050), 2022, v. 14, n. 21, p. 14172, doi. 10.3390/su142114172
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- Article
White Chocolate with Resistant Starch: Impact on Physical Properties, Dietary Fiber Content and Sensory Characteristics.
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- Molecules, 2021, v. 26, n. 19, p. 5908, doi. 10.3390/molecules26195908
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- Article
THE PHYSICAL PROPERTIES, POLYPHENOL CONTENT AND SENSORY CHARACTERISTICS OF WHITE CHOCOLATE ENRICHED WITH BLACK TEA EXTRACT.
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- Food in Health & Disease / Hrana u Zdravlju i Bolesti, 2019, v. 8, n. 2, p. 83
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- Article
BLUEBERRY JUICE ENCAPSULATED ON MALTODEXTRIN: THE IMPACT ON THE PROPERTIES OF WHITE CHOCOLATE.
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- Food & Feed Research, 2023, v. 50, n. 2, p. 77, doi. 10.5937/ffr0-46552
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- Article
Nutrition and Health Claims Spectra of Pre-Packaged Foods on Serbian Supermarket Shelves: A Repeated Cross-Sectional Study.
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- Nutrients, 2021, v. 13, n. 8, p. 2832, doi. 10.3390/nu13082832
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- Article
Influence of added whey proteins and hydrolysates on rheological and textural characteristics of milk chocolate.
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- Food Science & Technology International, 2023, v. 29, n. 6, p. 610, doi. 10.1177/10820132221103758
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- Article
Encapsulated sour cherry pomace extract: Effect on the colour and rheology of cookie dough.
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- Food Science & Technology International, 2019, v. 25, n. 2, p. 130, doi. 10.1177/1082013218802027
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- Article
Defatted wheat germ application: Influence on cookies' properties with regard to its particle size and dough moisture content.
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- Food Science & Technology International, 2017, v. 23, n. 7, p. 597, doi. 10.1177/1082013217713101
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- Article