Application of Glazing for Bread Quality Improvement.
- Published in:
- Food & Bioprocess Technology, 2012, v. 5, n. 6, p. 2381, doi. 10.1007/s11947-011-0594-7
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- Article
Works matching DE "GLAZING (Food science)"
Results: 12
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The Effectiveness of Official Methods to Measure the Real Glazing Percentage in Frozen Seafood: An Analysis with Frozen Pacific White Shrimp ( L. vannamei ).
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- Journal of Aquatic Food Product Technology, 2017, v. 26, n. 8, p. 949, doi. 10.1080/10498850.2017.1364819
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- Article
3
Evaluation of Egg White Protein-Based Coatings to Improve the Protection of Frozen Atlantic Salmon ( Salmo salar ).
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- Journal of Aquatic Food Product Technology, 2016, v. 25, n. 6, p. 928, doi. 10.1080/10498850.2014.994082
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- Article
4
Antioxidative Effect of Rainbow Sardine ( Dussumieria acuta ) Protein Hydrolysate on Lipid and Protein Oxidation in Black Pomfret ( Parastromateus niger ) Fillet by Glazing.
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- Journal of Aquatic Food Product Technology, 2015, v. 24, n. 3, p. 241, doi. 10.1080/10498850.2013.770113
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- Article
5
LC/MS/MS detection of short-chain aliphatic amines in glazing agents for fruit coating.
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- European Food Research & Technology, 2012, v. 235, n. 1, p. 177, doi. 10.1007/s00217-012-1749-0
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- Article
6
A novel superchilling storage – ice glazing (SS‐IG) approach using biopolymer‐based composite hydrogel to delay microbiological spoilage and organic oxidation of preserved tilapia.
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- Journal of the Science of Food & Agriculture, 2018, v. 98, n. 13, p. 5045, doi. 10.1002/jsfa.9040
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7
Effect of incorporation of natural chemicals in water ice‐glazing on freshness and shelf‐life of Pacific saury (Cololabis saira) during −18 °C frozen storage.
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- Journal of the Science of Food & Agriculture, 2018, v. 98, n. 9, p. 3309, doi. 10.1002/jsfa.8834
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- Article
8
GLAZING EFFECTS ON BREAD CRUST AND CRUMB STALING DURING STORAGE.
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- Journal of Texture Studies, 2011, v. 42, n. 6, p. 459, doi. 10.1111/j.1745-4603.2011.00307.x
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9
INFLUENCE OF GRAPE SEEDS POWDER ON PRESERVATION OF FATS IN CONFECTIONARY GLAZE.
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- Eastern-European Journal of Enterprise Technologies, 2018, v. 96, n. 11, p. 88, doi. 10.15587/1729-4061.2018.147760
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- Article
10
Utilization melon water as a new glaze for improvement the technical and organoleptic properties of Baguette.
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- Journal of Food Science & Technology (2008-8787), 2016, v. 13, n. 52, p. 113
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- Article
11
Refreezing rate after glazing affects cod and rainbow trout muscle tissue.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 4, p. 797, doi. 10.1111/j.1365-2621.1994.tb08130.x
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- Article
12
Effects of Vacuum Packaging, Glazing, and Erythorbic Acid on the Shelf-Life of Frozen White Hake and Mackerel.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 1, p. 64, doi. 10.1111/j.1365-2621.1990.tb06017.x
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- Article