29 results on '"Arendt, E.K."'
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2. Composition and physicochemical properties of commercial plant-based block-style products as alternatives to cheese
3. Water absorption as a prediction tool for the application of hydrocolloids in potato starch-based bread
4. Evaluation of exopolysaccharide producing Weissella cibaria MG1 strain for the production of sourdough from various flours
5. Impact of Fusarium culmorum-infected Barley Malt Grains on Brewing and Beer Quality
6. Impact of Various Levels of Unmalted Oats (Avena sativa L.) on the Quality and Processability of Mashes, Worts, and Beers
7. Analysis of bacterial community shifts in the gastrointestinal tract of pigs fed diets supplemented with β-glucan from Laminaria digitata, Laminaria hyperborea and Saccharomyces cerevisiae
8. Solubility of proteins from non-gluten cereals: A comparative study on combinations of solubilising agents
9. The use of Lactobacillus brevis PS1 to in vitro inhibit the outgrowth of Fusarium culmorum and other common Fusarium species found on barley
10. Recent advances in gluten-free baking and the current status of oats
11. Oxidative and proteolytic enzyme preparations as promising improvers for oat bread formulations: Rheological, biochemical and microstructural background
12. Polyphenol composition and in vitro antioxidant activity of amaranth, quinoa buckwheat and wheat as affected by sprouting and baking
13. Nutritive value of pseudocereals and their increasing use as functional gluten-free ingredients
14. Fundamental studies on the reduction of salt on dough and bread characteristics
15. Effect of protease treatment on the baking quality of brown rice bread: From textural and rheological properties to biochemistry and microstructure
16. Transglutaminase polymerisation of buckwheat (Fagopyrum esculentum Moench) proteins
17. The use of sourdough fermented by antifungal LAB to reduce the amount of calcium propionate in bread
18. Improvement of the quality and shelf life of wheat bread by fermentation with the antifungal strain Lactobacillus plantarum FST 1.7
19. Recent advances in the formulation of gluten-free cereal-based products
20. Use of response surface methodology to produce functional short dough biscuits
21. Crust and crumb characteristics of gluten free breads
22. Evaluation of sugar replacers in short dough biscuit production
23. Evaluation of the effects of fat replacers on the quality of wheat bread
24. Effect of varying the microencapsulation process on the functionality of hydrogenated vegetable fat in shortdough biscuits
25. Characterization of proteolysis during the ripening of semi-dry fermented sausages
26. Reduced nitrite levels and dietary α-tocopheryl acetate supplementation: effects on the colour and oxidative stability of cooked hams
27. Effect of Dietary Supplementation with α-Tocopheryl Acetate on the Stability of Reformed and Restructured Low Nitrite Cured Turkey Products
28. Method for the rapid quantitative detection of lipolytic activity among food fermenting microorganisms
29. A modified agar medium for the screening of proteolytic activity of starter cultures for meat fermentation purposes
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