41,110 results on '"*BREAD"'
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2. Anti-Aspergillus niger mechanism of small molecular combinations of essential oils and their application in extending the shelf-life of bread
3. Antifungal activities of Pediococcus pentosaceus LWQ1 and Lactiplantibacillus plantarum LWQ17 isolated from sourdough and their efficacies on preventing spoilage of Chinese steamed bread
4. Optimization of green tea extract, rosemary extract, and rice bran in multifunctional bread: A concept for reduction of acrylamide and phytic acid
5. Efficient production of poly-γ-glutamic acid using computational fluid dynamics simulations by Bacillus velezensis for frozen dough bread making
6. Kinetic modeling of acrylamide formation during seaweed bread baking
7. Exploring the impact of olive cake enrichment on wheat flour bread: A comprehensive study on quality parameters and nutritional enhancement
8. Effects of wholegrain pigmented rice on physical and nutritional properties of gluten-free bread
9. Effect of wheat grain germination time on physicochemical and texture properties, starch digestion, and protein hydrolysis rate in bread making
10. Improving the quality of steamed bread with whole soybean pulp: Effects of ultrasonic treatment on protein structure and reduction of beany flavor
11. Effect of dried distillers grains on quality of dough and bread
12. Investigation of in situ and ex situ mode of lactic acid bacteria incorporation and the effect on dough extensibility, bread texture and flavor quality during shelf-life
13. Fortification of bread with mango peel and pulp as a source of bioactive compounds: A comparison with plain bread
14. Improving gluten-free bread volume using additives: A review
15. The content of acrylamide in foods in Iran: A review of formation mechanism, toxicity and control strategies
16. Vitamin D fortification in lebanese bread: Impact on sensory attributes, consumer perception and public acceptance
17. Chemical, rheological and sensory characteristics of wheat bread enriched with chia (Salvia hispanica L.) seed gum
18. Effect of enzymatically interesterified rapeseed oil-based plastic fats on the dough properties and corresponding steamed bread
19. Use of vegetable flours obtained from artichoke by-products as a functional ingredient in gluten-free bread formulations
20. Effects of fish skin collagen peptide on physicochemical properties of frozen dough and quality and antioxidant activity of steamed bread
21. Oleogel formation based on natural insoluble soybean fiber using capillary force: A novel strategy and application
22. Modulatory effects of carboxymethyl chitosan on the textural and quality attributes of frozen rice dough and corresponding rice bread
23. Porous starch granules loaded curcumin and resveratrol modulate starch digestibility of wheat bread: Toward developing novel functional foods
24. Sucrose laurate and nisin synergistically inhibit Bacillus subtilis by multiple antibacterial targets and play promising application potential in bread preservation
25. Characterization of the effect of low-concentration sodium selenite on the microstructure and quality of yeast-leavened steamed bread using X-ray computed tomography
26. Nutritional and functional assessment of fortified bread with psychrotolerant and mesophilic microalgae
27. Evaluation and analysis of transglutaminase-modified gluten-free soybean bread processed using ohmic heating with varied voltage levels
28. Effects of adding flaxseed milk coproduct and okara on the quality and glycemic response of Chinese steamed bread
29. The impact of different hydrocolloids on gluten-free bazlama bread quality
30. Effect of electrolyzed watermelon rind flour on unleavened flatbread quality, techno-functional properties, minerals, bioactivities, and consumer preferences
31. Non-invasive microstructural characterization and in vivo glycemic response of white bread formulated with soluble dietary fiber
32. Baking quality and starch digestibility in whole wheat bread based on protein enrichment strategy: Significance of protein-starch-water interaction in dough
33. Investigating the mildew and yeast in the bakeries of Abhar City, Iran
34. Study on the effects of different ammonium salts on baked bread
35. Gone with the fire. The role of charred plant remains in inhumation and cremation rituals in the Phoenician necropolis of Puig des Molins (Ibiza, Balearic Islands)
36. Effects of apple fiber on the physicochemical properties and baking quality of frozen dough during frozen storage
37. A comparative study of magnetic field on the maximum ice crystal formation zone and whole freezing process for improving the frozen dough quality
38. Application of a sourdough type-II fermentation model to gelatinized legume flours: Starter robustness, technological and nutritional implications, potential of the bread and pasta fortification
39. Changes in phenolic profile and anti-inflammatory activity of Baccharis beebread during gastrointestinal digestion/intestinal permeability in vitro
40. Application of Frafra potato (Solenostemon rotundifolius) flour in the development of gluten-free bread
41. Consumption of foods contaminated with heavy metals and their association with cardiovascular disease (CVD) using GAM software (cohort study)
42. Polyamine profiling in honey bee products: A contribution to functional nutrition
43. Formation of Maillard reaction products in a model bread system of different gluten-free flours
44. In vitro digestion properties and use of automatic image analysis to assess the quality of wheat bread enriched with whole faba bean (Vicia faba L.) flour and its protein-rich fraction
45. Organic acids in bread-making affecting gluten structure and digestibility
46. Flat bread baking: Single to double layer transition
47. Structural formation during bread baking in a combined microwave-convective oven determined by sub-second in-situ synchrotron X-ray microtomography
48. Healthy bread quality index based on food label information
49. Arabinoxylan supplemented bread: From extraction of fibers to effect of baking, digestion, and fermentation
50. Bee pollen and bee bread nutritional potential: Chemical composition and macronutrient digestibility under in vitro gastrointestinal system
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