99 results on '"Arendt, E.K."'
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2. Contributors
3. Water absorption as a prediction tool for the application of hydrocolloids in potato starch-based bread
4. Composition and physicochemical properties of commercial plant-based block-style products as alternatives to cheese
5. Nutritional and anti-nutritional properties of lentil (Lens culinaris) protein isolates prepared by pilot-scale processing
6. Formulating breads for specific dietary requirements
7. Contributor contact details
8. Functional cereal products for those with gluten intolerance
9. Contributor contact details
10. Contributor contact details
11. Developments in the supply of adjunct materials for brewing
12. Moisture distribution and microbial quality of part baked breads as related to storage and rebaking conditions
13. COMPARISON OF THE BREADMAKING POTENTIAL OF DIFFERENT SORGHUM HYBRIDS
14. WHEAT SOURDOUGH FERMENTATION: EFFECTS OF TIME AND ACIDIFICATION ON FUNDAMENTAL RHEOLOGICAL PROPERTIES
15. NOVEL INGREDIENTS IN OPTIMISING GLUTEN-FREE BREAD ACCEPTABILITY
16. Formulation of Gluten Free Bread using Response Surface Methodology
17. Bacilli spoilage in part-baked and rebaked brown soda bread
18. Lipolytic starter culture effects on production of free fatty acids in fermented sausages
19. Evaluation of the effects of fat replacers on the quality of wheat bread
20. Use of response surface methodology to produce functional short dough biscuits
21. Evaluation of sugar replacers in short dough biscuit production
22. Crust and crumb characteristics of gluten free breads
23. Pressure-induced gelatinization of starch in excess water
24. Control of Zymoseptoria tritici cause of septoria tritici blotch of wheat using antifungal Lactobacillus strains
25. Functional replacements for gluten
26. Evaluation of exopolysaccharide producing Weissella cibaria MG1 strain for the production of sourdough from various flours
27. Development of Gluten-Free Cereal Products
28. Barley malt wort fermentation by exopolysaccharide-forming Weissella cibariaMG1 for the production of a novel beverage
29. Impact of Fusarium culmorum-infected Barley Malt Grains on Brewing and Beer Quality
30. Impact of Various Levels of Unmalted Oats (Avena sativa L.) on the Quality and Processability of Mashes, Worts, and Beers
31. 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
32. Inhibition of growth of Trichophyton tonsurans by Lactobacillus reuteri
33. Solubility of proteins from non-gluten cereals: A comparative study on combinations of solubilising agents
34. The use of Lactobacillus brevis PS1 to in vitro inhibit the outgrowth of Fusarium culmorum and other common Fusarium species found on barley
35. Recent advances in gluten-free baking and the current status of oats
36. Oxidative and proteolytic enzyme preparations as promising improvers for oat bread formulations: Rheological, biochemical and microstructural background
37. Polyphenol composition and in vitro antioxidant activity of amaranth, quinoa buckwheat and wheat as affected by sprouting and baking
38. Nutritive value of pseudocereals and their increasing use as functional gluten-free ingredients
39. Fundamental studies on the reduction of salt on dough and bread characteristics
40. Effect of protease treatment on the baking quality of brown rice bread: From textural and rheological properties to biochemistry and microstructure
41. Transglutaminase polymerisation of buckwheat (Fagopyrum esculentum Moench) proteins
42. The use of sourdough fermented by antifungal LAB to reduce the amount of calcium propionate in bread
43. Improvement of the quality and shelf life of wheat bread by fermentation with the antifungal strain Lactobacillus plantarum FST 1.7
44. Microstructure of Buckwheat and Barley During Malting Observed by Confocal Scanning Laser Microscopy and Scanning Electron Microscopy
45. Optimisation of a Mashing Program for 100% Malted Buckwheat
46. The Effect of Steeping Time on the Final Malt Quality of Buckwheat
47. Recent advances in the formulation of gluten-free cereal-based products
48. Effect of varying the microencapsulation process on the functionality of hydrogenated vegetable fat in shortdough biscuits
49. Characterization of proteolysis during the ripening of semi-dry fermented sausages
50. Reduced nitrite levels and dietary α-tocopheryl acetate supplementation: effects on the colour and oxidative stability of cooked hams
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