Zobrazeno 1 - 10
of 39
pro vyhledávání: '"Clyde, Don"'
Publikováno v:
Czech Journal of Food Sciences, Vol 42, Iss 5, Pp 353-363 (2024)
The aim of this study was to compare the role of protein quantity and aggregate stretching degree in predicting dough stability and extensibility using the regression analysis, and to explore a more effective way of conducting the prediction. Flours
Externí odkaz:
https://doaj.org/article/05bffa38963946158f9388f28ce1fbbf
Publikováno v:
Cereal Chemistry. 100:183-195
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f8696f8c5e4255f3a117dd4cdd0246f8
https://doi.org/10.1002/cche.10635
https://doi.org/10.1002/cche.10635
Publikováno v:
International Journal of Food Science & Technology. 57:5827-5836
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1776a8323112cf124bb9aaf9d5d06bfe
https://doi.org/10.1111/ijfs.15897
https://doi.org/10.1111/ijfs.15897
Autor:
Clyde Don, A.J. van der Goot
Publikováno v:
Cereal Foods World 65 (2020) 4
Cereal Foods World, 65(4)
Cereal Foods World, 65(4)
Inverting the balance of animal versus plant protein in our consumption pattern is needed to keep producing foods sustainably. Since the turn of the century, novel technologies have been developed that allow development and production of next generat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::822393504d38d224c7b416d7a5325869
https://doi.org/10.1094/cfw-65-4-0037
https://doi.org/10.1094/cfw-65-4-0037
Autor:
Angel Cebolla, Katharina Anne Scherf, Terry Koerner, Melanie L. Downs, Catherine Torgler, Nyla Dubiel, Scott W. Radcliffe, Mary O'Meara, Samuel Benrejeb Godefroy, Benjamin Dyer, Jupiter Yeung, Michael Farrow, Shang-Jing Pan, Prabhakar Kasturi, Sneh Bhandari, Carmen Diaz-Amigo, Laura K Allred, Carlos Galera, Jerry Zweigenbaum, David Almy, Bert Popping, Tracy Mui, Luke Emerson, Lynne Sweeney, Michael Prinster, Clyde Don, Sheryl A. Tittlemier, Paul Wehling, John Szpylka, Joseph L. Baumert, Thomas Grace, Eric A. E. Garber, Laura Anderson, Rupert Hochegger, Masahiro Shoji, Frank Massong, Melonie Stoughton, Hirotoshi Doi, Ronald D. Fritz, Joe O. Boison, Patti Meinhardt, Kurt Johnson, Erin Crowley, Yumin Chen, Girdhari M. Sharma, Elena Quesada, Stephen L Taylor, Markus Lacorn
Publikováno v:
Journal of AOAC INTERNATIONAL. 101:1238-1242
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b5dc2d3006b7c3906e1758dcf9c42bbc
https://doi.org/10.5740/jaoacint.smpr2017.021
https://doi.org/10.5740/jaoacint.smpr2017.021
Autor:
Clyde Don
Publikováno v:
Cereal Foods World. 62:144-147
We are facing a global sustainable food protein challenge. New proteins, especially plant-based meat replacements, are in high demand. For many years, replacing animal-derived proteins with plant-derived proteins has been regarded as a product develo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8aef0eed1fc7220b2e30e1b6226f3ecb
https://doi.org/10.1094/cfw-62-4-0144
https://doi.org/10.1094/cfw-62-4-0144
Autor:
Jayne E. Bock, Clyde Don
The Farinograph Handbook: Advances in Technology, Science and Applications, Fourth Edition, highlights the instrument's changes over the last three decades. This book outlines how different farinograph models work, how to properly run a standard test
