Zobrazeno 1 - 10
of 26
pro vyhledávání: '"Els Debonne"'
Publikováno v:
Foods, Vol 13, Iss 16, p 2582 (2024)
Dietary fiber incorporation in bread offers potential health benefits but poses challenges due to its impact on dough rheology and bread quality. This study evaluated the effects of pea, cocoa, and apple fiber on wheat-based dough and bread propertie
Externí odkaz:
https://doaj.org/article/cf2c4989b17843a59badae32eb5bbb6a
Publikováno v:
Heliyon, Vol 9, Iss 11, Pp e21827- (2023)
Wheat dextrin is a modified wheat starch, classified as water-soluble. This study investigated the effect of wheat dextrin as an ingredient in corn flour blends on extrusion characteristics. Blends were prepared at 0, 10 and 20 % fibre content. DOE w
Externí odkaz:
https://doaj.org/article/db1d9423fcb54d0a9efa5f37671ddbd9
Autor:
Helena Clauw, Hans Van de Put, Abderahman Sghaier, Trui Kerkaert, Els Debonne, Mia Eeckhout, Kathy Steppe
Publikováno v:
Foods, Vol 13, Iss 5, p 750 (2024)
Cultivating wheat (Triticum aestivum) in a closed environment offers applications in both indoor farming and in outer-space farming. Tailoring the photoperiod holds potential to shorten the growth cycle, thereby increasing the annual number of cycles
Externí odkaz:
https://doaj.org/article/3269ecc1a245413f972c838ba922ec9e
Publikováno v:
Foods, Vol 13, Iss 2, p 224 (2024)
Par-baking technology increases the production efficiency of bread. However, the degree of par-baking can vary significantly amongst product types and intended sales markets, leading to substantial differences in the quality attributes of the finishe
Externí odkaz:
https://doaj.org/article/a7f82d975846446aa28cdc617a163dea
Publikováno v:
Food Control. 152:109872
Publikováno v:
Food Science and Technology International. 28:641-649
Currently, the majority of fresh apricots destined for the production of dried apricots undergo sulphur oxide fumigation before drying to protect the fruit against fungal spoilage. To eliminate the use of sulphite, packaging assisted with essential o
Publikováno v:
EFFoST International Conference, 36th, Abstracts
Ghent University Academic Bibliography
Ghent University Academic Bibliography
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::cbc1a6b503804bb08a5f3549f3ccd39a
https://hdl.handle.net/1854/LU-8773181
https://hdl.handle.net/1854/LU-8773181
Autor:
Frank Devlieghere, Els Debonne, Filip Van Bockstaele, Irena Soljic, An Vermeulen, Mia Eeckhout
Publikováno v:
Food Microbiology. 83:9-17
The aims of this study were (i) screening of antifungal activity of thyme essential oil on Penicillium paneum; (ii) development of growth/no-growth models (G/NG); and (iii) validation of the G/NG models by performing bread baking trials. The screenin
Publikováno v:
LWT. 99:417-422
The production of composite or double-layer (DL) bread was optimized to reduce the amount of the chemical preservative calcium propionate. It was validated using sourdough (SD) in the crust (0–80 g/100 g crust dough). Par-baked (PB) and fully baked
Publikováno v:
LWT-FOOD SCIENCE AND TECHNOLOGY
In this study, the incorporation of leek in wheat bread was explored. Green leek leaves were dried with two techniques to obtain leek powder after milling. The air-dried and freeze-dried powders were incorporated into wheat flour at five substitution