Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Gabriela Mohan"'
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 77, Iss 1, Pp 13-24 (2020)
Dietary fibers represent a group of food components approved for use in functional foods as they offer health benefits such as a lower risk for coronary heart disease, type 2 diabetes, obesity and constipation. The enriched bread with different sourc
Externí odkaz:
https://doaj.org/article/b2706f23d0ab4b38b780dfaf8f00b0b7
Publikováno v:
J Food Sci Technol
The influence of different packaging films and their thickness (polyethylene terephthalate/casting polypropylene (PET/CPP_34), biaxially oriented polypropylene (BOPP_40), polyvinylchloride (PVC_12), BOPP/CPP_50 and polyethylene/ethylene vinyl alcohol
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a8bf61170a2883a44a9c3dde61d885f2
https://doi.org/10.1007/s13197-019-03853-z
https://doi.org/10.1007/s13197-019-03853-z
Autor:
Nissreen Abu-Ghannam, René R. Balandrán-Quintana, Elena Balboa, Rita Bastos, Alfredo Cassano, Melih S. Celiktas, Dimitris Charalampopoulos, Afroditi Chatzifragkou, Elisabete Coelho, Manuel A. Coimbra, Alina Culeţu, Tamara Dapčević-Hadnađev, Denisa E. Duţă, Charis M. Galanakis, Miroslav Hadnađev, Joanna Harasym, Gabriela Mohan, Maria Papageorgiou, Milica Pojić, Aslıhan Şengül, Adriana Skendi, Ruhan C. Uçar
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e6743627c19c50a5b7b9530570aa4d57
https://doi.org/10.1016/b978-0-08-102162-0.01002-9
https://doi.org/10.1016/b978-0-08-102162-0.01002-9
This chapter addresses the aspects of using brans (wheat, oat, rice), wheat germ by-products of industrial roller milling in bakery products, cookies, muffins, and pasta. Brans are increasingly added to food products because of their nutritional prof
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::37c683bf43082e06205e672c2bf8cb4f
https://doi.org/10.1016/b978-0-08-102162-0.00010-1
https://doi.org/10.1016/b978-0-08-102162-0.00010-1
Autor:
Maria Antonia Pedrero Torres, Enuţa Iorga, Ana L. Amaro, Nastasia Belc, Gabriela Mohan, R. Magalhães, Claudia Elena Moşoiu, Angel Martinez Sanmartin, David Quintin Martinez, Denisa Eglantina Duţă, Paula Teixeira, Vânia Ferreira, Eduardo Luís Cardoso, Adrian Vasile, Gonçalo Almeida, Manuela Pintado
Publikováno v:
Food Engineering Series ISBN: 9783319240381
A significant challenge for traditional food production is to improve its competitiveness by identifying innovations that guarantee the safety of the products, while at the same time meeting general consumer demands and specific consumer expectations
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e28b0d138ae2ffb1d186939481a1b8b4
https://doi.org/10.1007/978-3-319-24040-4_3
https://doi.org/10.1007/978-3-319-24040-4_3