Zobrazeno 1 - 7
of 7
pro vyhledávání: '"James Ievolella"'
Autor:
Joseph A. George, Maria Arlene A. Adviento-Borbe, Emily O. Arijaje, James C. Breslin, Robert E. Burns, Elwood F. Caldwell, Laurent Chaunier, Guy Della Valle, John Etzcorn, Robert B. Fast, Richard W. Hartel, Ulla Holopainen-Mantila, Victor T. Huang, James Ievolella, Julie Miller Jones, Wilf H. Jones, Kevin Knott, Magdalena Kristiawan, Charles Lauhoff, Steve Leusner, Harry Levine, Leon Levine, Edward J. Monahan, Alicia A. Perdon, Kaisa S. Poutanen, Frank E. Pringle, Carol Saade, Aleida J. Sandoval, Sylvia L. Schonauer, Louise Slade, Bradley Strahm, Paul Whalen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9d7aa97141471a9bf447b4b1cf54b297
https://doi.org/10.1016/b978-0-12-812043-9.01002-x
https://doi.org/10.1016/b978-0-12-812043-9.01002-x
Publikováno v:
Journal of Thermal Analysis. 47:1299-1314
We describe an application of DSC as an analytical ‘fingerprinting’ method that has been used to characterize the thermal properties of wheat starch in low-moisture, wheat-flour-based baked products, including cookies, crackers, and pretzels. Thi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2b7cbac734632b244d777524b27f0fe6
https://doi.org/10.1007/bf01992829
https://doi.org/10.1007/bf01992829
Publikováno v:
Journal of the Science of Food and Agriculture. 63:133-176
This review of the glassy state phenomenon in applications for the food industry comprises two main parts. The first is a broad but brief overview of the so-called ‘food polymer science’ approach and its importance to food RD (ii) plasticization
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7ffa4a469525fe0fd6fc11e17de20eb6
https://doi.org/10.1002/jsfa.2740630202
https://doi.org/10.1002/jsfa.2740630202
Publikováno v:
Characterization of Cereals and Flours ISBN: 9780203911785
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a2d0f1a046036e23675c9e1b58e67729
https://doi.org/10.1201/9780203911785-2
https://doi.org/10.1201/9780203911785-2
Autor:
Louise Slade, Paul J. Whalen, James Ievolella, Charles Lauhoff, Robert C. Miller, Elwood F. Caldwell, Bradley S. Strahm, Harry Levine, Robert B. Fast
Publikováno v:
Breakfast Cereals and How They Are Made
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ad9e3cbb296010654a5af30f22f4f9e8
https://doi.org/10.1094/1891127152.003
https://doi.org/10.1094/1891127152.003
Autor:
Kevin Knott, Louise Slade, Elwood F. Caldwell, Charles Lauhoff, Fred J. Shouldice, Leon Levine, James Breslin, Harry Levine, James Ievolella, Robert B. Fast
Publikováno v:
Breakfast Cereals and How They Are Made
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::af9b43acbe494b50bd9f64bb6a05d31e
https://doi.org/10.1094/1891127152.005
https://doi.org/10.1094/1891127152.005
Publikováno v:
New Techniques in the Analysis of Foods ISBN: 9781441933072
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cea4b28e9168a7679a03fdc7cb38747f
https://doi.org/10.1007/978-1-4757-5995-2_5
https://doi.org/10.1007/978-1-4757-5995-2_5