Zobrazeno 1 - 10
of 166
pro vyhledávání: '"Mashed potato"'
Publikováno v:
Zernovì Produkti ì Kombìkorma, Vol 21, Iss 3, Pp 12-20 (2022)
The most common in Ukraine today is the use of a synthetic group of technological additives used in flour mills, bakeries, confectioneries, etc. However, more promising and natural is the group of herbal supplements. The article analyzes the influenc
Externí odkaz:
https://doaj.org/article/0018fe562e6d4dcd99d6730dec57bdac
Publikováno v:
Liang you shipin ke-ji, Vol 28, Iss 4, Pp 100-104 (2020)
To simplify the production process，cooked mashed potato instead of water were used to make potato wheat noodles.Cooked mashed potato content with 81.11% moisture were added to 65 g to 85 g to 200 g of wheat flour.Influence of potato content on the
Externí odkaz:
https://doaj.org/article/df282ccf9b2c455780d6406a80bc2af8
Publikováno v:
CyTA - Journal of Food, Vol 16, Iss 1, Pp 113-121 (2018)
In this study, the effect of the addition of soybean protein isolate (SPI), whey protein isolate (WPI), whole milk powder (WMP), and sodium caseinate (SC) on the rheological, physical, sensory, and structural properties of fresh and frozen/thawed mas
Externí odkaz:
https://doaj.org/article/da67c340cfc34fc3a9fbb6b39695416e
Autor:
Hyeon Woo Park, Won Byong Yoon
Publikováno v:
CyTA - Journal of Food, Vol 16, Iss 1, Pp 135-145 (2018)
The mouthfeel of mashed potato prepared with steamed purple flesh potato (SPFP) was investigated by measuring tribological and rheological characteristics. Mathematical models describing pre-processes such as drying and grinding associated with physi
Externí odkaz:
https://doaj.org/article/d69d578af0af4be6a966301e5da80d10
Akademický článek
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Publikováno v:
Toxins, Vol 13, Iss 4, p 234 (2021)
Bacillus cytotoxicus belongs to the Bacillus cereus group that also comprises the foodborne pathogen Bacillus cereus sensu stricto, Bacillus anthracis causing anthrax, as well as the biopesticide Bacillus thuringiensis. The first B. cytotoxicus was i
Externí odkaz:
https://doaj.org/article/cbfc0a35cba84e0e92517c20733ae925
Akademický článek
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Autor:
Shyam S. Sablani, Juming Tang, D. Scott Mattinson, Juhi Patel, Chandrashekhar R. Sonar, Ashutos Parhi, Saleh Al-Ghamdi, Tom C. Yang
Publikováno v:
Journal of Food Science. 85:2843-2851
The U.S. Army and NASA need ready-to-eat meals with extended shelf-life for military operations and future manned space missions. For traditional heat sterilization methods, aluminum foil laminated pouches are used to achieve a shelf-life of 3 to 5 y
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0455ef97290dd0e9e99f5f14b368b673
https://doi.org/10.1111/1750-3841.15366
https://doi.org/10.1111/1750-3841.15366
Publikováno v:
Journal of the Saudi Society of Agricultural Sciences, Vol 18, Iss 2, Pp 127-132 (2019)
Mashed pumpkin or mashed potato was used in the tilapia fish burger formulation. The proximate composition, cooking characteristics, chemical quality, color, texture and sensory properties of tilapia fish burgers were evaluated. Fish burgers formulat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9b77546b88722b183721329d63f9d99e
https://doi.org/10.1016/j.jssas.2017.01.003
https://doi.org/10.1016/j.jssas.2017.01.003