Zobrazeno 1 - 10
of 27
pro vyhledávání: '"R. G. K. Leuschner"'
Publikováno v:
Journal of Food Science. 64:543-546
Storage conditions of part-baked brown soda bread were studied as related to changes of crust and crumb moisture during rebaking at in-oven temperatures of 180 and 200°C for 10-40 min. Baking loss during rebaking originated solely from the crust are
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::21799a6315354e77a9fcd6f42061b284
https://doi.org/10.1111/j.1365-2621.1999.tb15081.x
https://doi.org/10.1111/j.1365-2621.1999.tb15081.x
Publikováno v:
Journal of Food Science. 63:915-918
Brown soda bread had a pH of 7-9 depending on the sodium bicarbonate concentration. Part-baked bread developed ropiness after two days at room temperature. Bacillus subtilis, B. pumilus and B. licheniformis were isolated and their spores displayed D-
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::df9e21eec81d96a4ebcb069b86eb3fea
https://doi.org/10.1111/j.1365-2621.1998.tb17926.x
https://doi.org/10.1111/j.1365-2621.1998.tb17926.x
Publikováno v:
Supramolecular and Colloidal Structures in Biomaterials and Biosubstrates.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ad5d2ac069003941d2c5dd4347c0426f
https://doi.org/10.1142/9781848160163_0011
https://doi.org/10.1142/9781848160163_0011
Autor:
R. G. K. Leuschner, P. J. Lillford
Publikováno v:
Letters in applied microbiology. 29(4)
Phase intensity changes of individual germinating spores of Bacillus subtilis were determined by phase-contrast light microscopy and image analysis. Two germination phases were investigated. The length of the time period before a change in phase brig
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fed913e055fc4c41bb2fa761ffc953f9
https://pubmed.ncbi.nlm.nih.gov/10583749
https://pubmed.ncbi.nlm.nih.gov/10583749
Autor:
Jaber, Hassna1 (AUTHOR), Oubihi, Asmaa1 (AUTHOR), Ouryemchi, Imane1 (AUTHOR), Boulamtat, Rachid2 (AUTHOR), Oubayoucef, Ali3 (AUTHOR), Bourkhiss, Brahim1 (AUTHOR), Ouhssine, Mohammed1 (AUTHOR)
Publikováno v:
Biochemistry Research International. 3/29/2021, p1-9. 9p.
Autor:
Dedon, Liv R., Hilliard, Margaret A., Rani, Asha, Daza‐Merchan, Zunny Tatiana, Story, Galaxie, Briere, Carrie‐Ellen, Sela, David A.
Publikováno v:
Molecular Nutrition & Food Research; Jun2023, Vol. 67 Issue 11, p1-13, 13p
Publikováno v:
International Journal of Food Science & Technology; Dec97, Vol. 32 Issue 6, p487, 7p, 2 Charts, 7 Graphs
Autor:
Sirocchi, Veronica1, Caprioli, Giovanni1, Ricciutelli, Massimo1, Vittori, Sauro1, Sagratini, Gianni1
Publikováno v:
Journal of Mass Spectrometry. Sep2014, Vol. 49 Issue 9, p819-825. 7p.
Publikováno v:
International Journal of Food Sciences & Nutrition. Mar2003, Vol. 54 Issue 2, p127. 7p.
Autor:
Rajak, Pankaj, Mishra, Ankit, Chunyang Sheng, Tiwari, Subodh, Krishnamoorthy, Aravind, Kalia, Rajiv K., Aiichiro Nakano, Vashishta, Priya
Publikováno v:
Applied Physics Letters; 11/20/2017, Vol. 111 Issue 21, p1-5, 5p, 2 Diagrams, 4 Graphs