Zobrazeno 1 - 10
of 120
pro vyhledávání: '"S. Protonotariou"'
Akademický článek
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Autor:
Maria Georgiadou, S. Protonotariou, Panagiotis Chaloulos, Apostolos-Emmanouil Bazanis, Ioanna Mandala
Publikováno v:
LWT. 151:112171
Cactus (Opuntia ficus-indica) cladodes are a source of dietary fiber, vitamins and antioxidants that could be utilized by the food industry for both their nutritional and technological properties. In the present study, cladodes were dried at 45°C fo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::da962aaed3173e710e9b53cd8bb2de12
https://doi.org/10.1016/j.lwt.2021.112171
https://doi.org/10.1016/j.lwt.2021.112171
Publikováno v:
Journal of Food Engineering. 294:110418
Jet milling is an emerging, size reduction technique for producing superfine powders in one-step process. The aim of the present article was the research about the efficiency of jet milling process on the wheat flour micronization. A mathematical pow
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::19112268b75af7f55866f8f5f4a51cc7
https://doi.org/10.1016/j.jfoodeng.2020.110418
https://doi.org/10.1016/j.jfoodeng.2020.110418
Publikováno v:
LWT. 74:106-113
There is a great interest of improving the quality of whole wheat products. In our study whole wheat flour (WWF) was micronized substituting biscuit flour (BF) at different levels. Four micronized flours (JMWWF), of particle sizes ranged from d50:53.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bcf5f564d8e9a8f5014e067a3460b089
https://doi.org/10.1016/j.lwt.2016.07.030
https://doi.org/10.1016/j.lwt.2016.07.030
Publikováno v:
Journal of Cereal Science. 67:58-67
Dietary fibres can play a significant role in GF bread development. Besides their well documented health benefits, dietary fibres can improve the texture, sensory characteristics and shelf life of baked products, due to their water binding capacity,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6c4206414fa5f9e6940e2cb2812c4f83
https://doi.org/10.1016/j.jcs.2015.10.003
https://doi.org/10.1016/j.jcs.2015.10.003
Publikováno v:
Food Chemistry. 318:126497
The aim of this study was to evaluate the potential use of micronized whole wheat flours in breadmaking. The micronization process was achieved by a jet mill and flours (JF) of particle size, ranged from 17 to 84 μm, were used. According to the part
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::188ca83bb6a30ba68f363bfe3f8ddbe9
https://doi.org/10.1016/j.foodchem.2020.126497
https://doi.org/10.1016/j.foodchem.2020.126497
Publikováno v:
Journal of Food Engineering. 134:24-29
The particle size of wheat flour has a significant effect on its functional properties. Three fractions of roller milled wheat flour were obtained using sieving: a coarse fraction (CF) with d50 > 200 μm, a middle fraction (MF) with 100 μm
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::af201d65d89e12f46325cb88d52f00ac
https://doi.org/10.1016/j.jfoodeng.2014.02.008
https://doi.org/10.1016/j.jfoodeng.2014.02.008
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
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Publikováno v:
Journal of Food Engineering. 117:124-132
Stabilizers are widely used in low-fat emulsion production. However, food industry pays attention to ingredients, such as resistant starch (RS) that also present substantial benefits to human health. Low-fat model emulsions of either olive or sesame
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::89824b1f5395c9d1976bc2e67e7dc681
https://doi.org/10.1016/j.jfoodeng.2013.01.044
https://doi.org/10.1016/j.jfoodeng.2013.01.044
Autor:
Christos Ritzoulis, Georgios Kyriakakis, Vasiliki Evageliou, Ioanna Mandala, S. Protonotariou, Antonios Drakos
Publikováno v:
Food chemistry. 215
Finer barley and rye flours were produced by jet milling at two feed rates. The effect of reduced particle size on composition and several physicochemical and mechanical properties of all flours were evaluated. Moisture content decreased as the size
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::562b1ad0f26715d7022fdc9f9aca55f6
https://pubmed.ncbi.nlm.nih.gov/27542482
https://pubmed.ncbi.nlm.nih.gov/27542482