標題: Titlebook: Cereal-Based Food Products; Manzoor Ahmad Shah,Kappat Valiyapeediyekkal Sunooj Book 2023 The Editor(s) (if applicable) and The Author(s), [打印本頁] 作者: quick-relievers 時間: 2025-3-21 18:30
書目名稱Cereal-Based Food Products影響因子(影響力)
書目名稱Cereal-Based Food Products影響因子(影響力)學科排名
書目名稱Cereal-Based Food Products網(wǎng)絡公開度
書目名稱Cereal-Based Food Products網(wǎng)絡公開度學科排名
書目名稱Cereal-Based Food Products被引頻次
書目名稱Cereal-Based Food Products被引頻次學科排名
書目名稱Cereal-Based Food Products年度引用
書目名稱Cereal-Based Food Products年度引用學科排名
書目名稱Cereal-Based Food Products讀者反饋
書目名稱Cereal-Based Food Products讀者反饋學科排名
作者: ostracize 時間: 2025-3-21 20:30
Breads, prompted that bread shifted from a traditional or local profile to being a convenient food with a varied of nutritional or technological properties. For this reason, innovation in bread still continues to arouse interest. In this chapter the role of the main ingredients has been addressed, especial作者: SOW 時間: 2025-3-22 02:50 作者: 毛細血管 時間: 2025-3-22 08:15
Cookies,lf life. This transformation occurs through the application of heat, triggering a range of chemical changes that culminate in the final product.Cookies, a popular dry baked product, are typically crafted using soft wheat flour and are known for their relatively high fat and sugar content, while main作者: 者變 時間: 2025-3-22 11:14
Cakes and Muffins,ly based on flour/sugar ratio, presence/absence of egg, mixing methods, color and fat content. The crumb of cake is light colored characterized with a fine, velvety and tender sponge like texture while the crust is darker in color. The flavor of cake is majorly derived through maillard reaction and 作者: 擺動 時間: 2025-3-22 15:53 作者: 擺動 時間: 2025-3-22 20:14 作者: anesthesia 時間: 2025-3-22 22:40
Popped and Puffed Cereal Products,oducts are ready for eating. Popping and puffing are simple and low-cost processes used for producing crispy-expanded products with an open porous structure, such as popcorn, puffed rice, and popped/puffed wheat. These expanded products can be produced by many different techniques, like hot sand bed作者: CRACY 時間: 2025-3-23 01:42 作者: 不透明 時間: 2025-3-23 08:47 作者: 清楚 時間: 2025-3-23 11:11 作者: catagen 時間: 2025-3-23 14:47
Pastry,savory and consumed alone or with fillings. The wide range of pastries are available different textures and flavor according to the proportion of ingredients and preparation methodology. Pastry is differentiated from the bread having higher percentage of fat which contributes to flaky or crumby text作者: anticipate 時間: 2025-3-23 21:01
Cereal Based Functional Products,ly located in the outer bran layer and the germ. Epidemiological studies indicate that consumption of whole grain cereals protects the body against various types of chronic diseases, such as diabetes, cardiovascular diseases, and cancers. Several processing methods could affect the content and compo作者: 夜晚 時間: 2025-3-24 00:28 作者: aggressor 時間: 2025-3-24 04:07
Packaging of Cereal Products,icant ratio of the daily diet of consumers worldwide. But microbial (yeast, mold, and bacteria) spoilage, oxidation of fats, and degradation of other components like proteins may result in significant economic loss and even pose a threat to public health. Apart from product’s inherent properties, th作者: VOC 時間: 2025-3-24 08:54 作者: 仔細閱讀 時間: 2025-3-24 14:25 作者: 貴族 時間: 2025-3-24 15:36
Diana Lindner,Ulrike Sasse-Zeltner the final product. Shortening, on the other hand, contributes to the cracker’s tenderness and imparts a rich mouthfeel. Furthermore, modern consumers are increasingly interested in functional crackers, which incorporate bioactive compounds or gluten-free ingredients that offer health benefits. Cons作者: 苦惱 時間: 2025-3-24 19:12 作者: Bronchial-Tubes 時間: 2025-3-25 02:48
Diana Lindner,Ulrike Sasse-Zeltnernd recommendations for continuous improvement in noodle production. Natural additives, composite flours, and innovative processing technologies are all being investigated for their potential to produce noodles with good nutritional, sensory, and microbiological attributes. Researchers are working co作者: 治愈 時間: 2025-3-25 06:07
Das Gespenst des korporativen Akteursdients into a variety of health-promoting foods, including beverages, snacks, breakfast cereals, pastes, tortillas, flours, and other cereal-based products. Hence, the purpose of this chapter is to provide a comprehensive review focused on processing methods and novel ingredients that enhance functi作者: Root494 時間: 2025-3-25 09:01
André Armbruster,Cristina Besiochapter studied the functions and properties of the packaging materials commonly used for bakery products. It also highlights the factors affecting products’ shelf-life and intends to present a comprehensive review of the product-specific packaging materials. Furthermore, the advanced packaging syst作者: 抱負 時間: 2025-3-25 11:46 作者: 粗鄙的人 時間: 2025-3-25 17:59 作者: 勤勞 時間: 2025-3-25 23:13 作者: 通情達理 時間: 2025-3-26 01:15
Popped and Puffed Cereal Products,erward causes the grain structure to expand. This chapter provides a review of different popping and puffing methods for cereal grains and covers the various quality attributes of popped and puffed cereal snacks as well as the factors affecting this quality.作者: 推測 時間: 2025-3-26 07:00 作者: beta-cells 時間: 2025-3-26 10:15 作者: 粗鄙的人 時間: 2025-3-26 16:23 作者: legitimate 時間: 2025-3-26 18:34
Book 2023ements. All of the important cereal-based foods are covered in full, including sections on bread, cookies, cakes and muffins, pasta and noodles and many more including their packaging, preparation methods and ingredients. With this text researchers will find a comprehensive single source for informa作者: 完成才會征服 時間: 2025-3-26 22:02
bread, cookies, cakes and muffins, pasta and noodles and many more including their packaging, preparation methods and ingredients. With this text researchers will find a comprehensive single source for informa978-3-031-40310-1978-3-031-40308-8作者: Emmenagogue 時間: 2025-3-27 02:05 作者: Rotator-Cuff 時間: 2025-3-27 09:17 作者: Infiltrate 時間: 2025-3-27 13:19 作者: interlude 時間: 2025-3-27 16:46
Online-Mediaplanung für Einsteiger prompted that bread shifted from a traditional or local profile to being a convenient food with a varied of nutritional or technological properties. For this reason, innovation in bread still continues to arouse interest. In this chapter the role of the main ingredients has been addressed, especial作者: HOWL 時間: 2025-3-27 21:00 作者: 畸形 時間: 2025-3-27 23:05 作者: fiscal 時間: 2025-3-28 02:52
,Einführung in das Digitale Fundraising,ly based on flour/sugar ratio, presence/absence of egg, mixing methods, color and fat content. The crumb of cake is light colored characterized with a fine, velvety and tender sponge like texture while the crust is darker in color. The flavor of cake is majorly derived through maillard reaction and 作者: 薄荷醇 時間: 2025-3-28 08:06 作者: 小口啜飲 時間: 2025-3-28 11:21 作者: HUMID 時間: 2025-3-28 15:52
Diana Lindner,Ulrike Sasse-Zeltneroducts are ready for eating. Popping and puffing are simple and low-cost processes used for producing crispy-expanded products with an open porous structure, such as popcorn, puffed rice, and popped/puffed wheat. These expanded products can be produced by many different techniques, like hot sand bed作者: 暫時中止 時間: 2025-3-28 22:46 作者: Indecisive 時間: 2025-3-29 01:15
Diana Lindner,Ulrike Sasse-Zeltnerization and the product’s simplicity, customer acceptance, and longer shelf-life. The typical formulation includes wheat flour or flour from non-wheat grains and other functional ingredients that influence the final product’s qualities. Flour, salt, and water are the main components of wheat-based n作者: BILE 時間: 2025-3-29 05:45
Diana Lindner,Ulrike Sasse-Zeltneromponents which help in prevention and fighting against various diseases. Cereals are an important raw material that has been used to prepare fermented foods and beverages throughout the world. The general process of preparing fermented foods commence with the preparation of cereals, making batter t作者: 逢迎白雪 時間: 2025-3-29 09:17
https://doi.org/10.1007/978-3-658-31555-9savory and consumed alone or with fillings. The wide range of pastries are available different textures and flavor according to the proportion of ingredients and preparation methodology. Pastry is differentiated from the bread having higher percentage of fat which contributes to flaky or crumby text作者: jocular 時間: 2025-3-29 12:20 作者: inventory 時間: 2025-3-29 17:02 作者: Gobble 時間: 2025-3-29 20:05
André Armbruster,Cristina Besioicant ratio of the daily diet of consumers worldwide. But microbial (yeast, mold, and bacteria) spoilage, oxidation of fats, and degradation of other components like proteins may result in significant economic loss and even pose a threat to public health. Apart from product’s inherent properties, th作者: inspiration 時間: 2025-3-30 00:14
https://doi.org/10.1007/978-3-031-40308-8Wheat; Maize; Cereal Ingredients; Cereal Foods Quality; Cereal Foods Packaging; Cereal Foods作者: 世俗 時間: 2025-3-30 07:13 作者: Vasodilation 時間: 2025-3-30 11:23
nts information on packaging requirements of cereal products Cereal grains and their products are staples in the diet of almost every culture of the world and have made an important contribution to daily nutrient requirements. Cereal grains are high in carbohydrates, good sources of protein and prov作者: 辮子帶來幫助 時間: 2025-3-30 13:09
https://doi.org/10.1007/978-3-658-31555-9edients and preparation methodology. Pastry is differentiated from the bread having higher percentage of fat which contributes to flaky or crumby texture. A good pastry is light and airy and also firm to support the weight of the filling.作者: 沒花的是打擾 時間: 2025-3-30 18:03
Pastry,edients and preparation methodology. Pastry is differentiated from the bread having higher percentage of fat which contributes to flaky or crumby texture. A good pastry is light and airy and also firm to support the weight of the filling.作者: glisten 時間: 2025-3-31 00:37 作者: hangdog 時間: 2025-3-31 01:37 作者: 規(guī)范要多 時間: 2025-3-31 06:19 作者: 諂媚于性 時間: 2025-3-31 12:17 作者: Predigest 時間: 2025-3-31 16:44
Breads,will be described in terms of raw materials utilized and production process. Finally, to have a complete picture of this unique food product, a quality aspects definition and a description of the consumers’ preferences will be discussed.作者: 固執(zhí)點好 時間: 2025-3-31 19:32
Pasta, temperature, time and relative humidity need to be optimized before consumer testing. The quality parameters like cooking time, cooking loss, firmness, color, sensory decides the acceptability of the developed pasta among the consumer.
