المؤلفون: Neoh, Galex KS, Dieters, Mark J, Tao, Keyu, Fox, Glen P, Nguyen, Phuong TM, Gilbert, Robert G

المصدر: Foods (Basel, Switzerland). 10(2)

مصطلحات موضوعية: gelatinization, gelation, late-maturity alpha-amylase, starch structure, texture analyzer, white sauce, Food Sciences

وصف الملف: application/pdf

URL الوصول: https://escholarship.org/uc/item/8v59c8vs

المؤلفون: Nieto-Ortega, Sonia, Mas Garcia, Sílvia, Melado-Herreros, Ángela, Foti, Giuseppe, Olabarrieta, Idoia, Roger, Jean-Michel

المساهمون: AZTI - Tecnalia, Technologies et Méthodes pour les Agricultures de demain (UMR ITAP), Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-Institut Agro Montpellier, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), This study was funded by the ELIKatea 4.0 project, funded by the Basque Government–Department of Economic Development, Sustainability and Environment–Vice. Dept. of Agriculture, Fishing and Food Policy, Directorate of Quality and Food Industries.

المصدر: ISSN: 1935-5130.

مصطلحات موضوعية: White sauce, Near infrared spectroscopy, Multivariate curve resolution alternative least squares, Scanning electron microscope, Chemometrics, Process monitoring, White sauce near infrared spectroscopy multivariate curve resolution alternative least squares scanning electron microscope chemometrics process monitoring, [MATH.MATH-GM]Mathematics [math]/General Mathematics [math.GM]

Relation: WOS: 000901656500001

الاتاحة: https://hal.inrae.fr/hal-03940319
https://hal.inrae.fr/hal-03940319v1/document
https://hal.inrae.fr/hal-03940319v1/file/PAPER%20BECHAMEL_V2%20%281%29.pdf
https://doi.org/10.1007/s11947-022-02972-4

المؤلفون: Valentine C. Okonkwo, Ebenezer M. Kwofie, Ogan I. Mba, Michael O. Ngadi

المصدر: Ultrasonics Sonochemistry, Vol 73, Iss , Pp 105473- (2021)

مصطلحات موضوعية: Ultrasound, Rice starch, Rheology, Texture, Freeze/thaw cycle, White sauce, Chemistry, QD1-999, Acoustics. Sound, QC221-246

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S1350417721000146; https://doaj.org/toc/1350-4177

URL الوصول: https://doaj.org/article/388bb56826804e659a71726f2a6d18a3

المؤلفون: Galex K. S. Neoh, Mark J. Dieters, Keyu Tao, Glen P. Fox, Phuong T. M. Nguyen, Robert G. Gilbert

المصدر: Foods; Volume 10; Issue 2; Pages: 201

مصطلحات موضوعية: late-maturity alpha-amylase, white sauce, starch structure, gelatinization, gelation, texture analyzer

جغرافية الموضوع: agris

وصف الملف: application/pdf

Relation: Grain; https://dx.doi.org/10.3390/foods10020201

الاتاحة: https://doi.org/10.3390/foods10020201

المؤلفون: Roman Rivas, Laura, Prieto Reguilón, Montserrat, Gómez Pallarés, Manuel

مصطلحات موضوعية: White sauce, Extrusion, Flour, Rheology, Stability

وصف الملف: application/pdf

Relation: https://www.sciencedirect.com/science/article/pii/S0260877417304211; https://doi.org/10.1016/j.jfoodeng.2017.09.024; Journal of Food Engineering, 219:93-100.; http://uvadoc.uva.es/handle/10324/27714

الاتاحة: http://uvadoc.uva.es/handle/10324/27714
https://doi.org/10.1016/j.jfoodeng.2017.09.024

المؤلفون: Reed, John Shelton¹

المصدر: Alabama Review. Jul2018, Vol. 71 Issue 3, p274-277. 4p.

مصطلحات موضوعية: *BARBECUE pits, *SOUTHERN cooking (U.S.), *NONFICTION

Reviews & Products: IRRESISTIBLE History of Alabama Barbecue: From Wood Pit to White Sauce, An (Book)

People: JOHNSON, Mark A.

المؤلفون: Michael Ngadi, Valentine C. Okonkwo, I Ogan, Ebenezer Miezah Kwofie

المصدر: Ultrasonics Sonochemistry
Ultrasonics Sonochemistry, Vol 73, Iss, Pp 105473-(2021)

مصطلحات موضوعية: Freeze/thaw cycle, Absorption of water, Acoustics and Ultrasonics, Starch, Sonication, QC221-246, 02 engineering and technology, 010402 general chemistry, 01 natural sciences, Viscoelasticity, Inorganic Chemistry, chemistry.chemical_compound, Rheology, Ultrasound, medicine, Chemical Engineering (miscellaneous), Environmental Chemistry, White sauce, Radiology, Nuclear Medicine and imaging, Food science, Original Research Article, Texture, QD1-999, 2. Zero hunger, Shear thinning, Chemistry, Organic Chemistry, Acoustics. Sound, Temperature, food and beverages, Oryza, 021001 nanoscience & nanotechnology, Rice starch, 0104 chemical sciences, Models, Chemical, Food products, Swelling, medicine.symptom, 0210 nano-technology

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9ab18b6389c80248e78e7650a76fd764
http://europepmc.org/articles/PMC7903464

المؤلفون: Galex K S, Neoh, Mark J, Dieters, Keyu, Tao, Glen P, Fox, Phuong T M, Nguyen, Robert G, Gilbert

المصدر: Foods

مصطلحات موضوعية: white sauce, starch structure, texture analyzer, food and beverages, gelation, late-maturity alpha-amylase, gelatinization, Article

URL الوصول: https://explore.openaire.eu/search/publication?articleId=pmid________::d5cc2cee637e062e401e79e39874925b
https://pubmed.ncbi.nlm.nih.gov/33498449

المؤلفون: Kentaro Matsumiya, Taizo Ashida, Waki Yukita, Yasuaki Takahashi, Yasuhiro Doguchi, Yasuki Matsumura, 松宮 健太郎, 松村 康生, 芦田 泰三, 行田 和樹, 道口 靖央, 高橋 康明

المصدر: 日本食品科学工学会誌 / Nippon Shokuhin Kagaku Kogaku Kaishi. 2015, 62(7):328

المؤلفون: Hironori Masui, Mayu Watanabe, Minako Kanzawa, 升井 洋至, 渡邊 真由, 神澤 美奈子

المصدر: Abstracts of the Annual Meeting of the Japan Society of Cookery Science. 2010, :103

المؤلفون: Kanichi SUZUKI, Shinya YAMAUCHI, Takashi OKAZAKI, Tatsuo YONEDA

المصدر: Food Science and Technology Research. 2001, 7(4):285

المؤلفون: Kimio NISHIMUR, Masahiro GOTO

المصدر: Journal of Home Economics of Japan. 1995, 46(12):1159

المؤلفون: Hisano Suzuki, Masako Shiraki, Michiko Watanabe, Yoshiko Teramoto

المصدر: The Japanese Journal of Nutrition and Dietetics. 1983, 41(6):353

المؤلفون: Kimio NISHIMURA, Masahiro GOTO

المصدر: Food Science and Technology International, Tokyo. 1997, 3(2):97

المؤلفون: Isabel Hernando, Empar Llorca, Teresa Sanz, María Hernández-Carrión, Amparo Quiles, Susana Fiszman

المصدر: RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname

مصطلحات موضوعية: chemistry.chemical_classification, Syneresis, TECNOLOGIA DE ALIMENTOS, Chemistry, Starch, food and beverages, General Chemistry, Sensory perception, Biochemistry, Industrial and Manufacturing Engineering, Modified starch, chemistry.chemical_compound, Amylose, Amylopectin, Pepper, White sauce, Food science, Globules of fat, Red pepper, Functionality, Rheology, Carotenoid, Microstructure, Food Science, Biotechnology

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c9a7f4354b72c6bed1b0ec2bffc025b3
https://hdl.handle.net/10251/65156

المؤلفون: Hernández Carrión, María, Sanz, María Teresa, Hernando Hernando, Mª Isabel, Llorca Martínez, Mª Empar, Fiszman Dal Santo, Susana, Quiles Chuliá, Mª Desamparados

المساهمون: Universitat Politècnica de València. Grupo de Microestructura y Química de Alimentos, Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments, Ministerio de Ciencia e Innovación, Universitat Politècnica de València

مصطلحات موضوعية: Functionality, Microstructure, Rheology, Sensory perception, Red pepper, White sauce, TECNOLOGIA DE ALIMENTOS

Relation: European Food Research and Technology; info:eu-repo/grantAgreement/MICINN//AGL2011-30064-C02-02/ES/EFECTO DEL PROCESADO POR ALTAS PRESIONES SOBRE LA MICROESTRUCTURA DE VEGETALES CON ALTO CONTENIDO EN CAROTENOIDES./; http://dx.doi.org/10.1007/s00217-015-2422-1; urn:issn:1438-2377; http://hdl.handle.net/10251/65156; urn:eissn:1438-2385

الاتاحة: http://hdl.handle.net/10251/65156
https://doi.org/10.1007/s00217-015-2422-1

المؤلفون: Samapundo, Simbarashe, Xhaferi, Ramize, Szczcepaniak, Slawomir, Goemare, Olivier, Steen, Liselot, Paelinck, Hubert, Devlieghere, Frank

المصدر: LWT-FOOD SCIENCE AND TECHNOLOGY ; ISSN: 0023-6438

مصطلحات موضوعية: Biology and Life Sciences, ASSOCIATION, OLIVE OIL, VERSAGEL(R), MEATS, LACTIC-ACID BACTERIA, QUALITY CHARACTERISTICS, FERMENTED SAUSAGES, NACL REDUCTION, WHITE SAUCE, COOKED HAM, Lactobacillus sakei, Listeria monocytogenes, Liver pate, Reduction, Fat

وصف الملف: application/pdf

Relation: https://biblio.ugent.be/publication/8125362; http://hdl.handle.net/1854/LU-8125362; http://dx.doi.org/10.1016/j.lwt.2014.12.013; https://biblio.ugent.be/publication/8125362/file/8125377

الاتاحة: https://biblio.ugent.be/publication/8125362
http://hdl.handle.net/1854/LU-8125362
https://doi.org/10.1016/j.lwt.2014.12.013
https://biblio.ugent.be/publication/8125362/file/8125377

المؤلفون: Samapundo, Simbarashe, Anthierens, Tom, Ampofo-Asiama, Jerry, Xhaferi, Ramize, Van Bree, Ilse, Szczepaniak, Slawomir, Goemare, Olivier, Steen, Liselot, Dhooge, Marieke, Paelinck, Hubert, Devlieghere, Frank

المصدر: JOURNAL OF FOOD SAFETY ; ISSN: 0149-6085

مصطلحات موضوعية: Agriculture and Food Sciences, NaCl reduction, white sauce & water activity, Listeria monocytogenes, cooked ham, CHLORIDE SALTS, WATER ACTIVITY, SODIUM-CHLORIDE, MICROBIAL STABILITY, FERMENTED SAUSAGES, BACTERIAL-GROWTH, MEAT, DISEASE, FOODS, NISIN

وصف الملف: application/pdf

Relation: https://biblio.ugent.be/publication/3127215; http://hdl.handle.net/1854/LU-3127215; http://dx.doi.org/10.1111/jfs.12023; https://biblio.ugent.be/publication/3127215/file/3127216

الاتاحة: https://biblio.ugent.be/publication/3127215
http://hdl.handle.net/1854/LU-3127215
https://doi.org/10.1111/jfs.12023
https://biblio.ugent.be/publication/3127215/file/3127216

المؤلفون: Oliveira do Nascimento, Kamila de, Huei Wang, Sin

المصدر: Revista Verde de Agroecologia e Desenvolvimento Sustentável, ISSN 1981-8203, Vol. 8, Nº. 5, 2013 (Ejemplar dedicado a: EDIÇÃO ESPECIAL)

مصطلحات موضوعية: molho branco, farinha pré-cozida, extrusão, mistura de trigo e soja, características sensoriais, white sauce, pre-cooked flour, extrusion-cooking, wheat-soybean mixture, sensory characteristics

وصف الملف: application/pdf

Relation: https://dialnet.unirioja.es/servlet/oaiart?codigo=7404611; (Revista) ISSN 1981-8203

الاتاحة: https://dialnet.unirioja.es/servlet/oaiart?codigo=7404611

المؤلفون: Guardeño Expósito, Luis Miguel, Sanz, Teresa, Fiszman, Susana, Quiles Chuliá, Mª Desamparados, Hernando Hernando, Mª Isabel

المساهمون: Universitat Politècnica de València. Escuela Técnica Superior de Ingenieros Industriales - Escola Tècnica Superior d'Enginyers Industrials, Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments, Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural, Ministerio de Educación y Ciencia

مصطلحات موضوعية: Confocal laser scanning microscopy, Microwave, Rheology, Starch, White sauce, Carrageenan, Article, Chemistry, Confocal microscopy, Cooking, Flow kinetics, Food, Food handling, Methodology, Microwave radiation, PH, Hydrogen-Ion Concentration, Microscopy, Confocal, Microwaves, TECNOLOGIA DE ALIMENTOS

Relation: Journal of Food Science; info:eu-repo/grantAgreement/MEC//AGL2006-11653-C02-01/ES/USO DE HIDROCOLOIDES EN LA OPTIMIZACION DE ALIMENTOS PRECOCINADOS PARA HORNOS DE MICROONDAS. IMPACTO SOBRE LA REOLOGIA, TEXTURA Y PROPIEDADES SENSORIALES/; http://doi.org/10.1111/j.1750-3841.2011.02339.x; urn:issn:0022-1147; http://hdl.handle.net/10251/81031

الاتاحة: http://hdl.handle.net/10251/81031
https://doi.org/10.1111/j.1750-3841.2011.02339.x