Search Result "Bakery"


Inventions on Bakers Yeast Storage and Activation at the Bakery Plant

Journal: Recent Patents on Food, Nutrition & Agriculture
Volume: 2 Issue: 1 Year: 2010 Page: 1-11
Author(s): Pierre Gelinas

Inventions on Bakers Yeast Strains and Specialty Ingredients

Journal: Recent Patents on Food, Nutrition & Agriculture
Volume: 1 Issue: 2 Year: 2009 Page: 104-132
Author(s): Pierre Gelinas

Strategies for Salt Reduction in Foods

Journal: Recent Patents on Food, Nutrition & Agriculture
Volume: 4 Issue: 1 Year: 2012 Page: 19-25
Author(s): Fidel Toldra, Jose M. Barat

Recent Patents for Sodium Reduction in Foods

Journal: Recent Patents on Food, Nutrition & Agriculture
Volume: 1 Issue: 1 Year: 2009 Page: 80-86
Author(s): Fidel Toldra, Jose M Barat

Review Article

Strategies of Freezing Tolerance in Yeast: Genes’ Rapid Response for Accumulation of Stress Protectants

Journal: Current Nutrition & Food Science
Volume: 15 Issue: 6 Year: 2019 Page: 531-535
Author(s): Maryam Z. Khajavi,Abhishek D. Tripathi,Kianoush Khosravi-Darani

Spirulina paltensis: Food and Function

Journal: Current Nutrition & Food Science
Volume: 9 Issue: 3 Year: 2013 Page: 189-193
Author(s): Seyede Marzieh Hosseini, Saeedeh Shahbazizadeh, Kianoush Khosravi-Darani, Mohammad Reza Mozafari

Review Article

Ocimum sanctum: The Journey from Sacred Herb to Functional Food

Journal: Recent Advances in Food, Nutrition & Agriculture
Volume: 15 Issue: 2 Year: 2024 Page: 83-102
Author(s): Preet Amol Singh

α-Amylase: General Properties, Mechanism and Biotechnological Applications - A Review

Journal: Current Biotechnology
Volume: 1 Issue: 1 Year: 2012 Page: 98-107
Author(s): Arpana Kumari, Kritika Singh, Arvind M. Kayastha

Research Article

Innovative Technology for the Production of Gluten-free Food Products of a New Generation

Journal: Current Nutrition & Food Science
Volume: 20 Issue: 6 Year: 2024 Page: 734-744
Author(s):

Research Article

Nutritional, Antioxidant and Sensory Properties of Value Added Muffins

Journal: Current Nutrition & Food Science
Volume: 15 Issue: 5 Year: 2019 Page: 454-466
Author(s): Shyamala B. Nagarajaiah,Manasa G. Ramakrishna,Jamuna Prakash

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