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1
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Chen Z, Wang A, Qin W, Xi H, He Y, Nie M, Liu L, Wang L, Bai Y, Huang Y, Wang F, Tong L. Study on the microbial inactivation of whole hulless barley flour using a continuous instant pressure drop sterilizer. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14169] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Zhiying Chen
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing, Ministry of Agriculture and Rural Affairs Beijing China
| | - Aixia Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing, Ministry of Agriculture and Rural Affairs Beijing China
| | - Wanyu Qin
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing, Ministry of Agriculture and Rural Affairs Beijing China
| | - Huihan Xi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing, Ministry of Agriculture and Rural Affairs Beijing China
| | - Yue He
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing, Ministry of Agriculture and Rural Affairs Beijing China
| | - Mengzi Nie
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing, Ministry of Agriculture and Rural Affairs Beijing China
| | - Liya Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing, Ministry of Agriculture and Rural Affairs Beijing China
| | - Lili Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing, Ministry of Agriculture and Rural Affairs Beijing China
| | - Yajuan Bai
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing, Ministry of Agriculture and Rural Affairs Beijing China
| | - Yatao Huang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing, Ministry of Agriculture and Rural Affairs Beijing China
| | - Fengzhong Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing, Ministry of Agriculture and Rural Affairs Beijing China
| | - Li‐Tao Tong
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing, Ministry of Agriculture and Rural Affairs Beijing China
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Mir SA, Farooq S, Shah MA, Sofi SA, Dar BN, Sunooj KV, Khaneghah AM. Recent advancements in the development of multigrain bread. Cereal Chem 2022. [DOI: 10.1002/cche.10578] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Shabir Ahmad Mir
- Department of Food Science and TechnologyGovernment College for Women, M. A. RoadSrinagarJammu and KashmirIndia
| | - Saqib Farooq
- Department of Food TechnologyIslamic University of Science and TechnologyAwantiporaJammu and KashmirIndia
| | - Manzoor Ahmad Shah
- Department of Food Science and TechnologyGovernment Degree College for WomenAnantnagJammu and KashmirIndia
| | - Sajad Ahmad Sofi
- Department of Food TechnologyIslamic University of Science and TechnologyAwantiporaJammu and KashmirIndia
| | - B. N. Dar
- Department of Food TechnologyIslamic University of Science and TechnologyAwantiporaJammu and KashmirIndia
| | | | - Amin Mousavi Khaneghah
- Department of Fruit and Vegetable Product TechnologyProf. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology – State Research Institute36 Rakowiecka St., 02‐532WarsawPoland
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Brites LTGF, Rebellato AP, Meinhart AD, Godoy HT, Steel CJ. ANTIOXIDANT‐ENRICHED GLUTEN‐FREE BREAD MADE WITH BUCKWHEAT FLOUR: EVALUATION OF TECHNOLOGICAL AND NUTRITIONAL QUALITY. Cereal Chem 2022. [DOI: 10.1002/cche.10573] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Lara T. G. F. Brites
- Department of Food Engineering and TechnologySchool of Food EngineeringUniversity of CampinasMonteiro Lobato Street, 8013083‐862CampinasSão PauloBrazil
| | - Ana Paula Rebellato
- Department of Food Engineering and TechnologySchool of Food EngineeringUniversity of CampinasMonteiro Lobato Street, 8013083‐862CampinasSão PauloBrazil
| | - Adriana D. Meinhart
- Department of Food Science and NutritionSchool of Food EngineeringUniversity of CampinasMonteiro Lobato Street, 8013083‐862CampinasSão PauloBrazil
| | - Helena T. Godoy
- Department of Food Science and NutritionSchool of Food EngineeringUniversity of CampinasMonteiro Lobato Street, 8013083‐862CampinasSão PauloBrazil
| | - Caroline J. Steel
- Department of Food Engineering and TechnologySchool of Food EngineeringUniversity of CampinasMonteiro Lobato Street, 8013083‐862CampinasSão PauloBrazil
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