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1 Oscillatory water sorption test for determining water uptake behavior in bread crust
article 2007    
Author: Nieuwenhuijzen, N.H. van · Tromp, R.H. · Hamer, R.J. · Vliet, T. van
Keywords: Food technology · Bread · Crust · Kinetics · water · adsorption · article · bread · chemistry · humidity · kinetics · thermodynamics · Adsorption · Bread · Humidity · Kinetics · Thermodynamics · Water
[Abstract]

2 The role of the gluten network in the crispness of bread crust
article 2006    
Author: Primo-Martín, C. · Pijpekamp, A.v.d. · Vliet, T.v. · Jongh, H.H.J.d. · Plijter, J.J. · Hamer, R.J.
Keywords: Nutrition · Food technology · Bread · Crispness · Crust · Enzymes · Water
[Abstract]

3 Fracture behaviour of bread crust: Effect of ingredient modification
article 2008    
Author: Primo-Martín, C. · Beukelaer, H. de · Hamer, R.J. · Vliet, T. van
Keywords: Nutrition · Bread · Crispness · Enzymes · Fracture · Sound · Water activity · Water content
[Abstract]

4 Relations between sensorial crispness and molecular mobility of model bread crust and its main components as measured by PTA, DSC and NMR
article 2010    
Author: Nieuwenhuijzen, N.H. van · Tromp, R.H. · Mitchell, J.R. · Primo-Martín, C. · Hamer, R.J. · Vliet, T. van
Keywords: Nutrition · Bread crust · Crispness · DSC · Gluten · NMR · PTA · Starch
[Abstract]

5 Dough and hearth bread characteristics influenced by protein composition, protein content, DATEM, and their interactions
article 2005    
Author: Aamodt, A. · Magnus, E.M. · Hollung, K. · Uhlen, A.K. · Færgestad, E.M.
Keywords: Nutrition · Food technology · DATEM · Hearth bread · Protein composition · Protein content
[Abstract]

6 Kwalteit en efficiency drijfveren voor innovatie op IBA
article 2000    
Author: Sluimer, P.
Keywords: Production · Technology · Food · Wheat · graan · baking · bread · brood

7 Bread crispness and morphology can be controlled by proving conditions
article 2010    
Author: Primo-Martín, C. · Dalen, G. van · Meinders, M.B.J. · Don, A. · Hamer, R.H. · Vliet, T. van
Keywords: Nutrition · Bread · Crispness · Sensory · Sound · Water · X-ray microtomography
[Abstract]

8 Effects of lipid surfactants on the structure and mechanics of concentrated starch gels and starch bread
article 1996    
Author: Keetels, C.J.A.M. · Vliet, T. van · Jurgens, A. · Walstra, P.
Keywords: Bread · Gels · Lipids · Starch · Solanum tuberosum · Triticum aestivum · Zea mays
[Abstract]

9 Water content or water activity: What rules crispy behavior in bread crust?
article 2008    
Author: Nieuwenhuijzen, N.H. van · Primo-Martín, C. · Meinders, M.B.J. · Tromp, R.H. · Hamer, R.J. · Vliet, T. van
Keywords: Nutrition · starch · water · article · bread · chemistry · food handling · human · physical chemistry · sensation · transition temperature · Bread · Chemistry, Physical · Food Technology · Humans · Sensation · Starch · Transition Temperature · Water
[Abstract]

10 Water uptake mechanism in crispy bread crust
article 2008    
Author: Nieuwenhuijzen, N.H. van · Meinders, M.B.J. · Tromp, R.H. · Hamer, R.J. · Vliet, T. van
Keywords: Nutrition · Food technology · water · adsorption · article · bread · chemistry · comparative study · humidity · kinetics · physical chemistry · sensation · Adsorption · Bread · Chemistry, Physical · Humidity · Kinetics · Sensation · Water
[Abstract]

11 Developments in bread-making processes
article 2000    
Author: Belderok, B.
Keywords: Animal · Bread · Classification · Cooking · Economics · Food handling · Genetics · Human · Instrumentation · Metabolism · Methodology · Review · Standard · Wheat · Animals · Bread · Cookery · Food Handling · Humans · Triticum · Animalia · Triticum aestivum
[Abstract]

12 The phytosterol content of some cereal foods commonly consumed in Sweden and in the Netherlands
article 2002    
Author: Normén, L. · Bryngelsson, S. · Johnsson, M. · Evheden, P. · Ellegård, L. · Brants, H. · Andersson, H. · Dutta, P.
Keywords: Nutrition · Bread · Cereals · Gas liquid chromatography · Netherlands · Phytostanols · Phytosterols · Plant stanols · Plant sterols · Sweden
[Abstract]

13 50 jaar Station voor Maalderij en Bakkerij Wageningen jubileumverslag 1909 - 1959
book 1959    
Keywords: Health · Geschiedenis · History · TNO · Voeding · Nutrition · Bread · Brood · Historisch materiaal TNO · Production · Technology · Food
[PDF]

14 Crystallinity changes in wheat starch during the bread-making process: Starch crystallinity in the bread crust
article 2007    
Author: Primo-Martín, C. · Nieuwenhuijzen, N.H. van · Hamer, R.J. · Vliet, T. van
Keywords: Nutrition · Food technology · Bread · Crust · Crystallinity · CSLM · DSC · NMR · Starch · X-ray · Triticum aestivum
[Abstract]

15 The effect of particle size of wheat bran fractions on bread quality - Evidence for fibre-protein interactions
article 2010    
Author: Noort, M.W.J. · Haaster, D. van · Hemery, Y. · Schols, H.A. · Hamer, R.J.
Keywords: Biology · Food and Chemical Risk Analysis · Bread quality · Dietary fibre · Gluten · Wheat bran · Triticum aestivum
[Abstract]

16 Saltiness enhancement in bread by inhomogeneous spatial distribution of sodium chloride
article 2010    
Author: Noort, M.W.J. · Bult, J.H.F. · Stieger, M. · Hamer, R.J.
Keywords: Nutrition · Food technology · Bread · Salt reduction · Saltiness enhancement · Sodium reduction · Taste intensity
[Abstract]

17 Over graan, meel en brood
book 1977    
Author: Nicolas, E.
Keywords: Historisch materiaal TNO · Production · Technology · Food · Wheat · Graan · Baking · Bread · Brood
[PDF]

18 Texture and flavour memory in foods : an incidental learning experiment
article 2002    
Author: Mojet, J. · Köster, E.P.
Keywords: Nutrition · Adult · Animals · Beverages · Bread · Fasting · Female · Food · Humans · Hunger · Male · Memory · Middle Aged · Milk · Sensation · Sex Characteristics · Taste
[Abstract]

19 Saltiness enhancement by taste contrast in bread prepared with encapsulated salt
article 2012    
Author: Noort, M.W.J. · Bult, J.H.F. · Stieger, M.
Keywords: Nutrition · Bread · Encapsulated salt · Salt reduction · Saltiness enhancement · Sodium reduction · Taste intensity · Healthy Living · Life · FI - Functional Ingredients · EELS - Earth, Environmental and Life Sciences
[Abstract]

20 A continuous in vitro method for estimation of the bioavailability of minerals and trace elements in foods : application to breads varying in phytic acid content
article 1993    
Author: Wolters, M.G.E. · Schreuder, H.A.W. · Heuvel, G. van den · Lonkhuijsen, H.J. van · Hermus, R.J.J. · Voragen, A.G.J.
Keywords: Production · Technology · FoodBiology · Biochemistry · Medicine · Geneeskunde · Physiology · Fysiologie · Bread · Comparative Study · Dialysis · Digestion · Hydrogen-Ion Concentration · Minerals · Nutritive Value · Phytic Acid · Trace Elements
[PDF] [Abstract]

Search results also available in MS Excel format.

Showing 1 to 20 of 33 found. Next | Sort by date