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There are 10410 results for: content related to: Bakery fats

  1. Puff pastry and trends in fat reduction: an update

    International Journal of Food Science & Technology

    Volume 50, Issue 5, May 2015, Pages: 1065–1075, Kanchana S. Wickramarachchi, Mike J. Sissons and Stanley P. Cauvain

    Version of Record online : 10 FEB 2015, DOI: 10.1111/ijfs.12754

  2. Towards a multidisciplinary approach to structuring in reduced saturated fat-based systems – a review

    International Journal of Food Science & Technology

    Volume 45, Issue 4, April 2010, Pages: 642–655, Paul Wassell, Graham Bonwick, Christopher J. Smith, Eva Almiron-Roig and Niall W. G. Young

    Version of Record online : 23 MAR 2010, DOI: 10.1111/j.1365-2621.2010.02212.x

  3. Emulsifiers and stabilisers

    Fats in Food Technology 2e

    Kanes K. Rajah, Pages: 253–287, 2014

    Published Online : 7 FEB 2014, DOI: 10.1002/9781118788745.ch7

  4. Spreadable products

    Fats in Food Technology 2e

    Kanes K. Rajah, Pages: 213–252, 2014

    Published Online : 7 FEB 2014, DOI: 10.1002/9781118788745.ch6

  5. Food applications of trans fatty acid substitutes

    International Journal of Food Science & Technology

    Volume 42, Issue 5, May 2007, Pages: 503–517, Paul Wassell and Niall W. G. Young

    Version of Record online : 16 APR 2007, DOI: 10.1111/j.1365-2621.2007.01571.x

  6. Food Products without Trans Fatty Acids

    Trans Fatty Acids

    Albert J. Dijkstra, Richard J. Hamilton, Wolf Hamm, Pages: 219–234, 2008

    Published Online : 7 APR 2008, DOI: 10.1002/9780470697658.ch9

  7. Utilization of palm oil and palm products in shortenings and margarines

    European Journal of Lipid Science and Technology

    Volume 109, Issue 4, No. 4 April 2007, Pages: 422–432, Idris Nor Aini and Mat Sahri Miskandar

    Version of Record online : 12 APR 2007, DOI: 10.1002/ejlt.200600232

  8. Effect of TAG composition on performance of low saturate shortenings in puff pastry

    European Journal of Lipid Science and Technology

    Volume 114, Issue 7, July 2012, Pages: 741–747, Paulina Garcia-Macias, Michael H. Gordon, Richard A. Frazier, Kevin Smith and Luisa Gambelli

    Version of Record online : 21 FEB 2012, DOI: 10.1002/ejlt.201100147

  9. You have free access to this content
    Index

    Fats in Food Technology 2e

    Kanes K. Rajah, Pages: 361–369, 2014

    Published Online : 7 FEB 2014, DOI: 10.1002/9781118788745.index

  10. Bakery Products: Science and Technology

    Bakery Products: Science and Technology

    H.-M. Lai, T.-C. Lin, Pages: 3–68, 2007

    Published Online : 30 NOV 2007, DOI: 10.1002/9780470277553.ch1

  11. ANTIOXIDANT EFFECT OF SOYBEAN FLOUR IN FROZEN PASTRY

    Journal of Food Science

    Volume 12, Issue 5, September 1947, Pages: 365–371, ANDREA OVERMAN

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1947.tb16428.x

  12. When Nurses Were National Heroines: Images of Nursing in American Film, 1942–1945

    Nursing Forum

    Volume 20, Issue 1, January 1981, Pages: 14–61, Philip A. Kalisch and Beatrice J. Kalisch

    Version of Record online : 2 AUG 2007, DOI: 10.1111/j.1744-6198.1981.tb00733.x

  13. ANTIOXIDANT EFFECT OF SOY AND COTTONSEED FLOURS IN RAW PASTRY MIXES AND BAKED PASTRY

    Journal of Food Science

    Volume 16, Issue 1-6, January 1951, Pages: 39–42, ANDREA OVERMAN

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1951.tb17346.x

  14. A Comparison of Four Methods for Pastry Tenderness Evaluation

    Journal of Food Science

    Volume 34, Issue 6, November 1969, Pages: 537–539, C. GAIL STINSON and MARION B. HUCK

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1969.tb12082.x

  15. Fat in baked products

    Nutrition Bulletin

    Volume 11, Issue 3, September 1986, Pages: 153–165, D. G. HODGE

    Version of Record online : 26 OCT 2007, DOI: 10.1111/j.1467-3010.1986.tb01251.x

  16. Application of transglutaminase and fermizyme for sensory quality improvement of pastry

    Food / Nahrung

    Volume 47, Issue 3, 1 June 2003, Pages: 171–175, Bernadetta Hozová, I. Kukurová and L. Dodok

    Version of Record online : 4 JUN 2003, DOI: 10.1002/food.200390040

  17. SOME FACTORS CONTRIBUTING TO THE STABILITY OF FAT IN CHILLED DOUGHS

    Journal of Food Science

    Volume 25, Issue 1, January 1960, Pages: 120–126, C. EDITH WEIR, AUDREY D. SLOVER, JEAN D. PARSONS and L. R. DUGAN

    Version of Record online : 14 MAR 2007, DOI: 10.1111/j.1365-2621.1960.tb17943.x

  18. Pastry Lift and Croissant Volume as Affected by Microbial Transglutaminase

    Journal of Food Science

    Volume 65, Issue 2, March 2000, Pages: 312–314, J.A. Gerrard, M.P. Newberry, M. Ross, A.J. Wilson, S.E. Fayle and S. Kavale

    Version of Record online : 28 JUN 2008, DOI: 10.1111/j.1365-2621.2000.tb15999.x

  19. Overlay Networks and Distributed Hash Tables

    Publish/Subscribe Systems: Design and Principles

    Sasu Tarkoma, Pages: 59–78, 2012

    Published Online : 17 JUN 2012, DOI: 10.1002/9781118354261.ch3

  20. You have free access to this content
    Online Only Supplement — Book of Abstracts of the 10th Euro Fed Lipid Congress, Cracow, Poland 23–26 September 2012

    European Journal of Lipid Science and Technology

    Volume 114, Issue S1, 2012,

    Version of Record online : 5 DEC 2012, DOI: 10.1002/ejlt.201290034