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There are 31158 results for: content related to: Vitamin K Contents of Grains, Cereals, Fast-Food Breakfasts, and Baked Goods

  1. Bread, Cakes, and Pastry

    The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking

    Joseph J. Provost, Keri L. Colabroy, Brenda S. Kelly, Mark A. Wallert, Pages: 343–380, 2016

    Published Online : 28 APR 2016, DOI: 10.1002/9781118910771.ch10

  2. Evaluation of a rice bran oil-derived spread as a functional ingredient

    European Journal of Lipid Science and Technology

    Volume 116, Issue 5, May 2014, Pages: 521–531, Erica L. Bakota, Jill K. Winkler-Moser and Sean X. Liu

    Version of Record online : 2 APR 2014, DOI: 10.1002/ejlt.201300259

  3. Physicochemical, Nutritional, and Sensory Qualities of Wine Grape Pomace Fortified Baked Goods

    Journal of Food Science

    Volume 79, Issue 9, September 2014, Pages: S1811–S1822, Rebecca Walker, Angela Tseng, George Cavender, Andrew Ross and Yanyun Zhao

    Version of Record online : 7 AUG 2014, DOI: 10.1111/1750-3841.12554

  4. MECHANISM AND THEORY OF STALING OF BREAD AND BAKED GOODS, AND ASSOCIATED CHANGES IN TEXTURAL PROPERTIES

    Journal of Texture Studies

    Volume 4, Issue 3, October 1973, Pages: 292–322, E. M. A. WILLHOFT

    Version of Record online : 30 JAN 2007, DOI: 10.1111/j.1745-4603.1973.tb00844.x

  5. Baked Goods

    Biotechnology Set, Second Edition

    Gottfried Spicher, Jürgen-Michael Brümmer, Pages: 239–319, 2008

    Published Online : 7 MAY 2008, DOI: 10.1002/9783527620999.ch7j

  6. Baked Goods

    Biotechnology: Enzymes, Biomass, Food and Feed, Volume 9, Second Edition

    Gottfried Spicher, Jürgen-Michael Brümmer, Pages: 240–319, 2008

    Published Online : 4 MAR 2008, DOI: 10.1002/9783527620920.ch7

  7. You have free access to this content
    Comparison of High-Calorie, Low-Nutrient-Dense Food Consumption among Obese and Non-Obese Adolescents

    Obesity Research

    Volume 7, Issue 5, September 1999, Pages: 438–443, Linda G. Bandini, Dung Vu, Aviva Must, Helene Cyr, Alison Goldberg and William H. Dietz

    Version of Record online : 6 SEP 2012, DOI: 10.1002/j.1550-8528.1999.tb00431.x

  8. Electrophoretic analysis of wheat and rye mixtures in meal, flour and baked goods

    Journal of the Science of Food and Agriculture

    Volume 27, Issue 12, December 1976, Pages: 1197–1202, Jeanette McCausland and Colin W. Wrigley

    Version of Record online : 10 MAY 2006, DOI: 10.1002/jsfa.2740271217

  9. Electrostatic Spraying of Potassium Sorbate for the Reduction of Yeast and Molds on Cakes

    Journal of Food Processing and Preservation

    Volume 39, Issue 6, December 2015, Pages: 2171–2179, William L. Kerr and Clark A. Kerr

    Version of Record online : 11 MAR 2015, DOI: 10.1111/jfpp.12461

  10. Diet and Refsum's disease. The determination of phytanic acid and phytol in certain foods and the application of this knowledge to the choice of suitable convenience foods for patients with Refsum's disease

    Journal of Human Nutrition and Dietetics

    Volume 6, Issue 4, August 1993, Pages: 295–305, P. June Brown, Guam Mei, F. B. Gibberd, D. Burston, P. D. Mayne, Jane E. McClinchy and Margaret Sidey

    Version of Record online : 28 MAR 2008, DOI: 10.1111/j.1365-277X.1993.tb00375.x

  11. Processed foods and the nutrition transition: evidence from Asia

    Obesity Reviews

    Volume 15, Issue 7, July 2014, Pages: 564–577, P. Baker and S. Friel

    Version of Record online : 15 APR 2014, DOI: 10.1111/obr.12174

  12. Essays in Kashrus and Food Science

    Kosher Food Production

    Zushe Yosef Blech, Pages: 253–347, 2008

    Published Online : 25 FEB 2008, DOI: 10.1002/9780470752661.ch15

  13. Bread and Other Baked Products

    Standard Article

    Ullmann's Encyclopedia of Industrial Chemistry

    Dietmar Sievert, R. Carl Hoseney and Jan A. Delcour

    Published Online : 15 JUL 2007, DOI: 10.1002/14356007.a04_331.pub2

  14. BOOK REVIEWS

    Journal of Texture Studies

    Volume 7, Issue 2, September 1976, Pages: 279–283,

    Version of Record online : 30 JAN 2007, DOI: 10.1111/j.1745-4603.1976.tb01269.x

  15. Effects of selected lactic acid bacteria on the characteristics of amaranth sourdough

    Journal of the Science of Food and Agriculture

    Volume 90, Issue 13, October 2010, Pages: 2326–2332, Mario Jekle, Andreas Houben, Martin Mitzscherling and Thomas Becker

    Version of Record online : 14 JUL 2010, DOI: 10.1002/jsfa.4091

  16. Essays in Kashrus and Food Science

    Kosher Food Production, Second Edition

    Zushe Yosef Blech, Pages: 211–485, 2009

    Published Online : 27 MAR 2009, DOI: 10.1002/9780813804750.ch17

  17. Raw Materials for Flavourings

    Flavourings: Production, Composition, Applications, Regulations

    Günter Matheis, U.-J. Salzer, M. Simon, H. Ziegler, C. Karl, J. Tretzel, H. Weenen, J.F.M. de Rooij, G. Underwood, J. Shoop, H.D. Preston, N.J.N. Marsden, D. Gerard, K.-W. Quirin, Pages: 123–345, 2008

    Published Online : 3 JAN 2008, DOI: 10.1002/9783527611829.ch03

  18. Sweeteners

    Bakery Products: Science and Technology

    Y. H. Hui, Pages: 137–160, 2007

    Published Online : 30 NOV 2007, DOI: 10.1002/9780470277553.ch7

  19. Addressing texture challenges in baked goods with fiber

    Food Texture Design and Optimization

    Rajen S. Mehta, Rajen Mehta, Pages: 245–280, 2014

    Published Online : 11 APR 2014, DOI: 10.1002/9781118765616.ch10

  20. Exploring weight status, dietary intake and acculturation in South Asian women living in Brisbane, Queensland

    Nutrition & Dietetics

    Volume 68, Issue 4, December 2011, Pages: 285–290, Danielle GALLEGOS and Sumaira NASIM

    Version of Record online : 24 NOV 2011, DOI: 10.1111/j.1747-0080.2011.01558.x