View in EDS

Effects of different thawing methods on physical and physicochemical properties of frozen dough and quality of corresponding steamed bread.

Saved in:
Bibliographic Details
Title: Effects of different thawing methods on physical and physicochemical properties of frozen dough and quality of corresponding steamed bread.
Authors: Zhang F; College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, Henan Province, PR China., Guo J; College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, Henan Province, PR China. Electronic address: guojinying8@163.com., Li P; College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, Henan Province, PR China., Zhao F; College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, Henan Province, PR China., Yang X; College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, Henan Province, PR China., Cheng Q; Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6DZ, UK., Elmore JS; Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6DZ, UK., Wang P; College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, Henan Province, PR China., Cui C; College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, Henan Province, PR China.
Source: Food chemistry [Food Chem] 2024 Jul 30; Vol. 447, pp. 138932. Date of Electronic Publication: 2024 Mar 04.
Publication Type: Journal Article
Journal Info: Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE
Database: MEDLINE Ultimate
FullText Text:
  Availability: 0
Header DbId: mdl
DbLabel: MEDLINE Ultimate
An: 38484546
AccessLevel: 2
PubType: Academic Journal
PubTypeId: academicJournal
PreciseRelevancyScore: 0
IllustrationInfo
Items – Name: Title
  Label: Title
  Group: Ti
  Data: Effects of different thawing methods on physical and physicochemical properties of frozen dough and quality of corresponding steamed bread.
– Name: Author
  Label: Authors
  Group: Au
  Data: <searchLink fieldCode="AU" term="%22Zhang+F%22">Zhang F</searchLink>; College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, Henan Province, PR China.<br /><searchLink fieldCode="AU" term="%22Guo+J%22">Guo J</searchLink>; College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, Henan Province, PR China. Electronic address: guojinying8@163.com.<br /><searchLink fieldCode="AU" term="%22Li+P%22">Li P</searchLink>; College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, Henan Province, PR China.<br /><searchLink fieldCode="AU" term="%22Zhao+F%22">Zhao F</searchLink>; College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, Henan Province, PR China.<br /><searchLink fieldCode="AU" term="%22Yang+X%22">Yang X</searchLink>; College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, Henan Province, PR China.<br /><searchLink fieldCode="AU" term="%22Cheng+Q%22">Cheng Q</searchLink>; Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6DZ, UK.<br /><searchLink fieldCode="AU" term="%22Elmore+JS%22">Elmore JS</searchLink>; Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6DZ, UK.<br /><searchLink fieldCode="AU" term="%22Wang+P%22">Wang P</searchLink>; College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, Henan Province, PR China.<br /><searchLink fieldCode="AU" term="%22Cui+C%22">Cui C</searchLink>; College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, Henan Province, PR China.
– Name: TitleSource
  Label: Source
  Group: Src
  Data: <searchLink fieldCode="JN" term="%227702639%22">Food chemistry</searchLink> [Food Chem] 2024 Jul 30; Vol. 447, pp. 138932. <i>Date of Electronic Publication: </i>2024 Mar 04.
– Name: TypePub
  Label: Publication Type
  Group: TypPub
  Data: Journal Article
– Name: TitleSource
  Label: Journal Info
  Group: Src
  Data: <i>Publisher: </i><searchLink fieldCode="PB" term="%22Elsevier+Applied+Science+Publishers%22">Elsevier Applied Science Publishers </searchLink><i>Country of Publication: </i>England <i>NLM ID: </i>7702639 <i>Publication Model: </i>Print-Electronic <i>Cited Medium: </i>Internet <i>ISSN: </i>1873-7072 (Electronic) <i>Linking ISSN: </i><searchLink fieldCode="IS" term="%2203088146%22">03088146 </searchLink><i>NLM ISO Abbreviation: </i>Food Chem <i>Subsets: </i>MEDLINE
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=mdl&AN=38484546
RecordInfo BibRecord:
  BibEntity:
    Identifiers:
      – Type: doi
        Value: 10.1016/j.foodchem.2024.138932
    Languages:
      – Code: eng
        Text: English
    PhysicalDescription:
      Pagination:
        StartPage: 138932
    Titles:
      – TitleFull: Effects of different thawing methods on physical and physicochemical properties of frozen dough and quality of corresponding steamed bread.
        Type: main
  BibRelationships:
    HasContributorRelationships:
      – PersonEntity:
          Name:
            NameFull: Zhang F
      – PersonEntity:
          Name:
            NameFull: Guo J
      – PersonEntity:
          Name:
            NameFull: Li P
      – PersonEntity:
          Name:
            NameFull: Zhao F
      – PersonEntity:
          Name:
            NameFull: Yang X
      – PersonEntity:
          Name:
            NameFull: Cheng Q
      – PersonEntity:
          Name:
            NameFull: Elmore JS
      – PersonEntity:
          Name:
            NameFull: Wang P
      – PersonEntity:
          Name:
            NameFull: Cui C
    IsPartOfRelationships:
      – BibEntity:
          Dates:
            – D: 30
              M: 07
              Text: 2024 Jul 30
              Type: published
              Y: 2024
          Identifiers:
            – Type: issn-electronic
              Value: 1873-7072
          Numbering:
            – Type: volume
              Value: 447
          Titles:
            – TitleFull: Food chemistry
              Type: main
ResultId 1