Torthaí Cuardaigh

1

Íomhá Chlúdaigh

Analysis of the effects of hyperosmotic stress on the derepression of invertase activities and the growth of different bakers yeast strains

Analysis of the effects of hyperosmotic stress on the derepression of invertase activities and the growth of different bakers yeast strains

Leabhar

2

Íomhá Chlúdaigh

Torulaspora delbrueckii , Un modelo para el estudio del estrš por NaCl en levadura de panadera̕

Torulaspora delbrueckii , Un modelo para el estudio del estrš por NaCl en levadura de panadera̕

Leabhar

3

Íomhá Chlúdaigh

Modelling and optimisation of an industrial bread baking oven

Modelling and optimisation of an industrial bread baking oven

Leabhar

4

Íomhá Chlúdaigh

Optimization of microwave , halogen lamp baking of bread

Optimization of microwave , halogen lamp baking of bread

Leabhar

5

Íomhá Chlúdaigh

Wheat flour fermentation study

Wheat flour fermentation study

Leabhar

6

Íomhá Chlúdaigh

Mechanism of gas cell stability in bread making

Mechanism of gas cell stability in bread making

Leabhar

7

Íomhá Chlúdaigh

Biotechnological methods and modern techniques of ensuring bread quality

Biotechnological methods and modern techniques of ensuring bread quality

Leabhar

8

Íomhá Chlúdaigh

Efecto de las enzimas transglutaminasa y glucosa oxidasa sobre las propiedades de la masa

Efecto de las enzimas transglutaminasa y glucosa oxidasa sobre las propiedades de la masa

Leabhar

9

Íomhá Chlúdaigh

Elaboracin̤ de pan con sorgo fermentado y malteado

Elaboracin̤ de pan con sorgo fermentado y malteado

Leabhar

10

Íomhá Chlúdaigh

Dairy ingredients for the baking industry

Dairy ingredients for the baking industry

Leabhar

11

Íomhá Chlúdaigh

Evaluation of the additive metering system for bakery flour in a milling company

Evaluation of the additive metering system for bakery flour in a milling company

Leabhar

12

Íomhá Chlúdaigh

The effect of liquid or dry honey as a partial replacement for sugar on the baking and keeping qualities of fat reduced muffins

The effect of liquid or dry honey as a partial replacement for sugar on the baking and keeping qualities of fat reduced muffins

Leabhar

13

Íomhá Chlúdaigh

Dulces beneficios de los edulcorantes alternativos en panificados

Dulces beneficios de los edulcorantes alternativos en panificados

Leabhar

14

Íomhá Chlúdaigh

Functionality of different surfactants and ingredients in frozen dough

Functionality of different surfactants and ingredients in frozen dough

Leabhar

15

Íomhá Chlúdaigh

General characteristics of fresh bakers yeast

General characteristics of fresh bakers yeast

Leabhar

16

Íomhá Chlúdaigh

Hybridization and selection of accharomyces cerevisiae strains from Industrial baker<U+0092>s yeasts

Hybridization and selection of accharomyces cerevisiae strains from Industrial baker<U+0092>s yeasts

Leabhar

17

Íomhá Chlúdaigh

Aumento de la actividad panificante de levaduras comerciales por aplicacin̤ de condiciones de estrš durante su propagacin̤

Aumento de la actividad panificante de levaduras comerciales por aplicacin̤ de condiciones de estrš durante su propagacin̤

Leabhar

18

Íomhá Chlúdaigh

Enzymes , best friends of flours

Enzymes , best friends of flours

Leabhar

19

Íomhá Chlúdaigh

Measurement of the gassing power of bakers<U+0092> yeast , correlation between the dough volume and the incubation time

Measurement of the gassing power of bakers<U+0092> yeast , correlation between the dough volume and the incubation time

Leabhar

20

Íomhá Chlúdaigh

Assessment of VOC emissions and their control from baker<U+0092>s yeast manufacturing facilities

Assessment of VOC emissions and their control from baker<U+0092>s yeast manufacturing facilities

Leabhar