| Tài liệu tham khảo |
Loại |
Chi tiết |
| 1. Aamodt A., Magnus E.M., Faergestad E.M. 2003. Effect of flour quality, ascorbic acid, and DATEM on dough rheological parameters and hearth loaves characteristics. Journal of Food Science. 68: 2201 – 2210 |
Sách, tạp chí |
| Tiêu đề: |
Aamodt A., Magnus E.M., Faergestad E.M. 2003. "Effect of flour quality, ascorbic acid, and DATEM on dough rheological parameters and hearth loaves characteristics |
|
| 2. Aguirre R., May J.M. 2008. Inflammation in the vascular bed: Importance of vitamin C Pharmacol. Ther. 119: 96 – 103 |
Sách, tạp chí |
| Tiêu đề: |
Inflammation in the vascular bed: Importance of vitamin C |
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| 3. Alexandru Stoica et al. 2013. The influence of ascorbic acid and l-cysteine combination on bread quality. Food Science and Technology. 14 (1): 50 – 53 |
Sách, tạp chí |
| Tiêu đề: |
The influence of ascorbic acid and l-cysteine combination on bread quality |
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| 4. Amir Amiri et al. 2017. Structural properties of gluten modified by ascorbic acid and transglutaminase. International Journal of Food Properties. 1 – 25 |
Sách, tạp chí |
| Tiêu đề: |
Amir Amiri et al. 2017. "Structural properties of gluten modified by ascorbic acid and transglutaminase |
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| 5. Ankara. 2005. Physical properties of foods. Serpil Sahin and Servet Gülüm Sumnu. Middle East Technical University. 80 – 100 |
Sách, tạp chí |
| Tiêu đề: |
Physical properties of foods |
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| 6. Assous M.T.M., et al. 2013. Evaluation of red pigment extracted from purple carrots and its utilization as antioxidant and natural food colorants. Annals of Agricultural Science. 1 – 7 |
Sách, tạp chí |
| Tiêu đề: |
Evaluation of red pigment extracted from purple carrots and its utilization as antioxidant and natural food colorants |
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| 7. Belitz H.D., Grosch. W., Schieberle P. 2004. Food Chemistry, third revised ed. Springer – Verlag Berlin.1: 735 – 741 |
Sách, tạp chí |
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| 8. Bendich A. 1986. The Antioxidant Role of Vitamin C. Free Radical Biology & Medicine. 2: 419 – 444 |
Sách, tạp chí |
| Tiêu đề: |
The Antioxidant Role of Vitamin C |
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| 9. Bloksma A.H. 1990. Dough structure, dough rheology and baking quality. Cereal Foods World. 35: 237 – 244 |
Sách, tạp chí |
| Tiêu đề: |
Dough structure, dough rheology and baking quality |
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| 10. Bourne M.C., Moyer J.C., Hand D.B. 1966. Measurement of food texture by a universal testing machine. Food Technology. 20: 522 – 526 |
Sách, tạp chí |
| Tiêu đề: |
Measurement of food texture by a universal testing machine |
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| 11. Buettner G.R. 1993. The pecking order of free radicals and antioxidants: lipid peroxidation, alpha-tocopherol, and ascorbate. Arch Biochem Biophys. 300: 535 – 543 12. Bùi Đức Hợi và cộng sự. 2009. Kỹ thuật chế biến lương thực, tập 2. Nhà xuất bản khoahọc và kỹ thuật. 129 – 176 |
Sách, tạp chí |
| Tiêu đề: |
Buettner G.R. 1993. "The pecking order of free radicals and antioxidants: lipid peroxidation, alpha-tocopherol, and ascorbate". Arch Biochem Biophys. 300: 535 – 543 12. Bùi Đức Hợi và cộng sự. 2009. "Kỹ thuật chế biến lương thực, tập 2 |
| Nhà XB: |
Nhà xuất bản khoa học và kỹ thuật. 129 – 176 |
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| 13. Bùi Hữu Đoàn. 2004. Bổ sung vitamin C nâng cao năng suất gia cầm. Nhà xuất bản nông nghiệp. 5 – 9 |
Sách, tạp chí |
| Tiêu đề: |
Bổ sung vitamin C nâng cao năng suất gia cầm |
| Nhà XB: |
Nhà xuất bản nông nghiệp. 5 – 9 |
|
| 14. Cauvain S.P. and Young L.S. 2007. Technology of Breadmaking, Second Edition. Springer Science. 389 pages |
Sách, tạp chí |
| Tiêu đề: |
Technology of Breadmaking |
|
| 15. Cerutti G. 2006. Residui, additivie contaminanti deglialimenti. 2nd. ed. Tecniche Nuove |
Sách, tạp chí |
| Tiêu đề: |
Residui, additivie contaminanti deglialimenti |
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| 18. Chen L., Opara U.L. 2013. Approaches to analysis and modeling texture in fresh and processed foods – A review. Journal of Food Engineering. 119: 497–507 |
Sách, tạp chí |
| Tiêu đề: |
Approaches to analysis and modeling texture in fresh and processed foods – A review |
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| 19. Cherdkiatgumchai P., Grant D.R. 1986. Enzymes that contribute to the oxidation of L- ascorbic acid in flour/water suspension. Cereal chem. 63 (3): 197 – 200 |
Sách, tạp chí |
| Tiêu đề: |
Enzymes that contribute to the oxidation of L-ascorbic acid in flour/water suspension |
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| 20. Choi M.H. et al. 2002. Effects of ascorbic acid retention on juice color and pigment stability in blood orange (Citrus sinensis) juice during refrigerated storage. Food Research International. 35: 753–759 |
Sách, tạp chí |
| Tiêu đề: |
E"ff"ects of ascorbic acid retention on juice color and pigment stability in blood orange (Citrus sinensis) juice during refrigerated storage |
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| 21. Codina G.G., et al. 2007. Ascorbic acid influence on dough’s behaviour. Journal of Agroalimentary Processes and Technologies. 13(2): 299 – 302 |
Sách, tạp chí |
| Tiêu đề: |
Ascorbic acid influence on dough’s behaviour |
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| 22. Czuchajowska Z., Pomeranz Y. and Jeffers H.C. 1988. Water activity and moisture content of dough. Cereal Chemistry. 66 (2): 128 – 132 |
Sách, tạp chí |
| Tiêu đề: |
Water activity and moisture content of dough |
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| 23. Davies M.B., Austin J., Partridge D.A. 1991. Vitamin C: its Chemistry and Biochemistry. The Royal Society of Chemistry. 149 pages |
Sách, tạp chí |
| Tiêu đề: |
Vitamin C: its Chemistry and Biochemistry |
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