Bram Pareyt: search on Z-Library

The world's largest scientific articles store. 70,000,000+ articles for free.

1

Wheat Gluten Functionality as a Quality Determinant in Cereal-Based Food Products

Delcour, Jan A., Joye, Iris J., Pareyt, Bram, Wilderjans, Edith, Brijs, Kristof, Lagrain, Bert

Journal:

Annual Review of Food Science and Technology

Year:

2012

Language:

english

File:

PDF, 586 KB

english, 2012

2

Ingredient Functionality in Multilayered Dough-margarine Systems and the Resultant Pastry Products: A Review

Ooms, Nand, Pareyt, Bram, Brijs, Kristof, Delcour, Jan A.

Journal:

Critical Reviews in Food Science and Nutrition

Year:

2015

Language:

english

File:

PDF, 945 KB

english, 2015

3

The impact of redox agents on further dough development, relaxation and elastic recoil during lamination and fermentation of multi-layered pastry dough

Ooms, Nand, Pareyt, Bram, Jansens, Koen J.A., Reyniers, Stijn, Brijs, Kristof, Delcour, Jan A.

Journal:

Journal of Cereal Science

Year:

2017

Language:

english

File:

PDF, 1.51 MB

english, 2017

4

The impact of the protein network on the pasting and cooking properties of dry pasta products

Charlotte Bruneel, Bram Pareyt, Kristof Brijs, Jan A. Delcour

Journal:

Year:

2010

Language:

english

File:

PDF, 443 KB

english, 2010

5

Relative contribution of wheat flour constituents to Solvent Retention Capacity profiles of European wheats

Annelies E. Duyvejonck, Bert Lagrain, Bram Pareyt, Christophe M. Courtin, Jan A. Delcour

Journal:

Journal of Cereal Science

Year:

2011

Language:

english

File:

PDF, 253 KB

english, 2011

6

The Role of Wheat Flour Constituents, Sugar, and Fat in Low Moisture Cereal Based Products: A Review on Sugar-Snap Cookies

Pareyt, Bram, Delcour, Jan A.

Journal:

Critical Reviews in Food Science and Nutrition

Year:

2008

Language:

english

File:

PDF, 1.69 MB

english, 2008

7

The role of sugar and fat in sugar-snap cookies: Structural and textural properties

Bram Pareyt, Faisal Talhaoui, Greet Kerckhofs, Kristof Brijs, Hans Goesaert, Martine Wevers, Jan A. Delcour

Journal:

Journal of Food Engineering

Year:

2009

Language:

english

File:

PDF, 881 KB

english, 2009

8

Wheat ( Triticum aestivum L.) flour free lipid fractions negatively impact the quality of sponge cake

Pycarelle, Sarah C., Winnen, Kevin L.J., Bosmans, Geertrui M., Van Haesendonck, Ingrid, Pareyt, Bram, Brijs, Kristof, Delcour, Jan A.

Journal:

Year:

2018

Language:

english

File:

PDF, 1.30 MB

english, 2018

9

Lipids in bread making: Sources, interactions, and impact on bread quality

Bram Pareyt, Sean M. Finnie, Joke A. Putseys, Jan A. Delcour

Journal:

Journal of Cereal Science

Year:

2011

Language:

english

File:

PDF, 865 KB

english, 2011

10

Sugar-Snap Cookie Dough Setting: The Impact of Sucrose on Gluten Functionality

Pareyt, Bram, Brijs, Kristof, Delcour, Jan A.

Journal:

Journal of Agricultural and Food Chemistry

Year:

2009

Language:

english

File:

PDF, 739 KB

english, 2009

11

Fermentation affects the composition and foaming properties of the aqueous phase of dough from soft wheat flour

Pauly, Anneleen, Pareyt, Bram, Fierens, Ellen, Delcour, Jan A.

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 601 KB

english, 2014

12

Lipases as Processing Aids in the Separation of Wheat Flour into Gluten and Starch: Impact on the Lipid Population, Gluten Agglomeration, and Yield

Melis, Sara, Pauly, Anneleen, Gerits, Lien R., Pareyt, Bram, Delcour, Jan A.

Journal:

Journal of Agricultural and Food Chemistry

Year:

2017

Language:

english

File:

PDF, 5.42 MB

english, 2017

13

The impact of disulfide bond dynamics in wheat gluten protein on the development of fermented pastry crumb

Ooms, Nand, Jansens, Koen J.A., Pareyt, Bram, Reyniers, Stijn, Brijs, Kristof, Delcour, Jan A.

Journal:

Year:

2018

Language:

english

File:

PDF, 966 KB

english, 2018

14

The Effects of Fresh Eggs, Egg White, and Egg Yolk, Separately and in Combination with Salt, on Mixogram Properties

Van Steertegem, Bénédicte, Pareyt, Bram, Brijs, Kristof, Delcour, Jan A.

Journal:

Cereal Chemistry

Year:

2013

Language:

english

File:

PDF, 794 KB

english, 2013

15

Fate of Starch in Food Processing: From Raw Materials to Final Food Products

Delcour, Jan A., Bruneel, Charlotte, Derde, Liesbeth J., Gomand, Sara V., Pareyt, Bram, Putseys, Joke A., Wilderjans, Edith, Lamberts, Lieve

Journal:

Annual Review of Food Science and Technology

Year:

2010

Language:

english

File:

PDF, 647 KB

english, 2010

16

Wheat ( Triticum aestivum L.) lipid species distribution in the different stages of straight dough bread making

Janssen, Frederik, Wouters, Arno G.B., Pareyt, Bram, Gerits, Lien R., Delcour, Jan A., Waelkens, Etienne, Derua, Rita

Journal:

Food Research International

Year:

2018

Language:

english

File:

PDF, 1.24 MB

english, 2018

17

A lipase based approach to understand the role of wheat endogenous lipids in bread crumb firmness evolution during storage

Gerits, Lien R., Pareyt, Bram, Masure, Hanne G., Delcour, Jan A.

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2015

Language:

english

File:

PDF, 1.03 MB

english, 2015

18

Impact of Fat on Dough and Cookie Properties of Sugar-Snap Cookies

Pareyt, Bram, Brijs, Kristof, Delcour, Jan A.

Journal:

Cereal Chemistry

Year:

2010

Language:

english

File:

PDF, 362 KB

english, 2010

19

Native and enzymatically modified wheat (Triticum aestivum L.) endogenous lipids in bread making: A focus on gas cell stabilization mechanisms

Gerits, Lien R., Pareyt, Bram, Masure, Hanne G., Delcour, Jan A.

Journal:

Year:

2015

Language:

english

File:

PDF, 1.64 MB

english, 2015

20

Lipases and Their Functionality in the Production of Wheat-Based Food Systems

Gerits, Lien R., Pareyt, Bram, Decamps, Karolien, Delcour, Jan A.

Journal:

Comprehensive Reviews in Food Science and Food Safety

Year:

2014

Language:

english

File:

PDF, 669 KB

english, 2014

21

Wheat starch swelling, gelatinization and pasting: Effects of enzymatic modification of wheat endogenous lipids

Gerits, Lien R., Pareyt, Bram, Delcour, Jan A.

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2015

Language:

english

File:

PDF, 833 KB

english, 2015

22

Pyranose Oxidase from Trametes multicolor Impacts Dough and Bread Microstructure

Decamps, Karolien, Joye, Iris J., Pareyt, Bram, Courtin, Christophe M., Delcour, Jan A.

Journal:

Cereal Chemistry

Year:

2014

Language:

english

File:

PDF, 524 KB

english, 2014

23

The role of gluten proteins in production and quality of a yeast leavened sugar and fat rich wheat based food model system

Van Steertegem, Bénédicte, Pareyt, Bram, Brijs, Kristof, Delcour, Jan A.

Journal:

Food Research International

Year:

2014

Language:

english

File:

PDF, 517 KB

english, 2014

24

Report on 2013 C&E Spring Meeting in Leuven, Belgium – Unlocking the Full Potential of Cereals: Challenges for Science Based Innovation

Pareyt, Bram, Brijs, Kristof

Journal:

Cereal Foods World

Year:

2013

Language:

english

File:

PDF, 1.05 MB

english, 2013

25

Ingredient Functionality During Foam‐Type Cake Making: A Review

Godefroidt, Thibault, Ooms, Nand, Pareyt, Bram, Brijs, Kristof, Delcour, Jan A.

Journal:

Comprehensive Reviews in Food Science and Food Safety

Year:

2019

Language:

english

File:

PDF, 659 KB

english, 2019

26

The role of gluten proteins in production and quality of a yeast leavened sugar and fat rich wheat based food model system – 2. Impact of redox agents

Pareyt, Bram, Van Steertegem, Bénédicte, Brijs, Kristof, Delcour, Jan A.

Journal:

Food Research International

Year:

2015

Language:

english

File:

PDF, 776 KB

english, 2015

27

Wheat ( Triticum aestivum L. and T. turgidum L. ssp. durum ) Kernel Hardness: I. Current View on the Role of Puroindolines and Polar Lipids

Pauly, Anneleen, Pareyt, Bram, Fierens, Ellen, Delcour, Jan A.

Journal:

Comprehensive Reviews in Food Science and Food Safety

Year:

2013

Language:

english

File:

PDF, 367 KB

english, 2013

28

The impact of redox agents on sugar-snap cookie making

Bram Pareyt, Bénédicte Van Steertegem, Kristof Brijs, Bert Lagrain, Jan A. Delcour

Journal:

Journal of Cereal Science

Year:

2010

Language:

english

File:

PDF, 1.22 MB

english, 2010

29

Combined impact of Bacillus stearothermophilus maltogenic alpha-amylase and surfactants on starch pasting and gelation properties

Van Steertegem, Bénédicte, Pareyt, Bram, Brijs, Kristof, Delcour, Jan A.

Journal:

Year:

2013

Language:

english

File:

PDF, 3.01 MB

english, 2013

30

The role of gluten in a sugar-snap cookie system: A model approach based on gluten–starch blends

Bram Pareyt, Edith Wilderjans, Hans Goesaert, Kristof Brijs, Jan A. Delcour

Journal:

Journal of Cereal Science

Year:

2008

Language:

english

File:

PDF, 274 KB

english, 2008

31

Starch isolation method impacts soft wheat (Triticum aestivum L. cv. Claire) starch puroindoline and lipid levels as well as its functional properties

Pauly, Anneleen, Pareyt, Bram, De Brier, Niels, Fierens, Ellen, Delcour, Jan A.

Journal:

Journal of Cereal Science

Year:

2012

Language:

english

File:

PDF, 294 KB

english, 2012

32

Single run HPLC separation coupled to evaporative light scattering detection unravels wheat flour endogenous lipid redistribution during bread dough making

Gerits, Lien R., Pareyt, Bram, Delcour, Jan A.

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2013

Language:

english

File:

PDF, 418 KB

english, 2013

33

The role of gluten in a pound cake system: A model approach based on gluten–starch blends

Edith Wilderjans, Bram Pareyt, Hans Goesaert, Kristof Brijs, Jan A. Delcour

Journal:

Year:

2008

Language:

english

File:

PDF, 688 KB

english, 2008

34

Wheat ( Triticum aestivum L. and T. turgidum L. ssp. durum ) Kernel Hardness: II. Implications for End-Product Quality and Role of Puroindolines Therein

Pauly, Anneleen, Pareyt, Bram, Fierens, Ellen, Delcour, Jan A.

Journal:

Comprehensive Reviews in Food Science and Food Safety

Year:

2013

Language:

english

File:

PDF, 330 KB

english, 2013

35

Flour Sodium Dodecyl Sulfate (SDS)-Extractable Protein Level as a Cookie Flour Quality Indicator

Pareyt, Bram, Bruneel, Charlotte, Brijs, Kristof, Goesaert, Hans, Delcour, Jan A.

Journal:

Journal of Agricultural and Food Chemistry

Year:

2010

Language:

english

File:

PDF, 1.17 MB

english, 2010

36

Non-additive response of blends of rice and potato starch during heating at intermediate water contents: A differential scanning calorimetry and proton nuclear magnetic resonance study

Bosmans, Geertrui M., Pareyt, Bram, Delcour, Jan A.

Journal:

Year:

2016

Language:

english

File:

PDF, 605 KB

english, 2016

37

Wheat (Triticum aestivum L.) puroindoline functionality in bread making and its impact on bread quality

Pauly, Anneleen, Pareyt, Bram, Fierens, Ellen, Delcour, Jan A.

Journal:

Journal of Cereal Science

Year:

2014

Language:

english

File:

PDF, 1.08 MB

english, 2014

38

Introduction to the Cereals & Europe Focus Issue

Brijs, Kristof, Pareyt, Bram

Journal:

Cereal Chemistry

Year:

2014

Language:

english

File:

PDF, 1.55 MB

english, 2014

39

Impact of Puroindolines on Semisweet Biscuit Quality: A Fractionation–Reconstitution Approach

Pauly, Anneleen, Pareyt, Bram, Lambrecht, Marlies A., Fierens, Ellen, Delcour, Jan A.

Journal:

Cereal Chemistry

Year:

2013

Language:

english

File:

PDF, 362 KB

english, 2013

40

Flour from wheat cultivars of varying hardness produces semi-sweet biscuits with varying textural and structural properties

Pauly, Anneleen, Pareyt, Bram, Lambrecht, Marlies A., Fierens, Ellen, Delcour, Jan A.

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2013

Language:

english

File:

PDF, 260 KB

english, 2013

41

Incubation of Isolated Wheat Starch with Proteolytic or Lipolytic Enzymes and Different Extraction Media Reveals a Tight Interaction Between Puroindolines and Lipids at Its Granule Surface

Pauly, Anneleen, Pareyt, Bram, De Brier, Niels, Delcour, Jan A.

Journal:

Cereal Chemistry

Year:

2014

Language:

english

File:

PDF, 768 KB

english, 2014

42

Arabinoxylan oligosaccharides (AXOS) as a potential sucrose replacer in sugar-snap cookies

Bram Pareyt, Marijke Goovaerts, Willem F. Broekaert, Jan A. Delcour

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2011

Language:

english

File:

PDF, 318 KB

english, 2011

43

Impact of mixing time and sodium stearoyl lactylate on gluten polymerization during baking of wheat flour dough

Van Steertegem, Bénédicte, Pareyt, Bram, Brijs, Kristof, Delcour, Jan A.

Journal:

Year:

2013

Language:

english

File:

PDF, 535 KB

english, 2013

44

A lipase based approach for studying the role of wheat lipids in bread making

Gerits, Lien R., Pareyt, Bram, Delcour, Jan A.

Journal:

Year:

2014

Language:

english

File:

PDF, 450 KB

english, 2014

45

The Rheo Extrusion Meter, a New Device for Measuring Wheat Flour Baking Absorption and Dough Consistency: Principle and Applications

Pareyt, Bram, Vanneste, Jacques, Brijs, Kristof, Delcour, Jan A.

Journal:

Cereal Chemistry

Year:

2015

Language:

english

File:

PDF, 1012 KB

english, 2015

To build up a library is to create a life. It’s never just a random collection of books.

— Carlos María Domínguez

Official channel

Z-Library Desktop Launcher

Z-Library Since 2009 support@1delivery.pm

EnglishРусскийEspañolItalianoελληνικάاللغة العربيةBahasa IndonesiaBahasa Malaysiaहिन्दीDeutschFrançaisPortuguêsУкраїнськаPolski中文繁體中文日本語Tiếng ViệtAzərbaycan DiliՀայոց լեզուภาษาไทยTürk Diliქართველიবাংলাپښتوతెలుగుاردو한국어SrpskiБългарски