Results 21 to 30 of about 105,667 (298)
Antioxidants, 2022 The naturally occurring isomers itaconate, mesaconate and citraconate possess immunomodulatory, antioxidative and antimicrobial properties. However, it is not known whether they occur in commonly consumed human foods. Considering that they can arise as a
Mona Gruenwald +3 more
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Debates in allergy medicine: baked egg and milk do not accelerate tolerance to egg and milk
World Allergy Organization Journal, 2016 There is emerging evidence that children with egg and cow’s milk allergy who can tolerate these allergens cooked in baked goods are more likely to develop tolerance.
Thanh D. Dang +2 more
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Sourdough-Based Biotechnologies for the Production of Gluten-Free Foods
Foods, 2016 Sourdough fermentation, a traditional biotechnology for making leavened baked goods, was almost completely replaced by the use of baker’s yeast and chemical leavening agents in the last century.
Luana Nionelli, Carlo Giuseppe Rizzello
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Lean production and supply chain innovation in baked foods supplier to improve performance [PDF]
, 2017 Purpose: Service industries are currently facing an excess of over production that results in extra inventory and waste levels. With the prospect of methods such as lean production, this research seeks to investigate the impacts of lean production ...
Naghi Ganji, Elmira, Shah, Satya
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Foods, 2021 A comprehensive study into the potential of bioprocessing techniques (sprouting and sourdough fermentation) for improving the technological and nutritional properties of wheat breads produced using barley and lentil grains was undertaken.
Giuseppe Perri +7 more
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World Allergy Organization Journal, 2016 Cow’s milk and hen’s egg are ubiquitous in diets around the world and can be important sources of protein in young children. Unfortunately, milk and egg allergies are also some of the most common food allergies in childhood. Less allergenic forms of milk
Stephanie A. Leonard
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CO2 gas hydrate as an innovative leavening agent for baked goods
Future Foods, 2023 In the presented research, the use and technical realization of CO2 gas hydrate (GH) as a novel baking agent is investigated. GH are ice-like structures where one mole of hydrate typically consists of about 85% water and 15% gas.
Yvonne Frühling +7 more
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Current Trends in the Realm of Baking: When Indulgent Consumers Demand Healthy Sustainable Foods
Foods, 2019 The term “baked goods” encompasses multiple food products made from flour (typically wheat flour) [...]
Mario M. Martinez, Manuel Gomez
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Czech Journal of Food Sciences, 2011 The effects of amaranth and quinoa flours and protein isolates prepared from amaranth and quinoa seeds on the rheological properties of wheat flour dough and bread were studied using new recording instruments, the micro Z-arm mixer (for dough) and the ...
Sándor Tömösközi +5 more
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Microorganisms, 2022 Sourdough is one of the oldest starters traditionally used for making baked goods, offering several advantages to the sensory, rheology, and shelf life of final products. The present study investigated, for the first time, the microbiota of spontaneously
Alessandra Pino +5 more
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