Results 91 to 100 of about 50,192 (314)

Analysis of Fluorescent Carbon Nanodot Formation during Pretzel Production

Nanomaterials
Baked pretzels are a popular choice for a quick snack, easily identifiable by their classic twisted shape, glossy exterior, and small salt crystals sprinkled on top, making them a standout snack.
Dávid Semsey, Duyen H. H. Nguyen, Gréta Törős, Arjun Muthu, Safa Labidi, Hassan El-Ramady, Áron Béni, Mahendra Rai, Prokisch József   +8 more
doaj   +1 more source

Sarcophaga bakeri

, 2023
bakeri (Aldrich) (T. Pape pers. comm.). Sarcophaga bakeri Aldrich, 1916: 270. Oxysarscodexia bakeri: Causton et al. 2006: 134 [introduced species]. Distribution. Introduced. Nearctic, Neotropical; Galápagos: Baltra, San Cristóbal, Santa Cruz. Material examined.
openaire   +2 more sources

Gompers Testimonial Dinner, Bakery and Confectionery Workers' International Union of America, January 28, 1917

, 1917
Photograph of Bakery and Confectionery Workers' International Union of America Gompers Testimonial and Golden Anniversary Dinner, Central Opera House, New York, January 28, 1917 (#11575). For complete collection information, visit the full finding aid at
Bakery and Confectionery Workers' International Union of America
core  

Physicochemical, Functional, and Health‐Promoting Properties of Processed Nettle (Urtica Dioica) Leaves: A Review

Future Postharvest and Food, EarlyView.
Stinging nettle (Urtica dioica L.) leaves are a nutrient‐dense source of proteins, dietary fiber, chlorophylls, carotenoids, and phenolic compounds. Processing technologies enable the production of powders and extracts for incorporation into bakery, beverage, dairy, and nutraceutical products; however, challenges remain regarding sensory quality ...
Mary Nkongho Tanyitiku, Rakshya Pandit, Mihiri Vanniarachchy   +2 more
wiley   +1 more source

INFLUENCING FACTORS ON COSTS AND DECISION MAKING . A LOOK AT THE BAKERY INDUSTRY [PDF]

Annals of the University of Oradea: Economic Science
The economic growth and development of any country is determined by the future of the economic entities in each sector, and this future is an important objective, with a decision-making process that will be influenced by various factors.
Florina LUP, Carmen SCORTE, Daniela ZAPODEANU   +2 more
doaj   +1 more source

Oleogels as Emerging Solid Fat Substitutes: Basic Characteristics, Preparation Strategies, and Food Applications

Food Safety and Health, EarlyView.
This article reviews the basic characteristics, factors affecting properties of oleogels, and preparation methods of oleogels. Meanwhile, their applications in meat products, dairy products, baked goods, and delivering bioactive compounds are highly summarized.
Wenyuan Zhang, Wenjin Han, Ning Zhou, Ziyue Xu, Jiayi Song, Dapeng Li, Yannan Chen   +6 more
wiley   +1 more source

Applicability of Raman Spectroscopy for the Assessment of Wheat Flour Quality and Functionality in Bakery Applications

Foods
Advancements in Raman spectroscopy have broadened the utilization possibilities for food applications. The present review covers the working principle and methodology of the emerging technique in the context of wheat (flour) as a bakery ingredient ...
Justine Van der Vennet, Fien De Witte, Peter Vandenabeele, Mia Eeckhout, Filip Van Bockstaele   +4 more
doaj   +1 more source

First Constitutional Convention of the American Bakery and Confectionery Workers' International Union, September 1958

, 1958
Photographs from the 1st Constitutional Convention of the American Bakery and Confectionery Workers' International Union (Bakery and Confectionery Workers' International Union of America), Sheraton Ritz Carlton Hotel, Atlantic City, NJ, September 8-15 ...
Bakery and Confectionery Workers' International Union of America
core  

Chemistry Underlying the Behavior of Food and Agricultural Components During Industrial Manufacturing Processes and Its Implications in Quality Assurance, Food Quality, and Food Safety Management: A Systematic Review

Food Safety and Health, EarlyView.
Industrial manufacturing processes have transformative effects on the components of food matrix. These transformations in food matrix and components have direct implications for quality assurance (QA), food quality (e.g., nutritional profile and texture), and food safety management (e.g., pathogen control and toxin mitigation). ABSTRACT This systematic
Chinaza Godswill Awuchi
wiley   +1 more source

Increasing Production Capacity and Competitiveness of Bakery and Dairy SMEs in Babussalam Al-Firdaus Islamic Boarding School, Malang

Journal of Innovation and Applied Technology
Babussalam Al-Firdaus Islamic Boarding School is in Malang Regency, East Java.  Doktor Mengabdi (DM) activity involved Boarding School students diversifying dairy-based processed items and pastry products to start SMEs.
Mochamad Nurcholis, Mokhamad Nur, Yoga Dwi Jatmiko, Feronika Heppy Sriherfyna, Jaya Mahar Maligan, Aldila Putri Rahayu   +5 more
doaj   +1 more source