Results 11 to 20 of about 50,192 (314)

Conceptualising quality early childhood education: Learning from young children in Brazil and South Africa through creative and play‐based methods

British Educational Research Journal, EarlyView., 2023
Abstract Early childhood has increasingly been acknowledged as a vital time for all children. Inclusive and quality education is part of the United Nations Sustainable Development Goals, with the further specification that all children have access to quality pre‐primary education.
Laura H. V. Wright, Irene Rizzini, Malibongwe Gwele, Lynn McNair, Cristina Laclette Porto, Marsha Orgill, E. Kay M. Tisdall, Malcolm Bush, Linda Biersteker   +8 more
wiley   +1 more source

Water in bakery production technology products with delayed bakery

Food systems, 2021
In bakery water is used as a solvent for salt, sugar and other raw materials: for dough preparation, preparation of liquid yeast, starter cultures; goes for household needs cleaning of raw materials, equipment, premises, for heat engineering purposes — the production of steam necessary to humidify the air in proofing cabinets and ovens.
Ya. G. Verkhivker, E. M. Myroshnichenko, O. V. Petkova   +2 more
openaire   +3 more sources

Investigation of Respiratory Exposure to Flour Dust in Workers of Different Bakeries in Urmia, Iran, 2021 [PDF]

Muhandisī-i bihdāsht-i ḥirfah/ī, 2022
Background and Objective: Occupational exposure of bakers to flour dust beyond the standard level leads to lung problems and allergies. The present study aimed to determine and compare the flour dust concentration in various bakeries in Urmia, Iran, in ...
Esmail Vakili, Abbas Jafari, Sadegh Feizollahzadeh, Vafa Feyzi, Mohammad Hajaghazadeh   +4 more
doaj  

Effect of walnut flour (Juglans spp.) addition on wheat bread crumb porosity [PDF]

BIO Web of Conferences
Bread is one of the most consumed foods globally and incorporating walnut flour will enhance its nutritional value by including biologically active components.
Chochkov Rosen, Dimitrov Nikolay
doaj   +1 more source

Study of Biomechanical Risk Factors for Musculoskeletal Disorders in the Bakery Business Based on ART and OCRA Index [PDF]

Archives of Occupational Health, 2021
Background:Bakery workers, Beacause of their nature, are at risk of musculoskeletal disorders caused by ergonomic factors. The purpose of this study was to evaluate the biomechanical risk factors for musculoskeletal disorders in bakery workers.
Mohammad Hossein Beheshti, Mostafa Jafarizaveh, Seyyed Ehsan Samaei, Shahram Vosoughi, Maryam Borhani Jebeli, Ghasem Zia   +5 more
doaj  

The Impact of Innovative Plant Sources (Cordia myxa L. Fruit (Assyrian Plum) and Phoenix dactylifera L. Biowaste (Date Pit)) on the Physicochemical, Microstructural, Nutritional, and Sensorial Properties of Gluten-Free Biscuits

Foods, 2022
The gluten-free products available on the markets are deficient in bioactive compounds and high in cost. The present study is designed to develop gluten-free biscuits with enhanced nutritional properties. The gluten-free biscuits are formulated with rice
Syed Muhammad Ghufran Saeed, Syed Arsalan Ali, Khizra Faheem, Rashida Ali, Angelo Maria Giuffrè   +4 more
doaj   +1 more source

Cocoa Nanoparticles to Improve the Physicochemical and Functional Properties of Whey Protein-Based Films to Extend the Shelf Life of Muffins

Foods, 2021
A novel nanocomposite whey protein-based film with nanoemulsified cocoa liquor (CL) was prepared using one-stage microfluidization to evaluate the emulsion properties and the effect of CL on the film properties by response surface methodology (RSM).
Sergio de Jesús Calva-Estrada, Maribel Jimenez-Fernandez, Alba Adriana Vallejo-Cardona, Gustavo Adolfo Castillo-Herrera, Eugenia del Carmen Lugo-Cervantes   +4 more
doaj   +1 more source

Firehouse Bakery Restaurant Menu 2020 [PDF]

, 2020
If you love Patrick Ryan and Laura Moore\u27s bakery and cafe in Delgany, Co Wicklow, you should head to Heir Island, in west Co Cork, for a class at their renowned bakery school.
Bakery, Firehouse
core  

Fractional exhaled nitric oxide levels in relation to work‐related respiratory burden and sensitization to wheat flour and multigrain in bakers

Clinical and Translational Allergy, 2021
Background Work‐related lower airway symptoms (WR‐LAS), rhinitis (WRR), and asthma (WRA) are very common among bakers, due to airborne exposure to wheat flour and multigrain.
Mario Olivieri, Mario Malerba, Gianluca Spiteri, Lorena Torroni, Carlo Alberto Biscardo, Dario Valenza, Andrei Malinovschi   +6 more
doaj   +1 more source

Review of the levels of trans fatty acids reported in different food products

Grasas y Aceites, 2007
In this paper a comprehensive review of trans-fatty acid levels reported in different types of food products is offered. The lowest levels are found in some types of bread (0,1%) while the highest levels (up to 40%) are found in fried potatoes.
V. Griguol, M. León-Camacho, I. M. Vicario   +2 more
doaj   +1 more source