Results 21 to 30 of about 15,947 (264)
The choice of optimal parameters for bioactivated wheat grinding in grain bread technology [PDF]
BIO Web of ConferencesCurrently, one of the state policy priority tasks in the field of healthy nutrition is related to functional products development, including bioactivated wheat grain bread.
Alekhina Nadezhda +5 more
doaj +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 +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 +4 more
doaj
Effect of walnut flour (Juglans spp.) addition on wheat bread crumb porosity [PDF]
BIO Web of ConferencesBread 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 +5 more
doaj
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 +4 more
doaj +1 more source
, 2021 FIRE-MANED BOWERBIRD Sericulus bakeri Present at both of our sites, in small numbers from 1,150 to 1,385 m, giving diverse harsh calls, most of them soft, a few loud. Several female-plumaged birds and multiple adult males gathered in one fruiting tree.
Diamond, Jared, Bishop, K. David
openaire +1 more source
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 +4 more
doaj +1 more source
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 +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 +2 more
doaj +1 more source