Results 51 to 60 of about 50,192 (314)
ChemFoodChem, EarlyView.Protein–anthocyanin interactions are reinterpreted beyond binding affinity through a reaction‐network perspective. Distinct protein classes modulate anthocyanin behavior through equilibrium shifts, matrix‐driven protection, self‐assembly, or covalent conjugation.
E. Mariana Martins +3 more
wiley +1 more source
Firehouse Bakery and Bread School Menus 2017 [PDF]
, 2017 At the Firehouse bakery bread really is king. Each day loaves are hand crafted and freshly baked, from crusty sourdoughs to slow proved yeasted breads. With an open plan bakery everything that we do is on show for all to see.
Firehouse Bakery
core
ChemFoodChem, EarlyView.Agro‐industrial residues contain dietary fiber and phenolics, but coexistence alone does not establish a phenolic‐bound ingredient. Processing‐dependent identity is verified through fraction‐specific analysis and common‐basis mass balance. Food‐grade translation requires final‐product performance, sensory acceptance, safety, and claim‐matched ...
Yitong Niu +4 more
wiley +1 more source
Antimicrobial Peptides and Peptidomimetics in Foods – A Synthetic Foray
ChemFoodChem, EarlyView.This Review discusses AMPs in foods and their syntheses. It espouses facile methods to make them accessible and suggests their utility in the mitigation and eradication of the burgeoning maladies of antimicrobial and multidrug resistance (AMR and MDR).
Josephat U. Izunobi +2 more
wiley +1 more source
THE USE OF INULIN AND SOY PROTEIN ISOLATE IN PRODUCING HARD-DOUGH BISCUITS FOR SENIOR PEOPLE
Food and Environment Safety, 2017 The article reviews the potential rationale of the addition of inulin and soy proteins to harddough biscuits recommended for senior people’s diet. Hard-dough biscuits were considered as the objects of this nutritional enrichment since they have an ...
Antonella DOROHOVYCH, Mykola PETRENKO
doaj
Warta Pengabdian AndalasA community engagement initiative was conducted with Bondo Bakery, a local homemade bakery producer in Padang. The goal was to assess the bakery's current conditions and explore ways to enhance its business capacity.
Aronal Arief Putra +3 more
doaj +1 more source
The Philippine Bakery Sector [PDF]
Trade, Bakery, Philippines, Bakery Ingredients, Food Consumption/Nutrition/Food Safety, International Relations/Trade, D4, F1,
Thornsbury, Suzanne, Woods, Mollie
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The Canadian Journal of Chemical Engineering, EarlyView.Timeline of key academic milestones and individuals that shaped chemical engineering at FQ‐UNAM and in Mexico. Abstract One hundred years after the beginning of the teaching of Chemical Engineering in Mexico, which started in 1925 in the former National School of Chemical Sciences, currently Faculty of Chemistry (FQ) at National Autonomous University ...
Patricia Pérez‐Salinas +2 more
wiley +1 more source
Corncob flour as an alternative ingredient for muffins: technological and nutritional perspectives
Revista PrincipiaThe growing demand for environmental sustainability and functional foods has driven the development of new products and food ingredients derived from alternative, cost-effective sources.
Tatiane Monteiro dos Santos +4 more
doaj +1 more source
Frontiers in Microbiology, 2018 This study aimed to: (i) assess at what extent traditional, daily propagated, sourdough can be considered a stable microbial ecosystem; (ii) ascertain the drivers of stability/variability.
Fabio Minervini +4 more
doaj +1 more source