Results 61 to 70 of about 190,967 (211)

Research Progress on Protein Ingredients and Their Application Challenges in High-protein Baked Products

Shipin gongye ke-ji
With the improvement of people's consumption level and the pursuit of health and nutrition, high protein bakery products are increasingly favored by consumers.
Feng PANG, Yangchao GAO, Yuchuan LI, Yanqiong LI, Shuhui YU, Haiying WANG, Yuyu ZHANG, He LIU   +7 more
doaj   +1 more source

Diversifikasi produk melalui pemanfaatan tepung umbi-umbian lokal sebagai pengganti terigu pada UKM bakery di Kota Binjai

Riau Journal of Empowerment, 2018
Industri bakery merupakan salah satu industri pangan yang terus mengalami peningkatan seiring dengan meningkatnya pendapatan serta terjadinya perubahan gaya hidup masyarakat. Peningkatan jumlah usaha bakery berdampak pada semakin tingginya kebutuhan akan
Elisa Julianti, Ridwansyah Ridwansyah, Terip Karo-Karo, Halimatuddahliana Halimatuddahliana   +3 more
doaj   +1 more source

Estabilidade da pré-mistura de bolo elaborada com 60% de farinha de banana verde Stability of cake pre-mixture made with 60% of green banana flour

Ciência e Agrotecnologia, 2010
Objetivou-se, neste trabalho, avaliar a estabilidade físico-química e microbiológica da pré-mistura de bolo elaborada com 60% de farinha de banana em substituição à farinha de trigo, durante 120 dias de armazenamento.
Antonia de Maria Borges, Joelma Pereira, Antenor Silva Júnior, Eliseu Marlônio Pereira de Lucena, Júlio Cesar de Sales   +4 more
doaj   +1 more source

Formação em produção de alimentos: um fortalecimento das relações de inclusão social no Distrito do Passo Novo - Alegrete/ RS [PDF]

Caminho Aberto: Revista de Extensão do IFSC, 2018
Brazil is a rich country in natural resources, however, there is a disparity in the distribution of these, which promotes social inequality. It is necessary to develop projects to minimize hunger and enable the social inclusion of the individual ...
Lidiane Moreira Chiattoni, Josiane Pasini, Yasmim Sena Vaz Leães, Suzi Enéas Garcia Vilaverde   +3 more
doaj  

Economies of Scale in the Canadian Food Processing Industry [PDF]

Cost functions for three Canadian manufacturing agri-food sectors (meat, bakery and dairy) are estimated using provincial data from 1990 to 1999. A translog functional form is used and the concavity property is imposed locally. The Morishima substitution
Bonroy, Olivier, Couture, Steve, Gervais, Jean-Philippe   +2 more
core   +1 more source

Investigation of the Efficiency of Use of Polycomponent Acidifiers in the Technology of Rye- Wheat Bread [PDF]

, 2017
The polycomponent acidifiers “Optimal 1” and “Optimal 2” were elaborated at the National University of food technologies (Kyiv city, Ukraine) for intensifying the technology of rye-wheat bread and prolongation of its freshness.The composition of ...
Bilyk, O. (Olena), Kovbasa, V. (Volodymyr), Sylchuk, T. (Tatyana), Zuiko, V. (Vira)   +3 more
core  

Pembuatan Aplikasi Delivery Order Toko Roti Vania Bakery [PDF]

, 2017
Amid the many activities that continue to rise, and time-consuming public to buy food directly to the desired bakery. Then some of the food and bakery through examples of existing cases, birth of a solution by providing messaging services, and to send ...
Antonio, M. (Michael), Budhi, G. S. (Gregorius), Purba, K. R. (Kristo)   +2 more
core  

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

ANALISIS UNIT PRODUKSI BAKERY SMK NEGERI 2 CILAKU CIANJUR MENGGUNAKAN METODE QUALITY FUNCTION DEPLOYMENT (QFD) [PDF]

, 2017
Unit produksi bakery merupakan suatu kegiatan usaha yang dilaksanakan oleh Kompetensi Keahlian Teknologi Pengolahan Hasil Pertanian (TPHP) SMK Negeri 2 Cilaku Cianjur untuk mengembangkan kompetensi kerja siswa dalam bidang bakery.
Audia, Widia Putri
core  

Strategic concerns about technological research of the Romanian baking and flour products industry [PDF]

Taking into account the economic and social importance of research-development activities as far as the technologies and the political measures are concerned, in the context of food security and of population’s food and nourishment, the necessity for ...
Bob, Constantin, Grigorescu, Adriana, Saseanu, Andreea   +2 more
core   +1 more source