Results 71 to 80 of about 50,192 (314)

Mobile Cooking Application in Bakery Courses to Improve Soft Skill Competencies

Jurnal PAJAR (Pendidikan dan Pengajaran)
This research aims to develop mobile cooking application media in bakery courses to improve soft skill competencies. This research is R&D research. The development model used in this research is the ADDIE (Analysis, Design, Development, Implementation &
Dian Agustina, Fatma Tresno Ingtyas, Mawaddah Azizah Sari Waruwu   +2 more
doaj   +1 more source

Mango Seed Valorization: Sustainable Source of Nutrients, Bioactives, and Value‐Added Applications

Food Chemistry International, EarlyView.
Highlighting mango seed as a valuable yet overlooked by‐product, promoting its utilization and reducing agroindustrial waste. ABSTRACT Mango (Mangifera indica L.) is one of the most widely cultivated tropical fruits, generating large quantities of by‐products during processing, with mango seed representing 20%–25% of the whole fruit weight ...
Priyanka Yadav, Mazia Ahmed, Unaiza Iqbal, Pinki Saini   +3 more
wiley   +1 more source

Analysis and Implementation of Linear Regression and Decision Tree Methods to Predict Sales at Rayyan Bakery, Simpang Marbau

Sistemasi: Jurnal Sistem Informasi
The development of information technology and data analytics has encouraged business actors to leverage historical data as a basis for decision-making.
Natari Dia Alika Hidayah, Ibnu Rasyid Munthe, Angga Putra Juledi, Marnis Nasution   +3 more
doaj   +1 more source

ANALISIS ORIENTASI PASAR DAN STRATEGI BAURAN PEMASARAN PENGUSAHA ROTI DI KOTA BENGKULU

Jurnal Agrisep, 2012
This research is aimed at investigating market posisition and market orientation of bakery producers, and designing mix marketing strategy for bakery producers in Bengkulu city.
Gracia Gabrienda, Nusril Nusril, Redy Badrudin   +2 more
doaj   +1 more source

Enhancement of technofunctional properties of chickpea flour through composite blending with teff and proso millet

Food Biomacromolecules, EarlyView.
Abstract The increasing demand for nutritionally rich and gluten‐free foods has intensified research interest in underutilized cereals and legumes as an alternative to conventional wheat‐based flours. The study aims to investigate the potential of developing composite flours from proso millet (Panicum miliaceum), teff (Eragrostis tef), and chickpea ...
Ritusha Maurya, Pratiksha Singh, Sangeeta Yadav, Pinki Saini   +3 more
wiley   +1 more source

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

Functional diabetic biscuits enriched with cereal fibers, black plum (jamun) and bioactive spices

Food Biomacromolecules, EarlyView.
Cereal fibres, black plum (jamun) seed powder and bioactive spices can be combined with controlled mixing, hydration and baking to design functional biscuits. Fibre‐rich structures may limit starch accessibility, while polyphenols may inhibit starch‐digesting enzymes.
Renukadevi Jeyavelkumaran, Saranya Krishnan, Mridula Dhanapal Saravanan, Nimithasree Keerthivasan   +3 more
wiley   +1 more source

Pumpkin and chia seeds as functional foods and their application in different food products: A review

Food Biomacromolecules, EarlyView.
Abstract Functional foods have gained increasing attention for their capacity to promote health and reduce chronic‐disease risk beyond basic nutrition. Among plant‐based functional ingredients, pumpkin (Cucurbita spp.) and chia (Salvia hispanica L.) seeds are nutrient‐dense sources of proteins, unsaturated fatty acids, dietary fiber, tocopherols ...
Fatima Urooj, Fatima Javed, Abdul Mueez Ahmad, Laiba Younas, Sadia Ansar, Sumbal Raana, Muhammad Abdullah, Rimsha Amjad, Kashaf Basharat   +8 more
wiley   +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  

Barker Bakery Building Exterior

, 1943
This bakery was located at 123 N.

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