Results 1 to 10 of about 12,945 (160)

Glycemic impact of cereal and legume-based bakery products: Implications for chronic disease management [PDF]

Food Chemistry: X
This review examines the glycemic impact of cereal and legume-based bakery products and their potential role in chronic disease management, particularly in type II diabetes and cardiovascular diseases.
Hiba Naveed, Waleed Sultan, Kanza Aziz Awan, Aysha Imtiaz, Sanabil Yaqoob, Fahad Al-Asmari, Ahmad Faraz, Jian-Ya Qian, Aanchal Sharma, Robert Mugabi, Saqer S. Alotaibi, Gulzar Ahmad Nayik   +11 more
doaj   +4 more sources

Antifungal Mechanisms and Application of Lactic Acid Bacteria in Bakery Products: A Review [PDF]

Frontiers in Microbiology, 2022
Bakery products are nutritious, but they are susceptible to fungal contamination, which leads to a decline in quality and safety. Chemical preservatives are often used to extend the shelf-life of bakery products, but long-term consumption of these ...
Aiping Liu, Ruixia Xu, Shun Zhang, Yuting Wang, Bin Hu, Xiaolin Ao, Qin Li, Jianlong Li, Kaidi Hu, Yong Yang, Shuliang Liu   +10 more
doaj   +2 more sources

Water in bakery production technology products with delayed bakery

Пищевые системы, 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 ...
Ya. G. Verkhivker, E. M. Myroshnichenko, O. V. Petkova   +2 more
doaj   +3 more sources

Technological Properties and Consumer Acceptability of Bakery Products Enriched with Brewers’ Spent Grains [PDF]

Foods, 2020
Nowadays, brewers’ spent grains (BSG) is considered the most abundant and low-cost brewing by-products, presenting a great potential as a functional food ingredient.
Tiziana Amoriello, Francesco Mellara, Vincenzo Galli, Monica Amoriello, Roberto Ciccoritti   +4 more
doaj   +2 more sources

Gluten-Free Bread and Bakery Products Technology [PDF]

Foods, 2022
Zuzana Šmidová
exaly   +2 more sources

Functional Polymer and Packaging Technology for Bakery Products [PDF]

Polymers, 2022
Uruchaya Sonchaeng, Nathdanai Harnkarnsujarit, Ehsan Behzadfar   +2 more
exaly   +2 more sources

Habits, Health and Environment in the Purchase of Bakery Products: Consumption Preferences and Sustainable Inclinations before and during COVID-19 [PDF]

Foods, 2023
Donatella Maria G Di Gregorio, Agata Carmela Nicolosi, Valentina Rosa Lagana   +2 more
exaly   +2 more sources

Application of textured wheat flour in bakery technology [PDF]

BIO Web of Conferences, 2023
The paper presents the study results on the effect of textured wheat flour on organoleptic, physical and chemical, and microbiological quality indicators, and storage stability of bakery products. The study objects were samples of bakery products made by
Martirosyan Vladimir, Tyurina Olga, Karabinskaya Yulia, Borisova Alla, Peshkina Irina   +4 more
doaj   +1 more source

Formation and Identification of Six Amino Acid - Acrylamide Adducts and Their Cytotoxicity Toward Gastrointestinal Cell Lines

Frontiers in Nutrition, 2022
Acrylamide (AA) is a food contaminant, and amino acids are suggested to mitigate its toxicity by forming adducts. The emergence of acrylamide adducts may cause underestimation of acrylamide exposure level as well as trigger new safety problems.
Dan Li, Fangfang Xian, Juanying Ou, Juanying Ou, Kaiyu Jiang, Jie Zheng, Jie Zheng, Shiyi Ou, Shiyi Ou, Fu Liu, Fu Liu, Qinchun Rao, Caihuan Huang, Caihuan Huang   +13 more
doaj   +1 more source

Main trends of functional bakery products market development

Новые технологии, 2021
At present the problem of healthy nutrition is receiving more and more attention, therefore, functional foods that compensate for the deficiency of macro- and micronutrients, preserve and improve health, are becoming more in demand.
T. A. Shakhray, O. V. Vorobyova, E. P. Victorova   +2 more
doaj   +1 more source