Results 91 to 100 of about 113,253 (296)
, 2017 A successful woman entrepreneur, Ms. Vrinda Navare has established ‘Vrinda's Bakes & Fast Food' in 1993 initially with manufacturing of bakery products only.
Saxena, R. S. (Rohini) +1 more
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Analisis Sikap dan Perilaku Konsumen terhadap Produk Donat Paket Surya Bakery di Kota Bengkulu [PDF]
, 2012 One form of agro-processing industry is donuts. The bakery is one business that is engaged in the fulfillment of their needs and as a tangible example of product development of agricultural products, which also had a very tight competition from time to ...
Fridinawati, D. (Dwita)
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Food Biomacromolecules, EarlyView.Abstract The present work aimed to evaluate the effect of different isolation methods (distilled water, sodium hydroxide, and potassium metabisulfite) on the properties of plantain starch and compared with flour. It was hypothesized that chemical steeping enhanced yield, techno‐functional properties, and resistant starch without disrupting native ...
Tanvir Ahmed Laskar +3 more
wiley +1 more source
EVALUATION QUANTITATIVE DU SEL DES PRODUITS DE PANIFICATION POUR SA REDUCTION DANS LES PRODUITS ALIMENTAIRES [PDF]
, 2010 Salt is a vital nutrient necessary for proper functioning of the body, but a large amount of salt is a risk factor in increasing blood pressure, the main cause of cardiovascular disease.The aim of this paper is to determine the percentage of salt in some
Alexandru Stoica +2 more
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Food Biomacromolecules, EarlyView.Abstract Whereas gluten‐free bread production often relies on starch‐heavy formulations, this study introduces a novel approach by leveraging the synergistic effects of fermented/pre‐gelatinized Cardaba banana, pigeon pea, and lemon pomace—an underutilized agro‐industrial byproduct.
Abimbola Abike Osanbikan +5 more
wiley +1 more source
Future Postharvest and Food, EarlyView.The review critically evaluated and compared the selected superfruit phytochemistry, their bioactive composition and the key health benefits majorly emphasizing the antioxidant potential. It has highlighted the translational challenges in formulating functional foods by addressing the issues related to delivery system, bioavailability mechanism and the
Sharath Kumar Nagaraja +3 more
wiley +1 more source
VALUE-ADDED WHEAT PRODUCTS: ANALYSIS OF MARKETS AND COMPETITION [PDF]
This study evaluated the U.S. domestic market for bakery products and identified market size and growth rate by product segment. The competitive structure and dynamics of the baking industry were analyzed including the geographic scope of the market ...
Lou, Jianqiang, Wilson, William W.
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Gas chromatography: a useful tool for bakery products differentiation. [PDF]
, 2017 Bakery products (cookies, biscuits, cakes, crackers, bread and savoury snacks) are highly appreciated and frequently consumed by all age consumers, usually as part of breakfast, mid-morning and afternoon snacks.
Albuquerque, T.G. +4 more
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Food Safety and Health, EarlyView.Psidium guajava leaves contain potent bioactive compounds like quercetin, myricetin, and triterpenoids that show antioxidant, antidiabetic, anti‐inflammatory, and anticancer effects. They act by modulating NF‐κB, PPARγ, and α‐glucosidase and by inducing apoptosis and cell cycle arrest.
Muhammad Waqar +10 more
wiley +1 more source
Analysis Of Bakery Properties Of Grain Of New Varieties And Lines Of Wheat Spelts [PDF]
, 2018 There were studied technological properties of grain of different varieties and lines of wheat spelt. There were analyzed differences between the quality of bread of flour of the highest sort and wholemeal, demonstrated the topicality of the ...
Hryhorenko, O. (Olenа) +8 more
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