Results 91 to 100 of about 2,834,550 (298)
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 +3 more
wiley +1 more source
Future Postharvest and Food, EarlyView.A nutrient‐dense grain, proso millet is well‐known for its high protein content and vital amino acids. It is high in fiber, vitamins, and minerals and has many health advantages, including promoting heart health, enhancing digestion, and helping with weight management.
Sangeeta Yadav +3 more
wiley +1 more source
Siberian Journal of Economic and Business StudiesBackground. This article presents the results of an analysis of the bread and bakery market. Both domestic and international scholars have addressed the analysis of food segments and the algorithm for substantiating competitive strategies for economic ...
Nina V. Borovskikh +1 more
doaj +1 more source
Shells Seaside Bakery Menu 2020 [PDF]
, 2020 Perched on Strandhills stunning coastline, shells Seaside Bakery & Cafe specialises in comfort food flavoured with a breath of fresh sea air. Don\u27t leave without trying a baked good - they have three bakers working with them to create daily delicacies
Bakery, Shells Seaside
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Future Postharvest and Food, EarlyView.Banana blossom (Musa paradisiaca spp.). Segregation of different parts (Pistil, Calyx, Bract, Stem). Nutritional, Functional and Analytical Characterisation. Bract has high carbohydrate, aminoacids and nutrient profile. Stem has high protein and colour stability. Pistil has better flavour binding, lipid interactions and strong cooking stability. Banana
Aamnesh Antonisamy +5 more
wiley +1 more source
Acrylamides in bakery products [PDF]
, 2017 Potrošnja pekarskih proizvoda vrlo je velika te značajno pridonosi dnevnom unosu potencijalno kancerogenog spoja akrilamida u organizam. Akrilamid se u pekarskim proizvodima stvara tijekom toplinskog procesa kao posljedica Maillard-ovih reakcija između ...
Beljan, Sabrina
core +2 more sources
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
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Future Postharvest and Food, EarlyView.Composite flour was developed with 5%, 10%, 15%, and 20% inclusion of Celosia seeds flour. The flour was used in the production of cake. Cake made with 5% composite flour compared favorably with cake from 100% wheat flour. ABSTRACT Nutritional benefits and physical appearance are of great importance in determining the acceptance of confectionary ...
Kudirat Titilope Araoye +10 more
wiley +1 more source
Food Safety and Health, EarlyView.This article reviews the basic characteristics, factors affecting properties of oleogels, and preparation methods of oleogels. Meanwhile, their applications in meat products, dairy products, baked goods, and delivering bioactive compounds are highly summarized.
Wenyuan Zhang +6 more
wiley +1 more source
Food Safety and Health, EarlyView.Industrial manufacturing processes have transformative effects on the components of food matrix. These transformations in food matrix and components have direct implications for quality assurance (QA), food quality (e.g., nutritional profile and texture), and food safety management (e.g., pathogen control and toxin mitigation). ABSTRACT This systematic
Chinaza Godswill Awuchi
wiley +1 more source