Results 101 to 110 of about 2,834,550 (298)

Shelf-life determinants in dry bakery products.

, 2001
Factors determining shelf life of dry bakery products are discussed with reference to: basic requirements of packaging for dry bakery products; critical moisture sorption characteristics of bakery products; effects of oxygen in the airspace around ...
Kumar, K. R.
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What Is the Bakery Industry?

, 2014
Small, home-based businesses may be subject to less rigorous requirements that larger businesses. Each region, however, may have unique requirements.
Prychyntovska, Vita
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Citrus Essential Oils in Food Safety and Health: Advances in AI‐Assisted Authentication, Antimicrobial Applications, Sustainable Extraction, and Regulatory Translation

Food Safety and Health, EarlyView.
Citrus essential oils combine sustainable extraction, AI‐assisted authentication, multi‐omics profiling, antimicrobial activity, and regulatory safety to enhance food quality, detect adulteration, and promote consumer health, and support intelligent, sustainable food systems through innovative industrial applications and circular bioeconomy strategies.
Md. Hassan Bin Nabi, Liza Akter, Yusuf Chowdhury, Mohima Akther Any, Nazmul Islam, Erni Sofia Murtini, Nurul Huda, Wahidu Zzaman   +7 more
wiley   +1 more source

Sensory and chemical profiles of bread derived from the novel semi‐ and wholegrain flour enrichment of Triticum aestivum L. old genotypes with organic stinging nettle

JSFA reports, Volume 5, Issue 3, Page 104-112, March 2025.
Abstract Background Bread made from refined Triticum aestivum L. flour, a staple food in large parts of the world, is considered a nutrient security risk. Strategies used to enhance the nutritional and functional properties of wheat‐derived food products include the use of semi‐ or wholegrain flour, old genotypes, and enrichment through fortification ...
Ilaria Marotti, Elettra Frassineti, Mattia Alpi, Giovanni Dinelli   +3 more
wiley   +1 more source

Fatty acid analysis of Iranian junk food, dairy, and bakery products: Special attention to trans-fats

Journal of Research in Medical Sciences, 2012
Background: Low attention to dairy product consumptions and high intake of junk foods and bakery products might be related to high prevalence of chronic diseases because of their fat content and fatty acid composition.
Bahar Nazari, Sedigheh Asgary, Leila Azadbakht   +2 more
doaj  

QUALITIES OF BAKERY PRODUCTS IN PRODUCTION

Bread is also an important source of minerals. It contains potassium, phosphorus, magnesium, and, in somewhat smaller quantities, sodium, calcium, chlorine, and others. Lower-grade breads contain more minerals. Currently, the issue of high-quality bakery products is becoming increasingly pressing.
B.N.Amanov, Z.M.Amonov, H.B.Ergasheva, D.R.Jabborova   +3 more
openaire   +1 more source

Barker Bakery Building Exterior

, 1943
This bakery was located at 123 N.

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HEALTH SAFETY OF BAKERY PRODUCTS [PDF]

Nutrition is the main factor in people’s health. Food can be both a resource and a great hazard to the health of the entire population. The Institute for Public Health Kragujevac is an accredited institution for food analysis.
Djonović, Nela, Kocic, Korana, Radevic, Svetlana   +2 more
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Anti‐hypercholesterolemic effects of barley and its role in the management of metabolic disorders: A comprehensive review

JSFA reports, EarlyView.
Abstract The dietary and lifestyle practices have predominantly compromised human health, which are influenced by modernization and industrialization. Hypercholesterolemia, caused by the consumption of fatty and fried foods and a sedentary lifestyle, is a major modifiable risk factor for cardiovascular disease and commonly coexists with obesity ...
Muhammad Usman Khalid, Muhammad Tauseef Sultan, Sagun Kharel, Umrah Zafar, Naima Tariq, Muhammad Maaz, Mutjardah Zarrish, Nuzhat Shamim, Bipindra Pandey   +8 more
wiley   +1 more source

Bakery and Confectionery Workers' International Union of America Convention, 1908

, 1908
Group photograph from 13th Bakery and Confectionery Workers' International Union of America 13th International Convention, Washington, DC, 1908 (#11799).
Bakery and Confectionery Workers' International Union of America
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