Results 111 to 120 of about 2,834,550 (298)
Journal of the Science of Food and Agriculture, EarlyView.Abstract Energy bars are widely consumed functional foods among athletes and physically active consumers who require convenient sources of sustained energy. Their carbohydrate composition, particularly the type and ratio of digestible sugars such as glucose, fructose and sucrose, strongly influences glycaemic index (GI), postprandial blood glucose ...
Raju Sasikumar +8 more
wiley +1 more source
EXPANSION OF THE RANGE OF YEAST-FREE BAKERY PRODUCTS MADE USING FERMENTED DAIRY PRODUCTS
Zernovì Produkti ì KombìkormaTraditionally, biological methods are used to leaven dough semi-finished products in the production of bakery products. However, today consumers are increasingly including yeast-free bakery products in their diet.
А. Zabroda +3 more
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Demonstrations, Bakery and Confectionery Workers' International Union of America, circa 1971-1978
, 1971 Photographs documenting various demonstrations involving the Bakery and Confectionery Workers' International Union of America. Featuring Local 110 versus Derst Bakery, 1971 (#13195) and unions demonstrate for labor law, reform circa 1978 (#13198).
Bakery and Confectionery Workers' International Union of America
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Effect of the addition of yacon flour (Smallanthus sonchifolius) and freezing on baking performance
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND Yacon (Smallanthus sonchifolius), a tuber rich in fructans, presents potential for application in breadmaking due to its nutritional properties and cryoprotectant activity. The aim of this study was to evaluate the incorporation of yacon flour in bread formulations (50 g/kg and 100 g/kg on flour mixture basis) and its impact on ...
Gabriel A. Atanazio‐Silva +4 more
wiley +1 more source
Sourdough fermentation as a modulator of nutritional quality in cereal‐based baked products
Journal of the Science of Food and Agriculture, EarlyView.Abstract Sourdough fermentation, an ancient food bioprocessing technology, has attracted renewed attention for its positive impact on the nutritional profile and sensory attributes of leavened baked products. This process relies on the symbiotic activity between lactic acid bacteria and yeasts, which leads to acidification, proteolysis, enzyme ...
Reyna Stefanson +3 more
wiley +1 more source
Applied SciencesIn this study, black chokeberry (Aronia melanocarpa) juice pomace was used to enrich the extrudates from rice in order to create a functional food.
Mariya Dushkova +4 more
doaj +1 more source
Bee pollen as functional food and environmental bioindicator: current evidence and future challenges
Journal of the Science of Food and Agriculture, EarlyView.Abstract Bee pollen (BP), a plant‐derived product collected by honey bees, is increasingly promoted as a functional food due to its content of proteins, essential amino acids, lipids, vitamins, minerals, and bioactive compounds such as polyphenols and flavonoids.
Luigi Parrotta, Stefano Del Duca
wiley +1 more source
OPTIMIZATION OF THE RECIPE COMPOSITION OF BAKERY PRODUCTS FOR SPORTS NUTRITION [PDF]
Техника и технология пищевых производств, 2015 A proper nutrient adapted diet considering the specific kind of sport, sex and individual characteristics of sportsmen is necessary for achieving high sports results.
Nevskaya E.V. +2 more
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How and Under What Conditions Self‐Conscious Emotions Influence Word of Mouth and Decisions to Buy
Psychology &Marketing, EarlyView.ABSTRACT Shame and pride are two self‐conscious consumer emotions that govern social behavior and can be effective gate‐ways for managerial influence. Conditions producing shame and pride are manipulated to explain how criticisms/disapproval and compliments/praise, respectively, lead to word of mouth communications and decisions to buy.
Mateus Manfrin Artêncio +3 more
wiley +1 more source
Prebiotics: Application in Bakery and Pasta Products.
, 2014 The concept of functional foods has markedly moved toward gastrointestinal health. The prebiotic approach aims at achieving favorablemilieu in the human gut by stimulating beneficial bacteria. Several food products act as substrates for the application
Prabhasankar, P., Padma Ishwarya, S.
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