Results 161 to 170 of about 112,280 (305)

A multi-city outbreak of Salmonella Enteritidis infections linked to bakery products, Republic of Korea. [PDF]

Osong Public Health Res Perspect
Kim DS, Seo SY, Kim DH, Woo YH, Lee D, Yang SJ, Kim J, Shin E, Jung B, Lee E, Lee MJ, Park YJ.   +11 more
europepmc   +1 more source

Potential use of banana peel (Musa cavendish) as ingredient for pasta and bakery products. [PDF]

Heliyon, 2022
Segura-Badilla O, Kammar-García A, Mosso-Vázquez J, Ávila-Sosa Sánchez R, Ochoa-Velasco C, Hernández-Carranza P, Navarro-Cruz AR.   +6 more
europepmc   +1 more source

Economies of Scale in the Canadian Food Processing Industry [PDF]

Cost functions for three Canadian manufacturing agri-food sectors (meat, bakery and dairy) are estimated using provincial data from 1990 to 1999. A translog functional form is used and the concavity property is imposed locally. The Morishima substitution
Bonroy, Olivier, Couture, Steve, Gervais, Jean-Philippe   +2 more
core   +1 more source

Excess Weight Among Adults Living in the Coastal Brazilian Amazon: Prevalence, Determinants, and Interventions

American Journal of Human Biology, Volume 38, Issue 3, March 2026.
ABSTRACT Excess weight is a global public health issue related to the accumulation of body fat and can be caused by various factors. This study aimed to determine the prevalence and associated factors of excess weight among adults living in a coastal area of the Brazilian Amazon. Methods.
Franciane Ferreira Costa, Keyse B. dos Santos Silva, Diego Simeone, João Farias Guerreiro, Rodrigo Alexandre C. Rodrigues, Aldemir B. Oliveira‐Filho   +5 more
wiley   +1 more source

Enhancing functional and nutritional properties of wheat-based bakery products using microbial lipases. [PDF]

Food Chem X
Goswami H, Bishoyi AK, Sanghvi G.
europepmc   +1 more source

Fibers as Oleogelators: Innovations, Applications, and Future Prospects in Structured Lipid Systems

Journal of the American Oil Chemists' Society, Volume 103, Issue 3, Page 197-224, March 2026.
Schematic overview of fiber‐based oleogelation mechanisms, processing routes, and food applications highlighting particulate/capillary structuring, polymer entanglement, and emulsion‐templated approaches. ABSTRACT Oleogels, structured oil systems created with low levels of gelators‐enables solid fat functionality while preserving the underlying liquid ...
P. Abdul Wahid, Rajni Chopra, Nitin Kumar, Monika Chand, Aishwarya Dhiman, Rajat Singh   +5 more
wiley   +1 more source

Exploration of the chemical composition and physical properties of dried bakery products from six different processing plants in the United States. [PDF]

Transl Anim Sci
Koulicoff LA, Rivera J, Siliveru K, Aldrich CG, Pezzali JG.   +4 more
europepmc   +1 more source

Maltol-Incorporated Acetylated Cassava Starch Films for Shelf-Life-Extension Packaging of Bakery Products. [PDF]

Polymers (Basel), 2022
Promhuad K, Bumbudsanpharoke N, Wadaugsorn K, Sonchaeng U, Harnkarnsujarit N.   +4 more
europepmc   +1 more source

Development of small- and middle-scale enterprises in the food industry of a region [PDF]

Market reforms in Russia have led to considerable structural and institutional transformations in the agro-food sector related to intensive development of the small and middle businesses in the regional economy.
Kireeva, Natalja
core  

Water‐Holding Capacity Regulation of Dietary Fibers in Soybean Residue: From Modification Strategies, to Function Improvement and Food Texture Optimization

Food Frontiers, Volume 7, Issue 2, March 2026.
Soybean residue exhibits poor water holding capacity (WHC) due to high insoluble dietary fiber (>95%). Modification strategies (physical, biological, and chemical) enhance WHC by altering fiber structure/function, enabling optimized food texture and functional food development in meat, bakery, dairy, and other food systems.
Zhengyang Cheng, Caili Zhang, Shuying Li, Yayuan Xu, Yaqiong Wan, Hansong Yu, Fengzhong Wang, Jianghua Cheng   +7 more
wiley   +1 more source