Results 161 to 170 of about 2,834,550 (298)

Valorization of Olive Milling By-Products: Development and Application of an Antioxidant-Enriched Leavening Powder for Bakery Products. [PDF]

Foods
Spizzirri UG, Esposito L, Restuccia D, Crupi P, Fosco D, Desideri G, Vescovo D, Clodoveo ML, Martuscelli M, Aiello F.   +9 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

Beyond the Sober State: The Work of Drunkenness in British Bureaucracy

Sociology Lens, EarlyView.
ABSTRACT This article reports the drinking stories of British civil service clerical workers based at a large civil service office complex located in Newcastle upon Tyne between 1968 and 1993. It uses these stories to develop an account of state formation that takes seriously the place of joy, solidarity, contention, and exhaustion within public sector
Michael Vine
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

How Alternative Management Ideas Are Realized for the Public Good: Performative Fabrics of Humanistic Practices

Journal of Management Studies, EarlyView.
Abstract Repurposing management for the public good involves realizing alternative ideas to serve societal interests. Humanistic management is centred on such ideas as human dignity and well‐being. Realization refers to the generation and maintenance of social realities corresponding to these ideas.
Oliver Laasch, Reut Livne‐Tarandach, Qing Qu, Pingping Fu, Michael Pirson   +4 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

Nutritional, antioxidant, and sensory properties of Ziziphus spina-christi fruit powder and its application in bakery products. [PDF]

Sci Rep
Hassan NAA, Elkhouly AW, Ali MIK.
europepmc   +1 more source

Nutritional Quality of Gluten-Free Bakery Products Labeled Ketogenic and/or Low-Carb Sold in the Global Market. [PDF]

Foods, 2022
Gasparre N, Pasqualone A, Mefleh M, Boukid F.   +3 more
europepmc   +1 more source

Expertise of bakery products with reduced humidity

До основних факторів, які впливають на формування споживчих властивостей хлібобулочних виробів, можна віднести: вид сировини та її якість, стан матеріально-технічної бази хлібопекарського підприємства та технологія виготовлення продукції. Метою дипломної
Воловіков, Євген Миколайович, Volovikov, E. Μ.   +1 more
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