Results 171 to 180 of about 113,253 (296)

Mineral Content of Apple, Sour Cherry and Peach Pomace and the Impact of Their Application on Bakery Products. [PDF]

Foods
Mandache MB, Cosmulescu S.
europepmc   +1 more source

Chemical, Technological, and Sensory Quality of Pasta and Bakery Products Made with the Addition of Grape Pomace Flour. [PDF]

Foods, 2022
Boff JM, Strasburg VJ, Ferrari GT, de Oliveira Schmidt H, Manfroi V, de Oliveira VR.   +5 more
europepmc   +1 more source

MARKETING COMMUNICATION IN THE BAKERY INDUSTRY IN ROMANIA IN THE CONTEXT OF CURRENT CRISIS [PDF]

This year, the crisis still persists in all areas of business models in the market and its potential for growth, customer behaviour will change clearly.
Olimpia Oancea
core  

Black Gram (Vigna mungo L.) Hull as a Source of Soluble Dietary Fiber: Preparation and Application in Chocolate Cake With Lowering Glycemic Index

Legume Science, Volume 8, Issue 2, June 2026.
ABSTRACT Black gram hull (BGH), by‐product from a sprouting process, is a source of soluble dietary fiber (SDF) with bioactivity, making it an interesting ingredient for development of food products with health‐promoting effect. This research aims to examine the effect of alkaline‐aided extraction (0.5%, 1%, and 2% NaOH solutions) on physicochemical ...
Chi Vo Ngoc Dinh, Tantawan Pirak, Nopparat Prabsangob   +2 more
wiley   +1 more source

A Machine Learning Model to Reframe the Concept of Shelf-Life in Bakery Products: PDO Sourdough as a Technological Preservation Model. [PDF]

Foods
Marianelli A, Offei CA, Macaluso M, Mercanti N, Casu B, Zinnai A.   +5 more
europepmc   +1 more source

Effect of Three Bakery Products Formulated with High-Amylose Wheat Flour on Post-Prandial Glycaemia in Healthy Volunteers. [PDF]

Foods, 2023
Di Rosa C, De Arcangelis E, Vitelli V, Crucillà S, Angelicola M, Trivisonno MC, Sestili F, Blasi E, Cicatiello C, Lafiandra D, Masci S, Messia MC, De Gara L, Marconi E, Khazrai YM.   +14 more
europepmc   +1 more source

Microbial Safety of Legumes—A Review: Bacterial Contamination, Foodborne Outbreaks, and Traditional and Innovative Mitigation Strategies

Legume Science, Volume 8, Issue 2, June 2026.
ABSTRACT Demand for plant‐based foods, including legumes, is growing as a result of consumer preferences shifting toward food sustainability and plant‐based, protein‐rich foods. However, to ensure the food safety of such alternatives, assessing the prevalence of foodborne pathogens related to these products is critical, especially with their increasing
Natoavina T. Faliarizao, Narindra Randriamiarintsoa, Teresa M. Bergholz, Kirk D. Dolan   +3 more
wiley   +1 more source

Impact of NaCl reduction and substitution with KCl and CaCl₂ on quality attributes of wheat-based bakery products. [PDF]

Front Nutr
Musiienko D, Jurkaninová L, Chrpová D, Kourimská L.   +3 more
europepmc   +1 more source

Sweet corn cob as a functional ingredient in bakery products. [PDF]

Food Chem X, 2022
Lau T, Clayton T, Harbourne N, Rodriguez-Garcia J, Oruna-Concha MJ.   +4 more
europepmc   +1 more source

Comparative Functionality and Processing of Plant‐Proteins: A Path Toward Optimized Sustainable Plant‐Based Meat Analogues (PBMAs): A Review

Sustainable Food Proteins, Volume 4, Issue 2, June 2026.
The review provides a comprehensive comparison in terms comparison of commercially established and emerging plant protein sources, focusing on their structural, rheological, and sensory attributes for developing sustainable plant‐based meat analogues (PBMAs).
Mian N. Riaz, Fariha Irshad, Muhammad Bilal Haider, Debomitra Dey   +3 more
wiley   +1 more source