Proximate Composition, Health Benefits, and Food Applications in Bakery Products of Purple-Fleshed Sweet Potato (Ipomoea batatas L.) and Its By-Products: A Comprehensive Review. [PDF]
Antioxidants (Basel)Rosell MLÁ +4 more
europepmc +1 more source
Brazilian Coffee Consumers: Behavioral Insights From a Leading Global Coffee Market
Journal of Sensory Studies, Volume 41, Issue 4, August 2026.ABSTRACT Brazilian coffee consumers were profiled through an online survey (1200 participants), analyzing preferences, habits, and attitudes. Behaviors of sweetened (SC) and unsweetened (UC) coffee drinkers were compared. Results reveal high coffee consumption rooted in family habits, tradition, socialization, and daily routines. A greater appreciation
Claudimara da Silva Portela +5 more
wiley +1 more source
Exploring Involvement of Children on Development of School Meals With Unconventional Edible Plants
Journal of Sensory Studies, Volume 41, Issue 4, August 2026.ABSTRACT Unconventional Edible Plants (UEPs) offer a promising strategy to diversify diets and value local biodiversity, yet their consumption remains low. The aim of this study was to explore children's proposals of UEP‐based foods and whether co‐creation with children could facilitate the inclusion of UEP‐based meals in schools.
Lisangela Bagatini +3 more
wiley +1 more source
Optimization of 4,6-α and 4,3-α-Glucanotransferase Production in Lactococcus lactis and Determination of Their Effects on Some Quality Characteristics of Bakery Products. [PDF]
FoodsNiçin RT +4 more
europepmc +1 more source
ChemPhysChem, Volume 27, Issue 13, 14 July 2026.A simple strategy is proposed to convert food waste such as dry bread into highly porous carbons that can be used for catalysis and adsorption‐related applications. Namely, a fast ball milling of dry bread and a mild activation agent, followed by carbonization at 800°C, is used to obtain porous carbons with surface areas up to 2400 m2/g.
Barbara Szczęśniak +3 more
wiley +1 more source
Assessing Different Fruit Formulations for the Supplementation of Bakery Products with Bioactive Micro-Constituents from Sweet Cherry (Prunus avium L.) and Sour Cherry (Prunus cerasus L.): A Physicochemical and Rheological Approach. [PDF]
FoodsKarvela ED +4 more
europepmc +1 more source
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Antioxidants in Bakery Products: A Review
Critical Reviews in Food Science and Nutrition, 2008Fats impart taste and texture to the product but it is susceptible to oxidation leading to the development of rancidity and off-flavor. Since ancient times it has been in practice to use antioxidants in foods. Discovery of synthetic antioxidants has revolutionized the use of antioxidants in food. The effect of these antioxidants in bakery products were
Pichan Prabhasankar
exaly +3 more sources
Organization of bakery products production
2023The textbook provides basic information about the classification of bakery products, their nutritional value. The characteristics of raw materials, their preparation for production are considered, the processes occurring during storage, their role in the preparation of dough are described. Modern methods of dough preparation, including accelerated ones,
Evgeniya Postnikova, A. Bogdanov
openaire +1 more source
Semicarbazide in Canadian bakery products
Food Additives and Contaminants, 2006Levels of semicarbazide were determined by liquid chromatography-tandem mass spectrometry using isotope dilution ((13)C(15)N(2)-semicarbazide) methodology, and they were measured, after hydrolysis in 0.125 M hydrochloric acid and derivatization with 2-nitrobenzaldehyde, as a sum of free and bound semicarbazide.
A, Becalski +3 more
openaire +2 more sources