Results 11 to 20 of about 21,297 (296)
Antifungal Mechanisms and Application of Lactic Acid Bacteria in Bakery Products: A Review [PDF]
Frontiers in Microbiology, 2022 Bakery products are nutritious, but they are susceptible to fungal contamination, which leads to a decline in quality and safety. Chemical preservatives are often used to extend the shelf-life of bakery products, but long-term consumption of these ...
Aiping Liu +10 more
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Functional Polymer and Packaging Technology for Bakery Products [PDF]
Polymers, 2022 Polymeric materials including plastic and paper are commonly used as packaging for bakery products. The incorporation of active substances produces functional polymers that can effectively retain the quality and safety of packaged products.
Ehsan Behzadfar +2 more
exaly +3 more sources
Gluten-Free Bread and Bakery Products Technology [PDF]
Foods, 2022 Gluten, a protein fraction from wheat, rye, barley, oats, their hybrids and derivatives, is very important in baking technology. The number of people suffering from gluten intolerance is growing worldwide, and at the same time, the need for foods ...
Zuzana Šmidová
exaly +3 more sources
Glycemic impact of cereal and legume-based bakery products: Implications for chronic disease management [PDF]
Food Chemistry: XThis review examines the glycemic impact of cereal and legume-based bakery products and their potential role in chronic disease management, particularly in type II diabetes and cardiovascular diseases.
Hiba Naveed +11 more
doaj +4 more sources
Water in bakery production technology products with delayed bakery
Пищевые системы, 2021 In bakery water is used as a solvent for salt, sugar and other raw materials: for dough preparation, preparation of liquid yeast, starter cultures; goes for household needs cleaning of raw materials, equipment, premises, for heat engineering purposes ...
Ya. G. Verkhivker +2 more
doaj +3 more sources
Main trends of functional bakery products market development
Новые технологии, 2021 At present the problem of healthy nutrition is receiving more and more attention, therefore, functional foods that compensate for the deficiency of macro- and micronutrients, preserve and improve health, are becoming more in demand.
T. A. Shakhray +2 more
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Staling of bakery products [PDF]
Potravinarstvo Slovak Journal of Food Sciences, 2011 The aim of this work was to write down a review article about various aspects connected with staling of bakery products. Shelf life is directly associated with the staling process, which depends on the composition of bakery products and important are storage conditions as well.
Michal Magala +2 more
openaire +3 more sources
Development and Characterisation of Functional Bakery Products [PDF]
PhyschemThis review focuses on a set of studies about functional bakery products. The literature search was performed on scientific databases ScienceDirect, PubMed, MDPI, BOn, and SciELO, based on some eligibility criteria, and a total of 102 original research ...
Raquel P. F. Guiné, Sofia G. Florença
doaj +3 more sources
Bakery Products and Electronic Nose
, 2016 The development of aroma in bakery products is due to a large number of volatile compounds resulting from enzymatic activity, fermentation, lipid oxidation and thermal reactions during processing. In this chapter, the main electronic nose (e-nose) applications in bakery products, raw materials and cereal grains are reviewed, as related to the main ...
ROMANI, SANTINA +1 more
openaire +3 more sources
New Production Technology for Nutritionally Enhanced Bakery Products [PDF]
Техника и технология пищевых производств, 2019 The paper features nutritionally enhanced bakery products. N.I. Vavilov Saratov State Agricultural University conducts a series of research on the development of accelerated technologies for nutritionally enhanced bakery products.
Bukhovets V., Yefimova D., Davydova L.
doaj +2 more sources