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Bakery Products and Electronic Nose
2016The 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
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MELON PROCESSING PRODUCTS - AS IMPROVERS OF BAKERY INDICATORS OF BAKERY PRODUCTS
AIC development problems of the region, 2022E.S. TARANOVA +3 more
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A review of active packaging in bakery products: Applications and future trends
Trends in Food Science and Technology, 2021Balarabe Ismail +2 more
exaly
The Science of Bakery Products
2007Ever wondered why bread rises? Or why dough needs to rest? From cakes and biscuits to flat breads and standard loaves, the diversity of products is remarkable and the chemistry behind these processes is equally fascinating. The Science of Bakery Products explains the science behind bread making and other baked goods.
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Health Benefits of Uses and Applications of Moringa oleifera in Bakery Products
Plants, 2021Paula Garcia Milla +2 more
exaly