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A gentrification stage‐model for London? Through the ‘looking Glass’ of Kensington
Transactions of the Institute of British Geographers, Volume 51, Issue 1, March 2026.Short Abstract Despite the term ‘gentrification’ being coined in London by the British sociologist Ruth Glass, there has not been an attempt to develop a stage model of gentrification for London, nor any up‐to‐date discussion of the different waves of gentrification there in one academic paper or book.
Loretta Lees, Sharda Rozena
wiley +1 more source
Safety evaluation of blue galdieria extract as a food additive
EFSA Journal, Volume 24, Issue 3, March 2026.Abstract The EFSA Panel on Food Additive and Flavourings (FAF Panel) provides a scientific opinion on the safety of blue galdieria extract as a food additive. Blue galdieria extract is an enzymatically treated C‐phycocyanin extract derived from the lysed biomass of the microalgae Galdieria sulphuraria.
EFSA Panel on Food Additives and Flavourings (FAF) +30 more
wiley +1 more source
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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
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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
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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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Bakery production equipment. Workshop
2021The workshop presents the methodology and the necessary material for practical training in the section "Equipment of bakery production" of the discipline "Technological equipment for the production of bread, confectionery and pasta". Meets the requirements of the federal state educational standards of higher education of the latest generation.
Galina Shaburova, Anatoliy Kurochkin
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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
B, Nanditha, P, Prabhasankar
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Fat systems for bakery products
Journal of the American Oil Chemists' Society, 1972AbstractFat systems for cake, Danish pastries and bread are described in terms of physical and chemical characteristics as well as performance. Results indicate that additives, such as surfactants and dough conditioners in well formulated fat systems, can increase tolerance, improve uniformity and extend storage life of baked products.
R. R. Baldwin +2 more
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