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Technological Properties and Consumer Acceptability of Bakery Products Enriched with Brewers’ Spent Grains [PDF]
Foods, 2020 Nowadays, brewers’ spent grains (BSG) is considered the most abundant and low-cost brewing by-products, presenting a great potential as a functional food ingredient.
Tiziana Amoriello +4 more
doaj +2 more sources
Enrichment of bakery products with non-traditional raw materials
Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технологіїMass consumption products such as a bread and bakery products have insufficient nutritional value due to the low content of complete proteins, dietary fibers, vitamins and minerals.
S. M. Ovsienko
doaj +3 more sources
Bakery products such as bread, rolls, cookies, pies, pastries, bars, and muffins play a significant role in the daily diet of modern consumers. The growing interest in the health benefits of food has driven the development of new products and the ...
openaire +2 more sources
Application of textured wheat flour in bakery technology [PDF]
BIO Web of Conferences, 2023 The paper presents the study results on the effect of textured wheat flour on organoleptic, physical and chemical, and microbiological quality indicators, and storage stability of bakery products. The study objects were samples of bakery products made by
Martirosyan Vladimir +4 more
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Habits, Health and Environment in the Purchase of Bakery Products: Consumption Preferences and Sustainable Inclinations before and during COVID-19 [PDF]
Foods, 2023 Agata Nicolosi +2 more
exaly +2 more sources
Frontiers in Nutrition, 2022 Acrylamide (AA) is a food contaminant, and amino acids are suggested to mitigate its toxicity by forming adducts. The emergence of acrylamide adducts may cause underestimation of acrylamide exposure level as well as trigger new safety problems.
Dan Li +13 more
doaj +1 more source
Jurnal Manajemen Agribisnis dan Agroindustri, 2023 This research reveals the influence of consumer behavior in particular consumers at Conato Bakery regarding purchasing decisions namely by analyzing Influence Attribute Product Regarding Purchasing Decisions Conato Bakery Jember Bread Products.
Mia Twu Bella +2 more
doaj +1 more source
Algorithm for the development of enriched bakery products using food additives
Новые технологии, 2022 The problem of health saving of the Russian population is one of the key problems that cannot be solved without the development of functional foods, which include fortified foods, and their systematic use as part of diets of different age groups of the ...
E. P. Viktorova +3 more
doaj +1 more source
Research Progress in the Bakery Reformulation for Health and Nutrition
Shipin gongye ke-ji, 2023 Bakery products are taking an increasingly high percentage in the diet of Chinese residents. However, bakery foods are high in energy density and low in nutrient density, which does not meet people’s requirement for a healthy diet.
Xingdi JI +5 more
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