Results 31 to 40 of about 112,280 (305)

Profil Konsumen dan Pesaing pada “Factory Bakery” [PDF]

, 2015
The purpose of this study was to describe the profile of competitors and consumers in the Factory Bakery. This research was conducted at the Factory Bakery is located at Pogidon Street, Tuminting, Manado.
Katiandagho, T. M. (Theodora), Ngangi, C. R. (Charles), Rengkung, L. R. (Leonardus), Salam, R. (Ramdhan)   +3 more
core   +2 more sources

Edible insect powder for enrichment of bakery products– A review of nutritional, physical characteristics and acceptability of bakery products to consumers

Future Foods, 2023
Bakery products including bread are traditionally good sources of carbohydrate but not nutrient-dense. Enrichment with edible insect powder could improve the quantity and quality of protein, fat and dietary fibers to bakery products.
Isaac Amoah, Jesse Charles Cobbinah, Jacqueline Afua Yeboah, Fiifi Amoako Essiam, Jia Jiet Lim, Marina Aferiba Tandoh, Elaine Rush   +6 more
doaj   +1 more source

Toxicity of formaldehyde, and its role in the formation of harmful and aromatic compounds during food processing

Food Chemistry: X
Formaldehyde is a highly reactive compound known to pose several health risks, including carcinogenic, neurotoxic, reproductive, allergic, immunological, genetic, and respiratory toxicity.
Xiaoyan Sun, Chunmin Yang, Weiyue Zhang, Jie Zheng, Juanying Ou, Shiyi Ou   +5 more
doaj   +1 more source

Examination of some technological properties of lactic acid bacteria of the genera Lactiplantibacillus and Levilactobacillus isolated from spontaneously fermented sourdough. Part 1: Enzymatic profile [PDF]

BIO Web of Conferences
In the development of symbiotic sourdough starters, it is necessary to examine the enzymatic profile of all potential lactic acid bacteria (LAB) strains.
Prasev Ivan, Denkova-Kostova Rositsa, Koleva Anna, Denkova Zapryana, Goranov Bogdan, Dobrev Iliyan, Kostov Georgi   +6 more
doaj   +1 more source

Rapid Approach to Determine Propionic and Sorbic Acid Contents in Bread and Bakery Products Using ¹H NMR Spectroscopy

Foods, 2021
The food additive sorbic acid is considered as an effective preservative for certain cereal products, and propionic acid is commonly added in bakery wares, e.g., bread and fine bakery wares. The aim of this study was to develop and validate a new nuclear
Marwa Scharinger, Marcel Kuntz, Andreas Scharinger, Jan Teipel, Thomas Kuballa, Stephan G. Walch, Dirk W. Lachenmeier   +6 more
doaj   +1 more source

Bovine Milk Fats and Their Replacers in Baked Goods: A Review

Foods, 2019
Milk fats and related dairy products are multi-functional ingredients in bakeries. Bakeries are critical local industries in Western countries, and milk fats represent the most important dietary lipids in countries such as New Zealand.
Zhiguang Huang, Letitia Stipkovits, Haotian Zheng, Luca Serventi, Charles S. Brennan   +4 more
doaj   +1 more source

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, Zlatica Kohajdová, Jolana Karovičová   +2 more
openaire   +1 more source

Optimization of technological parameters for durum wheat pasta production with carrot powder and ion-ozonated water

Scientific Reports
The quality of food products and a balanced diet play a key role in maintaining health and improving the quality of life. Due to the high popularity of pasta, a promising direction is the development of recipes that include whole grain flour, carrot ...
Galiya Iskakova, Bauyrzhan Iztayev, Auyelbek Iztayev, Talgat Kulazhanov, Berdan Rskeldiyev, Assel Izembayeva, Madina Yakiyayeva, Meruyet Baiysbayeva   +7 more
doaj   +1 more source

Mobile Agent based Market Basket Analysis on Cloud

, 2014
This paper describes the design and development of a location-based mobile shopping application for bakery product shops. Whole application is deployed on cloud. The three-tier architecture consists of, front-end, middle-ware and back-end.
Mukhopadhyay, Debajyoti, Waghmare, Vijayata   +1 more
core   +1 more source

Access to Finance and Innovation in the Canadian Food Processing

Agribusiness, EarlyView.
ABSTRACT Innovation is a presumed channel through which finance affects productivity, yet there is limited research testing the relationship between finance and innovation in the food manufacturing sector. The purpose of the paper is to explore the determinants (e.g., financing, R&D, firm size, expenditure on innovation) of the adoption of innovation ...
Getu Hailu, Deepananda Herath
wiley   +1 more source