Results 31 to 40 of about 13,033 (248)
Food Chemistry: XFormaldehyde is a highly reactive compound known to pose several health risks, including carcinogenic, neurotoxic, reproductive, allergic, immunological, genetic, and respiratory toxicity.
Xiaoyan Sun +5 more
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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 ConferencesIn the development of symbiotic sourdough starters, it is necessary to examine the enzymatic profile of all potential lactic acid bacteria (LAB) strains.
Prasev Ivan +6 more
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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 +6 more
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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 +4 more
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Scientific ReportsThe 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 +7 more
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BAKERY PRODUCTS CONSUMPTION AND CONSUMERS’ AWARENESS IN URBAN AREAS OF ISPARTA CITY, TURKEY [PDF]
Scientific Papers Series : Management, Economic Engineering in Agriculture and Rural Development, 2017 The purpose of this study was to determine bakery products consumption, preference, purchasing behaviour and the factors affecting the consumer. The data for this study were obtained by the survey method with 288 households in Isparta.
Hulya GUL +3 more
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Does a Specialized Niche Market Vegetable Processor Enjoy Bargaining Power?
Agribusiness, EarlyView.ABSTRACT Agribusiness companies may achieve competitive advantage through specialization within niche markets. One such niche is the fresh‐cut fruit and vegetable market, which has been steadily growing in Germany. This study examines whether the specialization of a German fresh‐cut producer grants it with market power within this niche market.
Nikolas Bublik +3 more
wiley +1 more source
Future FoodsBakery products are most popular and widely accepted carrier of energy and nutrient in the human daily diet. However, their nutritional quality poses many challenges to achieving balanced diet.
Guoqiang Zhang +4 more
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The Influence of Common Language on the Trade of Wheat and Bakery Products
Agribusiness, EarlyView.ABSTRACT This study examines whether sharing a common official language increases the probability that two countries engage in bilateral trade of wheat and bakery products. Using a binary choice framework applied to 54,780 country‐pair observations for 2023, probit and logit models of the extensive margin of trade are estimated, with a focus on whether
Felipe Durães do Nascimento Monteiro Barbosa +1 more
wiley +1 more source
Application of amylographic method for determination of the staling of bakery products
Czech Journal of Food Sciences, 2015 Staling is the general term that describes the time-dependent loss in quality of flavour and texture of bakery products after their baking and during storage.
Marcela Sluková +3 more
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