Results 41 to 50 of about 21,297 (296)
Evaluation of different methods of control of quality of grain raw materials
Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького: Серія Ветеринарні науки, 2020 The article highlights the need of the control of the quality of grain raw materials, because the increasing of the competitiveness of the grain industry is one of the leading in the national agrarian economy of Ukraine and largely its determines the ...
G. V. Kushnir +8 more
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Developing Safe Foods as a Competitive Mechanism
BIO Web of Conferences, 2021 This article presents the results of a study of safety indicators, nutritional value and sales of bakery products obtained using progressive baking technologies. The purpose of the research is to determine the feasibility of production and sale of bakery
Vasyukova Anna +4 more
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Quality and safety management at bakeries [PDF]
BIO Web of Conferences, 2022 For bakeries, the main task is to produce bread of the best quality. In order to do this, the company must control the batches of incoming raw materials, semi-finished products and finished products.
Bukhovets Valentina +2 more
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Technology of bakery products from buckwheat flour, research of their quality and safety
Алматы технологиялық университетінің хабаршысы, 2021 This article presents the results of scientific research on the development of the technology of bakery products from buckwheat flour. Organoleptic, physico-chemical and safety indicators were studied.
A. B. Nurysh
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Shock Freezing of Bakery Products using Non-Traditional Raw Materials at Public Catering Establishments [PDF]
Техника и технология пищевых производств, 2020 Introduction. Shock freezing is widely used in food industry. However, it is not popular with public catering enterprises that produce their own bread and bakery products.
Roshchyna Alena V. +4 more
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Consumption and Prices of Cereal and Bakery Products [PDF]
, 2022 Retail prices of cereal and bakery products rose 39 percent between 1950 and 1964 compared with an increase of only 20 percent for the entire food-at-home price index.
Hiemstra, Stephen J.
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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 +6 more
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Development of symbiotic starters of lactic acid bacteria, propionic acid bacteria and yeast for sourdough for bread and bakery products and their probation in industrial conditions [PDF]
BIO Web of ConferencesSourdough starter development includes examination of potential strains of lactic acid bacteria (LAB), propionic acid bacteria and yeasts, selection of suitable strains, development of combinations and examination of the relationships between the strains
Prasev Ivan +6 more
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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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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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