Results 61 to 70 of about 113,253 (296)

Acrylamide mitigation in bakery products [PDF]

, 2017
The aim of this study was the determination of acrylamide in Portuguese bakery and its reduction in a bakery product. Acrylamide is considered by the International Agency for Research on Cancer as a carcinogenic compound to animals and probably to ...
Brandão, Carlos, Castanheira, Isabel, Delgado, Inês, Galhano dos Santos, Rui, Jesus, Susana   +4 more
core  

Towards Replacing the “Great Antifungal Wall”: Exploiting Synergies Between Sourdough Fermentation Protocols, Antifungal Plant Ingredients, and Contamination Control to Extend the Mold‐Free Shelf‐Life of Bread

Cereal Chemistry, EarlyView.
ABSTRACT Background “Clean label” antifungal ingredients and fermentation protocols are a promising strategy to meet shelf‐life requirements in the bread industry. Objectives This study evaluated the mold‐free shelf‐life of bread formulations incorporating sourdough combined with antifungal ingredients or additives.
Maria Robles‐Hernandez, Zoe Bumanis, Michael G. Gänzle   +2 more
wiley   +1 more source

Investigation of the Influence of Flaxseed Meal on the Biochemical Processes of the Wheat Test [PDF]

, 2019
One of the well-known tasks in the organization of nutrition is the development of new bakery products with high nutritional and biological value and wellness properties.Linen meal is an important source of dietary fiber, high protein, unsaturated fatty ...
Izhevska, O. (Orysia)
core   +3 more sources

How to Reduce Wheat Allergens and FODMAPs in Foods: A Critical Review of Patents

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Supported by scientific evidence, this critical review of the patent literature examined methods to reduce wheat allergens and FODMAPs in foods, which may trigger digestive disorders and other health problems. The following topics were covered: proteolytic enzymes, proteolytic bacteria and yeasts, separation, plant ...
Pierre Gélinas, Jérémie Théolier
wiley   +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

Soil Sulfur and Nitrogen Affect Wheat Flour Mixing Characteristics and Protein Features in Flour and Dough

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Sulfur and nitrogen affect wheat yield and the protein content and quality. Hard red spring wheat (Albany cultivar) grown under six different soil nitrate application levels (0, 60, 120, 180, 240, and 300 lbs/acre) and two sulfur levels (0 or 20 lbs/acre) was used.
E. T. Quayson, G. A. Annor, D. Kaiser, P.‐N. T. Johnson   +3 more
wiley   +1 more source

Використання поліпшувачів для регулювання якості хлібобулочних виробів [PDF]

, 2012
Показано можливість поліпшення формостійкості хлібобулочних виробів зі слабкого пшеничного борошна за додавання поліпшуючих добавок. Рекомендовано раціональні концентрації поліпшуючих добавок.
Гавриш, Т. В., Сафонова, О. М.   +1 more
core  

Structural and Functional Properties of Ingredient Composition in Kenkey Preparation: A Review

ChemFoodChem, EarlyView.
This review synthesizes three decades of research on kenkey, a fermented maize staple of West Africa. Examining the structural, functional, and nutritional properties that emerge from traditional fermentation and thermal processing, and identifying priorities for future research toward quality standardization and commercial development. ABSTRACT Kenkey,
Afia Sakyiwaa Amponsah
wiley   +1 more source

Investigation of the Expedience of Modification of the Carbohydrate Composition of Rice Flour in the Technology of Gluten-free Bread [PDF]

, 2019
The research considers a possibility of using modification of the carbohydrate composition of rice flour in the technology of bread of the special destination for celiachia.There has been conducted an analysis of the condition of the carbohydrate-amylase
Dotsenko, V. (Viktor), Ishchenko, T. (Tetiana), Medvid, I. (Iryna), Shydlovska, O. (Olena)   +3 more
core   +3 more sources

Sustainability Disclosure and External Assurance of Reports in the Italian Agrifood Sector

Corporate Social Responsibility and Environmental Management, EarlyView.
ABSTRACT The European Union introduced the Corporate Sustainability Reporting Directive (CSRD) with the aim of aligning the “walk”—the implementation of substantive sustainability practices—and the “talk”—their representation in sustainability reporting.
Andrea Caccialanza, Mirta Casati, Marco Angelo Marinoni   +2 more
wiley   +1 more source