Results 81 to 90 of about 112,280 (305)
Development and Characterisation of Functional Bakery Products
PhyschemThis review focuses on a set of studies about functional bakery products. The literature search was performed on scientific databases ScienceDirect, PubMed, MDPI, BOn, and SciELO, based on some eligibility criteria, and a total of 102 original research ...
Raquel P. F. Guiné, Sofia G. Florença
doaj +1 more source
Food Safety and Health, EarlyView.Psidium guajava leaves contain potent bioactive compounds like quercetin, myricetin, and triterpenoids that show antioxidant, antidiabetic, anti‐inflammatory, and anticancer effects. They act by modulating NF‐κB, PPARγ, and α‐glucosidase and by inducing apoptosis and cell cycle arrest.
Muhammad Waqar +10 more
wiley +1 more source
Characterization of different mushrooms powder and its application in bakery products: A review
International Journal of Food Properties, 2019 Bakery products such as bread, cookies, biscuits, and cakes are a large family of popular food products, consumed by a wide range of people all over the world, due to their varied tastes, relatively long shelf-life and low-cost.
Fakhreddin Salehi
doaj +1 more source
Gas chromatography: a useful tool for bakery products differentiation. [PDF]
, 2017 Bakery products (cookies, biscuits, cakes, crackers, bread and savoury snacks) are highly appreciated and frequently consumed by all age consumers, usually as part of breakfast, mid-morning and afternoon snacks.
Albuquerque, T.G. +4 more
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Food Safety and Health, EarlyView.This article reviews the basic characteristics, factors affecting properties of oleogels, and preparation methods of oleogels. Meanwhile, their applications in meat products, dairy products, baked goods, and delivering bioactive compounds are highly summarized.
Wenyuan Zhang +6 more
wiley +1 more source
Cohort profile: The Halmstad University Register on Pupils with Intellectual Disability
JCPP Advances, EarlyView.Abstract Background Knowledge about the living conditions among people with intellectual disabilities (ID) is globally scarce. Even in countries with good access to registers, this is often partly due to the absence of a single, comprehensive, nationwide register of individuals with ID or the inability to identify all individuals with ID within ...
Eva Jönsson +3 more
wiley +1 more source
PENENTUAN KEBIJAKAN PENGIRIMAN MENGGUNAKAN MODEL PERSEDIAAN TERINTEGRASI UNTUK PERISHABLE PRODUCT DALAM RANTAI PASOK MULTI-ESELON (Studi Kasus di TIKA Bakery) [PDF]
, 2006 ABSTRAKSI Sepanjang persaingan dalam dunia industri semakin kuat, manajemen rantai pasok menjadi hal yang sangat penting. TIKA Bakery yang secara terus menerus memproduksi roti selalu berusaha untuk memenuhi permintaan konsumen dengan cepat, murah ...
PRITASARI, ANGGRILA
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JSFA reports, Volume 5, Issue 3, Page 104-112, March 2025.Abstract Background Bread made from refined Triticum aestivum L. flour, a staple food in large parts of the world, is considered a nutrient security risk. Strategies used to enhance the nutritional and functional properties of wheat‐derived food products include the use of semi‐ or wholegrain flour, old genotypes, and enrichment through fortification ...
Ilaria Marotti +3 more
wiley +1 more source
Penentuan Kebijakan Pengiriman Menggunakan Model Persediaan Terintegrasi Untuk Perishable Product Dalam Supply Chain Multi-eselon (Studi Kasus Di Tika Bakery) [PDF]
, 2010 Sepanjang persaingan dalam dunia industri semakin kuat, supply chain management menjadi halyang sangat penting. TIKA Bakery yang secara terus menerus memproduksi roti selalu berusaha untukmemenuhi permintaan konsumen dengan cepat, murah, dan kualitas ...
Adi, P. (Purnawan) +2 more
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