Technological aspects of managing the structural and mechanical properties of wheat bread crumb
Пищевые системыThis work is dedicated to the study of the structural-mechanical properties of wheat bread crumb 12 hours after baking and then every 24 hours during 108 hours of storage. The basis of this investigation was the study of the starch retrogradation process,
V. Ya. Chernykh +4 more
doaj +1 more source
OPTIMIZATION OF THE RECIPE COMPOSITION OF BAKERY PRODUCTS FOR SPORTS NUTRITION [PDF]
Техника и технология пищевых производств, 2015 A proper nutrient adapted diet considering the specific kind of sport, sex and individual characteristics of sportsmen is necessary for achieving high sports results.
Nevskaya E.V. +2 more
doaj
Epilepsy‐Associated Variants of a Single SCN1A Codon Exhibit Divergent Functional Properties
Annals of Clinical and Translational Neurology, EarlyView.ABSTRACT Objective Pathogenic variants in SCN1A, which encodes the voltage‐gated sodium channel NaV1.1, are associated with multiple epilepsy syndromes exhibiting a range of clinical severity. SCN1A variants are reported in different syndromes, including Dravet syndrome, which is associated with loss‐of‐function, whereas neonatal/infantile‐onset ...
Lanie N. Liebovitz +3 more
wiley +1 more source
Energy utilisation in commercial bread baking [PDF]
, 2013 The aim of this project was to benchmark energy utilisation of bread manufacturing and to provide methodologies and results with the aim of improving efficiency in commercial bakeries.
Paton, Joe Bramwell
core
Control Vector Parameterization with Sensitivity Based Refinement Applied to Baking Optimization [PDF]
, 2007 In bakery production product quality attributes as crispness, brownness, crumb and water content are developed by the transformations that occur during baking and which are initiated by heating.
Hadiyanto, M. +13 more
core +1 more source
Immunosuppressive Drug Use in Limited Systemic Sclerosis: An International Survey
Arthritis Care &Research, EarlyView.Objective Current guidelines recommend immunosuppressive treatment for diffuse cutaneous systemic sclerosis but are less clear on their use in limited cutaneous systemic sclerosis (lcSSc) in the absence of internal organ complications. We conducted an international survey to understand current immunosuppressive drug prescribing patterns in lcSSc ...
Sabrina Hoa +3 more
wiley +1 more source
Surface Modification of Monolayer MoS2 by Baking for Biomedical Applications
Frontiers in Chemistry, 2020 Molybdenum disulfide (MoS2), a transition metal dichalcogenide material, possesses great potential in biomedical applications such as chemical/biological sensing, drug/gene delivery, bioimaging, phototherapy, and so on.
Yan Wang +8 more
doaj +1 more source
Arthritis Care &Research, Accepted Article.Objective Youth who experience a sport‐related knee injury have elevated odds of overweight or obesity in 3‐10 years, compounding their risk for post‐traumatic osteoarthritis (PTOA). To inform prevention strategies, this study compared patterns of adiposity change between youth with a sport‐related knee injury and uninjured youth in the 2‐year period ...
Justin M. Losciale +6 more
wiley +1 more source
ANALYSIS OF CENTRIFUGAL SCREW MIXER OPERATION APPLYING MULTIPLE REGRESSION METHOD WHEN OBTAINING BAKERВЂ™S FLOUR MIX TO PRODUCE BAKERY PRODUCTS FOR SPORTSMEN [PDF]
Техника и технология пищевых производств, 2016 Currently, many regions of the Russian Federation including the Kemerovo region face serious problems with food products quality. Foods having a low content of essential macro- and micronutrients fill the grocery market.
Borodulin D.M. +4 more
doaj
Characterization of sponge cake baking in an instrumented pilot oven
International Journal of Food Studies, 2012 The quality of baked products is the complex, multidimensional result of a recipe, and a controlled heating process to produce the desired final properties such as taste, colour, shape, structure and density.
Alain Sommier +3 more
doaj +1 more source