Results 61 to 70 of about 106,218 (300)
Effects of additives and ingredient sizing on the shelf-life of "Amaretti" cookies [PDF]
, 2007 Cookies are characterised by moisture and water activity (aw) higher than 7% and 0.5, respectively. Cookies have the capacity of bending after baking, when they are fresh, unlike biscuits that break when bent.
Catzeddu, Pasquale +5 more
core
Advanced Functional Materials, EarlyView.Fibrous benzenetrispeptide (BTP) hydrogels, fabricated via strain‐promoted azide‐alkyne cycloaddition (SPAAC) crosslinking, form robust, bioinert networks. These hydrogels can support 3D cell culture, where cell viability and colony growth depend on the fiber content.
Ceren C. Pihlamagi +5 more
wiley +1 more source
FoodsPar-baking technology increases the production efficiency of bread. However, the degree of par-baking can vary significantly amongst product types and intended sales markets, leading to substantial differences in the quality attributes of the finished ...
Celeste Verbeke +4 more
doaj +1 more source
Sulfur and baking-quality of breadmaking wheat [PDF]
, 2005 It is well known in biological science that all factors applied to living organisms (light, water, warmth, fertilizers etc.) show an optimum, when their input is increased.
Hagel, Ingo
core
Domain Wall Rebounds Driven by Competing Entropic and Spin‐Transfer Torques in Cylindrical Nanowires
Advanced Functional Materials, EarlyView.Domain‐wall motion in cylindrical magnetic nanowires driven by nanosecond current pulses. Low current densities efficiently displace domain walls, whereas higher currents cause rebound at the wire ends. The effect results from the interplay between spin‐transfer torque and thermally induced processes, highlighting the role of thermal gradients in ...
Elias Saugar +11 more
wiley +1 more source
Microwave-Convective Processing of Whipped Bread: Mathematical Modeling
Техника и технология пищевых производствWhipped yeast-free bakery products require effective energy supply to dough in order to optimize energy consumption, baking time, and quality. This article introduces a verified mathematical model of microwave and convective baking for whipped bread ...
Anatoly A. Khvostov +6 more
doaj +1 more source
Frontiers in Microbiology, 2022 A study was conducted to validate a simulated traditional crust pepperoni pizza baking process to control Shiga toxin-producing Escherichia coli (STEC) and to determine the heat resistance characteristics of STEC in pizza dough. Pizza dough and pepperoni
Arshdeep Singh +1 more
doaj +1 more source
Shaping of Biohybrid Functional Living Materials
Advanced Functional Materials, EarlyView.This work demonstrates a strategy for shaping living mycelium into functional materials by directing its natural growth. Nanoparticles armor hyphae, micron‐scale particles entangle within the network, and printed hydrogel architectures steer expansion, creating defined geometries.
Sarah Schyck +3 more
wiley +1 more source
Parallel 3D Bioprinting on SLIPS‐Microarrays
Advanced Functional Materials, EarlyView.This work introduces the first truly parallel 3D bioprinting method, enabling both the simultaneous fabrication of hundreds of cell laden hydrogel 3D structures and their HTS in individual liquid compartments. By integrating Digital Light Processing (DLP) stereolithography with functional micropatterns, the platform decouples printing time from array ...
Julius von Padberg +3 more
wiley +1 more source
Development and Evaluation of the Operational Parameters of a Rotary Oven
Nigerian Journal of Technological Development, 2021 Developing an efficient rotary oven that is capable of addressing the issue of long baking duration and uneven heating distribution during baking could aid in encouraging indigenous use of the oven by small and medium scale bakeries in developing ...
M. S. Sanusi +4 more
doaj