Results 61 to 70 of about 71,051 (306)
The Effect of Lactic Acid in Association With Steam in Reducing Microorganisms in Soft Wheat
Cereal Chemistry, EarlyView.ABSTRACT Background and Objectives Within the food industry, steam is an effective method of microbial reduction for a variety of products. Previous studies have shown that tempering soft wheat with organic acids, as well as steam application, can potentially reduce wheat's microbial load with minor changes in the functional properties of the flour ...
Shpresa Musa +3 more
wiley +1 more source
Biscuit Formulation with Addition of Mozambique Tilapia Fish, Round Sardinella Fish and Brown Rice Flour [PDF]
, 2017 The focus of this study was the formulation of biscuit with the addition of Mozambique tilapia fish, round Sardinella fish, and brown rice flour which were widely accepted by the community.
saifuddin, sirajuddin, slamet, widodo
core
European macroeconomic imbalances at a sectorial level: Evidence from German and Spanish food industry [PDF]
, 2018 P u r p o s e: This research has analyzed the structural differences observed comparing medium size Spanish and German firms in the food industry, specifically biscuit production.
Aznar, Juan Pedro +3 more
core +5 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
Production of Biogas through Anaerobic Cofermentation of Cattle Slurry with Biscuit Waste
GeoScience Engineering, 2016 The paper presents the results of the model of anaerobic co-fermentation of cattle slurry with biscuit waste. It was confirmed that the waste from the food industry is a valuable biogas substrate. The highest specific production of methane (0.49 mN3·kgVS-
Chamrádová K., Rusín J.
doaj +1 more source
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 +3 more
wiley +1 more source
Determination of types of fat ingredient in some commercial biscuit formulations [PDF]
, 2014 A study was carried out to compare the composition and thermal profiles of the fat component of six brands of commercial biscuits (BA, BB, BC, BD, BE & BF) with those of lard and palm oil.
Abdul Manaf, Yanty Noorzianna +2 more
core
Conflict Resolution Quarterly, EarlyView.ABSTRACT This article examines the role of restorative justice coordinators in supporting teachers and schools in adopting a whole‐school approach to restorative justice in education. Coordinators are often tasked with implementing a train‐and‐hope model, in which they receive initial training in restorative justice but are largely left unsupported ...
Crystena Parker‐Shandal +3 more
wiley +1 more source
International Journal of Secondary Metabolite, 2017 In this study, fat was replaced by ground yellow poppy seed in biscuit formulation for producing low fat biscuit and the changes in physical characteristics, color values and total phenolic content of biscuits with fat replacement were investigated.
Seda Yalcin
doaj +1 more source
Highly Processed Foods in Binge‐Eating Episodes: The Importance of Improving Food Reporting
International Journal of Eating Disorders, EarlyView.ABSTRACT Objective Over the past 60 years, the proportion of highly processed foods rich in refined carbohydrates and added fats in the food environment has increased, coinciding with a rise in binge eating. While past research has focused on individual vulnerabilities for binge eating, emerging evidence suggests highly processed foods may exacerbate ...
Ingrid A. Worth +4 more
wiley +1 more source