Results 101 to 110 of about 159,018 (318)
Sensors, 2009 Crumb color quality characteristics of bread of different compositions (whole grain, rye, barley and diet bread) at 24 hours intervals during three days after bread preparation were investigated by means of a MOM-color 100 tristimulus photo colorimeter ...
Vladimir S. Popov +3 more
doaj +1 more source
Technology of shelf life bread extending
, 2013 In theses concerning the use of rye malt extract and enzyme preparation Novamil to extend shelf life and reduce cherstvenie bread. У тезах йдеться про використання житнього солодового екстрату та ензимного препарату Новаміл для подовження терміну ...
Drobot, Vira +2 more
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Automated Process Optimization in a Novel Triple Shaft Mixer with Adaptive Mixing Modes
Chemie Ingenieur Technik, EarlyView.A novel multi‐purpose mixer with adjustable blade angle and a coaxial stirrer is developed, providing three degrees of freedom. An optimization strategy is integrated to autonomously identify optimal operating conditions through automated tests. The current draw of the main stirrer serves as the optimization criterion, while stirrer speeds, directions,
B. Schwarz, H. Kniele, J. A. Lindner
wiley +1 more source
Quality assessment and microbial stability of bread produced from inclusion of commercial fish/meat fillings in dough [PDF]
Acta Periodica TechnologicaThe study assessed the nutritional, organoleptic properties and storage shelf-life of bread produced with the inclusion of commercial fish/meat fillings in the dough. The bread was produced using straight dough method and 5 % of commercial processed fish/
Adekoyeni Oludare Olumuyiwa +5 more
doaj +1 more source
Energy Science &Engineering, EarlyView.ABSTRACT Thermochemical gasification is one of the most efficient methods for producing solid waste synthesis gas. Therefore, to predict and analyze the process of gasification of municipal solid waste (MSW) in a downdraft fixed‐bed gasification reactor with a thermal capacity of 2.1 kW, a comprehensive numerical modeling approach based on Gibbs free ...
Mohammad Reza Gharib +2 more
wiley +1 more source
Quantifying Bread Physical Features: A Comparative Analysis Between Standard Method, Structure from Motion, and RGB-D Cameras [PDF]
openThe assessment of bread volume and physical characteristics is fundamental to understanding its quality, texture, and overall consumer satisfaction.
HASSANBEIGI, PARMIS
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Energy Science &Engineering, EarlyView.This study demonstrates a two‐stage catalytic bioreactor system that converts real food waste into high‐purity biohydrogen and biohythane. In Stage‐1, an enriched Clostridium thermocellum culture combined with Ni2+─Fe2+ bimetallic catalysis enhances hydrolysis efficiency and hydrogenase activity, resulting in a 77% increase in H2 yield and 75.8% purity
K. V. Sreedharan +5 more
wiley +1 more source
USING UNTRADITIONAL SOURCES OF FIBER TO PREPARE CHOCOLATE CAKE [PDF]
Egyptian Journal of Agricultural Sciences, 2011 M. Aseal, M. Abo-Elnaga, M. Doweidar
doaj +1 more source
The Bread Factory : Enriched Bread Artists : 7th Annual Open Studio
, 1999 Brochure for the seventh annual open studio (1999) by the Ottawa-based collective Enriched Bread Artists (EBA). Includes a studio map, a short introduction about the collective, information about studio rentals, statements and/or brief biographical notes
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Food Chemistry International, EarlyView.ABSTRACT The growing global demand for sustainable, nutritionally balanced protein sources has intensified interest in plant‐derived proteins, particularly those derived from oilseeds such as groundnut (Arachis hypogaea L.). However, although groundnut protein isolates (GPIs) have high nutritional quality, they exhibit limitations in technofunctional ...
Ángel Efraín Rodríguez Rivera +6 more
wiley +1 more source