Results 111 to 120 of about 6,773,207 (292)
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
core
Food Safety and Health, EarlyView.This is an infographic driver of food contaminants and health effects. ABSTRACT Food safety remains a critical challenge in Nigeria due to rapid urbanization and weak regulatory enforcement. This systematic review synthesizes empirical evidence from 2015 to 2025 to characterize food contaminant profiles and associated human health risks in Nigeria ...
Cecilia Nwadiuto Obasi +6 more
wiley +1 more source
, 2016 Gluten-free bread is a complex system formed by many components which differently interacts during processing. For the development of a high quality gluten-free bread, an overall consideration of ingredients and process conditions is thus required ...
Ş. Harsa +3 more
core +2 more sources
Food Safety and Health, EarlyView.Planned harvesting and processing of marine macroalgae could meet future global food needs and mitigate fuel‐originated carbon dioxide responsible for climate change. Microalgal foods are nutritious and safe. The utilization of macroalgae would avoid environmental problems arising from the release of overgrowing macroalgae caused by heatwaves, which ...
Upali Samarajeewa
wiley +1 more source
Effects of frost mulberry leaf powder on properties of dough and quality of bread
Shipin yu jixieObjectiveTo explore the effects of frost mulberry leaf powder (FMLP) on the processing characteristics of dough and the quality and storage properties of bread.MethodsFMLP is blended with wheat flour, and the rheological properties of the dough are ...
Zhang Erfang, Feng Yan, Zhang Yixin
doaj +1 more source
The formation and deformation of protein structures with viscoelastic properties [PDF]
, 2011 This study describes the formation of a gluten substitute. Chapter 1 describes the properties that are necessary to obtain a gluten substitute. Chapter 2 describes the formation and properties of protein particle suspensions.
van Riemsdijk, L.E. +1 more
core
Live streaming commerce as communication media at Social Bread [PDF]
Live streaming commerce is the most up-to-date promotional tool connecting sellers and buyers. Social Bread utilizes this phenomenon as an institution that provides services for businesses to optimize product sales through the live-stream commerce method.
Dinansyah, Fakhriy; Universitas Multimedia Nusantara +2 more
core +2 more sources
Food Safety and Health, EarlyView.Industrial manufacturing processes have transformative effects on the components of food matrix. These transformations in food matrix and components have direct implications for quality assurance (QA), food quality (e.g., nutritional profile and texture), and food safety management (e.g., pathogen control and toxin mitigation). ABSTRACT This systematic
Chinaza Godswill Awuchi
wiley +1 more source
Heat and Mass Transfer during Baking: Product Quality aspects [PDF]
, 2005 Most food product qualities are developed during heating processes. Therefore the internal heating and mass transfer of water are important aspects in food processing. Heating of food products is mostly induced by convection heating.
Hadiyanto, H., hadiyanto, hady
core +1 more source
Head &Neck, EarlyView.ABSTRACT Background Near‐infrared (NIR) fluorescence‐guided surgery using EGFR‐targeted tracers (e.g., panitumumab‐IRDye800CW) can provide real‐time visualization of tumors and margins in Head and Neck Squamous Cell Carcinoma. Prior studies have demonstrated its safety and potential to improve intraoperative decision‐making and margin assessment ...
Makenna Brown +7 more
wiley +1 more source