Results 1 to 10 of about 490,778 (343)
Investigating the Mechanism of a Linen Filter for Sesame Oil Filtration at Different Pressures and Temperatures [PDF]
Biomechanism and Bioenergy Research, 2022 Pressing is a common method to extract oil from oilseeds. In this method, no additives are added to the oil. The oil obtained using this method has impurities that make the color cloudy and reduce its shelf life.
Behrooz Jahangiri +2 more
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Proceedings of the International Conference for High Performance Computing, Networking, Storage and Analysis, 2021 We offer a novel approach to matrix-matrix multiplication computation on computing platforms with memory hierarchies. Constant-bandwidth (CB) blocks improve computation throughput for architectures limited by external memory bandwidth. Configuring the shape and size of CB blocks operating from within any memory hierarchy level (e.g., internal SRAM), we
H. T. Kung, Vikas Natesh, Andrew Sabot
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Production and Quality Evaluation of Cupcakes Enriched with Prebiotics [PDF]
Food Technology Research Journal, 2023 This study aimed to assess the physicochemical and sensory properties of cupcakes enriched with sugar beet pulp powder and potato peel powder. Potato peels had the highest protein (12.20%) and fat (2.25%), followed by wheat flour at 11.73 and 1.08% and ...
Hanan, A. Hussien +2 more
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Reversing the Decline in Threatened Species through Effective Conservation Planning
Diversity, 2022 Despite the committed action by many in past decades, recent reviews show little progress in slowing species declines, and future waves of extinction are predicted.
Onnie Byers +4 more
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Egyptian Journal of Petroleum, 2021 The removal of Ni (II), Mn (II) and Zn (II) from crude yellow cake onto chitosan cross-linked by Epichlorohydrin (CS-ECH) and polyvinyl alcohol (PVA) were investigated in nitrate solutions. The influence of contact time, pH, temperature and initial metal
Huda Amer Ibrahiem +5 more
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Impact of Processing Method on AQF Functionality in Bakery Items
Foods, 2023 Aquafaba (AQF) has the unique ability to foam like egg whites and is a waste product of cooked chickpea that is not currently utilized by the food industry.
Dana Edleman, Clifford Hall
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THE USE OF SECONDARY RESOURCES OF FRUIT RAW MATERIAL IN TECHNOLOGY OF CONFECTIONERY AND BAKERY PRODUCTS [PDF]
Техника и технология пищевых производств, 2017 The results of research on improving the technology of flour confectionery and bakery products enriched with components of secondary resources of fruit raw material to increase their nutritional value are given in the article. The purpose of the study is
Bakin I.A. +3 more
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Impact of Baking Powder and Leavening Acids on Batter and Pound Cake Properties
Foods, 2023 In most soft wheat products such as cakes, baking powder (BP) plays an important role in achieving the desired product volume through batter aeration by the release of CO2 during baking.
Eugenia Ayebea Asamoah +5 more
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Zernovì Produkti ì Kombìkorma, 2022 The work shows the relevance of the use in feeds production of means for correcting the microbiome. It is shown that the use of probiotic and prebiotic preparations increases the zootechnical efficiency of feed products, contributes to an increase in ...
А. Lapinska
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Textural Properties of Bakery Products: A Review of Instrumental and Sensory Evaluation Studies
Applied Sciences, 2022 Bakery products are an important sector of the food industry globally and are part of the regular diets of many people. Texture encompasses many product characteristics and plays a pivotal role in consumer acceptance.
Raquel P. F. Guiné
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