Results 171 to 180 of about 16,130 (220)

Taxing mechanisms on salty foods: investigation of effectiveness through price elasticity and cross price elasticity of demand. [PDF]

J Health Popul Nutr
Yazdi-Feyzabadi V, Hajizadeh M, Homaie Rad E, Reihanian A, Samadi AH, Mahdaviroshan M.   +5 more
europepmc   +1 more source

Baking of cheese bread in microwave oven

, 2018
Giulia Silva Bianchini
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Potential of electrolyzed water to inactivate bread and cheese spoilage fungi

Food Research International, 2022
Controlling food spoilage fungi remains a challenge for food industries, and regulations on the usage of chemical disinfectants are becoming restrictive. Then, this study aimed to evaluate electrolyzed water (EW) as a sustainable alternative for food spoilage fungi inactivation.
Jéssica Gonçalves, Lemos, Andrieli, Stefanello, Marcelo Valle, Garcia, Ana Flávia, Furian, Alexandre José, Cichoski, Marina Venturini, Copetti   +5 more
openaire   +2 more sources

Study of Moisture Diffusion between Bread and Cheese

2006 Portland, Oregon, July 9-12, 2006, 2006
Magnetic resonance imaging(MRI) measurements were carried out on bread and cheese binary system to investigate the relationship between the moisture mobility of bread and cheese. MRI 3D images of bread and cheese are acquired at designed time periods to present the water density distributions in both bread and cheese.
null Jinning Qi, null Jinsheng Zhang, null Fei Yu, null Roger Ruan, null Paul Chen, null Yun Li and Chris Doona   +5 more
openaire   +1 more source

Production of Bread, Cheese and Meat

2010
Historic references to fermentation of dough for baking and fermentation of beer originate from the Sumerians and the Babylonians and, under the Pharaohs in ancient Egypt, the brewing of beer was a trade (Jorgensen 1948). At that time, the fermentation of bread was achieved by using a mixture of yeast and lactic acid bacteria maintained in a dough ...
Klaus Gori, Mette Dines Cantor, Mogens Jakobsen, Lene Jespersen   +3 more
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Bioaccessibility of essential elements from white cheese, bread, fruit and vegetables

Talanta, 2011
Bioaccessibility of five essential micronutrients (iron, zinc, copper, manganese and molybdenum) from the Lebanese food basket including bread, different varieties of white cheese, fruit and vegetables was evaluated using the in vitro gastrointestinal digestion model. Only very small fraction of Fe and Zn (ca.
Rola Bou, Khouzam, Pawel, Pohl, Ryszard, Lobinski   +2 more
openaire   +2 more sources

The Bread and Cheese

1977
When it suits him, as we have seen, Trollope adopts the conventions of romance and stands them on end for gentle mockery of puppy love, all the while exploiting the fairy tale so engagingly that his readers are willing participants in the game of make-believe.
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Acceptability of Reduced Sodium in Breads, Cottage Cheese, and Pickles

Journal of Food Science, 1983
ABSTRACT Salt was reduced in cottage cheese and white and whole wheat breads. Commercial dill and sweet pickles with reduced salt were also included. Acceptability of these foods was determined. Salt in bread was reduced 50% of the normal level with no significant effect on overall desirability.
openaire   +1 more source