Efeito do escaldamento nas propriedades tecnológicas e reológicas da massa e do pão de queijo Effect of scalding on technological and rheological properties of cheese bread dough and cheese bread [PDF]
Ciência e Agrotecnologia, 2010 O pão de queijo é um produto da culinária brasileira de origem mineira, amplamente consumido e conhecido até mesmo internacionalmente. Apesar de ser um produto largamente consumido no mercado, não possui padronização de produção, e qualidade bem ...
Antônio Vitor Machado, Joelma Pereira
doaj +2 more sources
Quantitative magnetic resonance imaging of in vitro gastrointestinal digestion of a bread and cheese meal [PDF]
Food Research International, 2023 The monitoring of food degradation during gastrointestinal digestion is essential in understanding food structure impacts on the bioaccessibility and bioavailability of nutrients. Magnetic Resonance Imaging (MRI) has the unique ability to access information on changes in multi-scale structural features of foods in a spatially resolved and non ...
Musse, Maja +9 more
openaire +5 more sources
Evaluation of the Aroma of Cheese Bread Using Color
Journal of the Japanese Society for Food Science and Technology, 2020 Fumiyo Hayakawa, Midori Kasai
exaly +3 more sources
Study of the Flavor Properties of Bread Containing Natural Cheese
Journal of the Japanese Society for Food Science and Technology, 2020 Fumiyo Hayakawa, Midori Kasai
exaly +3 more sources
Fungi and ochratoxin A: Frequency in food and raw materials for their production in Serbia [PDF]
Zbornik Matice Srpske za Prirodne Nauke, 2005 Contamination of various types of foods (cereals and their products, raisins dry sausages, cheese) with moulds and ochratoxin A (OTA) was examined. All samples were contaminated with moulds to a different degree.
Škrinjar Marija M. +2 more
doaj +1 more source
Sensory Profiling of Bread Flavor with Added Natural Cheese
Journal of the Japanese Society for Food Science and Technology, 2019 Fumiyo Hayakawa, Midori Kasai
exaly +3 more sources
Mineral content, phenolic compounds and bioactive amines of cheese bread enriched with cowpea [PDF]
, 2019 Cheese bread presents great acceptance and market expansion. Due to the lack of standardization in its manufacturing, various ingredients can be added.
Marcelo Antônio MORGANO (6854099) +5 more
core +9 more sources
Implementation of Hazard Analysis and Critical Control Point (HACCP) on Bread Bakery Production Process in Bunga Mawar Puti Bakery [PDF]
MATEC Web of Conferences, 2022 This study aims to identify the hazards and potential that may arise at every stage of the bread production process in the Bakery by the HACCP system, analyzing the implementation of quality control and determining the CCP in the production process of ...
Puspitawati Ika Nawang +6 more
doaj +1 more source
Effect of replacement of water by acid whey at different levels on quality characteristics of flat bread (balady) and fino bread [PDF]
Bulletin of the National Nutrition Institute of the Arab Republic of Egypt, 2017 This investigation was carried out to study the effect of replacement of water by different levels (25, 50, 75 and 100 %) of acid whey from Kariesh cheese for flat bread (balady) and 25, 50 and 75 % for fino bread on quality characteristics of the ...
El-Assar MA +3 more
doaj +1 more source
DESENVOLVIMENTO DE PÃO DE QUEIJO COM TEOR REDUZIDO DE SÓDIO
Colloquium Agrariae, 2014 There is growing concern about the health of the population of modern society , especially in regard to healthy lifestyle habits and diet. Salt intake in excess is a proven risk factor for cardiovascular diseases related to increased blood pressure ...
Telma Reginato Martins +2 more
doaj +1 more source