Results 21 to 30 of about 16,130 (220)

Study of the Flavor Properties of Bread Containing Natural Cheese

Nippon Shokuhin Kagaku Kogaku Kaishi, 2020
Aki Morita, Fumiyo Hayakawa, Midori Kasai   +2 more
openalex   +3 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, Sunarti AR Yelvia, Saputro Erwan Adi, Suprihatin, Edahwati Luluk, Wulandari Vika Dwi, Bibaroq Bayu Aji   +6 more
doaj   +1 more source

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., Mašić Zoran, Kocić-Tanackov Sunčica D.   +2 more
doaj   +1 more source

Improving the Technological and Nutritive Properties of Gluten-Free Bread by Fresh Curd Cheese Enrichment

Applied Sciences, 2020
Replacing wheat flour in the breadmaking process is a technology challenge since the elimination of gluten has a strong influence on bread quality. Proteins addition are often used to form a protein network capable of mimicking gluten-like structure ...
Carla Graça, Anabela Raymundo, Isabel Sousa   +2 more
doaj   +1 more source

Association between dietary habits and the risk of migraine: a Mendelian randomization study

Frontiers in Nutrition, 2023
ObjectiveThe important contribution of dietary triggers to migraine pathogenesis has been recognized. However, the potential causal roles of many dietary habits on the risk of migraine in the whole population are still under debate. The objective of this
Xinhui Liu, Xinhui Liu, Yuanyuan Yu, Yuanyuan Yu, Lei Hou, Lei Hou, Yifan Yu, Yifan Yu, Yutong Wu, Yutong Wu, Sijia Wu, Sijia Wu, Yina He, Yina He, Yilei Ge, Yilei Ge, Yun Wei, Yun Wei, Qingxin Luo, Qingxin Luo, Fengtong Qian, Fengtong Qian, Yue Feng, Yue Feng, Hongkai Li, Hongkai Li, Fuzhong Xue, Fuzhong Xue   +27 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, Andréia de Menezes Olivo, Keli Maria Consoli   +2 more
doaj   +1 more source

Postprandial Glycaemia, Insulinemia, and Lipidemia after 12 Weeks’ Cheese Consumption: An Exploratory Randomized Controlled Human Sub-Study

Dairy, 2023
Some populations are recommended to consume low-fat dairy, although the evidence behind replacing high-fat with low-fat dairy products is limited. This exploratory sub-study investigated the effect of cheese with different fat content on postprandial ...
Louise Kjølbæk, Farinaz Raziani, Tine Tholstrup, Rosa Caroline Jullie Rudnicki, Christian Ritz, Arne Astrup, Anne Raben   +6 more
doaj   +1 more source

Viabilidade da utilização de queijo tipo ricota na elaboração de pão de queijo Viability of using ricotta in preparation of cheese bread

Ciência Rural, 2010
O pão de queijo é um produto genuinamente brasileiro, surgido em época indefinida nas fazendas de Minas Gerais, tendo como matéria-prima básica o polvilho azedo ou doce.
Patrícia Aparecida Pimenta Pereira, Thaís de Melo Ramos, Adriano Alvarenga Gajo, Ulisses Júnior Gomes   +3 more
doaj   +1 more source

Meal-specific dietary patterns and biomarkers of insulin resistance in a sample of Iranian adults: a cross-sectional study

Scientific Reports, 2023
Current research emphasizes the habitual dietary pattern without differentiating eating occasions. We aimed to assess meal-specific dietary patterns and insulin resistance indicators.
Azadeh Lesani, Ahmad Jayedi, Mehrdad Karimi, Kurosh Djafarian, Bahareh Barkhidarian, Zahra Akbarzade, Sakineh Shab-Bidar   +6 more
doaj   +1 more source

Biotechnology in the Context of Sustainable Development [PDF]

BIO Web of Conferences, 2023
Humanity has used the biological processes of microorganisms for over 6,000 years to produce wholesome foods such as bread, cheese, and dairy products. Throughout most of the 20th century, the term “biotechnology” continued to be widely used in reference
Dokhtukaeva A. M., Plieva A. M., Dzarmotova Z. I.   +2 more
doaj   +1 more source