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Effect of Berry Extracts on Saccharomyces cerevisiae Yeast [PDF]
Техника и технология пищевых производств, 2021 Introduction. Fruit and berry extracts contain biologically active components and acids that can inhibit or activate Saccharomyces cerevisiae. The research objective was to study the effect of berry extracts on the activity of baking yeast S.
Svetlana S. Kuzmina +4 more
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Consumers’ Understanding of Ultra-Processed Foods
Foods, 2022 Food classification systems have been proposed to improve food quality criteria. Among these systems, “processing level” has been used as a criterion. NOVA classification, as the denotation “ultra-processed” food (UPF), has been widely used in different ...
Juliana Sarmiento-Santos +5 more
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Effect of Micronized Buckwheat on Dough Characteristic and Noodle Quality
Shipin gongye ke-ji, 2023 Buckwheat was micronized and mixed with wheat flour. The addition (0~20%) of micronized buckwheat powder on the solvent retention capacity (SRC), pasting, thermo-mechanical of mixed flour, cooking and texture properties of noodle were systematically ...
Jianbin SHI +11 more
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Utilization of Ras Cheese Sweet Whey, Acidic Cheese Whey and Permeate to Improve of Baladi Bread Properties [PDF]
Journal of Food and Dairy Sciences, 2017 Whey and permeate are the two principal by–products during industry of milk products. These by-products have a good nutritional value-approaching half of the value of the nutritional value of milk. However, it is completely wasted.
I. Abdeen, A. Abd- El Satar, A. Gaber
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The Effect of Flaxseed Flour on the Rheological Properties of Dough Made of Flaxseed and Wheat Flour and Bread Quality [PDF]
Техника и технология пищевых производств, 2019 Flax seeds are a valuable source of several active components and can be used for controlled modeling of bakery food value. The study featured flour mixes of first grade wheat flour and flaxseed flour (flax meal) in the ratio 92.5%:7.5%; 90.0%:10.0%, and
Koneva S. +3 more
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Foods, 2020 In the orange juice industry, more than 50% of raw material becomes by-products that are rich in active compounds and have high nutritional content. Improved use of these by-products could represent a key strategy for a circular economy. The objective of
Larissa Alves de Castro +4 more
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International Conference on Human Factors in Computing Systems, 2023 Play-dough is a brightly-colored, easy-to-make, and familiar material. We have developed and tested custom play-dough materials that can be employed in 3D printers designed for clay.
L. Buechley, Ruby Ta
semanticscholar +1 more source
Foods, 2022 The functionality of hydrocolloids of different origins, gum Cordia (GC), and gum ziziphus (GZ) on pan bread and sponge cake quality and their potential use in retarding the staling process have been studied.
Mohamed Saleh Alamri +7 more
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Foods, 2022 Amaranth and finger millet are important food security crops in Africa but show poor bread making ability, even in composite wheat breads. Malting and steaming are promising approaches to improve composite bread quality, which have not been fully ...
Calvin Onyango +5 more
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Food Research International, 2023 To retard the quality deterioration of the dough during frozen storage, the effects of a compound modifier (CM) comprised of sodium stearoyl lactate, VC, and β-glucanase on the properties of the frozen dough, as well as the quality of the frozen dough ...
Jinyin Tan +3 more
semanticscholar +1 more source