Results 111 to 120 of about 497,358 (290)

TECHNOLOGICAL APPROACH TO OBTAINING AND USING SOYBEAN SEED GERM FRACTION IN SPECIFIC FOODS [PDF]

Техника и технология пищевых производств, 2015
During the accelerated development of space branch and construction of the cosmodrome «Vostochny» the development of technologies and compounding of specific foods for cosmonauts connected with their physical and nervous-emotional activity is an actual ...
Dotsenko S.M., Bibik I.V., Kupchak D.V., Obukhov E.B., Gryzlov V.М., Agafonov I.V.   +5 more
doaj  

Contamination of pasta and the raw materials for its production with moulds of the genera Aspergillus

Czech Journal of Food Sciences, 2004
The degree of contamination of pasta (132 samples), flour (86 samples), and egg powder (44 samples) with moulds, with emphasis on the species of genus Aspergillus was investigated .
M. Halt, D. Kovačević, H. Pavlović, J. Jukić   +3 more
doaj   +1 more source

Analysis Of Bakery Properties Of Grain Of New Varieties And Lines Of Wheat Spelts [PDF]

, 2018
There were studied technological properties of grain of different varieties and lines of wheat spelt. There were analyzed differences between the quality of bread of flour of the highest sort and wholemeal, demonstrated the topicality of the ...
Hryhorenko, O. (Olenа), Liubych, V. (Vitalii), Novak, L. (Larysa), Osokina, N. (Nina), Priss, O. (Olesia), Pushkarova-Bezdil, T. (Tetiana), Pusik, L. (Ludmila), Pusik, V. (Volodumur), Verkholantseva, V. (Valentуna)   +8 more
core  

Integrating Digital Technologies Into Biochemistry Education: A Decade of Efforts, Pandemic Impacts, and Emerging Insights

Biochemistry and Molecular Biology Education, EarlyView.
ABSTRACT This review critically examines the integration of Digital Information and Communication Technologies (TDICs) in biochemistry education over the past decade, highlighting both the benefits and challenges from a critical theoretical perspective. A systematic review was conducted to identify relevant literature, followed by thematic analysis and
Francis Pereira‐Dias, Marina Bazzo de Espíndola   +1 more
wiley   +1 more source

Growth Strategy of Circular Startups

Business Strategy and the Environment, EarlyView.
ABSTRACT Circular startups (CSUs) play a crucial role in the circular transition by developing circular business models (CBMs) that minimise resource use and narrow material and energy loops. However, empirical research on how CBMs shape growth strategies and how ecosystems enable or constrain scaling remains limited.
Gustavo Dalmarco, Ana Inês, Carolina de Sousa Resende, Ricardo Zimmermann   +3 more
wiley   +1 more source

Development Of Recipes And Estimation Of Raw Material For Production Of Wheat Bread [PDF]

, 2017
The study of technological parameters of Midas wheat flour and possibility to use little-spread plants at wheat bread manufacturing was realized. Parameters and regimes for keeping and baking bread of new recipes were elaborated and selected.
Gerasymchuk, H. (Helena), Kostetska, K. (Kateryna), Osokina, N. (Nina), Palyanichka, N. (Nadiya), Priss, O. (Olesia), Stepanenko, D. (Dmytrо), Telezhenko, L. (Lyubov), Verkholantseva, V. (Valentуna), Voziian, V. (Valeriia), Zhukova, V. (Valentina)   +9 more
core  

The Effect of Lactic Acid in Association With Steam in Reducing Microorganisms in Soft Wheat

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Within the food industry, steam is an effective method of microbial reduction for a variety of products. Previous studies have shown that tempering soft wheat with organic acids, as well as steam application, can potentially reduce wheat's microbial load with minor changes in the functional properties of the flour ...
Shpresa Musa, Jayne Stratton, Devin Rose, Andréia Bianchini   +3 more
wiley   +1 more source

Effect of pumpkin seed flour, chestnut flour, and rosehip flour on wheat bread staling rate

Ukrainian Food Journal
The aim of this study was to analyse the impact of chestnut flour, rosehip flour, and pumpkin seed flour (in the amount of 5% or 10% on the basis of wheat flour) on the staling rate of wheat bread. The appropriate dosing of the chestnut, rosehip and pumpkin seed flour in the wheat bread formulation results in preserving the softness and elasticity of ...
Chochkov, Rosen, Zlateva, Denka, Stefanova, Dana, Ivanova, Petya   +3 more
openaire   +2 more sources

Genetic and Environmental Influences on the Aggregation of Beetles [PDF]

, 2018
The red flour beetle, or Tribolium castaneum (Coleoptera: Tenebrionidae), is a worldwide pest of stored products, particularlyfeed grains (Baldwin and Faluso 2006).
Marshall, Jeremy, Meyers, Olivia
core  

Towards Replacing the “Great Antifungal Wall”: Exploiting Synergies Between Sourdough Fermentation Protocols, Antifungal Plant Ingredients, and Contamination Control to Extend the Mold‐Free Shelf‐Life of Bread

Cereal Chemistry, EarlyView.
ABSTRACT Background “Clean label” antifungal ingredients and fermentation protocols are a promising strategy to meet shelf‐life requirements in the bread industry. Objectives This study evaluated the mold‐free shelf‐life of bread formulations incorporating sourdough combined with antifungal ingredients or additives.
Maria Robles‐Hernandez, Zoe Bumanis, Michael G. Gänzle   +2 more
wiley   +1 more source