Functionality of lipids and lipid-protein interactions in cereal-derived food products
Oléagineux, Corps gras, Lipides, 2003 Lipids and especially cereal lipids play a significant role in the processing and quality of cereals and baked cereal foods (bread, biscuits) and beverages (beer).
Marion Didier +2 more
doaj +1 more source
Application Of The Z And Laplace Transforms To Panification Yeast Production Using An Airlift Bioreactor [PDF]
, 2020 Abstract The Z- and Laplace transforms are mathematical techniques applied to solve difference equations and differential equations, respectively. Mathematical models used to describe cell growth, substrate consumption and product formation in bioprocesses can be represented by these types of equations.
Arnaldo Silva Oliveira +3 more
openaire +1 more source
Preparation of Panification Products Using Passion Fruit in Replacement of Wheat Flour
JOURNAL OF BIOENGINEERING AND TECHNOLOGY APPLIED TO HEALTH, 2020 Passion fruit (fruit of significant domestic production) has 52% of its weight comprised of peel (albedo), is rich in pectin, and has essential technological properties for bakery products. In the present coursework, the production of passion fruit albedo flour (FAM) was carried out, later used in different concentrations to produce pasta (4%, 8%, 12%,
Fernanda Antonia De Souza Oliveira +4 more
openaire +2 more sources
Tendance de marché en France sur la présence des protéines végétales dans les produits alimentaires
Oilseeds and fats, crops and lipids, 2016 Le contexte actuel est favorable à l’utilisation croissante des protéines végétales dans les produits alimentaires : préoccupations sanitaires et environnementales, développement du flexitarisme et dans une moindre mesure du ...
Estève-Saillard Morgane
doaj +1 more source
Ciência Rural, 2010 A elaboração e o armazenamento de pães crus congelados têm se mostrado vantajosos para os pontos de venda e para o consumidor final. O primeiro, pela redução da perda e menor exigência de espaço físico e mão-de-obra especializada, e o segundo, por ...
Carolina Pereira Kechinski +3 more
doaj
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, 2019 The study presents the results of the qualitative analysis of innovative functional bread and crackers enriched with rucola puree in the context of a healthy diet and informational uncertainty of the consumer.
ROSEN CHOCHKOV +5 more
doaj
Eggplant Flour Addition in Cookie: Nutritional Enrichment Alternative for Children. [PDF]
Foods, 2022 Soares JM +9 more
europepmc +1 more source
General scientific guidance for stakeholders on health claim applications (Revision 1). [PDF]
EFSA J, 2021 EFSA Panel on Dietetic Products +1 more
europepmc +1 more source
Combined Genomic and Genetic Data Integration of Major Agronomical Traits in Bread Wheat (Triticum aestivum L.). [PDF]
Front Plant Sci, 2017 Quraishi UM +7 more
europepmc +1 more source
The role of diet in the prevention and treatment of Inflammatory Bowel Diseases. [PDF]
Acta Biomed, 2018 Reddavide R +10 more
europepmc +1 more source