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Foods, 2022 Fermented pastry products are produced by fermenting and baking multi-layered dough. Increasing our knowledge of the impact of the fermentation process during pastry making could offer opportunities for improving the production process or end-product ...
Evelyne Timmermans +2 more
exaly +3 more sources
PASTRY: achieving balanced power for detecting risk and protective minor alleles in meta-analysis of association studies with overlapping subjects [PDF]
BMC BioinformaticsBackground Meta-analysis is a statistical method that combines the results of multiple studies to increase statistical power. When multiple studies participating in a meta-analysis utilize the same public dataset as controls, the summary statistics from ...
Emma E. Kim +3 more
doaj +2 more sources
Preparing Gluten-free Cookies for Children From Quinoa and Papaya Powder [PDF]
Food Technology Research Journal, 2023 The increasing interest in improving the nutritional value of gluten-free products has prompted extensive exploration of various ingredients to create functional and valuable options in this field. This paper aims to study the suitability of using quinoa
Hanan, A. Hussien +1 more
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Food Technology Research Journal, 2023 Healthy food became a modern necessity for what it represents of the utmost importance in human life due to the progress and speed of lifestyle. The present study relied on preparing healthy breakfast flakes in three blends.
Shereen, L. Nassef +2 more
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Food Technology Research Journal, 2023 In the present investigation, partial replacement of wheat flour (WF) with tiger nut tubers flour (TNTF) at extents of 10%, 20%, 30% and 40% were carried out to examine the chemical comprise and physical attributes of the product. The partial replacement
Gamal, S. El-Hadidy
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THE WORD GAT‘A IN THE ARMENIAN LANGUAGE [PDF]
Banber Arevelagitut'yan Instituti, 2022 Գաթայ gat‘ay (pronounced gat‘a in the modern Eastern Armenian) is an ancient traditional festive cake, which was baked during various Armenian celebrations. Its baking process was sometimes itself accompanied by special traditions.
HASMIK HMAYAKYAN
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International Journal of Gastronomy Research, 2022 Food colorings are substances commonly used to increase the desire to eat by making the appearance of the food more attractive. This study aims to determine the general knowledge of pastry chefs about food colorings and their perception of label reading ...
Murat Dogan, Pelin Olgay
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Effects of quantity and layers number of low trans margarines on puff pastry quality [PDF]
Food and Feed Research, 2017 The aim of this study was to investigate the effect of puff pastry margarine with reduced content of trans isomers in production of puff pastry with enhanced nutritional value. Experiments were carried out on the basis of 32 factorial design, wherein the
Zahorec Jana J. +6 more
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Cementing technique for total knee arthroplasty in cadavers using a pastry bone cement
Journal of Orthopaedic Surgery and Research, 2021 Background In cemented primary total knee arthroplasty (TKA), aseptic loosening remains a major cause for failure. Cementing techniques and characteristics of a chosen cement play a key role for good fixation and implant survival.
Hans Bösebeck +9 more
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PASTRY BASED ON FLOUR WITH SPECIFIC CHARACTERISTICS
Zernovì Produkti ì Kombìkorma, 2022 Preservation of initially high quality of the pastry based on the natural ingredients throughout their shelf-life is a major factor to ensure their competitiveness.
O. Makarova +4 more
doaj +1 more source