Results 11 to 20 of about 65,245 (246)
Physiochemical and Sensory Properties of Bread Fortified with Wheat Bran and Whey Protein Isolates
Foods, 2023 This study investigated the effect of fortifying baked goods with wheat bran (WBPI) and whey protein isolates (WPI) on their physicochemical and sensory properties.
Jaromír Pořízka +4 more
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Roczniki Panstwowego Zakladu Higieny, 2021 Background. Bakery products such as bread, rolls, croissants and others are an important part of eating habits. Recently, their consumption has been associated with an undesirable increase and prevalence of overweight or obesity. Objective.
Martina Gažarová +3 more
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Chemical, Sensory and Quality Evaluation of Cupcakes with Wheat Flour, Oat Flour and Strawberry Powder [PDF]
Food Technology Research JournalCupcakes are a popular treat enjoyed by people of all ages. This study aimed to develop cupcakes with improved nutritional value by incorporating whole-wheat oat flour and strawberry powder.
Amira, M. A. Abd El-Salam +2 more
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Foods, 2023 Hazelnut skin (HS) is a byproduct of hazelnut processing (2.5% of total kernel) and becomes a food waste despite its high content of antioxidants, unsaturated fats, and fibers.
Lara Costantini +5 more
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Magnetic resonance imaging: a tool for pork pie development [PDF]
, 2013 The traditional British pork pie consists of roughly chopped pork cooked in a hot water pastry crust. Due to shrinkage of the meat during cooking, the gap formed around the meat is usually sealed using a gelatin based jelly to exclude air and thus help ...
Gaunt, AP, Morris, RH, Newton, MI
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Complex of Chemical-technological and Sanitary-hygienic Quality Indicators of the New Pastry Products of Special Nutrition [PDF]
, 2017 The complex of chemical-technological and sanitary-hygienic quality indicators of new pastry products of special nutrition was studied. The original recipes of meat pastries for special nutrition, enriched with biologically active components at the ...
Kotliar, Y. (Yevhenii) +4 more
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GRIDKIT: Pluggable overlay networks for Grid computing [PDF]
, 2004 A `second generation' approach to the provision of Grid middleware is now emerging which is built on service-oriented architecture and web services standards and technologies.
A. El-Sayed +16 more
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Foods, 2023 (1) Background: Preservatives may pose a potential threat to human health. To ensure food safety, this study has devised a method that concurrently detects a dozen preservatives (acetic acid, propionic acid, dehydroacetic acid, benzoic acid, sorbic acid,
Liyuan Wang +5 more
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Effects of ascorbic acid, translutaminase and margarine amounts on the quality of puff pastry made from spelt flour [PDF]
Food and Feed Research, 2015 Puff pastry has delicate and flaky texture which comes from unique combination of fat and dough. These bakery products are made from many thin layers of dough which are separated by alternate fat layers because of which they are considered to be high fat
Šimurina Olivera D. +3 more
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“Edible Aesthetics”: Blurring Boundaries between Pastry and Art
Humanities, 2023 The inquiry into whether food can be classified as “art” has long been a subject of debate. From its roots tracing back to Plato, this question has attracted the attention of both artistic movements and philosophers, especially throughout the twentieth ...
Maddalena Borsato
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