Results 21 to 30 of about 65,245 (246)
Level of readiness to become entrepreneurs among lifelong learning programmes participants in Malaysian community colleges [PDF]
, 2019 An entrepreneur needs to be physically and mentally prepared, with creative thinking skills, risk taker attitudes, as well as being a wise decision maker.
Abd. Samad, Noorazman +7 more
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THE DEVELOPMENT OF PASTRY FOR PRIMARY SCHOOL AGE CHILDREN [PDF]
Техника и технология пищевых производств, 2017 A technology of pastry, namely cakes, recommended for nutrition of primary school age children has been developed. Selected formula ingredients used in the manufacture of cakes such as fruit and vegetable supplement including mashed tubers of Jerusalem ...
Pozdnyakova O.G., Kurbanova M.G.
doaj +1 more source
Современная наука и инновации, 2022 The article investigates the possibility of preparing a choux pastry based on gluten-free flour types by making changes in the composition and technology of the dough preparation.
Vitaly Sergeevich Popov +2 more
doaj
Characteristic and Antimicrobial Resistance of Bacillus cereus Group Isolated from Food in Poland
Polish Journal of Food and Nutrition Sciences, 2022 Bacillus cereus is a foodborne pathogen causing food safety issues due to the formation of difficult to eliminate spores and biofilms. The objective of this study was to investigate the occurrence of B.
Joanna Kowalska +3 more
doaj +1 more source
Amerta NutritionBackground: Regardless of social background, brownies are popular snack among people of all ages, including adults and children. The goal of developing brownies with modified banana flour is to lessen reliance on wheat flour and provide a gluten-free ...
Zukryandry Zukryandry +3 more
doaj +1 more source
Universitas Scientiarum, 2021 The structure of real food is a key factor to be considered in order to control microbial growth. A pastry filling has been employed as model food to study the growth of Staphylococcus under different conditions.
Amanda Laca +3 more
doaj +1 more source
Optimization of Fat-Reduced Puff Pastry Using Response Surface Methodology
Foods, 2017 Puff pastry is a high-fat bakery product with fat playing a key role, both during the production process and in the final pastry. In this study, response surface methodology (RSM) was successfully used to evaluate puff pastry quality for the development ...
Christoph Silow +4 more
doaj +1 more source
Antioxidants, 2020 In this study, antioxidant-rich eggplant peel extract was used to obtain a value-added pastry cream. In order to reduce the susceptibility to degradation, microencapsulation of the biologically active compounds from the eggplant peel was first performed.
Georgiana Horincar +6 more
doaj +1 more source
Cheese tart press machine [PDF]
, 2017 Tart is a type of baked open-pastry which consists of a shortcrust pastry and a filling over it (Figure 9.1). Shortcrust pastry often used as the base for the tart.
Abdul Ghani, Luqman Ul-Hakimi +4 more
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Traceability of Agri‐Food Products: The Key to Conscious Trade
Agribusiness, EarlyView.ABSTRACT Globalization and growing concerns about sustainability have led to improvements in product traceability, quality, and sustainability. Traceability contributes to environmental protection and supports sustainable development by fostering transparency in agricultural practices and encouraging the responsible use of resources.
Scarlett Queen Almeida Bispo +5 more
wiley +1 more source