DEVELOPMENT OF FORMULATION AND TECHNOLOGY OF GLUTEN-FREE COOKIES BASED ON NATURAL VEGETABLE RAW MATERIALS [PDF]
Техника и технология пищевых производств, 2015 The article is devoted to the actual theme aimed at solving the problem of widening the assortment of gluten-free foods. The main share in the market of gluten-free foods in Russia belongs to imported products that are much more expensive than similar ...
Renzyaeva T.V. +2 more
doaj
Kategorisasi atas Kata Bread, Pastry, Cake, Biscuit, dan Cookie dalam Pikiran Orang Jawa
Suar Betang, 2022 The purpose of this study is to describe the categorization of bread, pastry, cake, biscuit, and cookies in the minds of the Javanese. The study was conducted using a questionnaire given to 135 people using the snowball sampling technique.
Jihan Riza Islami, Sailal Arimi
doaj +1 more source
Heavy metals in recycled pastry packages and pastries [PDF]
Acta Alimentaria, 2016 The safe use of recycled paper and board material for food packaging applications is a major area of investigations. Therefore, the aim of current study was to evaluate the amount of heavy metals in recycled paper pastry packages and measurement of migration over the time into pastries.
Mohammadpour, I. +3 more
openaire +2 more sources
A study on staphylococcus aureus and bacillus cereus contamination in pastry products in Gorgan [PDF]
, 2015 Background and purpose: Pastry products are an important part of food products in Iran. They are highly consumed now and there is high risk of bacterial contamination in these products.
Mahfoozi, A., Zafarzadeh, A.
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Ecology and evolution of pyrazines in insects
Biological Reviews, EarlyView.ABSTRACT Chemical communication is the oldest and most widespread form of signalling among and within organisms. Among the many compounds involved in such communication, pyrazines – nitrogen‐containing heterocyclic molecules – are especially intriguing due to their widespread occurrence across the tree of life, from bacteria and fungi to insects and ...
Zowi Oudendijk +2 more
wiley +1 more source
Use of transglutaminase for improvement of quality of pastry produced by frozen-dough technology
Czech Journal of Food Sciences, 2002 The improving effect on the quality of final products has been studied of the enzyme transglutaminase added in two concentrations, i.e. 4.5 mg or 7.5 mg/300 g of flour destined for the preparation of pastry dough. Changes of the sensory (sensory profile),
B. Hozová +4 more
doaj +1 more source
Hazard Analysis Critical Control Point (HACCP) Sebagai Model Kendali Dan Penjaminan Mutu Produksi Pangan [PDF]
, 2010 This research is basically based on the premise that food security especially in the field of pastry making into something very important. The purpose of this study are: 1) to analyze important stages in the processing of pastry to ensure the quality of ...
Cartwright, L. M. (Lien) +1 more
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Connecting Thoughts and Actions: A Managerial Process Model on Circular Business Model Innovation
Business Strategy and the Environment, EarlyView.ABSTRACT Addressing environmental grand challenges such as resource scarcity requires circular business model innovation (CBMI) that enables firms to efficiently close and slow resource cycles through novel activity systems. Drawing on a grounded theory approach based on 59 in‐depth interviews with top managers from Swiss SMEs, we developed a process ...
Fabian Takacs, Karolin Frankenberger
wiley +1 more source
The influence of the addition of instant rice mash on the textural properties of rice bread
Czech Journal of Food Sciences, 2022 The effect of instant rice mash (IRC) addition to rice bread was evaluated. Six samples containing different amounts of IRC (0, 10, 20, 30, 40, and 50%) were added to rice dough.
Monika Augustová +3 more
doaj +1 more source
Guru pembelajar modul paket keahlian patiseri SMK kelompok kompetensi J: pengelolaan usaha pastry dan bakery refleksi pembelajaran [PDF]
, 2016 Modul ini menyajikan tentang: lingkup penyelenggaraan usaha makanan, langkah perencanaan usaha pastry & bakery, pengadaan bahan makanan, pengadaan peralatan pastry & bakery, perencanaan menu dan standarisasi produk, fasilitas pendukung usaha pastry ...
Hastuti, Dwi, Saraswati, Endah
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