Results 51 to 60 of about 65,245 (246)
Fine Grained Component Engineering of Adaptive Overlays: Experiences and Perspectives [PDF]
, 2009 Recent years have seen significant research being carried out into peer-to-peer (P2P) systems. This work has focused on the styles and applications of P2P computing, from grid computation to content distribution; however, little investigation has been ...
Blair, Gordon S. +3 more
core
Food Biomacromolecules, EarlyView.Abstract Edible coatings have emerged as a significant advancement in the food industry. This review explains the different materials, methods, and applications of edible coatings, with a special focus on the integration of nanotechnology and its contribution to the circular economy.
Shankar Senthilkumar +4 more
wiley +1 more source
STANDAR PERALATAN PASTRY AND BAKERY SECTION DI HOTEL GRAND ROYAL PANGHEGAR BANDUNG
Jurnal Pariwisata, 2016 - Pastry and bakery section is a section or division under the auspices of the main kitchen are responsible for handling various events such as hotel weding, birthday party, coffee break, breakfast, lunch, diner, and others.
Adhitya Ryandi, Oda Oda
doaj
Current Research in Food Science, 2023 Shortening plays an essential function in the formulation of sweet laminated bakery products, but has a potential health risk due to their high percentage of saturated fatty acids.
Q. Wang, M. Espert, A. Salvador, T. Sanz
doaj +1 more source
Eksperimen Pembuatan Sugar Pastry Dengan Substitusi Tepung Ampas Tahu [PDF]
, 2010 Pastry Sugar is a small cake made from ingredients flour, margarine, powdered sugar, egg yolks and making done by the oven. To reduce the dependency of wheat flour in the making of sugar pastry flour tofu is used as substituents.
Handarsari, E. (Erma)
core
Food Biomacromolecules, EarlyView.Abstract Whereas gluten‐free bread production often relies on starch‐heavy formulations, this study introduces a novel approach by leveraging the synergistic effects of fermented/pre‐gelatinized Cardaba banana, pigeon pea, and lemon pomace—an underutilized agro‐industrial byproduct.
Abimbola Abike Osanbikan +5 more
wiley +1 more source
PRESERVATION OF ENRICHING COMPONENTS DURING PRODUCTION AND STORAGE OF CHOUX GINGERBREAD MODEL SAMPLES [PDF]
Техника и технология пищевых производств, 2015 One of the drawbacks of flour confectionery products is their low physiological value, almost complete absence of vitamins, macro-and microelements.
Naumova N.L.
doaj
Future Postharvest and Food, EarlyView.The review critically evaluated and compared the selected superfruit phytochemistry, their bioactive composition and the key health benefits majorly emphasizing the antioxidant potential. It has highlighted the translational challenges in formulating functional foods by addressing the issues related to delivery system, bioavailability mechanism and the
Sharath Kumar Nagaraja +3 more
wiley +1 more source
International Journal of Gynecology &Obstetrics, EarlyView.Abstract Cognitive health in postmenopausal women is significantly affected by hormonal shifts, especially the drop in estrogen levels. This review explores the intricate relationship between menopause and cognitive functions across six domains: perception, attention, memory, language, executive functioning, and motor skills.
Suvarna Khadilkar +3 more
wiley +1 more source