Results 11 to 20 of about 5,157 (185)

INFLUENCE OF FREEZING PROCESS ON ORGANOLEPTIC PARAMETERS OF PUFF PASTRY PRODUCTS

Современная наука и инновации, 2022
The article describes the results of a study of the effect of the freezing process on the organoleptic characteristics of culinary products from puff pastry. The study was conducted in two stages.
A. T. Prussakova, M. S. Voronina, N. V. Makarova   +2 more
doaj   +2 more sources

Relationship between emotional eating and nutritional intake in adult women with overweight and obesity: a cross-sectional study [PDF]

Nutrition Journal
Background Emotional eating (EE) is particularly prevalent in overweight or obese women, who may turn to food as a way to cope with stress, sadness, or anxiety.
Hadis Zare, Habibollah Rahimi, Abdollah Omidi, Faezeh Nematolahi, Nasrin Sharifi   +4 more
doaj   +2 more sources

Safety evaluation of the food enzyme triacylglycerol lipase from the genetically modified <i>Komagataella phaffii</i> strain DSM 34125. [PDF]

EFSA J
Abstract The food enzyme triacylglycerol lipase (triacylglycerol acylhydrolase; EC 3.1.1.3) is produced with the genetically modified Komagataella phaffii strain DSM 34125 by Chr. Hansen. The genetic modifications do not give rise to safety concerns. The food enzyme was considered free from viable cells of the production organism and its DNA.
EFSA Panel on Food Enzymes (FEZ), Zorn H, Barat Baviera JM, Bolognesi C, Catania F, Gadermaier G, Greiner R, Mayo B, Mortensen A, Roos YH, Solano MLM, Van Loveren H, Vernis L, Aguilera J, Andryszkiewicz M, Cavanna D, Liu Y.   +16 more
europepmc   +2 more sources

Updated safety evaluation of the food enzyme phospholipase A₂ from the genetically modified <i>Trichoderma reesei</i> strain RF8793. [PDF]

EFSA J
Abstract The food enzyme phospholipase A2 (phosphatidylcholine 2‐acylhydrolase; EC 3.1.1.4) is produced with the genetically modified Trichoderma reesei strain RF8793 by AB Enzymes GmbH. In a previous opinion, the total organic solids (TOS) values could not be calculated, which led to the inability to establish the representativeness of the batch used ...
EFSA Panel on Food Enzymes (FEZ), Zorn H, Barat Baviera JM, Bolognesi C, Catania F, Gadermaier G, Greiner R, Mayo B, Mortensen A, Roos YH, Solano M, Van Loveren H, Vernis L, Criado A, Liu Y.   +14 more
europepmc   +2 more sources

Ultra Processed Food Consumption in Children and Adolescents: Main Food Group Contributors and Associations With Weight Status. [PDF]

Nutr Bull
ABSTRACT Consumption of ultra‐processed foods (UPFs) is thought to play an important role in the development of childhood obesity worldwide. The aim of this study was to assess the main food groups contributing to UPF consumption and their association with weight status.
Petridi E, Magriplis E, Karatzi K, Charidemou E, Philippou E, Zampelas A.   +5 more
europepmc   +2 more sources

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., Filipčev Bojana V., Bodroža-Solarov Marija I., Šoronja-Simović Dragana M.   +3 more
doaj   +1 more source

Premature aging of red wines: a matter of fatty acid oxidation? A review on lipid-derived molecular markers and their possible precursors. [PDF]

J Sci Food Agric
Abstract Premature aging of red wines (PremOx) is an emerging defect in red wines, related to the onset of cooked fruit, plum and dried figs nuances, as well as the loss of aging potential. This review is focussed on the contribute of lipid‐derived compounds, mainly originating from fatty acids oxidation, to this defect.
Prezioso I, Ottaviano E, Corcione G, Digiorgio C, Fioschi G, Paradiso VM.   +5 more
europepmc   +2 more sources

The Organic Halo Effect: Perceived Caloric Disparities in High- and Low-Calorie Foods and the Role of Nutrition Label Reading Frequency. [PDF]

J Hum Nutr Diet
ABSTRACT Background This study examines the organic halo effect, specifically how organic labels influence perceptions of caloric content and consumption recommendations for high and low calorie food items. Previous research suggests that organic labels can create a perception of healthiness, but it is unclear how these perceptions vary with food ...
Besson T, Durand F, Zerhouni O.
europepmc   +2 more sources

Video development for make-up puff pastry

IOP Conference Series: Materials Science and Engineering, 2021
Abstract Generation Z has a preference for individual learning using information and communication technology. Generation Z prefers digital audio-visual media to verbal media. The study aimed to develop a demonstration video in the subject of make-up puff pastry for Pastry and Bakery course and assess the video feasibility.
A T Pambudi, A A Anggraeni
openaire   +1 more source

Safety evaluation of an extension of use of the food enzyme triacylglycerol lipase from the genetically modified Trichoderma reesei strain RF10625. [PDF]

EFSA J
Abstract The food enzyme triacylglycerol lipase (triacylglycerol acylhydrolase; EC 3.1.1.3) is produced with the genetically modified Trichoderma reesei strain RF10625 by AB Enzymes GmbH. A safety evaluation of this food enzyme was made previously, in which EFSA concluded that this food enzyme did not give rise to safety concerns when used in two food ...
EFSA Panel on Food Enzymes (FEZ), Zorn H, Barat Baviera JM, Bolognesi C, Catania F, Gadermaier G, Greiner R, Mayo B, Mortensen A, Roos YH, Solano MLM, Sramkova M, Van Loveren H, Vernis L, Cavanna D, de Nijs RA, Di Piazza G, Liu Y.   +17 more
europepmc   +2 more sources