Results 11 to 20 of about 5,194 (177)

Production Process of Puff Pastry Substitute Pumpkin [PDF]

Journal of Food and Agricultural Product
Puff Pastry is a type of pastry from France made from a mixture of wheat flour, pastry margarine, and water. In this innovation, pumpkin is added to reduce the use of wheat flour by utilizing the availability of pumpkin as a local and functional food ...
Fasya, Dini Farida, Yudhistira, Bara
core   +3 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

Impact of low-trans fat compositions on the quality of conventional and fat-reduced puff pastry [PDF]

Journal of Food Science and Technology, 2016
Emanuele Zannini, Elke Arendt
exaly   +2 more sources

Bacterial contaminants from frozen puff pastry production process and their growth inhibition by antimicrobial substances from lactic acid bacteria [PDF]

Food Science and Nutrition, 2017
Suttipun Keawsompong, Sunee Nitisinprasert   +1 more
exaly   +2 more sources

Safety evaluation of the food enzyme triacylglycerol lipase from the genetically modified <i>Trichoderma reseei</i> strain AR-822. [PDF]

EFSA J
Abstract The food enzyme triacylglycerol lipase (triacylglycerol acylhydrolase, EC 3.1.1.3) is produced with the genetically modified Trichoderma reseei strain AR‐822 by AB Enzymes GmbH. The genetic modifications do not give rise to safety concerns. The food enzyme is 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, Fernàndez-Fraguas C, Andryszkiewicz M, Criado A, Lunardi S, Liu Y.   +17 more
europepmc   +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

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