Safety evaluation of the food enzyme lysozyme from hens' eggs. [PDF]
EFSA JAbstract The food enzyme lysozyme (peptidoglycan N‐acetylmuramoylhydrolase; EC 3.2.1.17) is produced from hens' eggs by E.P.S. S.P.A. Egg Powder Specialists. No issue of concern was identified from the food enzyme manufacturing process. It is intended to be used in three food manufacturing processes. The dietary exposure was estimated to be up to 6.943
EFSA Panel on Food Enzymes (FEZ) +17 more
europepmc +2 more sources
TILAPIA PUFF PASTRY SUBSTITUSI TEPUNG IKAN NILA DENGAN ISIAN NILA RICA KEMANGI SEBAGAI SNACK SEHAT UNTUK GENERASI Z [PDF]
, 2023 Puff pastry merupakan jenis pastry dengan lapisan-lapisan tipis yang renyah dan empuk. Tilapia Puff Pastry sebuah produk alternatif snack bercita rasa gurih dan bergizi yang sehat menggunakan substitusi tepung ikan nila. Penelitian ini bertujuan untuk: 1)
Ariana, Luthfiyyah, Ratnaningsih, Nani
core +1 more source
Pengembangan Media Pembelajaran Berbasis Komputer pada Mata Kuliah Pastry di Jurusan Ilmu Kesejahteraan Keluarga Fakultas Pariwisata dan Perhotelan Universitas Negeri Padang [PDF]
, 2016 The aims of this study was to develop a computer-based learning media is valid and practical course on pastry in the ca of IKK FPP UNP. This study uses Research And Development (R & D) is the method used to produce a specific product and test the ...
B. Goderis (1927603) +4 more
core +3 more sources
PENERAPAN PEMBELAJARAN BERBASIS MASALAH (PROBLEM BASED LEARNING) DENGAN MENGGUNAKAN MEDIA VIDEO TUTORIAL PUFF PASTRY DI SMK NEGERI 3 KEDIRI [PDF]
, 2022 Pembelajaran langsung pada kompetensi dasar puff pastry yang diimplementasikan pada pelajar di SMK Negeri 3 Kediri menunjukkan hasil tidak tuntas dengan persentase sebesar 57%.
., Suhartiningsih +3 more
core +1 more source
INVESTIGATION OF THE TECHNOLOGICAL PROPERTIES OF EMMER FLOUR
Harčova Nauka ì Tehnologìâ, 2020 The article presents the results of studying the technological properties of emmer flour obtained from the grain of the variety Golikovska, in comparison with commercial patent wheat flour.
A. Zaparenko +3 more
doaj +1 more source
Preparation of Bakery Products Using Coconut Flour and Glycemic Response on Normal Healthy Adults
CORD, 2013 Bakery products are ideal foods through which nutrition can be delivered to the consumers in an acceptable form. The feasibility of incorporating coconut flour in bakery products has been studied. Four recipes namely; biscuit, wheat bread, pizza base and
Lalitha Ramaswamy
doaj +1 more source
Safety evaluation of the food enzyme triacylglycerol lipase from the genetically modified Trichoderma reseei strain AR‐822 [PDF]
EFSA JAbstract 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) +17 more
europepmc +2 more sources
Some Technological Treatments to Enlarge the Shelf Life of Puff Pastry
Asian Journal of Advances in Agricultural Research, 2021 Wheat bran is generally considered a byproduct of the flour milling industry, but it is a great source of fibers, minerals, and antioxidants that are important for human health. This study examined values of functional component for product from two bioprocessing (germination and fermentation) for wheat Giza171 variety.
Hala Hussien Shaban +2 more
openaire +2 more sources
Oléagineux, Corps gras, Lipides, 2013 Margarines and fat blending are used for specific applications in baked products particularly for the manufacture of puff pastry and croissants. The reduction or elimination of trans fatty acids for nutritional concerns has led the industry to change ...
Laventurier Michel
doaj +1 more source
THE LEVEL OF AUTOMATION OF “CARASAU” BREAD PRODUCTION PLANTS
Journal of Agricultural Engineering, 2007 Currently, the lowest productivity of workers involved in the production of the “carasau bread” is in those plants where automation has still not reached optimal levels in certain parts of the process, such as, for example, in the cutting and separating ...
Francesco Paschino +3 more
doaj +1 more source