Results 21 to 30 of about 5,194 (177)

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

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), J. Van Mechelen (1927609), K. Bogaerts (1927612), M. Smet (1927606), S. Cabus (1927615)   +4 more
core   +3 more sources

Safety evaluation of the food enzyme lysozyme from hens' eggs. [PDF]

EFSA J
Abstract 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), 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, Cavanna D, Fernández-Fraguas C, De Sousa RF, di Piazza G, Liu Y.   +17 more
europepmc   +2 more sources

Safety evaluation of the food enzyme endo-1,4-β-xylanase from genetically modified Aspergillus niger strain XYL [PDF]

, 2017
Publisher ...
Aguilera-Gomez, Margarita, Andryszkiewicz, Magdalena, Arcella, Davide, Bolognesi, Claudia, Castle, Laurence, Chesson, Andrew, Cravedi, Jean-Pierre, de Fátima Tavares Poças, Maria, EFSA Panel on Food Contact Materials Enzymes, Flavourings and Processing Aids (CEF), Engel, Karl-Heinz, Fowler, Paul, Franz, Roland, Glandorf, Boet, Grob, Konrad, Gürtler, Rainer, Hermann, Lieve, Husøy, Trine, Jany, Klaus-Dieter, Kovalkovicova, Natalia, Kärenlampi, Sirpa, Liu, Yi, Marcon, Francesca, Mennes, Wim, Milana, Maria Rosaria, Penninks, André, Silano, Vittorio, Smith, Andrew, Tlustos, Christina, Wölfle, Detlef, Zorn, Holger, Zugravu, Corina-Aurelia, Želježic, Davor   +31 more
core   +3 more sources

Safety evaluation of the food enzyme β-amylase obtained from barley (Hordeum vulgare) [PDF]

, 2017
Publisher ...
Arcella, Davide, Bolognesi, Claudia, Castle, Laurence, Chesson, Andrew, Cravedi, Jean-Pierre, de Fátima Tavares Poças, Maria, EFSA Panel on Food Contact Materials Enzymes, Flavourings and Processing Aids (CEF), Engel, Karl-Heinz, Fowler, Paul, Franz, Roland, Glandorf, Boet, Grob, Konrad, Gürtler, Rainer, Hermann, Lieve, Husøy, Trine, Jany, Klaus-Dieter, Kärenlampi, Sirpa, Liu, Yi, Marcon, Francesca, Mennes, Wim, Milana, Maria Rosaria, Penninks, André, Rygaard Nielsen, Kim René, Silano, Vittorio, Smith, Andrew, Tlustos, Christina, Wölfle, Detlef, Zorn, Holger, Zugravu, Corina-Aurelia, Želježić, Davor   +29 more
core   +3 more sources

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

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, S. Didenko, O. Holyk, Y. Goloventsov   +3 more
doaj   +1 more source

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

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, Masoud Abdel-Azem Kamel, Ashgan Mohamed Aly Mahmoud   +2 more
openaire   +2 more sources