Results 41 to 50 of about 5,194 (177)
Esterification enhances carotenoid retention during bread‐making
Journal of the Science of Food and Agriculture, Volume 106, Issue 7, Page 4312-4319, May 2026.Abstract BACKGROUND Carotenoids are plant‐derived antioxidants that contribute to human health and represent key quality traits in wheat‐based foods. However, they are highly unstable and prone to degradation during processing. Xanthophyll esterification has been identified as a natural mechanism that enhances carotenoid stability during grain storage.
María D Requena‐Ramírez +3 more
wiley +1 more source
Spartan Daily March 22, 2012 [PDF]
, 2011 Volume 138, Issue 30https://scholarworks.sjsu.edu/spartandaily/1029/thumbnail ...
San Jose State University, School of Journalism and Mass Communications
core +5 more sources
Guru pembelajar modul paket keahlian patiseri kelompok kompetensi I: kue fusion, manfaat penilaian dalam pembelajaran [PDF]
, 2016 Modul Guru Pembelajar Paket Keahlian Patiseri SMK ini terdiri atas 2 materi pokok, yaitu: materi profesional dan materi pedagogik. Masing-masing materi dilengkapi dengan tujuan, indikator pencapaian kompetensi, uraian materi, aktivitas pembelajaran ...
Fardiah, Evy, Fatmawati, Harnani
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Fibers as Oleogelators: Innovations, Applications, and Future Prospects in Structured Lipid Systems
Journal of the American Oil Chemists' Society, Volume 103, Issue 3, Page 197-224, March 2026.Schematic overview of fiber‐based oleogelation mechanisms, processing routes, and food applications highlighting particulate/capillary structuring, polymer entanglement, and emulsion‐templated approaches. ABSTRACT Oleogels, structured oil systems created with low levels of gelators‐enables solid fat functionality while preserving the underlying liquid ...
P. Abdul Wahid +5 more
wiley +1 more source
AgricultureIn this study, hydrogenated fat and butter in traditional puff pastry were partially replaced with vegetable oils from seeds to evaluate their impact on the physicochemical and sensory properties of the final product.
Elena Martínez +5 more
doaj +1 more source
Pendipa, 2017 This study aims to: know the value of emissivity of purple, green, blue, red, light green, light blue, orange, yellow, pink, and improvement of learning outcomes by using PBL model on the concept of heat transfer class X TKR SMKN 2 Bengkulu Tengah, and ...
Cariti Dassa Urra +2 more
doaj +1 more source
Quality Control of Puff Pastry Sheet Production Process at CV. PRS Bali
Formosa Journal of Applied Sciences, 2023 Puff pastry is a pastry product made from a mixture of flour, sugar, salt and fat/butter. To produce good quality Puff Pastry, good quality raw materials are needed. Quality control are techniques or operational activities used to meet quality requirements.
Ayu Suardani +5 more
openaire +1 more source
The Official Student Newspaper of UAS [PDF]
, 2016 Letter from the Editor / Whalesong Staff -- Study Away / UAS In Brief -- NSE / College Eats -- Student Government Update -- The Elephant Man / Suddenly, College -- Calendar and ...
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Food Risk Assess Europe, Volume 4, Issue 1, January 2026.Lead is released into the environment through both natural processes and human activity, which is how it enters the environment and the food chain. The highest concentrations of lead in adults are found in the liver, kidneys and bones. Lead can remain in the bones for decades, but under certain circumstances it can also be released again.
German Federal Institute for Risk Assessment (BfR)
wiley +1 more source
Guru pembelajar modul paket keahlian patiseri SMK kelompok kompetensi G: produk pastry, menghias kue, kue Indonesia dari serelia, komunikasi efektif [PDF]
, 2016 Modul Guru Pembelajar Paket Keahlian Patiseri SMK ini terdiri atas 2 materi pokok, yaitu: materi profesional dan materi pedagogik. Masing-masing materi dilengkapi dengan tujuan, indikator pencapaian kompetensi, uraian materi, aktivitas pembelajaran ...
Ariatmi, Siti +2 more
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