Results 51 to 60 of about 5,157 (185)

Predicting puff pastry margarine performances based on LAOS output

Food Research International
Laminated pastries rely heavily on the unique viscoelastic and plastic properties of margarine. Traditional methods for predicting such properties, such as solid fat content (SFC), hardness, small amplitude oscillatory rheology, and subjective sensory tests (thumb test), often lack the sensitivity to detect subtle variations in margarine possessing ...
Chakraborty, Arpita, Blecker, Christophe, Van Hoed, V, Barthelemy, P, Detry, R, Danthine, Sabine   +5 more
openaire   +2 more sources

Approche fonctionnelle de l’emploi de l’huile de palme – Perspectives d’évolution réglementaire en matière d’étiquetage

Oléagineux, Corps gras, Lipides, 2013
Formulating food products requires taking into account the functional characteristics of the ingredients as well as nutrition facts and recommendations, quality of the end-product, supplying and production, regulatory compliance… For food recipes where ...
Morin Odile
doaj   +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, Harteti, Harteti, Miharti, Tantri   +2 more
core  

Trans fatty acids in Europe: where do we stand? [PDF]

, 2014
Trans fatty acids (TFA) are a particular type of unsaturated fatty acid. They are naturally present in food products made from ruminant animals such as dairy and meat from cattle, sheep or goat (naturally occurring ruminant TFA or rTFA) but can also be ...
LIVANIOU ANASTASIA, LOURO CALDEIRA SANDRA, MARTIN SABORIDO CARLOS, MOURATIDOU THEODORA, WOLLGAST Jan   +4 more
core   +1 more source

Acceptability of Mocaf Flour-Based Puff Pastries

Media Pendidikan Gizi dan Kuliner
Choux is a pastry dough made by boiling. This product generally uses high-protein wheat flour. The use of mocaf flour in this choux product is expected to reduce the consumption of imported wheat flour in Indonesia. Mocaf flour is a flour that contains gluten free, so it is safe to be consumed by a certain medical sufferer who cannot consume gluten in ...
Putri, Gianna Electra, Yulia, Cica, Yogha, Sudewi   +2 more
openaire   +2 more sources

Safety evaluation of the food enzyme containing β‐fructofuranosidase and β‐glucosidase activities from the non‐genetically modified Aspergillus tubingensis strain IN 319

EFSA Journal, Volume 23, Issue 10, October 2025.
Abstract The food enzyme containing β‐fructofuranosidase (β‐d‐fructofuranoside fructohydrolase; EC 3.2.1.26) and β‐glucosidase (β‐d‐glucoside glucohydrolase; EC 3.2.1.21) activities is produced with the non‐genetically modified Aspergillus tubingensis strain IN 319 by Shin Nihon Chemical Co., Ltd.
EFSA Panel on Food Enzymes (FEZ), Holger Zorn, José Manuel Barat Baviera, Claudia Bolognesi, Francesco Catania, Gabriele Gadermaier, Ralf Greiner, Baltasar Mayo, Alicja Mortensen, Yrjö Henrik Roos, Marize L. M. Solano, Henk Van Loveren, Laurence Vernis, Ana Criado, Jaime Aguilera, Magdalena Andryszkiewicz, Daniele Cavanna, Cristina Fernández‐Fraguas, Yi Liu   +18 more
wiley   +1 more source

Honey Powder: Drying Methods, Physicochemical Properties, and Its Applications in Food Formulations

Future Postharvest and Food, Volume 2, Issue 3, Page 248-261, September 2025.
The various processing methods suggested for producing dried honey powder, their physicochemical properties with storage stability, and its applications in food industries along with the marketed products has been discussed in this review. ABSTRACT Honey is an organic natural substance that is produced from the nectar of flowers by Apis mellifera and ...
Salma Farooq, Insha Zahoor, Tariq Ahmad Ganaie, Sajad Ahmad Rather, Farhana Mehraj Allai, Wani Suhana Ayoub   +5 more
wiley   +1 more source

Breads, cakes, and pies in family meals (1980) [PDF]

, 1980
MscSPEC-MU0MP397Digitized by MU Libraries Digital ...

core  

Elastic properties of highly anisotropic thin poly(propylene) foams

, 2004
In this letter, elastic properties of highly anisotropic cellular poly(propylene) films are reported. The material shows peculiar elastic properties compared to other foams in the literature. The data is displayed as the relative Young's modulus $E^*/E_s$
Badiche, Baltsavias, Bauer, Baxter, Chan, Christensen, Enis Tuncer, Fazekas, Gent, Gerhard-Multhaupt, Gibson, Gross, Hagiwara, Han, Hellmich, Kitazono, Ladd, Lederman, Lee, Lu, Lui, Lutton, Mellinger, Michael Wegener, Mills, Milton, Morgan, Paajanen, Pekala, Roberts, Roberts, Roberts, Scanlon, Silva, Sun, Torquato, Walsh, Warren, Wegener, Wegener, Wegener, Zwissler   +41 more
core   +2 more sources

What Drives Fast Food Consumption in Asian Low‐ and Middle‐Income Countries?—A Narrative Review of Patterns and Influencing Factors

Public Health Challenges, Volume 4, Issue 3, September 2025.
This review highlights the high prevalence and frequent consumption of fast food, particularly western items such as pizza, burgers, fried chicken, French fries, and sandwiches, among populations in Asian LMICs. Factors influencing fast‐food consumption include taste, affordability, availability, mass media advertising, restaurant environment, service ...
Rafid Hassan, Abu Ahmed Shamim, Masum Ali, Md. Ruhul Amin   +3 more
wiley   +1 more source