Results 51 to 60 of about 5,194 (177)

Quality characteristics of traditional puff pastry fillings

Journal of Agroalimentary Processes and Technologies
Green vegetables, both raw and cooked, provide valuable nutrients (antioxidants, dietary fiber) and distinct, delicious flavors. This study characterized traditional green plant pastry fillings. Five fillings were prepared using nettle, spinach, alfalfa, radish, and horseradish leaves. After baking, sensory evaluation and proximate composition analysis
Camelia Moldovan, Corina Dana Misca, Viorica Mirela Popa, Diana Nicoleta Raba, Aurica Breica Borozan, Bogdan Petru Radoi, Diana Veronica Radu, Mariana Atena Poiana, Delia Gabriela Dumbrava   +8 more
openaire   +1 more source

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

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

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

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

core  

Dietary exposure assessment of Cypriot Inorganic Arsenic monitoring data

Food Risk Assess Europe, Volume 3, Issue 4, October 2025.
Abstract Inorganic arsenic (iAs) toxicity refers to the adverse health effects caused by exposure to inorganic arsenic compounds, which are highly toxic and can cause severe health issues. These effects can manifest both acutely and chronically, depending on the level and duration of exposure.
Demetris Kafouris
wiley   +1 more source

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

Food Safety: Recommendations for Determining Doneness in Consumer Egg Dish Recipes and Measurement of Endpoint Temperatures When Recipes Are Followed [PDF]

, 2016
Citation: Godwin, S., Maughan, C., & Chambers, E. (2016). Food Safety: Recommendations for Determining Doneness in Consumer Egg Dish Recipes and Measurement of Endpoint Temperatures When Recipes Are Followed. Foods, 5(3), 10. doi:10.3390/foods5030045Many
Chambers, Edgar, IV, Godwin, S., Maughan, Curtis   +2 more
core   +3 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

Quality evaluation of snack produced from black pepper (Piper nigrum L.), plantain (Musa paradisiaca L.) and tigernut (Cyperus esculentus L.) flour blends [PDF]

, 2019
Open Access Journal; just-acceptedChinchin has been identified to be one the favoured food items and a much-relished pastry which has been eaten as dessert or snack.
Adebowale, A.A., Adegunwa, M.O., Adelekan, E.O., Alamu, E.O., Bakare, H.A.   +4 more
core   +1 more source