Compendium of sodium reduction strategies in foods: A scoping review
Comprehensive Reviews in Food Science and Food Safety, Volume 21, Issue 2, Page 1300-1335, March 2022., 2022 Abstract In response to health concerns generated by increased sodium intake, many new approaches have been studied to reduce the sodium content in processed food. It has been suggested that reducing sodium in the food supply may be the most appropriate solution.
Aubrey N. Dunteman +4 more
wiley +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
Nutritional and Therapeutic Potential of Sesame Seeds
Journal of Food Quality, Volume 2022, Issue 1, 2022., 2022 The major issue of the current era is an unbalanced and poor diet like unhealthy fast foods, the main cause of various diseases. Most nutraceutical and pharma industries formulating the medicines from artificial sources are expensive and have several side effects.
Sabiha Abbas +6 more
wiley +1 more source
Development of sorghum‐based shortbread biscuits from “muskwari” flour
Food Science &Nutrition, Volume 8, Issue 7, Page 3181-3189, July 2020., 2020 In order to produce shortbread biscuits from off‐season sorghum, a local “Muskwari” sorghum was milled and sieved. The obtained flour was of 0.5 mm grain size. This flour was used to produce shortbread biscuits with different substitutions rates of wheat flour to that of sorghum.
Roger Djoulde Darman +2 more
wiley +1 more source
LWT - Food Science and Technology, 2013 Abstract The influence of some processing parameters on the physicochemical properties of two types of puff pastry margarines (PPM) manufactured at pilot scale was investigated. A Plackett–Burman experimentation design was used to select the processing parameter combinations to test. A pilot-scale line, equipped with a scraped surface heat exchanger (
Émilie Lefébure +5 more
openaire +1 more source
Influence of fat phase composition of margarine on physical characteristics and quality of puff pastry [PDF]
, 2009 U radu je ispitana mogućnost primene margarina za laminiranje smanjenog sadržaja trans masnih kiselina u izradi lisnatog peciva. U prvoj fazi eksperimentalnog rada ispitivanjem uticaja vrste (MZ1 i MZ2) i količine margarina za zames (1, 3 i 5% na masu ...
Šoronja-Simović, Dragana
core +3 more sources
PENGARUH SUBTITUSI TEPUNG BIJI DURIAN (DURIO ZIBETHINUS MURR) TERHADAP SIFAT ORGANOLEPTIK PUFF PASTRY [PDF]
, 2021 Puff Pastry adalah pastry yang terbuat dari adonan subtitusi tepung biji durian yang dilapisi lemak padat sehingga didapatkan banyak lapisan.
Miranti, Mauren Gita +3 more
core +1 more source
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 +2 more
core +3 more sources
Guru pembelajar modul paket keahlian patiseri SMK kelompok kompetensi H: produk roti, kue diet khusus penilaian pembelajaran [PDF]
, 2016 Ruang lingkup dalam modul ini dibagi menjadi 2 kegiatan pembelajaran. Kegiatan pembelajaran satu anda akan mempelajari produk roti dari soft roll, hard roll, danish pastry dan puff pastry.
Fardiah, Evy +2 more
core
Production Process of Puff Pastry Substitute Pumpkin [PDF]
Puff Pastry is a type of pastry from France made from a mixture of wheat flour, pastry margarine, and water. In this innovation, pumpkin is added to reduce the use of wheat flour by utilizing the availability of pumpkin as a local and functional food ...
Fasya, Dini Farida, Yudhistira, Bara
core +2 more sources