Results 21 to 30 of about 874 (132)
European Journal of Lipid Science and Technology, Volume 124, Issue 11, November 2022., 2022 Rapeseed oil based oleogels with sunflower wax, ethyl cellulose, monoacylglycerols, or mixtures of them as oleogelators are characterized in comparison to conventional bakery margarines or hydrogenated peanut fat with regard to their oil‐binding capacity, hardness, and rheological behavior.
Madline Schubert +5 more
wiley +1 more source
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
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
Oléagineux, Corps gras, Lipides, 2013 Margarines and fat blending are used for specific applications in baked products particularly for the manufacture of puff pastry and croissants. The reduction or elimination of trans fatty acids for nutritional concerns has led the industry to change ...
Laventurier Michel
doaj +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. +4 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
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 +4 more
core +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
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
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
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