Development and analysis of bread fortified with calcium extracted from chicken eggshells of Pakistani market
Sign Up to like & getrecommendations! Published in 2021 at "Food Science and Technology International"
DOI: 10.1590/fst.07220
Abstract: Eggs are used in enormous quantities throughout the world and food manufacturers produce thousands of tons of wasted chicken eggshell after processing. This poses a serious threat to the environment by causing waste disposal issues… read more here.
Keywords: development analysis; market; bread fortified; analysis bread ... See more keywords
Analysis of Bread Lipids for 3-MCPD Esters
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DOI: 10.17221/932-cjfs
Abstract: Objective of this work was determination of processing contaminant known as 3-MCPD (3-chloropropa - ne-1,2-diol) in its free and bound form in breads with defined parameters of processing. Selected and analysed were 24 samples, which… read more here.
Keywords: mcpd esters; breads produced; bread lipids; mcpd ... See more keywords