Bakery yeasts, a new model for studies in ecology and evolution
Sign Up to like & getrecommendations! Published in 2018 at "Yeast"
DOI: 10.1002/yea.3350
Abstract: Yeasts have been involved in bread making since ancient times and have thus played an important role in the history and nutrition of humans. Bakery‐associated yeasts have only recently attracted the attention of researchers outside… read more here.
Keywords: diversity; yeast; bread making; bakery ... See more keywords
A review of active packaging in bakery products: Applications and future trends
Sign Up to like & getrecommendations! Published in 2021 at "Trends in Food Science and Technology"
DOI: 10.1016/j.tifs.2021.06.009
Abstract: Abstract Background Rapid socio-economic development has allowed bakery products to gradually become a significant portion of people's daily diet throughout the world. However, microbial contamination and oxidation of lipids, as well as proteins in bakery… read more here.
Keywords: future trends; bakery; packaging bakery; active packaging ... See more keywords
New alternatives from sustainable sources to wheat in bakery foods: Science, technology, and challenges.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of food biochemistry"
DOI: 10.1111/jfbc.14185
Abstract: Ongoing research in the food industry is striving to replace wheat flour with new alternatives from sustainable sources to overcome the disease burden in the existing population. Celiac disease, wheat allergy, gluten sensitivity, or non-celiac… read more here.
Keywords: bakery; alternatives sustainable; sustainable sources; new alternatives ... See more keywords
Ultrasound-Assisted Stable Curcumin Nanoemulsion and Its Application in Bakery Product
Sign Up to like & getrecommendations! Published in 2022 at "International Journal of Food Science"
DOI: 10.1155/2022/4784794
Abstract: The quality of the bread has been always an important issue and needs to be improved. Curcumin nanoemulsion provides an antioxidant and other nutritional value to the bakery products. Our aim was to determine the… read more here.
Keywords: bakery; curcumin; ultrasound assisted; curcumin nanoemulsion ... See more keywords
Decision Tree of Materials: A Model of Halal Control Point (HCP) Identification in Small-Scale Bakery to Support Halal Certification
Sign Up to like & getrecommendations! Published in 2022 at "International Journal of Food Science"
DOI: 10.1155/2022/5244586
Abstract: A bakery is a business that bakes flour-based foods, including bread, cookies, cakes, pastries, and pies, and sells them. Some bakeries are also categorized as large scale, medium scale, and small scale. Halal embraces all… read more here.
Keywords: bakery; small scale; halal; halal certification ... See more keywords
Determination of coumarin in seasonal bakery products using QuEChERS and GC-MS.
Sign Up to like & getrecommendations! Published in 2017 at "Die Pharmazie"
DOI: 10.1691/ph.2017.6215
Abstract: Cinnamon is a traditional herbal drug, but more importantly, it is used as a flavor compound in the production of foodstuff. Due to the content of significant concentrations of coumarin in Cassia cinnamon, effective control… read more here.
Keywords: determination coumarin; seasonal bakery; bakery products; using quechers ... See more keywords
[Modern approaches to the development of gluten-free bakery formulations].
Sign Up to like & getrecommendations! Published in 2020 at "Voprosy pitaniia"
DOI: 10.24411/0042-8833-2020-10009
Abstract: According to WHO, currently about 1% of the world's population suffers from celiac disease, a disease associated with a deficiency of enzymes that break down gluten and proteins close to it. In celiac disease, there… read more here.
Keywords: protein; gluten free; free bakery; fatty acids ... See more keywords
Antifungal Mechanisms and Application of Lactic Acid Bacteria in Bakery Products: A Review
Sign Up to like & getrecommendations! Published in 2022 at "Frontiers in Microbiology"
DOI: 10.3389/fmicb.2022.924398
Abstract: Bakery products are nutritious, but they are susceptible to fungal contamination, which leads to a decline in quality and safety. Chemical preservatives are often used to extend the shelf-life of bakery products, but long-term consumption… read more here.
Keywords: bakery products; bakery; acid bacteria; lactic acid ... See more keywords
Effect of Three Bakery Products Formulated with High-Amylose Wheat Flour on Post-Prandial Glycaemia in Healthy Volunteers
Sign Up to like & getrecommendations! Published in 2023 at "Foods"
DOI: 10.3390/foods12020319
Abstract: Both Glycaemic index (GI) and Glycaemic Load (GL) were introduced to measure the impact of a carbohydrate-containing food on blood glucose. From this perspective, high-amylose (HA) flours, with a higher percentage of resistant starch (RS),… read more here.
Keywords: bakery products; healthy volunteers; bakery; high amylose ... See more keywords
Functional Polymer and Packaging Technology for Bakery Products
Sign Up to like & getrecommendations! Published in 2022 at "Polymers"
DOI: 10.3390/polym14183793
Abstract: Polymeric materials including plastic and paper are commonly used as packaging for bakery products. The incorporation of active substances produces functional polymers that can effectively retain the quality and safety of packaged products. Polymeric materials… read more here.
Keywords: bakery products; quality packaged; packaging technology; bakery ... See more keywords
Productivity Change and Decomposition in Taiwan Bakery Enterprise―Evidence from 85 °C Company
Sign Up to like & getrecommendations! Published in 2019 at "Sustainability"
DOI: 10.3390/su11247077
Abstract: In recent years, the bakery market has grown rapidly. Alongside its growth and fast change, it is very important to comprehend the productivity change of the bakery industry. Nowadays, effective management is more and more… read more here.
Keywords: company; change; 2011 2016; productivity change ... See more keywords