Estimation of growth parameters of six different fungal species for selection of strains to be used in challenge tests of bakery products
Sign Up to like & getrecommendations! Published in 2017 at "Food bioscience"
DOI: 10.1016/j.fbio.2017.08.006
Abstract: Abstract The objective of this study was to estimate the growth rate, lag time and the times for the appearance of visible mycelium ( t v ) of six fungal species ( Paecilomyces variotii ,… read more here.
Keywords: fungal species; bakery products; challenge tests; growth parameters ... See more keywords
Selection of Algerian lactic acid bacteria for use as antifungal bioprotective cultures and application in dairy and bakery products.
Sign Up to like & getrecommendations! Published in 2019 at "Food microbiology"
DOI: 10.1016/j.fm.2019.01.020
Abstract: In the context of a demand for "preservative-free" food products, biopreservation appears as a promising alternative to either replace or reduce the use of chemical preservatives. The purpose of this study was to evaluate the… read more here.
Keywords: bioprotective cultures; lactic acid; dairy bakery; bakery products ... See more keywords
Targeted metabolomics to assess the authenticity of bakery products containing chia, sesame and flax seeds.
Sign Up to like & getrecommendations! Published in 2019 at "Food chemistry"
DOI: 10.1016/j.foodchem.2019.126059
Abstract: Food fraud is perpetrated with increasing frequency along the food chain, triggering the need for new and modern tools to detect food authenticity. Chia, flax and sesame seeds are well known for the good nutritional… read more here.
Keywords: chia; targeted metabolomics; bakery products; authenticity ... See more keywords
Metabolomic approach to study the impact of flour type and fermentation process on volatile profile of bakery products.
Sign Up to like & getrecommendations! Published in 2019 at "Food research international"
DOI: 10.1016/j.foodres.2019.01.024
Abstract: Metabolomic approaches applied to fermented foods are at the state of the science and represent a robust and reliable approach to identify, quantify and characterise the biochemical profiles of raw materials and transformed products. The… read more here.
Keywords: bakery products; process; kamut khorasan; approach ... See more keywords
Impact of temporary frozen storage on the safety and quality of four typical Belgian bakery products
Sign Up to like & getrecommendations! Published in 2021 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2020.110454
Abstract: Abstract EU regulation No. 1169/2011 states that foods that have been frozen and thawed before being sold, the name shall be accompanied by the designation ‘defrosted’. This requirement does not apply when defrosting has no… read more here.
Keywords: safety quality; quality; impact temporary; bakery products ... See more keywords
Prosopis spp. functional activities and its applications in bakery products
Sign Up to like & getrecommendations! Published in 2019 at "Trends in Food Science and Technology"
DOI: 10.1016/j.tifs.2019.09.023
Abstract: Abstract Background Currently, consumers claim more healthful foods, among them, bakery products, which are an excellent source of nutrients. Although flour from different grains and seeds has been added to these products, the use of… read more here.
Keywords: functional activities; activities applications; bakery products; spp functional ... 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
Classification of Canadian bakery products by a nutrient profiling model that guides reformulation in comparison to a model that regulates health claims
Sign Up to like & getrecommendations! Published in 2019 at "Proceedings of the Nutrition Society"
DOI: 10.1017/s0029665119000235
Abstract: Nutrient profiling (NP) ranks foods according to their nutritional composition and is used for public health initiatives such as educating consumers, food regulation or to guide reformulation. It has the potential to help consumers make… read more here.
Keywords: model regulates; health; model; nutrient profiling ... See more keywords
Nutritional Evaluation of Buns Developed from Chickpea-Mung Bean Composite Flour and Sugar Beet Powder
Sign Up to like & getrecommendations! Published in 2022 at "International Journal of Food Science"
DOI: 10.1155/2022/6009998
Abstract: The research was aimed at developing recipes for buns studying the nutritional value of securities. In the work, an assortment of bakery products was developed from flour, composite mixtures of leguminous crops and dry powders… read more here.
Keywords: composite flour; bakery products; sugar; sugar beet ... See more keywords
Development of technology for bakery products
Sign Up to like & getrecommendations! Published in 2021 at "Food Science and Technology International"
DOI: 10.1590/fst.61120
Abstract: The basis of modern concepts of healthy nutrition is the developed concept of optimal nutrition, which provides for the need to fully meet the needs of the body. An important component of a healthy diet… read more here.
Keywords: grain; development; development technology; bakery products ... 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