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Showing 1 to 11 of 11 for “"Bakery products"”.
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Development of fortified bakery products based on kokoro, a traditional Nigerian snack
… was conducted to develop a maize-based fortified bakery snacks based on a traditional Nigerian snacks (kokoro). Blends of Kokoro snack samples were produced by fortification of maize flour -fibersol-2-whey protein blends at 1% each with functional ingredients (ginger, fenugreek, turmeric, …
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Impact of sugar and fat reduction strategies on the sensory and quality properties of bakery products
… A. Finally, optimised sugar and fat-reduced products (OSFR) (Chocolate brownie and Sponge cake) were compared to products commercially available on the Irish market and preference of OSFR samples was observed.
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Investigation of the Interaction of Modified Soy Protein Fractions With Wheat Starch Granule Components
In order to produce traditional wheat products with a significant soybean protein addition, a thorough understanding of each product's individual physicochemical, structural and dynamic nature is necessary. Significant research has been conducted on the function of wheat gluten in bakery products. …
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The effect of polyphenol-rich flaxseed muffins on glycaemic, insulinaemic and 24-hour glucose response in healthy adults
… use of flaxseed as a functional ingredient in bakery products to provide health benefits, particularly through its effect on blood glucose. The main aim of this PhD was to evaluate the effect of flaxseed in different forms (whole and ground) incorporated into bakery products on the blood …
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Color and Structural Modifications of Alkaline Extracted Sunflower Protein Concentrates and Isolates Using L-Cysteine and Glutathione
… and non-GMO plant-based meat alternatives or bakery products where greening is unwanted.</p>
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Removal of Cyanogenic Glycosides in Whole Flaxseed via Lactobacillaceae Fermentation
… and protein. Whole flaxseed can be added to bakery products including breads, buns, and cookies to increase the health benefits of these foods. However, flaxseed contains cyanogenic glycosides (CGs), including linamarin, linustatin, lotaustralin and neolinustatin. Cyanogenic glycosides are …
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An industrial survey of Pittsylvania County, Virginia
… These industries are: 1. Concrete and plaster products 2. Fabricated metal products 3. Fabricated structural metal products 4. Machinery (except electrical) 5. Electrical machinery, equipment and supplies 6. Transportation equipment 7. Bakery products 8. Cigarettes 9. Paperboard and paper mills …
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Physicochemical, antioxidant and microstructural properties of malted finger millet (Eleusine coracana) flour(s) and their use in gluten-free biscuits.
… to prepare nutritious and healthier gluten-free bakery products.
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The use of bakery wastes as a nutritional source for fish
… high lipid levels with the fat supplied by the bakery waste were shown to spare protein. 17% fat in the diet allowed for a reduction in the protein level from 34% to 24% with similar growth responses. Hard fat as used in bakery products were found to require supplements of oils to produce the …
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Fundamental study of natural and synthetic antimicrobial peptides as novel preservatives against fungal food spoilage
… preservatives against spoilage fungi of food products. Antimicrobial peptides are short (<100 amino acids) components of the innate immune system widely spread amongst eukaryotic and prokaryotic kingdoms. A literature review about the diversity of antimicrobial peptides and proteins (AMPs) and …
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Isolation and characterisation of antifungal compounds from lactic acid bacteria and their application in wheat and gluten-free bread
… the “free-from” trend, biopreservation for bread products has increasingly become important to prevent spoilage since artificial preservatives are more and more rejected by consumers. A literature review conducted as part of this thesis revealed that the evaluation of more suitable antifungal …