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Effect of Chemical Interesterification on the Physicochemical Characteristics and Fatty Acid Profile of Bakery Shortening Produced from Shea Butter and Fluted Pumpkin Seed Oil Blend
by Chibor Bariwere Samuel, Eke-Ejiofor Joy and Kiin-Kabari David Barine
American Journal of Food Science and Technology. 2018, 6(4), 187-194. DOI: 10.12691/ajfst-6-4-8
Pub. Date: June 13, 2018Views: 22979Downloads: 26334
Shea butter fluted pumpkin interesterification physicochemical fatty acid profile bakery shortening
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A Review 'Clean Labeling': Applications of Natural Ingredients in Bakery Products
by Kamila de Oliveira do Nascimento, Sany do Nascimento Dias Paes and Ivanilda Maria Augusta
Journal of Food and Nutrition Research. 2018, 6(5), 285-294. DOI: 10.12691/jfnr-6-5-2
Pub. Date: May 07, 2018Views: 16885Downloads: 16672
clean label bakery ingredients natural ingredients
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Production and Evaluation of Some Bakery Products Containing Ginger Powder
by Abeer Ghazi Soluman Almasodi
Journal of Food and Nutrition Research. 2018, 6(4), 205-215. DOI: 10.12691/jfnr-6-4-2
Pub. Date: April 18, 2018Views: 26223Downloads: 26437
ginger powder antioxidant total phenolic total flavonoid the rheological properties
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Pumpkin Peel Flour (Cucurbita máxima L.) – Characterization and Technological Applicability
by Ana Carolina Burger Staichok, Kamylla Rayssa Barros Mendonça, Pâmella Guerra Alves dos Santos, Lismaíra Gonçalves Caixeta Garcia and Clarissa Damiani
Journal of Food and Nutrition Research. 2016, 4(5), 327-333. DOI: 10.12691/jfnr-4-5-9
Pub. Date: June 25, 2016Views: 22761Downloads: 21725
exploitationco-products bakery proteins
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Bread and Bakery Products Waste in Selected Mediterranean Arab Countries
by Roberto CAPONE, Hamid EL BILALI, Philipp DEBS, Francesco BOTTALICO, Gianluigi CARDONE, Sinisa BERJAN, Gehan A.G. ELMENOFI, Aziz ABOUABDILLAH, Laurence CHARBEL, Samir ALI AROUS and Khaled SASSI
American Journal of Food and Nutrition. 2016, 4(2), 40-50. DOI: 10.12691/ajfn-4-2-2
Pub. Date: April 29, 2016Views: 30063Downloads: 29457
bread waste household food waste subsidies Arab countries
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Sensory Evaluation of Bakery and Confectionery Products Prepared through Semi-Industrial and Artisanal Processes
by Paula Becker Pertuzatti, Simone Messias Rodrigues Esteves, Jakline Estfane Alves, Luciana Costa Lima and Jonatas Emmanuel Borges
American Journal of Food Science and Technology. 2015, 3(4A), 32-36. DOI: 10.12691/ajfst-3-4A-6
Pub. Date: September 17, 2015Views: 36876Downloads: 28147Citations: 1
baking sensory analysis acceptance
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This article belongs to the Special Issue Challenge and Trends in Food Processing
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Linear Programming Problem and Post Optimality Analyses in Fuzzy Space: A Case Study of a Bakery Industry
by P.K. Sahoo and M. Pattnaik
Journal of Business and Management Sciences. 2013, 1(3), 36-43. DOI: 10.12691/jbms-1-3-2
Pub. Date: June 22, 2013Views: 30286Downloads: 21082
fuzzy trapezoidal number linear programming case study
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