Background and objectives: Food poisoning has been always a major concern in health system of every community and cream-filled products are one of the most widespread food poisoning causes in humans. In present study, we examined the preservative effect of the cinnamon oil in cream-filled cakes. Methods: Antimicrobial activity of Cinnamomum verum J. Presl (Cinnamon) bark essential oil was exami...

Background and objectives: Food poisoning has been always a major concern in health system of every community and cream-filled products are one of the most widespread food poisoning causes in humans. In present study, we examined the preservative effect of the cinnamon oil in cream-filled cakes. Methods: Antimicrobial activity of Cinnamomum verum J. Presl (Cinnamon) bark essential oil w...

wheat germ is a by-product of milling industry rich in fiber, tocopherol, unsaturated fatty acids, polyphenol, minerals and protein. in this study, effect of adding raw and stabilized wheat germ on the characteristics of cake batter such as specific gravity, viscosity and cake properties such as volume, apparent density, solid density, porosity, water activity, moisture and firmness was studied...

Abstract Baked products such as bread, biscuits, and cakes are among the most popular food categories because of their convenience. Sponge cake has a porous structure like sponge is lightweight soft. The single-stage mixing method been developed widely applied in large-scale production cakes. formulations generally use an additional emulsifying agent to form better aeration. effect adding emuls...

Ethnomathematics is a culture-based learning concept in the context of mathematics. The presence mathematics with cultural nuances will make major contribution to purpose this study identify and describe mathematical objects concepts found Malay culture at Kamu market. This type research qualitative ethnographic methods. Data analysis techniques used are literacy studies, observation, interview...