Bakery products are very important in human nutrition and the basis of any daily diet. Their social significance is determined by traditions habits population countries, accessibility for all groups population, diverse assortment, including bakery functional specialized purposes. The up-to-date trend to expand assortment products, use which will provide body’s need necessary macro- micronutrien...

BACKGROUND Occupational skin disease is common and bakery workers are at increased risk of hand dermatitis. AIMS To explore the frequency of, and to identify risk factors for, skin symptoms in a small bakery. METHODS A cross-sectional survey of workers in a small bakery in Scotland, using a self-completed questionnaire regarding skin symptoms over the last 12 months. Additionally, data on s...

The innovative development of sustainable food systems is primarily aimed at preserving the health population, providing it with safe and nutritious products. current trend in consumer market growing demand for bakery products addition cereals. approach to solving problem provided through prescription formulations technologies new types bakery. In course conducted research, recipes whole-grain ...

An approach to proving higher level properties of distributed protocols is suggested here in which a proof consists of two stages: In the higher-level stage, abstract properties of system executions are assumed and their desired consequences are proved. At the lower-level stage these abstract properties are shown to hold in every execution of the protocol. The paper studies the Bakery Algorithm...

An oxygen scavenging film based on a catalytic system with palladium (CSP) was combined modified atmosphere (MA) packaging to extend the mould free shelf life (MFSL) of bakery products. Par-baked buns, toast bread and gluten-free inoculated Aspergillus niger spores were packed in normal (NA) under MA (with 2 vol.-% O ) or without CSP. Mould growth detected after 2–3 days all products NA as well...