The article presents research on improving the technology of bakery and flour confectionery products by enriching them with fish protein. There are presented data a survey dietary preferences schoolchildren aged 15-16. It is noted that most teenagers prefer as snack. also established children do not consume enough protein, which complete easily digestible. In this regard, study solves problem w...

We sought to determine the source of a norovirus outbreak among attendees of 46 weddings taking place during a single weekend. Norovirus-compatible illness was experienced by 332 (39%) of wedding guests surveyed; the outbreak affected up to 2700 persons. Illness was associated with eating wedding cake provided by a bakery common to the weddings (adjusted RR 4.5, P<0.001). A cake requiring direc...

Percission and accurate gas chromatographic method for determination of propionic acid in bakery products was developed. Bakery productswere directly extraction with ethyl acetat phosphoric used acidic. The extract injected to using butyric as internal standard. Calibration curve range 25 – 1000 µg/mL. Coefissien variation (CV) rates spiked produtcs were 1,36% 99,81% (range 96,32 103,61%) accur...

Date is the most popular fruit in middle-east countries. However, the date production process is accompanied by a substantial increase of loss during picking, storage, commercialization and conditioning process. Date and their byproducts have many essential elements for the growth of microorganisms. Thus, they can be converted into valueadded compounds through biotechnology. In this paper, date...

In this article, we propose a new methodology for solving the vendor selection and the supply quotas determination problem. The proposed methodology combines the Analytic Hierarchy Process (AHP) for determining the coefficients of the objective functions and a new multiple objective programming method based on the cooperative game theory for vendor selection and supply quotas determination. The...

“Pan de Muerto” is a traditional bread type, emblematic of Mexican bakery. This work’s objectives were defining its characteristics, determining the effect fat content, and storage conditions on staling, examining relative impact these crystallization starch retrogradation. Staling was evaluated via changes in Young’s modulus. Fat retrogradation studied considering thermal crystalline propertie...

Article contains information about new technologies of flour and bakery products on the basis multicomponent structure or composite mixes executed from a pumpkin thistle, dry leaf stevia lactulose, also different types grain, such as: corn, buckwheat, rice, millet.

The waves of civilization, industrialization, technological innovations, economic growth and increasing welfare people have undoubtedly altered or changed the traditional food culture, including products. Some might argue that foods products are slightly over ruined by modern seem to be more attractive trendier. Whether this connotation holds true is not known. This paper attempted identify fac...

Amadori compounds, derived from the condensation of amino acids with reducing sugars in the Mainard reaction, have been isolated from browned, dehydrated fruits and vegetables, bakery products, cane and beet molasses. and cured tobacco. The nonvolatile compounds' in their enolic forms are precursors of flavor compounds, particularly those with burnt and caramel-like aromas. A model basic Amador...

The lactic fermentation of cereals improves the food quality through the development of flavor, enhancement of the nutritional value and shelf life, and by removing toxic or antinutritional factors of food products. Lactic acid bacteria (LAB) strains are able to improve the shelf life of several food products. The efficiency of the LAB cultures determined in in vitro assays was confirmed in bre...