The increasing demand for gluten-free products has favoured the design of numerous gluten-free bakery products which intended to mimic the quality characteristics of wheat bakery products. The objective of this study was to evaluate the nutritional pattern of gluten-free breads representative of the Spanish market for this type of products. The protein, fat and mineral content of the gluten-fre...

We consider symbolic veriication for a class of parametrized systems, where a system consists of a linear array of processes, and where an action of a process may in general be guarded by both local conditions restricting the state of the process about to perform the action, and global conditions deening the context in which the action is enabled. Such a model captures the behaviour, e.g., of i...

BACKGROUND In the United Kingdom, sodium reduction targets have been set for a large number of processed food categories. Assessment and monitoring are essential to evaluate progress. OBJECTIVES Our aim was to determine whether household consumer panel food-purchasing data could be used to assess the sodium content of processed foods. Our further objectives were to estimate the mean sodium co...

In light of the increasing attention towards "green" solutions to improve food quality, the use of aromatic-enhancing microorganisms offers the advantage to be a natural and sustainable solution that did not negatively influence the list of ingredients. In this study, we characterize, for the first time, volatile organic compounds (VOCs) associated with aromatic bakery yeasts. Three commercial ...

Wheat grains and its fractions contain significant level of antioxidant activity and many phytochemicals, such as phenolic acids (ferulic and vanillic acids), carotenoids, and tocopherol are beneficial in curing many disorders. The beneficial phytochemicals are mostly present in aleurone fraction of wheat bran. The phytochemicals and antioxidants present in wheat have several health benefits, s...

Eating out has been linked to the current obesity epidemic, but the evaluation of the extent to which out of home (OH) dietary intakes are different from those at home (AH) is limited. Data collected among 8849 men and 14,277 women aged 35-64 years from the general population of eleven European countries through 24-h dietary recalls or food diaries were analysed to: (1) compare food consumption...

Our aim was to measure the levels of exposure to wheat flour dust in a modern industrial bakery, and to assess the relationship between respiratory symptoms, sensitization to wheat flour antigens and airway responsiveness in the workforce. Forty four flour-exposed male workers and 164 unexposed controls were examined. Inspirable dust concentrations were measured using personal samplers. Respira...

High bakery-stability of fruit fillings during baking at elevated temperatures is a very significant and desirable quality attribute in the manufacturing of filled bakery products. This research was performed with the aim of evaluating the basic physicochemical changes that occur as well as the heat-stability of apple fillings during the baking process in the oven at a temperature of 200°C for ...

This paper reviews briefly our research findings on sleep and health for shift workers at a bakery and a dish factory and aims to give some information on health protection with improved sleep. Our medical examinations revealed that rises in blood pressure (BP) were frequently observed in male bakery workers on the fixed night shift. They took a two-hour nap from 1:00 to 3:00 during the night s...

A field-portable X-ray fluorescence analyzer, factory-calibrated for soil analysis, was used to measure bromine (Br) mass fractions in reference materials, flour, bakery products, malted barley, selected U.S. Food and Drug Administration Total Diet Study foods, and other food products. By using a calibration based on instrumental neutron activation analysis results for Br in reference materials...