Хлеб – стратегически важный продукт питания. Обеспечение его качества и безопасности всегда остается актуальным. В обзоре представлены данные мировой научной литературы по основным современным направлениям исследований в области хлебопечения. Показаны основные задачи, встающие настоящее время перед сотрудниками хлебопекарной промышленности учеными, занимающимися разработкой новых хлебопекарных ...

A distributed algorithm is adaptive if the worst case step complexity of its operations is bounded by a function of the number of processes that are concurrently active during the operation (rather than a function of N , the total number of processes, which is usually much larger). In this paper we present long-lived and adaptive algorithms for collect in the read/write shared-memory model. Rep...

Abstract Fortification of foods with phenolic compounds is becoming increasingly popular due to their beneficial physiological effects. The biological activities reported include antioxidant, anticancer, antidiabetic, anti-inflammatory, or neuroprotective However, the analysis polyphenols in functional food matrices a difficult task because complexity matrix. main challenge that can interact ot...

This paper evaluates the energy efficiency in bakery industry toward competitiveness and sustainability through audits that were carried out on six bakeries located Quito, Ecuador. Firstly, an initial meeting was held. After this, survey all areas of bakeries. The information consumption facilities collected. based electricity bills, power data, equipment usage time, habits, monthly consumption...

The current business in Indonesia, especially the food sector, has grown rapidly over time. Based on environmental phenomena, bread is one of favorite foods to replace rice. millennial generation tends want try everything they see internet, for example, which food. Various kinds bakeries spread across sales Holland Bakery always occupy third position. offers a variety interesting products consu...

A total of 176 bakers and 24 subjects employed as bread slicers and wrappers were studied to examine the effect of occupational category on respiratory symptoms, ventilatory capacity, non-specific bronchial reactivity, and prick skin test responses to wheat and common allergens. Bakers had a greater prevalence of attacks of wheeze and dyspnoea and more frequently considered that work affected t...

PURPOSE Interesterification of palm stearin and palm kernal (PSt/PK) is widely used by the food industry to create fats with desirable functional characteristics for applications in spreads and bakery products, negating the need for trans fatty acids. Previous studies have reported reduced postprandial lipaemia, an independent risk factor for CVD, following interesterified (IE) palmitic and ste...