Biscuits are convenient food products, becoming very popular among both rural and urban populations of worldwide. Some of the reasons for such wide popularity are low cost among other processed foods, varied taste, easy availability and longer shelf life. This paper presents a review regarding several aspects of the quality and impact of biscuits making until biscuits packaging, mainly from foo...

Article history: Received on: 07/04/2015 Revised on: 22/04/2015 Accepted on: 11/05/2015 Available online: 20/06/2015 Genetically modified organisms (GMOs) and their raw materials used in processed foods should be analyzed and labeled. The aim of our study was to evaluate the present situation of the food products and to determine appropriate DNA isolation method in processed food products. Keep...

Abstract Protein is a key structural component in many foods. Soybeans are plant-based protein source, that used food. Soy concentrate generally high nutrients, particularly protein, with an essential amino acid profile immense plant products and closely resembles animal protein. In increasing the characteristics of processed soybean products, such as physical modification, namely preheated pro...

With the improvement of living standards, consumers’ demand for wheat food is gradually diversified. Biscuit, as a kind convenience food, becomes consumer’s leisure snack due to its characteristics such low processing cost, easy-to-carry and convenient-to-eat traits, long shelf life, diverse varieties, rich tastes, which have attracted more people. Biscuits are composed four main ingredients, f...

Microbial analysis is essential part of food safety. Confidence in the safety and integrity of the food supply is an important requirement for consumers. For the evaluation we used following confectionary items such as Dairy milk, Jam, Jelly, biscuit (Parle-G, Priya gold, and Britannia). For microbiological test all sample were used in triplate form. Specific media were used for identification ...

I. Biscuits baked to a recipe requiring only sucrose, white flour and water were ground to a powder and mixed with the remaining ingredients of a standard rat diet. The control diet contained the same dry-weight amounts of all ingredients, but the sucrose and flour were not baked into biscuits. Eighty-four rats were divided into two matched groups and fed on the diets for 8 wceks from weaning. ...

we give some new results on sparse signal recovery in the presence of noise, forweighted spaces. traditionally, were used dictionaries that have the norm equal to 1, but, forrandom dictionaries this condition is rarely satised. moreover, we give better estimationsthen the ones given recently by cai, wang and xu.

Background: The baking industry is not a very hazardous occupational environment, but it is not free from ergonomic derangement. The biscuit factory workers are exposed to noise, heat, odour, flour dust, sugar dust and biscuit dust. Method: A cross sectional study was conducted in all males and females of more than 18 years among employees of a biscuit company in Puducherry who met the inclusi...