BACKGROUND Over a 10 year period a decline in the rate of sensitizations to α-amylase (Aspergillus oryzae) was observed in bakers investigated for allergic obstructive airway disease. At the same time, glucoamylase (Aspergillus niger) was identified as the currently the most relevant allergen in sensitizations to enzymes in the baking industry. The aim of the present study was to investigate wh...

background: asthma is a chronic multifactorial disease with a high prevalence. among asthma risk factors, the effect of baking in wood tenor ovens (traditional form of baking) on bronchial asthma is still debated. the aim of this study was to determine the association between baking in wood tenor ovens and incidence and control of bronchial asthma. materials and methods: this descriptive study ...

Kohonen’s self-organising map is used to identify the colour development of baked goods from samples taken during baking. The resulting bake curves represent the colours characteristic of a particular baked product. Images of baked goods can be segmented and foreign bodies identified using these baking curves.

Nixtamalization is the process of steeping dried corn in hot water with calcium hydroxide (lime). The resulting product, called nixtamal, is further processed into tortillas, a staple in the Mexican diet. Corn tortillas are prepared directly from nixtamal, from nixtamalized corn flour, or from a mixture of the two. A technology for adding micronutrients to fresh nixtamal tortillas is discussed....

last rib backfat thickness, broken vertebrae, or scores for stomach ulcers (P > 0.21). Also, deletions of VTM premixes did not affect these same measurements (P > 0.22). However, RAC decreased (P < 0.01) backfat thickness by 8% and tended to decrease scores for stomach ulcers (P < 0.06). In conclusion, there were no interactions to suggest that the effects of RAC on growth performance and carca...

BACKGROUND During the bread-making process, industrial baker's yeast, mostly Saccharomyces cerevisiae, is exposed to baking-associated stresses, such as air-drying and freeze-thaw stress. These baking-associated stresses exert severe injury to yeast cells, mainly due to the generation of reactive oxygen species (ROS), leading to cell death and reduced fermentation ability. Thus, there is a grea...