Agro-industrial processing activities generate by-products that are discarded at high economic and environmental costs; however, many of them still contain levels bioactive compounds (BCs) such as dietary fiber (DF) phenolic (PCs), which, when combined, known antioxidant (ADF). These BCs have properties beneficial to our health, among anti-inflammatory, cardioprotective. Moreover, DF can regula...

Ethanol is widely used in herbal medicines, e.g., for children. Furthermore, alcohol is a constituent of fermented food such as bread or yogurt and "non-fermented" food such as fruit juices. At the same time, exposure to very low levels of ethanol in children is discussed as possibly having adverse effects on psychomotoric functions. Here, we have analyzed alcohol levels in different food produ...

To determine trans fatty acid (TFA) distribution of contemporary foods, especially regarding individual trans octadecenoic acids (trans C18:1), 339 German foods of six categories (semi-solid fats, deep-fried potato products, bakery products, confectioneries, instant products and butter) were analysed using two GC methods. Results showed a high variation of TFA content between and within the cat...

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...

For bakeries, the main task is to produce bread of best quality. In order do this, company must control batches incoming raw materials, semi-finished products and finished products. The quality a set characteristics that determine consumer properties food ensure safety for humans. use HACCP system currently mandatory great importance in field production. JSC “Saratov bakery named after I.K. Str...