Works matching DE "BAKING industry"

Results: 169

Molecular genetic mapping of QTL associated with flour water absorption and farinograph related traits in bread wheat.

Published in:

Euphytica, 2013, v. 194, n. 2, p. 293, doi. 10.1007/s10681-013-0906-2

By:

Tsilo, Toi;
Nygard, Gloria;
Khan, Khalil;
Simsek, Senay;
Hareland, Gary;
Chao, Shiaoman;
Anderson, James

Publication type:

Article

High-level expression of the Penicillium notatum glucose oxidase gene in Pichia pastoris using codon optimization.

Published in:

Biotechnology Letters, 2012, v. 34, n. 3, p. 507, doi. 10.1007/s10529-011-0790-6

By:

Gao, Zhaowei;
Li, Zhuofu;
Zhang, Yuhong;
Huang, Huoqing;
Li, Mu;
Zhou, Liwei;
Tang, Yunming;
Yao, Bin;
Zhang, Wei

Publication type:

Article

Enhancing Freezing Stress Tolerance through Regulation of the Ubiquitin–Proteasome System in Saccharomyces cerevisiae.

Published in:

Fermentation (Basel), 2024, v. 10, n. 6, p. 318, doi. 10.3390/fermentation10060318

By:

Tanahashi, Ryoya;
Nishimura, Akira;
Kan, Kyoyuki;
Ishizaki, Natsumi;
Fujishima, Shiho;
Endo, Hisanori;
Takagi, Hiroshi

Publication type:

Article

Microbial Preservation and Contamination Control in the Baking Industry.

Published in:

Fermentation (Basel), 2024, v. 10, n. 5, p. 231, doi. 10.3390/fermentation10050231

By:

Vermelho, Alane Beatriz;
Moreira, Jean Vinícius;
Junior, Athayde Neves;
da Silva, Claudia Ramos;
Cardoso, Veronica da Silva;
Akamine, Ingrid Teixeira

Publication type:

Article

Non-Conventional Yeasts as Alternatives in Modern Baking for Improved Performance and Aroma Enhancement.

Published in:

Fermentation (Basel), 2021, v. 7, n. 3, p. 1, doi. 10.3390/fermentation7030102

By:

Zhou, Nerve;
Semumu, Thandiwe;
Gamero, Amparo

Publication type:

Article

Strategies to Extend Bread and GF Bread Shelf-Life: From Sourdough to Antimicrobial Active Packaging and Nanotechnology.

Published in:

Fermentation (Basel), 2018, v. 4, n. 1, p. 1, doi. 10.3390/fermentation4010009

By:

Melini, Valentina;
Melini, Francesca

Publication type:

Article

The moderating role of vendor managed inventory on the bullwhip effect in the COVID-19 pandemic.

Published in:

Cogent Business & Management, 2023, v. 10, n. 1, p. 1, doi. 10.1080/23311975.2022.2158604

By:

Mukucha, Paul;
Chari, Felix

Publication type:

Article

VOCATIONS FOR BOYS--(IV).

Published in:: Journal of Education, 1912, v. 76, n. 8, p. 215
Publication type:: Article

INVESTMENT ANALYSIS BAKING INDUSTRY IN UKRAINE.

Published in:

Economics: Time Realities, 2015, n. 3, p. 54

By:

Balan, O. S.;
Stepanjuk, Z. A.;
Dubenchuk, J. O.

Publication type:

Article

Effects of various sucrose fatty acid ester emulsifiers on high-ratio white layer cakes

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 2, p. 380, doi. 10.1111/j.1365-2621.1984.tb12427.x

By:

Ebeler, S. E.;
Walker, C. E.

Publication type:

Article

Highly Efficient Computationally Derived Novel Metagenome α-Amylase With Robust Stability Under Extreme Denaturing Conditions.

Published in:

Frontiers in Microbiology, 2021, v. 12, p. 1, doi. 10.3389/fmicb.2021.713125

By:

Ariaeenejad, Shohreh;
Zolfaghari, Behrouz;
Sadeghian Motahar, Seyedeh Fatemeh;
Kavousi, Kaveh;
Maleki, Morteza;
Roy, Swapnoneel;
Hosseini Salekdeh, Ghasem

Publication type:

Article

Preparation of coated sand for selective laser sintering and optimization of baking process of sand moulds.

Published in:

China Foundry, 2023, v. 20, n. 6, p. 519, doi. 10.1007/s41230-023-3101-7

By:

Peng-wei Wang;
Rui-long Yu;
Rui Tan;
Yan Wang;
Ying-wei Zhou;
Yue-ting Ma;
Yan-hai Li;
Jia-jun Liu;
Shao-kui Yin

Publication type:

Article

TRENDS IN THE MILLING AND BAKING INDUSTRY IN THE EU-28 AND ROMANIA IN THE PERIOD 2015-2019.

Published in:

Scientific Papers Series Management, Economic Engineering in Agriculture & Rural Development, 2021, v. 21, n. 1, p. 601

By:

POPESCU, Agatha;
DINU, Toma Adrian;
STOIAN, Elena;
SERBAN, Valentin

Publication type:

Article

Estrategias de financiamiento aplicadas en el sector panadero del estado Zulia.

Published in:

Revista de Ciencias Sociales (13159518), 2008, v. 14, n. 1, p. 546

By:

Rangel, Isabel;
Graterol, Ángela;
Alizo, María Alexandra;
Socorro, Cecilia

Publication type:

Article

Northern Roadsides.

Published in:

Society for Commercial Archeology Journal, 2012, v. 30, n. 1, p. 32

By:

Glaser, Peter

Publication type:

Article

Technological value of blends (bread wheat flour and durum wheat semolina) for bread manufacture.

Published in:

Emirates Journal of Food & Agriculture (EJFA), 2016, v. 28, n. 6, p. 389, doi. 10.9755/ejfa.2016-04-339

By:

Sofia Bagulho, Ana;
Monho, André;
Almeida, Ana Sofia;
Costa, Rita;
Moreira, José;
Pais, Isabel;
Scotti, Paula;
Coutinho, José;
Maçãs, Benvindo

Publication type:

Article

Rye -- the nutritional and technological evaluation in Czech cereal technology -- A review: Grain and flours.

Published in:

Czech Journal of Food Sciences, 2021, v. 39, n. 1, p. 3, doi. 10.17221/203/2020-CJFS

By:

SLUKOVÁ, MARCELA;
JURKANINOVÁ, LUCIE;
ŠVEC, IVAN;
SKŘIVAN, PAVEL

Publication type:

Article

Additional Thoughts.

Published in:

Review of Industrial Organization, 1987, v. 3, n. 2, p. 98

By:

Piette, Michael J.

Publication type:

Article

METHODS OF LAUNDERING MONEY RESULTED FROM CYBER-CRIME.

Published in:

Economic Computation & Economic Cybernetics Studies & Research, 2017, v. 51, n. 3, p. 299

By:

ŞCHEAU, Mircea Constantin;
POP ZAHARIE, Stefan

Publication type:

Article

Shelf life of packaged bakery goods--a review.

Published in:

2009

By:

Galic, K.;
Curic, D.;
Gabric, D.;
Galić, K;
Curić, D;
Gabrić, D

Publication type:

journal article

Antioxidants in bakery products: a review.

Published in:

2009

By:

Nanditha, B.;
Prabhasankar, P.

Publication type:

journal article

MAGYAR SÜTŐIPARI KÖRKÉP 2023-BAN - AVAGY MIÉRT DUPLÁZÓDOTT MEG A KENYÉR ÁRA?

Published in:

Current Social & Economic Processes / Jelenkori Társadalmi és Gazdasági Folyamatok, 2023, v. 18, p. 299, doi. 10.14232/jtgf.2023.kulonszam.299-313

By:

Zoltán, Magyar

Publication type:

Article

Bakery Showcase Vancouver: Connecting and learning from each other.

Published in:

2023

By:

Boyacioglu, Hikmet

Publication type:

Exhibition Review

IBIE reunites bakers around the globe in Las Vegas.

Published in:

2023

By:

Boyacioglu, M. Hikmet

Publication type:

Proceeding

Advantages of faba beans for the baking industry.

Published in:

Cereal Technology / Getreidetechnologie, 2022, v. 76, n. 4, p. 20, doi. 10.23789/1869-2303-2023-1-20

By:

Wouters, Rudy

Publication type:

Article

IBIE reunites bakers around the globe in Las Vegas.

Published in:

2022

By:

Hikmet Boyacioglu, M.

Publication type:

Proceeding

Celebrate Bakery in Palm Springs.

Published in:: 2021
Publication type:: Proceeding

The Premier Educational Event of the Tortilla Industry.

Published in:

Cereal Technology / Getreidetechnologie, 2021, v. 75, n. 4, p. 226, doi. 10.23789/1869-2303-2021-04-226

By:

Hikmet Boyacioglu, M.

Publication type:

Article

The live reunion of the baking family at iba 2023.

Published in:

2021

By:

Hikmet Boyacioglu, M.

Publication type:

Proceeding

IBIE OPENS EXHIBIT SPACE TO ALL INDUSTRY SUPPLIERS AND MANUFACTURERS.

Published in:

Cereal Technology / Getreidetechnologie, 2021, v. 75, n. 4, p. 220, doi. 10.23789/1869-2303-2021-04-220

By:

Hikmet Boyacioglu, M.

Publication type:

Article

NUTRIENT, PHYTOCHEMICAL AND SENSORY EVALUATION OF BISCUITS PRODUCED FROM COMPOSITE FLOURS OF WHEAT ENRICHED WITH OKRA POD.

Published in:

Journal of Agriculture & Food Sciences, 2019, v. 17, n. 1, p. 65, doi. 10.4314/jafs.v17i1.5

By:

Amadi, Joy A.C

Publication type:

Article

Forecast of the Trend in Sales Data of a Confectionery Baking Industry Using Exponential Smoothing and Moving Average Models.

Published in:

Mathematical Modelling of Engineering Problems, 2023, v. 10, n. 1, p. 1, doi. 10.18280/mmep.100101

By:

Kazeem, Rasaq A.;
Petinrin, Moses O.;
Akhigbe, Peter O.;
Jen, Tien Chien;
Akinlabi, Esther T.;
Akinlabi, Stephen A.;
Ikumapayi, Omolayo M.

Publication type:

Article

Product Wheels for Scheduling in the Baking Industry: A Case Study.

Published in:

International Journal of Production Management & Engineering, 2018, v. 6, n. 2, p. 65, doi. 10.4995/ijpme.2018.8662

By:

Trattner, Alexandria Lee;
Herbert-Hansen, Zaza Nadja Lee;
Hvama, Lars

Publication type:

Article

SOME QUALITY ATTRIBUTES OF SAUSAGE ROLL PRODUCED FROM WHEAT-TIGERNUT COMPOSITE FLOUR.

Published in:

Food & Environment Safety, 2019, v. 18, n. 4, p. 287

By:

Kehinde OKE, Emmanuel;
Ayodele IDOWU, Michael;
Oluwadamilola THANNI, Nurat;
Omowunmi OLORODE, Omobolanle

Publication type:

Article

STUDY ON EFFECTS OF ARTICHOKE FLOUR ADDITION IN BREAD.

Published in:

Food & Environment Safety, 2016, v. 15, n. 2, p. 187

By:

ROPCIUC, Sorina;
LEAHU, Ana;
DAMIAN, Cristina;
APOSTOL, Laura Carmen

Publication type:

Article

Life Style Factors and Morbidity Pattern of Biscuit Company Workers in Puducherry City, India.

Published in:

Journal of Research & Health, 2023, v. 13, n. 2, p. 117, doi. 10.32598/JRH.13.2.2018.2

By:

Fathima, Aumrin;
Daniel, Arun

Publication type:

Article

Assessment of Peak Expiratory Flow Rate of Bakers in Osun, Lagos and Oyo States, Nigeria.

Published in:

Nigerian Journal of Technology, 2021, v. 40, n. 5, p. 779, doi. 10.4314/njt.v40i5.3

By:

Ajayeoba, A. O.;
Yekini, I. B.;
Badmus, B. S.;
Ojo, O. O.

Publication type:

Article

INNOVATIVE THINKING OF FOOD SAFETY MANAGEMENT FOR TRADITIONAL BAKING INDUSTRY IN TAIWAN - YU JAN SHIN THE BUTTER SHORTBREAD.

Published in:

International Journal of Organizational Innovation, 2016, v. 8, n. 3, p. 282

By:

Han Sheng Lei;
Su Chuan Chang

Publication type:

Article

COMPARATIVE STUDY OF PASTING PROPERTIES OF IMPROVED PLANTAIN, BANANA AND CASSAVA VARIETIES WITH EMPHASIS ON INDUSTRIAL APPLICATION.

Published in:

African Journal of Food, Agriculture, Nutrition & Development, 2010, v. 10, n. 5, p. 2601, doi. 10.4314/ajfand.v10i5.56342

By:

Adeniji, T. A.;
Hart, A. D.;
Tenkouano, A.;
Barimalaa, I. S.;
Sanni, L. O.

Publication type:

Article

Lipoxygenases: From Isolation to Application.

Published in:

Comprehensive Reviews in Food Science & Food Safety, 2017, v. 16, n. 1, p. 199, doi. 10.1111/1541-4337.12239

By:

Hayward, Stefan;
Cilliers, Tertius;
Swart, Pieter

Publication type:

Article

Aeration and Foam Control in Baker's Yeast Production: Mapping Patents.

Published in:

Comprehensive Reviews in Food Science & Food Safety, 2016, v. 15, n. 2, p. 371, doi. 10.1111/1541-4337.12188

By:

Gélinas, Pierre

Publication type:

Article

Functionality of Milk Powders and Milk-Based Powders for End Use Applications-A Review.

Published in:

Comprehensive Reviews in Food Science & Food Safety, 2012, v. 11, n. 5, p. 518, doi. 10.1111/j.1541-4337.2012.00199.x

By:

Sharma, Anup;
Jana, Atanu H.;
Chavan, Rupesh Shrikant

Publication type:

Article

In Search of Perfect Growth Media for Baker's Yeast Production: Mapping Patents.

Published in:

Comprehensive Reviews in Food Science & Food Safety, 2012, v. 11, n. 1, p. 13, doi. 10.1111/j.1541-4337.2011.00168.x

By:

Gélinas, Pierre

Publication type:

Article

Determination of Stickiness Values of Different Flour Combinations.

Published in:

International Journal of Food Engineering, 2012, v. 8, n. 3, p. -1, doi. 10.1515/1556-3758.2412

By:

Yildiz, Onder;
Meral, Raciye;
Dogan, Ismail Sait

Publication type:

Article

The use of essential oils as natural antifungal preservatives in bread products.

Published in:

Journal of Essential Oil Research, 2018, v. 30, n. 5, p. 309, doi. 10.1080/10412905.2018.1486239

By:

Van Bockstaele, Filip;
Debonne, Els;
Eeckhout, Mia;
Devlieghere, Frank;
Samapundo, Simbarashe

Publication type:

Article

Stress tolerance phenotype of industrial yeast: industrial cases, cellular changes, and improvement strategies.

Published in:

Applied Microbiology & Biotechnology, 2019, v. 103, n. 16, p. 6449, doi. 10.1007/s00253-019-09993-8

By:

Qiu, Xueliang;
Zhang, Juan;
Zhou, Jingwen;
Fang, Zhen;
Zhu, Zhengming;
Li, Jianghua;
Du, Guocheng

Publication type:

Article

Stress Relaxation of Wheat Kernels and Their Relationship with Milling, Rheological, and Breadmaking Quality of Wheat.

Published in:

Cereal Chemistry, 2012, v. 89, n. 4, p. 211, doi. 10.1094/CCHEM-12-11-0144

By:

Figueroa, J. D. C.;
Manue, C. I.;
Hernández-Estrada, Z. J.;
Ramirez-Wong, B.

Publication type:

Article

Tailoring Fumaric Acid Delivery: The Role of Surfactant-Enhanced Solid Lipid Microparticles via Spray-Congealing.

Published in:

Foods, 2024, v. 13, n. 19, p. 3195, doi. 10.3390/foods13193195

By:

Tsai, Yen-Chiu;
Chen, Ling;
Chen, Maoshen;
Ma, Yun;
Zhong, Fang;
Liu, Fei

Publication type:

Article

The Application of High-Hydrostatic-Pressure Processing to Improve the Quality of Baked Products: A Review.

Published in:

Foods, 2024, v. 13, n. 1, p. 130, doi. 10.3390/foods13010130

By:

Gutiérrez, Ángel L.;
Rico, Daniel;
Ronda, Felicidad;
Caballero, Pedro A.;
Martín-Diana, Ana Belén

Publication type:

Article

Element Content in Different Wheat Flours and Bread Varieties.

Published in:

Foods, 2022, v. 11, n. 20, p. 3176, doi. 10.3390/foods11203176

By:

Fernández-Canto, María Nerea;
García-Gómez, María Belén;
Boado-Crego, Sonia;
Vázquez-Odériz, María Lourdes;
Muñoz-Ferreiro, María Nieves;
Lombardero-Fernández, Matilde;
Pereira-Lorenzo, Santiago;
Romero-Rodríguez, María Ángeles

Publication type:

Article