Works matching DE "PASTRY"

Results: 161

Investigation of Solar Drying Characteristics of Fresh Carrot Slices.

Published in:

Cuestiones de Fisioterapia, 2025, v. 54, n. 4, p. 6698

By:

Chand, Khan;
Ksh, Vikono;
Bora, Anupama

Publication type:

Article

Trans Fats in Spanish Pastries and Their Influence on Mesenchymal Stem Cell Behavior In Vitro and Related Health Risks.

Published in:

Foods, 2025, v. 14, n. 13, p. 2247, doi. 10.3390/foods14132247

By:

Zamora-Ledezma, Camilo;
Martínez-Hernandez, José Manuel;
Elango, Jeevithan;
Garcia-Garrido, Judit;
Morillas-Ruiz, Juana María;
Díaz-Cruces, Eliana;
Miró-Colmenárez, Pablo Javier;
Zamora-Ledezma, Ezequiel

Publication type:

Article

Investigation the Physicochemical, Stability and Sensory Properties of Pistachio Butter Sweetened with Honey.

Published in:

Journal of Research & Innovation in Food Science & Technology, 2025, v. 14, n. 2, p. 75, doi. 10.22101/JRIFST.2025.433663.1541

By:

Behmaram, Khosro;
Bostan, Aram;
Shakerardekani, Ahmad;
Dini, Ali;
Rajabzadeh, Ghadir

Publication type:

Article

Investigating the anti-hypolipidemic effects of croissants enriched with fruit byproducts in a rat model.

Published in:

NPJ Science of Food, 2025, v. 9, n. 1, p. 1, doi. 10.1038/s41538-025-00482-z

By:

Mohamed, Hanan E;
Mansour, Shimaa M.;
Aldhalmi, Ahmed K.;
Shehata, Manal M.;
El-Shourbagy, Gehan A.;
Alshehry, Garsa;
Algarni, Eman H.;
Abdelnour, Sameh A.

Publication type:

Article

Chemical composition and in vitro bioactivity of essential oil obtained from the flavedo of 'Pompia', an ancient Sardinian fruit.

Published in:

Journal of Essential Oil Research, 2019, v. 31, n. 5, p. 390, doi. 10.1080/10412905.2019.1606740

By:

Rosa, Antonella;
Nieddu, Mariella;
Petretto, Giacomo Luigi;
Sarais, Giorgia

Publication type:

Article

Baking kinetics of laminated dough using convective and microwave heating.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2019, v. 115, n. Part C, p. 59, doi. 10.1016/j.fbp.2019.02.007

By:

Garg, Anubha;
Malafronte, Loredana;
Windhab, Erich J.

Publication type:

Article

Practice Summary: Le Macaron Implements Ordering Optimization.

Published in:

INFORMS Journal on Applied Analytics, 2021, v. 51, n. 3, p. 236, doi. 10.1287/inte.2020.1050

By:

Gorman, Michael F.

Publication type:

Article

الاستعمال الدّلاليّ للجذر )أ ت ى( في القرآن الكريم

Published in:

Journal of College of Education / Wasit, 2019, v. 2, n. 37, p. 195

By:

عزيز سليم علي القريشي

Publication type:

Article

STUDY OF THE TECHNOLOGY OF FLOUR PRODUCTION FROM LOCAL VARIETIES OF THE WHEAT AND RYE AND IMPROVEMENT OF ITS BAKING QUALITIES.

Published in:

Austrian Journal of Technical & Natural Sciences, 2024, n. 5/6, p. 72, doi. 10.29013/AJT-24-5.6-72-78

By:

Narbaevich, Baltabaev Ulugbek;
Ramatovich, Kurayazov Zaripbay;
Gulnoza, Inogamova

Publication type:

Article

MICROBIOLOGICAL EVALUATION OF PASTY AND SOFT ICE CREAM.

Published in:

Arquivos de Ciências Veterinárias e Zoologia da Unipar, 2021, v. 24, n. 1, p. 1, doi. 10.25110/arqvet.v24i1cont.2021.8269

By:

Rodrigues Silveira, Débora;
Pereira de Moraes, Thamíris;
Scheffer de Oliveira, Jennifer;
Dias Timm, Cláudio

Publication type:

Article

SOME PHYSICOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF THE SHORT DOUGH WITH GOOSEBERRY POWDER.

Published in:

Food & Environment Safety, 2021, v. 20, n. 1, p. 5

By:

BORUK, Sergiy;
WINKLER, Igor

Publication type:

Article

Better White Layer Cakes Ahead?

Published in:

Agricultural Research, 2013, v. 61, n. 10, p. 12

By:

Wood, Marcia

Publication type:

Article

LET THEM EAT CAKE.

Published in:

Agricultural Research, 2002, v. 50, n. 3, p. 10

By:

Comis, Don

Publication type:

Article

THE RELATIONSHIPS BETWEEN SERVING TEMPERATURES AND MICROBIOLOGICAL QUALITY OF NORMAL AND DIETARY MEALS PRODUCED IN A UNIVERSITY HOSPITAL KITCHEN.

Published in:

GIDA: The Journal of Food, 2019, v. 44, n. 6, p. 1020, doi. 10.15237/gida.GD19070

By:

Terkuran, Mevhibe;
Erginkaya, Zerrin

Publication type:

Article

GELENEKSEL GIDALARDAN DARTI'NIN ÜRETİM YÖNTEMİ VE BAZI ÖZELLİKLERİNİN BELİRLENMESİ.

Published in:

GIDA: The Journal of Food, 2019, v. 44, n. 4, p. 733, doi. 10.15237/gida.GD19024

By:

Cumhur, Öznur

Publication type:

Article

Measurement of the Radioactivity Levels for Some Food Products Imported to Iraq and Estimation of the Risk to Consumers.

Published in:

Indian Journal of Forensic Medicine & Toxicology, 2021, v. 15, n. 3, p. 1543, doi. 10.37506/ijfmt.v15i3.15525

By:

Mohammed, Muhannad Kh.;
Naji, Mohammed Sh.;
Ameen, Nabeel H.;
Karkosh, Huda N.

Publication type:

Article

Determining the Number of Bacillus Germs Found in Flour and the Final Product.

Published in:

Bulletin of the University of Agricultural Sciences & Veterinary Medicine Cluj-Napoca. Veterinary Medicine, 2012, v. 69, n. 1/2, p. 251

By:

Neghela, Bianca

Publication type:

Article

Pastry precautions: Poppy seed-containing products cause significant positive results in urine drug tests.

Published in:

Journal of Analytical Toxicology, 2023, v. 47, n. 7, p. 644, doi. 10.1093/jat/bkad054

By:

Wilson, Rebecca J;
Laha, Thomas J;
Baird, Geoffrey S;
Hoofnagle, Andrew N;
Liao, Hsuan-Chieh

Publication type:

Article

Lucerne (Medicago sativa L.) valorization in a gluten free pastry product.

Published in:

Journal of Agroalimentary Processes & Technologies, 2022, v. 28, n. 2, p. 153

By:

Chiș, Maria Simona;
Păucean, Adriana;
Lițoiu, Alexandra;
Man, Simona

Publication type:

Article

不同包装方式对蓝莓蛋黄酥贮藏品质的影响.

Published in:

Food Research & Development, 2022, v. 43, n. 8, p. 54, doi. 10.12161/j.issn.1005-6521.2022.08.007

By:

曹江伟;
殷夏伟;
王储炎;
杨柳青;
骆小凡;
李珂昕;
王郡

Publication type:

Article

槐花酥饼加工工艺研究.

Published in:

Food Research & Development, 2019, v. 40, n. 22, p. 145, doi. 10.12161/j.issn.1005-6521.2019.22.024

By:

孙娜;
朱秀娟;
王华;
胡文斌

Publication type:

Article

Bellotas dulces ibéricas, superalimento y delicatesen en alta repostería.

Published in:

Montes, 2025, n. 160, p. 50

By:

Oria de Rueda Salgueiro, Juan Andrés

Publication type:

Article

APPLICATION OF FUZZY LOGIC FOR DETERMINATION OF OPTIMAL NUMBER OF EVALUATORS FOR DESCRIPTIVE SENSORY ANALYSIS.

Published in:

Journal of Hygienic Engineering & Design, 2022, v. 39, p. 176

By:

Grujić, Igor;
Grujić, Slavica;
Odžaković, Božana

Publication type:

Article

EFFECT OF MALTITOL ON TECHNOLOGICAL CHARACTERISTICS OF PASTRY CREAMS WITH LOW SUGAR CONTENT.

Published in:

Journal of Hygienic Engineering & Design, 2020, v. 33, p. 162

By:

Dobreva, Valentina;
Hadjikinova, Rajna;
Petrova, Ivanka;
Dobrev, Georgi;
Hadjikinova, Mima

Publication type:

Article

EFFECT OF PACKAGING FILM AND OXYGEN ABSORBER ON SHELF LIFE EXTENSION OF CHINESE PASTRY (KHA-NOM PIA).

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2017, p. 51

By:

CHUAYTHONG, C.;
RACHTANAPUN, C.

Publication type:

Article

İçeri Çumra (Konya) Mutfağında Yapılan Börekler Üzerine Bir Araştırma.

Published in:

Journal of Social Sciences Research / Sosyal Bilimler Arastirmalari Dergisi, 2023, v. 13, n. 2, p. 1489, doi. 10.48146/odusobiad.1211196

By:

BADEM, Abdullah

Publication type:

Article

MASSIS AMERINA NON PERVSTIS (STAT. SILV. 1.6.18): ANOTHER ITALIAN PASTRY?

Published in:

Classical Quarterly, 2023, v. 73, n. 1, p. 293, doi. 10.1017/S0009838823000307

By:

Krasne, Darcy A.

Publication type:

Article

BUREK JE MASTAN, ULTRAMASTAN, VELIK Uživanje bureka u nekim generacijskim skupinama u Sloveniji.

Published in:

Ethnological Forum / Etnoloska Tribina, 2013, v. 43, n. 36, p. 81

By:

Mlekuž, Jernej

Publication type:

Article

Research on Monitoring Aeromicroflora in Confectionery and Pastry Processing Units.

Published in:

ProEnvironment Promediu, 2023, v. 16, n. 55, p. 162

By:

Zorica, VOȘGAN;
MIHĂLESCU, Lucia;
MARIAN, Monica;
JELEA, Stela;
ROȘCA, Oana MARE;
NĂSUI, Daniel;
MIHĂLESCU, Beatrice

Publication type:

Article

Ett evolutionärt perspektiv på beslutsfattande.

Published in:

Statsvetenskaplig Tidskrift, 2020, v. 122, n. 4, p. 519

By:

Abbott, Jessica

Publication type:

Article

Unearthing the Potential of the Frafra potato (Solenostemon rotundifolius) Flour in Culinary Application: Sensory and Nutritional Analysis of its Pastry Products.

Published in:

Journal of Culinary Science & Technology, 2020, v. 18, n. 1, p. 1, doi. 10.1080/15428052.2018.1495588

By:

Tortoe, Charles;
Akonor, Paa Toah;
Kusi, Francis;
Anabire, Peter Asungre;
Owusu, Robert Kawku;
Boateng, Constance

Publication type:

Article

Influence of the thickness of oak alternatives on the composition and quality of red wines.

Published in:

European Food Research & Technology, 2024, v. 250, n. 9, p. 2431, doi. 10.1007/s00217-024-04550-8

By:

Gombau, Jordi;
Solé-Clua, Ignasi;
Sabaté, Judit;
Mena-Morales, Adela;
García-Romero, Esteban;
Giordanengo, Thomas;
Biolou, Thomas;
Mourey, Nicolas;
Cabanillas, Pedro;
Fort, Francesca;
Canals, Joan Miquel;
Zamora, Fernando

Publication type:

Article

Investigating the complete replacement of conventional fat with oleogel on the structural behavior of five different pastry products.

Published in:

European Food Research & Technology, 2024, v. 250, n. 7, p. 1933, doi. 10.1007/s00217-024-04500-4

By:

Tanislav, Anda E.;
Șandru, Bianca;
Man, Simona M.;
Pușcaș, Andreea;
Mureșan, Andruța E.;
Păucean, Adriana;
Mureșan, Vlad;
Mudura, Elena

Publication type:

Article

Comparison of yield, chemical composition and farinograph properties of common and ancient wheat grains.

Published in:

European Food Research & Technology, 2021, v. 247, n. 6, p. 1525, doi. 10.1007/s00217-021-03729-7

By:

Biel, Wioletta;
Jaroszewska, Anna;
Stankowski, Sławomir;
Sobolewska, Magdalena;
Kępińska-Pacelik, Jagoda

Publication type:

Article

Impact of added food ingredients on foaming and texture of the whipped toppings: a chemometric analysis.

Published in:

European Food Research & Technology, 2020, v. 246, n. 10, p. 1955, doi. 10.1007/s00217-020-03547-3

By:

Goralchuk, Andrii;
Gubsky, Sergey;
Omel'chenko, Svetlana;
Riabets, Olga;
Grinchenko, Olga;
Fedak, Natalia;
Kotlyar, Oleg;
Cheremska, Tetyana;
Skrynnik, Viktoriia

Publication type:

Article

Application of sourdough in the production of fat- and salt-reduced puff pastry.

Published in:

European Food Research & Technology, 2018, v. 244, n. 9, p. 1581, doi. 10.1007/s00217-018-3071-y

By:

Silow, Christoph;
Axel, Claudia;
Zannini, Emanuele;
Arendt, Elke K.

Publication type:

Article

Sigep sells out with global expansion.

Published in:: 2024
Publication type:: Proceeding

THE SUPPORT FOR THE PROCESSING OF AGRICULTURAL PRODUCTS IN THE CONTEXT OF NRDP 2014-2020. CASE STUDY - BAKERY AND PASTRY UNITS.

Published in:

Analele Universitatii din Oradea, Fascicula Ecotoxicologie, Zootehnie si Tehnologii în Industria Alimentara, 2023, v. 22, n. Part A, p. 84

By:

DAN, Magdalena Mihaela;
CUC, Natalia;
SATMARI, Lorena Ligia;
CHEREJI, Aurelia Ioana

Publication type:

Article

Pastry for the Working Classes (Belgium, 1880-1914).

Published in:

Global Food History, 2023, v. 9, n. 1, p. 3, doi. 10.1080/20549547.2022.2110786

By:

Scholliers, Peter

Publication type:

Article

Influence of Processing and Storage Time on the Lipidic Fraction of Taralli.

Published in:

Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 9, p. C701, doi. 10.1111/j.1750-3841.2009.01357.x

By:

CAPONIO, FRANCESCO;
SUMMO, CARMINE;
PASQUALONE, ANTONELLA;
PARADISO, VITOMICHELE;
GOMES, TOMMASO

Publication type:

Article

Pastry Lift and Croissant Volume as Affected by Microbial Transglutaminase.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 2, p. 312, doi. 10.1111/j.1365-2621.2000.tb15999.x

By:

Gerrard, J.A.;
Newberry, M.P.

Publication type:

Article

Effect of low- trans margarine on physicochemical and sensory properties of puff pastry.

Published in:

International Journal of Food Science & Technology, 2009, v. 44, n. 6, p. 1235, doi. 10.1111/j.1365-2621.2009.01953.x

By:

Simovic, Dragana Soronja;
Pajin, Biljana;
Seres, Zita;
Filipovic, Nada

Publication type:

Article

An oil dilution technique used in small-scale frying to reduce oil expenditure.

Published in:

International Journal of Food Science & Technology, 2004, v. 39, n. 3, p. 245, doi. 10.1111/j.1365-2621.2004.00778.x

By:

Yilmaz, Emin

Publication type:

Article

Detection of genes encoding enterotoxins (SEA-D) in Staphylococcus aureus strains isolated from workers' nasal samples and creamy pastries of Shiraz confectioneries.

Published in:

Iranian Journal of Microbiology, 2023, v. 15, n. 2, p. 251

By:

Masihinejad, Aliasghsr;
Bonyadian, Mojtaba;
Motamedifar, Mohammad

Publication type:

Article

Characterization of Staphylococcus aureus isolates from pastry samples by rep-PCR and phage typing.

Published in:

Iranian Journal of Microbiology, 2022, v. 14, n. 1, p. 76

By:

Arabestani, Mohammad Reza;
Kamarehei, Farideh;
Dini, Mahya;
Jalilian, Farid Aziz;
Moradi, Abbas;
Shokoohizadeh, Leili

Publication type:

Article

Evaluation of two rapid methods for enumeration of yeast and mould in food.

Published in:

Quality Assurance & Safety of Crops & Foods, 2013, v. 5, n. 4, p. 333, doi. 10.3920/QAS2012.0113

By:

Torlak, E.;
Akan, İ. M.

Publication type:

Article

Applications of composite flour in development of food products.

Published in:

International Food Research Journal, 2014, v. 21, n. 6, p. 2061

By:

Noorfarahzilah, M.;
Lee, J. S.;
Sharifudin, M. S.;
Mohd Fadzelly, A. B.;
Hasmadi, M.

Publication type:

Article

Consequence of fatty acids profile including trans fat in chocolate and pastry samples.

Published in:

International Food Research Journal, 2013, v. 20, n. 2, p. 601

By:

Aftab, A. K.;
Sherazi, S. T. H.;
Rubina, S.;
Razia, S.;
Ambrat;
Arfa, Y.

Publication type:

Article

Words from the Author.

Published in:

2012

By:

Ernst, Lisa Campbell

Publication type:

Book Review

Second Reaction: A Delightful Twist on a Childhood Favorite.

Published in:

2012

By:

Schwartz, Mary

Publication type:

Book Review