Works about PASTRY

Results: 156

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

إستراتيجية "المسار": التوفيق بين الإستراتيجية الناشئة و المخططة، دراسة حالة مؤسسة للعجائن الصناعية SOPI

Published in:

Al Bashaer Economic Journal, 2024, v. 10, n. 2, p. 232

By:

حرشي أمال;
كاريش صليح

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

果酥馅料热加工过程中5-轻甲基糠醛的形成规律.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 8, p. 173, doi. 10.16429/j.1009-7848.2022.08.019

By:

陈敏;
郑洁;
黄才欢;
邱瑞霞;
刘洋;
杨楠;
欧仕益;
周康宁

Publication type:

Article

8 JUNE 1783 BIRTH OF A PASTRY CHEF.

Published in:

History Today, 2023, v. 73, n. 6, p. 27

By:

Lyons, Mathew

Publication type:

Article

BÖREK.

Published in:

History Today, 2019, v. 69, n. 9, p. 84

By:

Alexander Lee

Publication type:

Article

GÖCH‐Ehrenrunde.

Published in:: Nachrichten aus der Chemie, 2024, v. 72, n. 2, p. 91, doi. 10.1002/nadc.20244141239
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

PASTRIES TO DIE FOR: An Objection to Causal Efficacy Principles.

Published in:

Stance (1943-1880), 2025, v. 18, n. 1, p. 126, doi. 10.33043/pBGvBNk7

By:

GEORGE, MICAH

Publication type:

Article

LET THEM EAT CAKE.

Published in:

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

By:

Comis, Don

Publication type:

Article

Shelf life and safety concerns of bakery products--a review.

Published in:

2004

By:

Smith, James P.;
Daifas, Daphne Phillips;
El-Khoury, Wassim;
Koukoutsis, John;
El-Khoury, Anis

Publication type:

journal article

Changes of polymorphism of lipid fractions of shortcrust pastries during storage.

Published in:

Journal of Thermal Analysis & Calorimetry, 2013, v. 113, n. 1, p. 301, doi. 10.1007/s10973-013-3154-8

By:

Miśkiewicz, Karolina;
Nebesny, Ewa;
Rosicka-Kaczmarek, Justyna

Publication type:

Article

Characterization and Application of Pomegranate Epicarp Extracts as Functional Ingredients in a Typical Brazilian Pastry Product.

Published in:

Molecules, 2020, v. 25, n. 7, p. 1481, doi. 10.3390/molecules25071481

By:

da Silva Veloso, Felipe;
Caleja, Cristina;
Calhelha, Ricardo C.;
Pires, Tânia C. S.;
Alves, Maria José;
Barros, Lillian;
Genena, Aziza K.;
Barreira, João C. M.;
Ferreira, Isabel C. F. R.

Publication type:

Article

Implementation of Chef's Gastronomy Knowledge of Bugis Pastries at Hotels in Makassar City.

Published in:

KnE Social Sciences, 2022, p. 1091, doi. 10.18502/kss.v7i14.12059

By:

Zaenal, Faisal Akbar

Publication type:

Article

Sigep sells out with global expansion.

Published in:: 2024
Publication type:: Proceeding

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

European Surveillance System on Contact Allergies (ESSCA): Characteristics of patients patch tested and diagnosed with irritant contact dermatitis.

Published in:

Contact Dermatitis (01051873), 2021, v. 85, n. 2, p. 186, doi. 10.1111/cod.13833

By:

Loman, Laura;
Uter, Wolfgang;
Armario-Hita, José C.;
Ayala, Fabio;
Balato, Anna;
Ballmer-Weber, Barbara K.;
Bauer, Andrea;
Bircher, Andreas J.;
Buhl, Timo;
Czarnecka-Operacz, Magdalena;
Dickel, Heinrich;
Fuchs, Thomas;
Arnau, Ana Giménez;
John, Swen M.;
Kränke, Birger;
Kręcisz, Beata;
Mahler, Vera;
Rustemeyer, Thomas;
Sadowska-Przytocka, Anna;
Sánchez-Pérez, Javier

Publication type:

Article

Coğrafi İşaretli Pastacılık ve Fırıncılık Ürünleri: Marmara Bölgesi Örneği.

Published in:

Journal of Management & Economics / Yönetim ve Ekonomi, 2024, v. 31, n. 3, p. 573, doi. 10.18657/yonveek.1463706

By:

ULEMA, Şevki;
KARAKAŞ, Dilek;
SEMİNT, Serkan

Publication type:

Article

Poetics and Pâtisserie: Multilayered performances of croissants.

Published in:

Performance Research, 2017, v. 22, n. 7, p. 134, doi. 10.1080/13528165.2017.1353211

By:

Hopkin, Rachel

Publication type:

Article

Comparison of Chemical, Textural and Organoleptic Properties of Pastry Sheets with Two Different Additives.

Published in:

International Journal of Food Engineering, 2014, v. 10, n. 3, p. 533, doi. 10.1515/ijfe-2012-0099

By:

Boudová Pečivová, Pavlína;
Korcová, Markéta;
Švach, Jaroslav;
Kubáň, Vlastimil;
Mlček, Jiří

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

A type D ferulic acid esterase from Streptomyces werraensis affects the volume of wheat dough pastries.

Published in:

Applied Microbiology & Biotechnology, 2018, v. 102, n. 3, p. 1269, doi. 10.1007/s00253-017-8637-2

By:

Schulz, Kathrin;
Nieter, Annabel;
Scheu, Ann-Karolin;
Copa-Patiño, José L.;
Thiesing, David;
Popper, Lutz;
Berger, Ralf G.

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

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

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

Diät-Cola trinken und Schmalzgebäck essen?

Published in:

Tribologie und Schmierungstechnik, 2022, v. 69, n. 2, p. 1, doi. 10.24053/TuS-2022-0007

By:

Jungk, Manfred

Publication type:

Article

Composite Flours Based on Black Lentil Seeds and Sprouts with Nutritional, Phytochemical and Rheological Impact on Bakery/Pastry Products.

Published in:

Foods, 2025, v. 14, n. 2, p. 319, doi. 10.3390/foods14020319

By:

Dragomir, Christine;
Dossa, Sylvestre;
Jianu, Călin;
Cocan, Ileana;
Radulov, Isidora;
Berbecea, Adina;
Radu, Florina;
Alexa, Ersilia

Publication type:

Article

Tracking the Mandorla di Avola Almond Variety by Means of ICP Analysis.

Published in:

Foods, 2024, v. 13, n. 16, p. 2634, doi. 10.3390/foods13162634

By:

Gulino, Federica;
Siragusa, Cassandra;
Calà, Elisa;
Gullo, Francesca;
Aceto, Maurizio

Publication type:

Article

Effects of Stir-Frying and Heat–Moisture Treatment on the Physicochemical Quality of Glutinous Rice Flour for Making Taopian, a Traditional Chinese Pastry.

Published in:

Foods, 2024, v. 13, n. 13, p. 2069, doi. 10.3390/foods13132069

By:

Xie, Qiuping;
Wu, Shanshan;
Lai, Shiyu;
Ye, Fayin

Publication type:

Article

Simultaneous Determination of 12 Preservatives in Pastries Using Gas Chromatography–Mass Spectrometry.

Published in:

Foods, 2023, v. 12, n. 20, p. 3819, doi. 10.3390/foods12203819

By:

Wang, Liyuan;
Hu, Zhengyan;
Chen, Jing;
Wang, Tianjiao;
Wu, Pinggu;
Ying, Ying

Publication type:

Article

Strategies to Formulate Value-Added Pastry Products from Composite Flours Based on Spelt Flour and Grape Pomace Powder.

Published in:

Foods, 2023, v. 12, n. 17, p. 3239, doi. 10.3390/foods12173239

By:

Poiana, Mariana-Atena;
Alexa, Ersilia;
Radulov, Isidora;
Raba, Diana-Nicoleta;
Cocan, Ileana;
Negrea, Monica;
Misca, Corina Dana;
Dragomir, Christine;
Dossa, Sylvestre;
Suster, Gabriel

Publication type:

Article

Functionality of Puff Pastry Olive Pomace Oil-Based Margarines and Their Baking Performance.

Published in:

Foods, 2023, v. 12, n. 11, p. 2138, doi. 10.3390/foods12112138

By:

Álvarez, María Dolores;
Herranz, Beatriz;
Saiz, Arancha;
Cofrades, Susana

Publication type:

Article

Development and Physico-Chemical Characterization of Healthy Puff Pastry Margarines Made from Olive-Pomace Oil.

Published in:

Foods, 2022, v. 11, n. 24, p. 4054, doi. 10.3390/foods11244054

By:

Álvarez, María Dolores;
Cofrades, Susana;
Pérez-Mateos, Miriam;
Saiz, Arancha;
Herranz, Beatriz

Publication type:

Article

Gluten-Free Products: Do We Need to Update Our Knowledge?

Published in:

Foods, 2022, v. 11, n. 23, p. 3839, doi. 10.3390/foods11233839

By:

Mármol-Soler, Claudia;
Matias, Silvia;
Miranda, Jonatan;
Larretxi, Idoia;
Fernández-Gil, María del Pilar;
Bustamante, María Ángeles;
Churruca, Itziar;
Martínez, Olaia;
Simón, Edurne

Publication type:

Article

Sugar Levels Determine Fermentation Dynamics during Yeast Pastry Making and Its Impact on Dough and Product Characteristics.

Published in:

Foods, 2022, v. 11, n. 10, p. N.PAG, doi. 10.3390/foods11101388

By:

Timmermans, Evelyne;
Bautil, An;
Brijs, Kristof;
Scheirlinck, Ilse;
Van der Meulen, Roel;
Courtin, Christophe M.

Publication type:

Article

" Sfogliatella Riccia Napoletana ": Realization of a Lard-Free and Palm Oil-Free Pastry.

Published in:

Foods, 2021, v. 10, n. 6, p. 1393, doi. 10.3390/foods10061393

By:

Romano, Raffaele;
Aiello, Alessandra;
De Luca, Lucia;
Acunzo, Alessandro;
Montefusco, Immacolata;
Pizzolongo, Fabiana

Publication type:

Article

Thermorheological Characterization of Healthier Reduced-Fat Cocoa Butter Formulated by Substitution with a Hydroxypropyl Methylcellulose (HPMC)-Based Oleogel.

Published in:

Foods, 2021, v. 10, n. 4, p. 793, doi. 10.3390/foods10040793

By:

Alvarez, María Dolores;
Cofrades, Susana;
Espert, María;
Salvador, Ana;
Sanz, Teresa

Publication type:

Article

The Role of Non-Caloric Sweeteners in Sensory Characteristics of Pastry Products.

Published in:

Foods, 2019, v. 8, n. 8, p. 329, doi. 10.3390/foods8080329

By:

Quitral, Vilma;
Valdés, Juanita;
Umaña, Valeska;
Gallardo, Nicol;
Alcaino, María José;
Araya, Carolina;
Flores, Marcos

Publication type:

Article

Influence of Carob Flour and Carob Bean Gum on Rheological Properties of Cocoa and Carob Pastry Fillings.

Published in:

Foods, 2019, v. 8, n. 2, p. 66, doi. 10.3390/foods8020066

By:

Benković, Maja;
Bosiljkov, Tomislav;
Semić, Amela;
Ježek, Damir;
Srečec, Siniša

Publication type:

Article

بررسی اثر پروتئین سبوس برنج و صمغ دانه ریحان اصلاح شده بر ویژگیهاي فیزیکوشیمایی و پایداري خامه قنادي.

Published in:

Journal of Food Science & Technology (2008-8787), 2022, v. 18, n. 121, p. 13, doi. 10.52547/fsct.18.121.2

By:

نیلوفر بیگلریان;
آذین آتشزر;
علی رافع;
سید احمد شهیدي ی&#1575

Publication type:

Article

DEVELOPMENT OF A RECIPE FOR A «SOLODOK» MULTICOMPONENT MIXTURE TO IMPROVE THE QUALITY OF PASTRIES.

Published in:

Technology Audit & Production Reserves, 2021, v. 6, n. 3, p. 47, doi. 10.15587/2706-5448.2021.244239

By:

Bilyk, Olena;
Burchenko, Liudmyla;
Kochubei-Lytvynenko, Oksana;
Bondarenko, Yulia

Publication type:

Article

Possibility of Replacing Sugar with Apple Puree in Muffins.

Published in:

Applied Sciences (2076-3417), 2024, v. 14, n. 18, p. 8511, doi. 10.3390/app14188511

By:

Dana, Huțu;
Sonia, Amariei

Publication type:

Article

Physicochemical Properties of Apple Purees and Peel Extract for Potential Use in Pastry Products.

Published in:

Applied Sciences (2076-3417), 2024, v. 14, n. 5, p. 2011, doi. 10.3390/app14052011

By:

Dana, Huțu;
Sonia, Amariei

Publication type:

Article

3-Kloropropandiol, 2-Kloropropandiol, Esterleri ve Glisidil Yağ Asidi Esterinin Toksik Etkileri.

Published in:

Academic Food Journal / Akademik GIDA, 2019, v. 17, n. 3, p. 401, doi. 10.24323/akademik-gida.647729

By:

Yalçın, Can Özgür;
Yilmaz-Sarıaltın, Sezen

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

Implementation of Hygiene and Sanitation in the Pastry Department of Sheraton Bali Kuta Resort Hotel.

Published in:

Jurnal Indonesia Sosial Teknologi, 2024, v. 5, n. 12, p. 6206, doi. 10.59141/jist.v5i12.8861

By:

Andini, Zahra Putri

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