Papers mentioning bakery products or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
This study evaluated the potential of polyols to reduce acrylamide formation in oat cookies while maintaining technological and sensory quality. Erythritol and maltitol were incorp... Read full abstract on PubMed →
Rapeseed meal (RSM), a major agricultural byproduct, is limited in application due to high anti-nutritional factors like glucosinolates, while microbial fermentation can improve it... Read full abstract on PubMed →
Tartary buckwheat (<i>Fagopyrum tataricum</i>), a medicinal and edible crop, is valued for its richness in flavonoids and polyphenols, which confer antioxidant and hypoglycemic act... Read full abstract on PubMed →
ABSTRACT This study explored the key flavor components of fenugreek tinctures from various manufacturers and how these components affect the aromas. Headspace solid‐phase microextr... Read full abstract on PubMed →
This study investigated the combined effects of quinoa malt addition (0%, 5%, 10%) and grain variety (white, red, black) on the nutritional and sensory properties of quinoa sourdou... Read full abstract on PubMed →
We evaluated the efficacy of an innovative technique using an S3+ device equipped with two custom-made nanosensors (e-nose). These sensors are integrated into kitchen appliances, s... Read full abstract on PubMed →
Non-conventional yeasts (NCYs) (i.e., non-Saccharomyces) are used as alternative starters to promote aroma complexity of fermented foods (e.g., bakery products). A total of 66 yeas... Read full abstract on PubMed →
The properties, applications, and in vitro bioactivities of turmeric, turmeric essential oil (TEO), and turmeric essential oil by-products (TEO-BP) were evaluated using sensory ana... Read full abstract on PubMed →
Asparagine and sugars are direct precursors of acrylamide; however, proteins and fibres can also influence it. In this study, biscuits prepared replacing wheat flour with increasin... Read full abstract on PubMed →
BACKGROUND: Okara is the main waste of soy processing and represents a large economic and environmental burden. Nevertheless, the fibre and protein content of okara supports the up... Read full abstract on PubMed →
Zearalenone is a frequently occurring and well-known mycotoxin developed in cereals before and during the harvest period by Fusarium spp. mainly in maize and wheat. In addition to... Read full abstract on PubMed →
Plant proteins are spreading due to growing environmental, health and ethical concerns related to animal proteins. Proteins deriving from cereals, oilseeds, and pulses are witnessi... Read full abstract on PubMed →
There is an increasing demand for gluten-free products around the world because certain groups of people, which have increased in the last decades, need to eliminate gluten from th... Read full abstract on PubMed →
Microalgae and cyanobacteria represent a sustainable and valuable source of essential amino acids and bio-active molecules (e.g. poly-unsaturated fatty acids and antioxidants) whic... Read full abstract on PubMed →
D‐Allulose (Alu), a very low‐calorie monosaccharide with several disease‐preventing effects, is expected to be used as a substitute for sucrose (Suc) in bakery products. This study... Read full abstract on PubMed →
Melanoidins contribute to organoleptic properties of processed foods and exert benefits in health. The aim of this study was to isolate and characterize melanoidins from baked prod... Read full abstract on PubMed →
Durum wheat (tetraploid) and bread wheat (hexaploid) are two closely related species with potentially different adaptation capacities and only a few distinct technological properti... Read full abstract on PubMed →
Soaking of legumes results in the loss of macronutrients, micronutrients and phytochemicals. Fibre, protein and phytochemicals found in legumes exert emulsifying activity that may... Read full abstract on PubMed →
Use of natural additives is gaining popularity among the masses as they are becoming more conscious about their diet and health. Frozen dough products are one of the recent example... Read full abstract on PubMed →
values between 0.32 and 0.52 mg/mL. Film with component weight ratio LDPE/EVA/OMtC equal to 80/10/10 also demonstrated enhanced barrier properties and significantly inhibited funga... Read full abstract on PubMed →
All paper metadata — titles, authors, journals, years, DOIs — is public bibliographic information. Abstract snippets shown are truncated to fewer than 200 characters and link to the original source on PubMed or the publisher. We never reproduce full text.
Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.