97 Results Found

The enrichment of semolina bread with prebiotic ingredients such as β-glucans may exert health-promoting effects. This work presents the results of a general recipe development aimed at improving the nutritional value of bakery products. In this...

Tannic acid (TA) has been recently considered as a new dough additive for improving the bread-making quality of wheat. However, the effects of TA supplementation on the sensory quality parameters (color, crumb grain structure, and sensory properties)...

Despite Neapolitan pizza is a globally renowned Italian food, its obligatory baking in wood-fired ovens has so far received little attention in the scientific community. Since heat transfer during pizza baking is not at all uniform, the main aim of t...

“Trapiche-like” texture is distinct from “trapiche” texture as typically observed in emeralds, amethysts, and aquamarines. It is also occasionally encountered in sapphires from Changle, eastern North China Craton. The advent o...

The main aim of this study was to investigate the quality and nutritional properties (dietary fiber, phenolic, antioxidant contents, and glycemic index) of breads made from whole wheat flours of colored wheats. White (cultivar Agronomicheskaya 5), re...

Tempura-fried vegetables are widely consumed and are greatly appreciated because of their characteristic dry and crispy crust, flavor and a golden–brown color. This study examined the effect of slice thickness, frying time and partial ingredien...

Strange stars are one of the possible compact stellar objects formed in the core collapse of supernovae. These hypothetical stars are made by deconfined quark matter and are selfbound. In our study, we focus on the torsional oscillations of a non bar...

Biological soil crusts are important components of dryland ecosystems, showing variations in appearance, morphology, and function across developmental stages. However, the methods for recording biocrust developmental stages have not been simplified a...

An innovative method using a methanol solution of barium hydroxide-urea as a protective agent was investigated for the conservation of stone artifacts with harmful gypsum weathering crusts. In this method, the methanol solution of barium hydroxide-ur...

Air pollution induces the development of black crusts on the surface of built heritage materials. Black layers on the limestone used on an emblematic Madrilenian building dating from the early twentieth century, mainly built up in the 20 years lapsin...

Changes in the rheological properties of dough, as well as the microstructural, mechanical, and sensory properties of sponge cakes, as a function of the substitution of sucrose in a formulation with maltitol, erythritol, and trehalose are described....

Artisan bread, known for its simple recipes, natural ingredients, and traditional techniques, has seen a surge in demand, especially following the COVID-19 pandemic. Small bakeries emphasize extended fermentation processes and prioritize sensory qual...

Syphilis is characterized by a wide range of variable clinical symptoms; therefore, it is often referred to as “The Great Imitator”. Here, we report the case of a 69-year-old hepatitis-C-positive MSM patient, who was admitted to our clini...

The majority of the earth’s crust is made up of crystalline material. The research areas of mineralogy, petrology, chimie minerále (inorganic chemistry) and, of course, crystallography outgrew from the fascination of mankind with the color and symmet...

In the present set of experiments, we studied the correlation between the heterocyclic amine (HCA) concentration and the color changes of the chicken breast with or without skin during grilling under open or closed conditions as a function of the app...

Gluten-free bread is an important product that is under development using different sources, such as rice and starchy plants. Teosinte seeds are utilized by ethnic groups in Honduras to produce gluten-free flour to prepare traditional baked goods and...

With the rising trend of health-conscious consumers, demand for gluten-free alternatives is increasing, and rice flour is a promising gluten-free alternative for chicken batter. This study examines the effects of particle size variations in Baromi-2...

Today, one of the most important challenges of ensuring the society’s health is the prevention of civilization diseases. Most of them are associated with an imbalance between antioxidants and free radicals in the human body. Due to the need to...

Beef dry-aging consists of a selection of unpackaged prime cuts placed in a controlled environment cold room for several weeks. The goals are to concentrate flavors like nutty and beefy and to improve tenderness. The aim of this study was to verify t...

This study aimed to evaluate the sensory profile of gluten-free bread with Amorphophallus konjac (AK) flour in different concentrations. This experimental study is divided into three steps: preparation of the gluten-free bread formulations, sensory a...

Darier disease is an autosomal dominant disorder with dark crusty patches and is classified as hereditary acantholytic dermatosis. Keratotic papules and crust are often present on the scalp, forehead, chest, back, upper arms, elbows, groin, and behin...

In the present study, the physicochemical characteristics of 108 yoghurts purchased from the Greek market have been assessed. Generally, the range of the mean pH values of samples was 3.58–4.64, of fat 0–10.8%, of protein 3.29–10.05...

The aim of this study was to analyze the effects of the addition of sea salt with low sodium content (SS) in a refined wheat flour at the levels of 0.3%, 0.6%, 0.9% 1.2% and 1.5% on the rheological properties of the dough during mixing, extension, pa...

Acrylamide formation in bread products poses health concerns, necessitating strategies to reduce its presence while maintaining nutritional value. This study investigated how different concentrations of pumpkin flour (Cucurbita maxima Plomo) and prol...

The visual appearance of building structures is an important attribute which reflects the character and identity of a region. Due to the influence of weathering, the surfaces of building stones alter, leading to aesthetic changes of the material surf...

In Peru, the consumption of panettone has increased, highlighting the importance of its sensory aspect, quality and price for its acceptance. This study evaluated sensory, physicochemical, texture and color attributes in commercial and traditional pa...

Ophiolites are remnants of oceanic crust that have been thrust onto continental crust due to tectonic processes. They are composed of mostly mafic and ultramafic rocks, which are genetically associated with gold, silver, platinum group element (PGE),...

A microbial mineral carbonation trial was conducted at the Woodsreef Asbestos Mine (NSW, Australia) to test cyanobacteria-accelerated Mg-carbonate mineral precipitation in mine tailings. The experiment aimed to produce a carbonate crust on the tailin...

In creating sustainable food systems, alternative uses of food waste and by-products as a source of phenolic compounds or dietary fiber in food formulations should be evaluated to reduce food losses and waste. In this study, wheat bread was fortified...

High-performance chrome-free leather production is currently one of the most concerning needs to warrant the sustainable development of the leather industry due to the serious chrome pollution. Driven by these research challenges, this work explores...

A gelled emulsion ingredient based on high oleic sunflower oil (20%) and an isolated soy protein suspension were used in the elaboration of a cake to avoid the use of ingredients of animal origin. The control product was elaborated with butter and mi...

This study aimed to evaluate the effect of partial rye flour (RF) replacement with white bean malt (WBM) and red bean malt (RBM) on the baking and the nutritional quality of bread. The addition of white and red bean malts to the rye flour reduced the...

The demand for gluten-free products has increased due to improved diagnoses and awareness of gluten-related issues. This study investigated the effect of HPMC, psyllium, and xanthan gum in gluten-free bread formulations. Three tests were conducted, v...

In Val d’Ala (Western Alps in Piedmont, Italy), the most interesting rocks for mineralogical research are represented by rodingite (rich in mineralized veins and fractures) associated with serpentinite in the eclogitized oceanic crust of Piedmo...

Edible coatings that have a recognized ecological effect are an alternative to retard the processes of moisture evaporation and mold growth in bakery products. The aim of the present research was to study the influence of Malva sylvestris L. (mallow)...

Rocks and minerals buried in the earth’s surface usually undergo weathering processes and change color in the burying environment. A kind of yellow Chinese stamp stone named “Lumu stone”, which is buried in a yellowish weathering crust (yellowish soi...

Epidermal wax is strategically situated at the interface between plants and air; therefore, it plays a key role in plants’ interactions with their surroundings. It is also unstable and susceptible to light intensity. Hosta plants are shade-lovi...

This paper presents the establishment of a sensory evaluation system for purple sweet potato rice steamed sponge cake (PSPRSSC) utilizing fuzzy mathematics. Initially, eight key sensory evaluation indices were identified through expert consultations....

The current market trends in modern sedentary lifestyles drive the development of new functional products able to fulfill consumers’ demand for a healthy diet. Whole wheat bread contains more protein and fiber than white bread; however, it coul...

Featuring subtle lithological alterations in the host rocks and containing colossal gemstone crystals, the scheelite deposit at Xuebaoding in the Pingwu region of Sichuan Province exhibits characteristics typical of a vein-like hydrothermal-type depo...

The aim of this study was to enhance the quality and sensory characteristics of bread made from frozen dough. Both white and whole-wheat flour were used. In order to improve dough strength and stability during frozen storage, samples were supplemente...

This study aimed to perform a systematic review on gluten-free bread formulations using specific volumes as a quality indicator. In this systematic review, we identified 259 studies that met inclusion criteria. From these studies, 43 met the requirem...

The decrease in bread consumption in the daily diet observed in recent years results from the growing awareness of consumers and the desire to promote a healthy lifestyle. The valorization of sugar by-products allows for the design of new food produc...

The present study aimed to investigate the influence of quinoa fractions (QF) on the chemical components of wheat flour (WF), dough rheological properties, and baking performance of wheat bread. The microstructure and molecular conformations of QF fr...

Natural sweeteners, such as agave syrup, might be a healthy alternative to sucrose used in sweet bakery products linked to obesity. We evaluated the effect of sucrose replacement by agave syrup on rheological and microstructural properties of muffin...

Nowadays, brewers’ spent grains (BSG) is considered the most abundant and low-cost brewing by-products, presenting a great potential as a functional food ingredient. Since BSG is rich in dietary fiber and protein, it can be a raw material of in...

The Xiangzhong district is the largest low-temperature W-Au-Sb metallogenic area in the world. The Darongxi skarn W deposit in the north of the Xiangzhong district is closely related to biotite monzonite granite, muscovite monzonite granite, and fels...

This study examines litter accumulation and associated soil fertility islands under kūpaoa (Dubautia menziesii) shrubs, common at high elevations in Haleakalā National Park (Maui, Hawai’i). The main purposes were to: (i) Analyze chemical and ph...

The application of non-contact diagnostic methodologies is the current challenge in the frame of the cultural heritage, referred to as preservation, monitoring and restoration. Inspired by the potential shown by infrared thermography in rock mechanic...

Germinated bean flour (GBF) was obtained and incorporated in different levels (5%, 10%, 15%, 20% and 25%) into dough and bread made from refined wheat flour. The incorporation of GBF into wheat flour led to a decrease of the water absorption value, d...