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Your search keyword '"FOOD industry"' showing total 3 results

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3 results on '"FOOD industry"'

1. Nutritional and organoleptic characteristics of Tritordeum and other gluten-containing cereals.

Author

Vassiliadis, Etienne

Subjects
*GLUTEN content of food, *TASTE testing of food, *FOOD science, *FOOD industry, *BAKED products
Abstract

The article offers information related to characteristics of Tritordeum and other gluten-containing cereals such as Nutritional and organoleptic. Topic includes Tritordeum which is a new species of gluten-containing cereal, an inter-species hybrid between a durum wheat (AABB genomes), and a wild barley of Latin American origin (HchHch genome).

Published
2022
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2. Progress in fluor fortification programmes at the global Level.

Author

Johnson, Quentin

Subjects
*FLOUR quality, *FOOD science, *FOOD industry, *BAKED products, *WHEAT products
Abstract

The article offers information related to flour fortification programmed progress at the global level. Topics discussed includes the prevalence of diseases due to micronutrient deficiencies, namely Thiamine (beriberi), Riboflavin (impaired growth in children), Niacin (pellagra) and Iron (Iron Deficiency Anemia).

Published
2022
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3. Optimizing the addition of enzymes.

Author

Popper, Lutz

Subjects
*CATALYSTS, *BAKING, *BAKED products, *FOOD science, *FOOD industry
Abstract

The article offers information related to optimizing test parameters of enzymes in baking . Topic discussed a more systematic procedure that is advisable, especially with new raw materials or new applications. It mentions a reproducible and validated experimental procedure and the use of statistical methods that go beyond the calculation of averages.

Published
2022
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