Development of a highly efficient ion-ozone cavitation technology for accelerated bread production
S Tursunbayeva, A Iztayev, A Mynbayeva… - Scientific Reports, 2021 - nature.com
The bakery market is one of the most capacious in Kazakhstan. Manufacturers of bread
products are in dire need of the introduction of intensive technologies for improving product …
products are in dire need of the introduction of intensive technologies for improving product …
Colorful and health improving Chinese steamed bread fortified by anthocyanin‐rich extract of butterfly pea flower
SY Shiau, YL Yu, WC Pan, GH Li - Journal of Food Processing …, 2022 - Wiley Online Library
Butterfly pea flower contains many bioactive substances. To make more use of it, an
approach of adding butterfly pea flower extract (BPFE) to Chinese steamed bread (CSB) as …
approach of adding butterfly pea flower extract (BPFE) to Chinese steamed bread (CSB) as …
Effects of endogenous anthocyanins from purple corn on the quality, physicochemical properties and antioxidant capacity of bread
L Wang, S Yang, Y Yang, H Jiang, W Huang… - Journal of Food …, 2024 - Springer
Purple corn is nutritious and contains biologically active ingredients such as anthocyanins
and dietary fiber. As a natural green food raw material, it has great potential for …
and dietary fiber. As a natural green food raw material, it has great potential for …
[PDF][PDF] Accelerated technology for bread preparation using activated water.
IS Akkozha, A Iztayev, BA Iztayev… - Slovak Journal of …, 2023 - pdfs.semanticscholar.org
In this study we studied the production of bakery products with an accelerated production
cycle using different dispersed flour and ion-ozoned water. The dough was prepared by …
cycle using different dispersed flour and ion-ozoned water. The dough was prepared by …
[PDF][PDF] Development of a probiotic enriched bottle gourd (Lagenaria siceraria) beverage from local cultivar of Assam and evaluation of its health benefits
MJ Das - 2023 - agnee.tezu.ernet.in
The overall aim of this thesis was to develop a non-dairy probiotic beverage. Bottle gourd
(Lagenaria siceraria) was taken as a substrate for the development of the probiotic …
(Lagenaria siceraria) was taken as a substrate for the development of the probiotic …
[PDF][PDF] CAPÍTULO I: Banana inflorescence as a promising resource of bioactive compounds for health promotion: an updated review and bibliometric analysis
KL de Oliveira Santos, WFC de Souza… - KAREN LINELLE DE … - repositorio.unicamp.br
Background: Banana is one of the most consumed fruits around the world and its
inflorescence is a low-cost agricultural by-product. However, besides the potential as a …
inflorescence is a low-cost agricultural by-product. However, besides the potential as a …
Development of a Highly Efficient Technology for Accelerated Bread Production
SA Tursunbayeva, AI Iztayev, AB Mynbayeva… - 2021 - researchsquare.com
The bakery market is one of the most capacious in Kazakhstan. Manufacturers of bread
products are in dire need of the introduction of intensive technologies for improving product …
products are in dire need of the introduction of intensive technologies for improving product …