Background The food industry is heavily dependent on fossil fuels and significantly
contributes to GHG emissions. The global population is also growing and food demand is …

This paper presents a review regarding several aspects of the development of browning
during baking of bakery products, mainly from an engineering point of view. During baking …

Bread is a basic dietary item dating back to the Neolithic era, which is prepared by baking
that is carried out in oven. Control of the production and distribution of bread has been used …

The use of composite cassava-wheat (CCW) flour for commercial breadmaking purposes
and consumption of CCW bread are relatively new in Nigeria. This study investigated the …

In this work, we study the development of browning at bread surface during baking.
Computer vision is applied to follow the progress of browning at surface, while the variations …

There is an increasing interest in the use of cassava roots for food and industrial purposes
especially in the baking industry in Nigeria. Development of some cassava mosaic disease …

The development of browning at bread surface during baking is an important quality index.
In this paper, the colour (CIE L∗ a∗ b∗ parameters) of bread surface was measured by …

This study examined the textural and sensory effects of bread formulated using a Palmaria
palmata protein hydrolysate with in vitro renin inhibitory properties. Four formulations were …

This book presents the information necessary to design food processing operations and
describes the equipment needed to carry them out in detail. It covers every step in the …

The implementation of early-stage simulation tools, specifically computational fluid dynamics
(CFD), is an international and interdisciplinary trend that allows engineers to computer-test …