Keywords: نانوایی; α; confidence level; β; tuned parameter of the kinetic model (see Eq. 13) (mol mâ3 NTUâ1); Cj; concentration of the jth chemical species (mol mâ3); Co; apparent color (g Lâ1); Co0; initial apparent color (g Lâ1); COD; concentration of che
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Formulation and processing factors affecting trichothecene mycotoxins within industrial biscuit-making
Keywords: نانوایی; Deoxynivalenol; Deoxynivalenol-3-glucoside; Culmorin; Masked mycotoxins; DoE; Food processing; Bakery; Biscuits;
Keywords: نانوایی; Yeast; Sourdough; Metabolism; Acetate; Bakery; Functional starter cultures;
Keywords: نانوایی; Electronic nose; Machine olfaction; Food quality and control; Sensor; Bakery;
Keywords: نانوایی; Microbial ecology; Lactic acid bacteria; Yeasts; Sourdough; Bakery
Keywords: نانوایی; Deoxynivalenol-3-glucoside; Masked mycotoxins; Conjugated mycotoxins; Food processing; Bakery; Bread; Liquid chromatography; Mass spectrometry; Linear ion trap;
Effect of temperature on inactivation kinetics of three strains of Penicillium paneum and P. roqueforti during bread baking
Keywords: نانوایی; Heat resistance; Thermal processing; Variability; Loaves; Spoilage; Bakery; Storage; Survival; Food processing;
Detection of cystine and cysteine in wheat flour using a robust LC-MS/MS method
Keywords: نانوایی; Cystine; Cysteine; Bakery; Chromatography; Tandem mass; Flour; Wheat;
Bread enriched with flour from cinereous cockroach (Nauphoeta cinerea)
Keywords: نانوایی; Entomophagy; Resource availability; Bakery; Proteins; Food;
Development and application of a predictive model of Aspergillus candidus growth as a tool to improve shelf life of bakery products
Keywords: نانوایی; Molds; Water activity; Aspergillus; Bakery; Spoilage; Appearance time;
Optimization of energy and manpower requirements in Nigerian bakeries
Keywords: نانوایی; Optimization; Inventory; Manpower; Energy; Production systems; Bakery
Bread, beer and wine: Yeast domestication in the Saccharomyces sensu stricto complex
Keywords: نانوایی; Bakery; Œnology; Brewery; Polyploidization; Speciation; SelectionBoulangerie; Œnologie; Brasserie; Polyploïdisation; Spéciation; Sélection
Multi-class colour inspection of baked foods featuring support vector machine and Wilk’s λ analysis
Keywords: نانوایی; Bakery; Colour image processing; Discriminant analysis; Machine vision system; Support vector machine; Wilk’s λ analysis
Prevention of bread mould spoilage by using lactic acid bacteria with antifungal properties
Keywords: نانوایی; Lactic acid bacteria; Antifungals compounds; Bakery
Feeding value of ensiling fresh cattle manure with molasses or bakery by-products in lambs
Keywords: نانوایی; Cattle manure; Silage; Bakery; Digestion; Ruminal fermentation; Lambs
Determination of food emulsifiers in commercial additives and food products by liquid chromatography/atmospheric-pressure chemical ionisation mass spectrometry
Keywords: نانوایی; Emulsifier; Monoacylglycerol; Diacylglycerol; LC–APCI-MS; Bakery; Food products; Additives
Vacuum cooling technology for the agri-food industry: Past, present and future
Keywords: نانوایی; Vacuum cooling; Rapid cooling; Chilling; Refrigeration; Air blast chilling; Water immersion chilling; Cooked meat; Ham; Beef joints; Weight loss; Vegetables; Bakery; Cut flower; Lettuce; Mushroom; Ready meals; Cooling rate; Food quality; Food safety; Math