Relevant bibliographies by topics / Baked foods

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Academic literature on the topic 'Baked foods'

Author: Grafiati

Published: 4 June 2021

Last updated: 13 February 2022

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Journal articles on the topic "Baked foods"

REYES, C., S. A. BARRINGER, R. UCHUMMAL-CHEMMINIAN, and G. KALETUNC. "THERMAL CONDUCTIVITY MODELS FOR POROUS BAKED FOODS." Journal of Food Processing and Preservation 30, no. 4 (2006): 381–92. http://dx.doi.org/10.1111/j.1745-4549.2006.00073.x.

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Shah, Satya R., and Elmira Naghi Ganji. "Lean production and supply chain innovation in baked foods supplier to improve performance." British Food Journal 119, no. 11 (2017): 2421–47. http://dx.doi.org/10.1108/bfj-03-2017-0122.

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Purpose Service industries are currently facing an excess of overproduction that results in extra inventory and waste levels. With the prospect of methods such as lean production, the purpose of this paper is to investigate the impacts of lean production methods towards enhanced performance of service-based industries through the study of a local baked foods supplier. Design/methodology/approach The paper highlights the first stage of research study through current world literature and a critical review as inputs of research findings. The research applies a descriptive research framework withi

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Granza, Andressa Gabardo, Polyanna Silveira Hornung, Acacio Antonio Ferreira Zielinski, Alessandro Nogueira, Egon Schnitzler, and Ivo Mottin Demiate. "Gluten-free baked foods with extended shelf-life." Journal of Food Science and Technology 55, no. 8 (2018): 3035–45. http://dx.doi.org/10.1007/s13197-018-3225-8.

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Deshlahra, Prashant, Anurag Mehra, and Debjani Ghosal. "Evolution of bubble size distribution in baked foods." Journal of Food Engineering 93, no. 2 (2009): 192–99. http://dx.doi.org/10.1016/j.jfoodeng.2009.01.016.

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Colla, Kathryn, Andrew Costanzo, and Shirani Gamlath. "Fat Replacers in Baked Food Products." Foods 7, no. 12 (2018): 192. http://dx.doi.org/10.3390/foods7120192.

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Fat provides important sensory properties to baked food products, such as colour, taste, texture and odour, all of which contribute to overall consumer acceptance. Baked food products, such as crackers, cakes and biscuits, typically contain high amounts of fat. However, there is increasing demand for healthy snack foods with reduced fat content. In order to maintain consumer acceptance whilst simultaneously reducing the total fat content, fat replacers have been employed. There are a number of fat replacers that have been investigated in baked food products, ranging from complex carbohydrates,

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Fermo, Paola, Gabriele Soddu, Alessandro Miani, and Valeria Comite. "Quantification of the Aluminum Content Leached into Foods Baked Using Aluminum Foil." International Journal of Environmental Research and Public Health 17, no. 22 (2020): 8357. http://dx.doi.org/10.3390/ijerph17228357.

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In this study, determinations of the aluminum content in meat and fish performed after having cooked these foods using commercially available aluminum foil have been performed. The release of this chemical element was evaluated by cooking beef, chicken, and fish wrapped with commercial aluminum foil using seasoning or without seasoning in order to evaluate the effect on Al leaching into the food. The characterization of the food samples was carried out using two different analytical methods: inductively coupled plasma optical emission spectrometry (ICP-OES), for the quantification of aluminum,

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STEWART, CYNTHIA M., MARTIN B. COLE, and DONALD W. SCHAFFNER. "Managing the Risk of Staphylococcal Food Poisoning from Cream-Filled Baked Goods To Meet a Food Safety Objective." Journal of Food Protection 66, no. 7 (2003): 1310–25. http://dx.doi.org/10.4315/0362-028x-66.7.1310.

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The International Commission on Microbiological Specifications for Foods (ICMSF) has recently proposed a scheme for the management of microbial hazards for foods that involves the concept of food safety objectives (FSOs). FSOs are intended to specify the maximum levels of hazardous agents required to meet a given public health goal. This scheme offers flexibility for the food industry in terms of allowing the use of alternative but equivalent means for achieving a given FSO. This paper illustrates the application of the ICMSF model via the analysis of the microbiological hazard of Staphylococc

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Wang and Pang. "Baked Bread Enhances the Immune Response and the Catabolism in the Human Body in Comparison with Steamed Bread." Nutrients 12, no. 1 (2019): 1. http://dx.doi.org/10.3390/nu12010001.

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It is unclear whether different processing methods change the biological functions of foods and how these functions are evaluated in the human body. Here, steamed bread and baked bread, the traditional staple foods in China and many Western countries, were made by steaming and baking, respectively, using one piece of fermented wheat dough and then consumed by 16 healthy young volunteers. By detecting 38 cytokines, 12 metabolic enzymes, glucose, lactate, and nicotinamide adenine dinucleotide (NADH) in the serum, the cytokine network and central metabolic pathway network were investigated to com

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ZUNIN, PAOLA, FILIPPO EVANGELISTI, MARIA FIORENZA CABONI, GIULIA PENAZZI, GIOVANNI LERCKER, and ENRICO TISCORNIA. "Cholesterol Oxidation in Baked Foods Containing Fresh and Powdered Eggs." Journal of Food Science 60, no. 5 (1995): 913–15. http://dx.doi.org/10.1111/j.1365-2621.1995.tb06260.x.

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Ou, Juanying, Mingfu Wang, Jie Zheng, and Shiyi Ou. "Positive and negative effects of polyphenol incorporation in baked foods." Food Chemistry 284 (June 2019): 90–99. http://dx.doi.org/10.1016/j.foodchem.2019.01.096.

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Dissertations / Theses on the topic "Baked foods"

Gibson, Michael W. "Physico-chemical and shelf-life between baked and extruded pet foods." Thesis, Kansas State University, 2015. http://hdl.handle.net/2097/20410.

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Master of Science<br>Grain Science and Industry<br>Sajid Alavi<br>The U.S. pet food market was approximately worth $22 billion in 2013. Further growth is predicted at a pace faster than most major human food product categories. More than 60% of pet food products are processed using extrusion, and a significant proportion is produced using baking. However, research is lacking on fundamental process and product differences between extrusion and baking. The current study focuses on this aspect and also in-depth characterization of process and product quality. Three iso-nutritional diets were form

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Koester, Elizabeth Hsieh Fu-hung. "Properties of extruded white corn flour - high amylose corn starch puffs." Diss., Columbia, Mo. : University of Missouri--Columbia, 2008. http://hdl.handle.net/10355/5766.

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The entire thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file; a non-technical public abstract appears in the public.pdf file. Title from PDF of title page (University of Missouri--Columbia, viewed on September 24, 2009). Thesis advisor: Dr. Fu-Hung Hsieh. Includes bibliographical references.

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Piza, Luciana Vieira. "Efeito do uso combinado das tecnologias de micro-ondas e infravermelho no preparo de alimentos bifásicos em forno tipo túnel." Universidade de São Paulo, 2016. http://www.teses.usp.br/teses/disponiveis/74/74132/tde-21022017-155055/.

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O uso combinado das tecnologias de micro-ondas e infravermelho, para aquecimento e reaquecimento de produtos prontos, pode ser considerado uma nova e eficiente técnica de preparo de alimentos, já que o processo de cozimento é otimizado e melhor controlado, pois altos fluxos de calor são transferidos para a superfície do alimento, com controle quase que instantâneo da energia fornecida. Dentro desse contexto, o objetivo deste trabalho foi desenvolver e testar uma nova forma de reaquecimento de produtos assados, por meio da combinação de micro-ondas e infravermelho em forno tipo túnel. Simulaçõe

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Alemán, Mercedes. "Strategies to improve the oxidative stability of bakery products fortified with heme iron." Doctoral thesis, Universitat de Barcelona, 2014. http://hdl.handle.net/10803/283545.

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Iron deficiency is the most prevalent nutritional issue worldwide. The fortification of food products could help covering the iron requirements, mainly in certain population groups where prevalence of iron deficiency anaemia is high because its amount in the diet is poor and/or presents low bioavailability. In this regard it is worth to mention that the population groups with higher prevalence of iron deficiency are both women at childbearing age and children. However, iron fortification should take into account several variables that determine its effectiveness being the bioavailability o

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Woodward, Halley Elizabeth. "Valenced and arousal-based affective evaluations of foods." Diss., University of Iowa, 2016. https://ir.uiowa.edu/etd/2167.

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Objective: To examine nutrient-specific and individual-specific correlates of valenced and arousal-based affective evaluations of foods across the spectrum of disordered eating, as well as to examine the validity of automatic and controlled processes of affective evaluation. Methods: 283 undergraduate women provided implicit and explicit valence and arousal-based evaluations of 120 food photos with known nutritional information (i.e., high or low added fat, high or low added sugar). Participants completed structurally simi

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Fernandes, João António Correia Fragoso. "Iron speciation during the digestion of plant-based foods." Master's thesis, Universidade de Aveiro, 2013. http://hdl.handle.net/10773/11591.

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Mestrado em Química<br>Introdução: A Anemia de Deficiência de Ferro é um problema crítico à escala mundial. Apesar do ferro ser estudado extensivamente, muito ainda é desconhecido sobre a especiação do ferro não-heme durante a digestão e como isto afecta a sua biodisponibilidade. A ferritina é conhecida como uma proteína de armazenamento de ferro, mas como esta absorve o ferro ainda é um tópico controverso. A presença e a absorção de nanopartículas de ferro formadas naturalmente tem sido objecto recente de estudo. Objectivo: O objectivo deste projecto é o estudo da especiação do ferro durante

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Brown, Rosemarie Ann. "Food Autonomy: The Paradox to Cereal-Based Food Choice." Queensland University of Technology, 2005. http://eprints.qut.edu.au/16103/.

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Certain aspects of our modern diet have been implicated in thedevelopment of non-communicable diseases. For instance, energyconsumed in excess of an individual's physiological requirements maylead to an increased risk of obesity, diabetes mellitus, gall bladder disease,coronary heart disease, high blood pressure, and possibly some cancers.Although many of these diet-related diseases can be controlled by modernmedicine, they cannot be cured. Instead, prevention through public healthstrategies is the only satisfactory solution. One of the major strategies forprevention of diet-related diseases i

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Al-Rmalli, Shaban W. "Arsenic and other trace elements in Bangladeshi food and non-food and their relationship to human health." Thesis, De Montfort University, 2012. http://hdl.handle.net/2086/6015.

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It is estimated that over 30 million people are exposed to arsenic from drinking contaminated groundwater in Bangladesh. Furthermore, due to the use of contaminated water for irrigation purposes, arsenic and other toxic elements are entering the food chain of Bangladeshis. In this thesis, the total levels of toxic elements (As, Cd, Pb) and essential elements (Mn, Se, Zn) in 1,120 samples of Bangladeshi foods (including rice, vegetables, fish) and non-foods (betel quid and baked clay) imported into the United Kingdom were determined. From this analysis, it is concluded that Bangladeshis are exp

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Guillard, Valérie. "Characterization and modelling of moisture transfer in composite foods constituted of fresh filling nd cereal-based food : barrier performance of edible films placed at the interface." Montpellier 2, 2003. http://www.theses.fr/2003MON20006.

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Costa, Neuza Maria Brunoro. "Investigations into the cholestrol-lowering property of baked beans." Thesis, University of Reading, 1992. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.317043.

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Books on the topic "Baked foods"

Half-baked gourmet party foods. HP Books, 2004.

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Stauffer, Clyde E. Functional additives for bakery foods. Van Nostrand Reinhold, 1990.

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Stauffer, Clyde E. Functional additives for bakery foods. Van Nostrand Reinhold, 1990.

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Jordan, Michele Anna. Ravioli & lasagne: With other baked & filled pastas. Edited by Pool Joyce Oudkerk and Williams Chuck. W. Owen, 1996.

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Jordan, Michele Anna. Ravioli & lasagne: With other baked & filled pastas. Edited by Williams Chuck. Time-Life Books, 1996.

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Mainichi oishii kōji sakekasu no okashi to pan: Oyatsu no jikan mo genki de kirei ni. Tatsumi Shuppan, 2012.

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Barbara, Hayford, ed. Coffeetime indulgences: Recipes for 68 favorite foods that pair perfectly with coffee--morning, noon, or night. St. Martin's Griffin, 1995.

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Lai kuai bing: Fa mian, tang mian, duo guo dian xin 70 dao. Zhu que wen hua shi ye you xian gong si, 2003.

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Co, Sosland Publishing. Grain-based foods companies to watch: Corporate profiles & industry statistics. Sosland Pub. Co., 1998.

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Group, Marigny Research. The U.S. market for breakfast foods and beverages. Packaged Facts, 2005.

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Book chapters on the topic "Baked foods"

Bourne, Malcolm C. "Practical Texture Measurements of Cereal Foods." In Dough Rheology and Baked Product Texture. Springer US, 1990. http://dx.doi.org/10.1007/978-1-4613-0861-4_15.

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Orthoefer, Frank T. "Applications of Emulsifers in Baked Foods." In Food Emulsifiers and Their Applications. Springer US, 1997. http://dx.doi.org/10.1007/978-1-4757-2662-6_8.

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Orthoefer, Frank. "Applications of Emulsifiers in Baked Foods." In Food Emulsifiers and Their Applications. Springer New York, 2008. http://dx.doi.org/10.1007/978-0-387-75284-6_9.

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Orthoefer, Frank, and Dennis Kim. "Applications of Emulsifiers in Baked Foods." In Food Emulsifiers and Their Applications. Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-29187-7_10.

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Shimiya, Yoko, and Keiko Sasaki. "Process of Formation of Porous Structure of Baked Foods During Heating." In Developments in Food Engineering. Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2674-2_85.

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Slade, Louise, Harry Levine, Martha Wang, and James Ievolella. "DSC Analysis of Starch Thermal Properties Related to Functionality in Low-Moisture Baked Goods." In New Techniques in the Analysis of Foods. Springer US, 1998. http://dx.doi.org/10.1007/978-1-4757-5995-2_5.

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McWatters, Kay H. "Use of Peanut and Cowpea Flours in Selected Fried and Baked Foods." In Plant Proteins: Applications, Biological Effects, and Chemistry. American Chemical Society, 1986. http://dx.doi.org/10.1021/bk-1986-0312.ch002.

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Pollard, Maria. "Introducing solid foods." In Evidence-based Care for Breastfeeding Mothers. Routledge, 2017. http://dx.doi.org/10.4324/9781315625102-10.

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Kaur, Prabhjo T., Jaspree T. Kaur, Kamalji T. Kaur, and Jyoti Bohra. "Barley-Based Functional Foods." In Cereals and Cereal-Based Foods. Apple Academic Press, 2021. http://dx.doi.org/10.1201/9781003081975-2.

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Kumar, Ashwani, Sarabji T. Singh, Vidish A. Tomer, and Rasane Prasad. "Foods For Gluten Intolerance." In Cereals and Cereal-Based Foods. Apple Academic Press, 2021. http://dx.doi.org/10.1201/9781003081975-16.

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Conference papers on the topic "Baked foods"

Cheng, Weiwei, Ka-Wing Cheng, and Guoqin Liu. "Development of an Isotope-Dilution UHPLC-QqQ-MS/MS-Based Method for Simultaneous Determination of Typical Advanced Glycation End-Products and Acrylamide in Baked and Fried Foods." In Virtual 2021 AOCS Annual Meeting & Expo. AOCS, 2021. http://dx.doi.org/10.21748/am21.498.

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Lin, Ying-Ting, Iren Kuznetsova, and Gou-Jen Wang. "Genetically Modified Soybean Detection Using a Biosensor Electrode With Self-Assembled Gold Nanoparticles on a Micro Hemisphere Array." In ASME 2019 International Design Engineering Technical Conferences and Computers and Information in Engineering Conference. American Society of Mechanical Engineers, 2019. http://dx.doi.org/10.1115/detc2019-97112.

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Abstract Gene transfer technology changes some of the characteristics of crops. However, genetically modified foods have been reported to have an impact on human health. We proposed a cost effective and highly sensitive biosensor electrode with self-assembled monolayer of gold nanoparticle on a micro hemisphere array to detect genetically modified soybean. An ordered array of micro hemispherical features was formed on a 6-inch reclaimed silicon wafer using photolithography. Then, a thin gold layer was sputtered onto the hemispheres. The wafer was then immersed into a 5 mM ethanol solution of 1

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Abu-Dbaa, Reem, Haneen Othman, Menatallah Zewein, and Vijay Ganji. "Validation of FFQ against Food Records for Vitamin D in Qatar Population." In Qatar University Annual Research Forum & Exhibition. Qatar University Press, 2020. http://dx.doi.org/10.29117/quarfe.2020.0206.

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Background: Measurement of Vitamin D nutritional status through dietary assessment is a cost effective method. The food frequency questionnaire (FFQ) is usually validated against food records (FR). There is no Vitamin D specific FFQ for Qatar population Objective: The objective of this study was to develop a Vitamin D centric FFQ and validate FFQ against 3-day FR for Qatar population. Methodology: A quantitative FFQ based on Vitamin D containing foods consumed in Qatar was developed. Vitamin D content of foods were gathered from food labels and food composition tables from the USDA. A Vitamin

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Fujinaga, Aiichiro, Minoru Yoneda, and Maiko Ikegami. "Risk Assessment of the Intake of Foods and Soil With the Radionuclides and the Air Radiation Dose After the Fukushima Nuclear Disaster." In 2013 21st International Conference on Nuclear Engineering. American Society of Mechanical Engineers, 2013. http://dx.doi.org/10.1115/icone21-15862.

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Risk assessment of soil contaminated with radionuclides was performed by considering the intake of radionuclides in foods based on measured concentrations. Due to the disaster at the Fukushima nuclear power plant in 2011, radionuclides were spread out over an area of 13,000 km2. Radionuclides were found in the food, and the Japanese people are concerned about eating foods from Fukushima and the surrounding area. Radionuclides such as 134Cs and 137Cs were found on soil, buildings, plants, and so on. The exposure routes were determined to be (1) food intake, (2) ingestion and inhalation of soil

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Andaque, Gentil A., Olívia Pinho, J. Santos Baptista, Jacqueline Castelo Branco, and Elizabete Nunes. "The occurrence of accidents and injury in mining shift worker influenced by food intake, a short review." In 4th Symposium on Occupational Safety and Health. FEUP, 2021. http://dx.doi.org/10.24840/978-972-752-279-8_0065-0072.

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Introduction: Identifying factors that contribute to occupational accidents has been a general concern of companies in the present millennium. One of the factors identified is the quality and quantity of food, as well as meals times. In this context, the present systematic review aimed to identify how food intake influences the occurrence of accidents in shift work, with some focus, although not exclusive, on the mining industry. Methodology: The research-based literature was carried out in four electronic databases: Medline/PubMed, Science Direct, Scopus and Web of Science. Have been combined

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Syahrul, Fariani, Chatarina Umbul Wahyuni, Hari Basuki Notobroto, and Eddy Bagus Wasito. "Reviving School Food Safety Teams at Elementary Schools Based on the Quality of Street Foods." In Indonesian Health Economics Association. SCITEPRESS - Science and Technology Publications, 2017. http://dx.doi.org/10.5220/0007030203470349.

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Liu, Rui, Yu Sun, and Jun Ni. "Research on Flow and Heat Transfer Characteristics of Multiple Impinging Jets on a Moving Conveyor Belt." In ASME 2020 International Mechanical Engineering Congress and Exposition. American Society of Mechanical Engineers, 2020. http://dx.doi.org/10.1115/imece2020-23272.

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Abstract Turbulent impinging jets at three different jet nozzle forms were numerically analyzed using the SIMPLE algorithm and k-epsilon turbulent model to investigate the flow field and heat transfer characteristics. The food placed upon a moving conveyor belt cooled by series of impinging jets under a specific condition. Three semi-confined domains with different jet nozzles were established, thereby with slot, rectangular, and funnel-shaped nozzles, respectively. Based on computational fluid dynamic (CFD) calculations, distributions of the temperature and wind velocity at four critical cros

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Okamoto, Kaimu, and Keiji Yanai. "Analyzing Regional Food Trends with Geo-tagged Twitter Food Photos." In 2019 International Conference on Content-Based Multimedia Indexing (CBMI). IEEE, 2019. http://dx.doi.org/10.1109/cbmi.2019.8877473.

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Hedjazi, Lotfi, Christophe L. Martin, Sofiane Guessasma, Guy Della Valle, and Rémy Dendievel. "Application of Discrete Element Simulation to the Crushing of a Food Biopolymer Foam for Mastication Modelling." In ASME 2012 11th Biennial Conference on Engineering Systems Design and Analysis. American Society of Mechanical Engineers, 2012. http://dx.doi.org/10.1115/esda2012-82953.

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The fragmentation behaviour of brittle airy cereal foods is studied both numerically and experimentally. The food item is subjected to severe compression until densification stage. Experimental evidence of typical cellular material behaviour is pointed out by elasticity, cell collapse and densification regimes. Using an accurate description of the cellular structure determined by X-ray tomography, a numerical approach based on discrete element method is proposed in order to better explain the resulting fragmentation. The approach allows to reproduce the deformation stages and predicted results

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Zhong, Mengqi, and Yifan Yu. "The Spatio-temporal Disparities in Healthy Food Accessibility: A Case Study of Shanghai, China." In 55th ISOCARP World Planning Congress, Beyond Metropolis, Jakarta-Bogor, Indonesia. ISOCARP, 2019. http://dx.doi.org/10.47472/mboc5872.

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The supply of healthy food is distributed unequally in city. The accessibility of healthy foods is affected by both locations and traffic conditions. This paper examines spatio-temporal disparities in healthy food accessibility in Shanghai communities. Firstly, we choose all communities in Shanghai and use python as a crawling tool to collect healthy food store POI (e.g. agricultural markets, vegetable markets, fruit markets, aquatic seafood markets, supermarkets and comprehensive markets) from Gaode Map and get 23,436 points to calculate the amount and density of healthy food store in various

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Reports on the topic "Baked foods"

Zhan, Jixun. Toward Development of a Food-Based Genetic Approach to Overcoming Food Allergies. Defense Technical Information Center, 2012. http://dx.doi.org/10.21236/ada589216.

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de Rooij, Bertram, Katherine Pittore, and Vincent Linderhof. Case-based learnings [Urban] food systems Uganda : Feeding Cities and migration. Wageningen Environmental Research, 2020. http://dx.doi.org/10.18174/536750.

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Blanchard, A. Derived Intervention Levels for Tritium Based on Food and Drug Administration Methodology. Office of Scientific and Technical Information (OSTI), 1998. http://dx.doi.org/10.2172/4840.

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Nguyen, Trang, Alan de Brauw, Marrit van den Berg, and Do Thi Phuong Ha. Testing methods to increase consumption of healthy foods: Evidence from a school-based field experiment in Viet Nam. International Food Policy Research Institute, 2020. http://dx.doi.org/10.2499/p15738coll2.133777.

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Akyol, Vahit, Akif Kundakçi, and Bülent Ergönül. Biogenic Amine Contents of Tarhana Powder and Chips (a Cereal Based Fermented Food). "Prof. Marin Drinov" Publishing House of Bulgarian Academy of Sciences, 2018. http://dx.doi.org/10.7546/crabs.2018.12.07.

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Roy, Devesh, Ruchira Boss, and Mamata Pradhan. How India’s food-based safety net is responding to the COVID-19 lockdown. International Food Policy Research Institute, 2020. http://dx.doi.org/10.2499/p15738coll2.133762_24.

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Verhagen, Jan, Eva Verschoor, Ezra Berkhout, et al. Programming Study Multi-Year Mission-Based Innovation Programs (MMIP) : Food & Nutrition Security. Stichting Wageningen Research, Wageningen Plant Research, 2021. http://dx.doi.org/10.18174/541240.

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Grainger, Matthew, Simone Piras, Simone Righi, Marco Setti, Gavin Stewart, and Matteo Vittuari. Integrated model of consumer behaviours in relation to food waste : Behavioural economics : D4.4 Linking Bayesian and agent-based models to assess consumer food waste. REFRESH, 2019. http://dx.doi.org/10.18174/477976.

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van den Oever, Martien, Karin Molenveld, Maarten van der Zee, and Harriëtte Bos. Bio-based and biodegradable plastics : facts and figures : focus on food packaging in the Netherlands. Wageningen Food & Biobased Research, 2017. http://dx.doi.org/10.18174/408350.

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Vigneri, Marcella, and Simone Lombardini. Resilience in Thailand: Impact evaluation of the climate change community-based adaptation model for food security project. Oxfam GB, 2015. http://dx.doi.org/10.21201/2015.583400.

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