Relevant bibliographies by topics / Bakery

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Bakery'

Author: Grafiati
Published: 4 June 2021
Last updated: 25 July 2025

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Journal articles on the topic "Bakery"

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Gupta, S. "Prevalence of WMSDs and Task Characteristics of Manual Baking Activities in Bakeries." International Journal for Research in Applied Science and Engineering Technology 9, no. VII (2021): 3174–80. http://dx.doi.org/10.22214/ijraset.2021.37035.

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A baker is a person making and trading products such as breads, cakes etc. made up of flour. The place where baker works is named as a bakery. Baking is a labor-intensive work. Bakers face a number of work-related challenges at their workplace. This paper focuses and emphasizes on the work-related challenges faced by bakery chefs in their workplace, i.e., Traditional bakeries. A study was conducted among 120 bakery workers working in various types of traditional bakery with the aim to investigate the prevalence of work related musculoskeletal disorders and discomfort. The specific objectives b
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Sahputra, Ardani, and Hanny Nurlatifah. "Pengaruh Pengetahuan, Religiusitas, dan Halal Terhadap Keputusan Memilih Melalui Attitude dan Brand Trust Pada Bakeri Modern (Studi Kasus 3 Bakeri Top Brand." Jurnal Al Azhar Indonesia Seri Ilmu Sosial 1, no. 1 (2020): 11. http://dx.doi.org/10.36722/jaiss.v1i1.456.

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<p><em>Abstract</em> : <strong><em>The purpose of this study was to determine the influence of knowledge, religiosity, and halal against the decision of choosing through attitude and brand trust on the </em></strong><strong><em>3 top brand </em></strong><strong><em>modern bakeries. The sample used was the one who bought the product at one</em></strong><strong><em> of the three</em></strong><strong><em> baker</em></strong><strong><em>ies </em&g
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Irfan, Mochamad. "Peran Harga dan Kualitas Produk Bagi Konsumen Melakukan Pembelian Ulang di Toko Roti Primadona Surabaya." Journal of Business and Economics Research (JBE) 3, no. 1 (2022): 30–36. http://dx.doi.org/10.47065/jbe.v3i1.1345.

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The efforts of bakers to compete in the bakery industry are shown by always paying attention to competitors' prices and developing quality products for customers. Bakers strives to achieve customer satisfaction. Customer satisfaction and a pleasant experience provide a greater opportunity to make a decision to repurchase bakery products. repurchase decisions also reflect the price and quality of products that meet customer expectations. The purpose of this study was to determine the effect of price and product quality on repurchase decisions at Primadona Surabaya bakery. This type of research
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Afiah, Rahmania Nur, Anis Asmediana, and Khusnul Khotimah. "PENGEMBANGAN USAHA UKM UNAIS CAKE DAN BAKERY MELALUI PELATIHAN PEMASARAN DIGITAL DAN PENERAPAN GOOD MANUFACTURING PRACTICES (GMP)." LOGISTA - Jurnal Ilmiah Pengabdian kepada Masyarakat 8, no. 1 (2024): 41. http://dx.doi.org/10.25077/logista.8.1.41-48.2024.

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UKM Unais Cake & Bakery adalah UKM yang memproduksi kue & bakeri yang berdiri sejak tahun 2020. UKM ini berlokasi di Kelurahan Cemani, Kecamatan Grogol, Kabupaten Sukoharjo, Jawa Tengah. Produk unggulan dari UKM ini adalah roti gembong dengan varian yang beragam, mulai dari yang manis hingga asin. Proses produksi hingga pemasaran ini dilakukan di kediaman pemilik. Berdasarkan informasi, pihak UKM seringkali tidak dapat memenuhi semua permintaan pelanggan dan terkadang kualitas roti yang dihasilkan kurang seragam hal ini dikarenakan tenaga kerja dan mesin yang dimiliki masih terbatas. S
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Lakshman, Sowmya Kengarangappa, and Ramalingappa Bellibatlu. "Ferreting Out of Aflatoxigenic Production of Aspergillus flavus by UV Light and Ammonia Vapour Test from Bakery Samples." International Journal of Current Microbiology and Applied Sciences 13, no. 1 (2024): 81–86. http://dx.doi.org/10.20546/ijcmas.2024.1301.010.

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Bakery food products encompass a wide variety of items, ranging from traditional bread and pastries to innovative and specialty baked goods. Bakeries worldwide craft these products using a combination of basic ingredients such as flour, sugar, yeast, eggs, and butter, but the creativity of bakers often results in a diverse and delicious array of offerings. Contamination of bakery products with fungi is a serious concern, as it poses health risks to consumers. Fungi, including molds, can produce mycotoxins that are harmful if ingested. If you suspect that bakery products are contaminated with f
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Wilson, Jerry. "Pengembangan Produk Kue kering dan Roti dalam Peningkatan Ekonomi Masyarakat." Jurnal Akademi Pariwisata Medan 10, no. 1 (2022): 76–84. http://dx.doi.org/10.36983/japm.v10i1.305.

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Tipikal konsumsi masyarakat saat ini berubah sejalan dengan gaya hidup yang bergeser kearah yang lebih baik dan dinamis. Adanya pergeseran tipikal konsumsi tersebut menyebabkan pola komsumsi masyarakat untuk meningkatkan penyediaan pangan yang lebih baik, murah dan cepat penyajiannya. Hal ini menarik perhatian menajemen patiseri and bakry untuk mengembangkan produk pastry and bakery dengan memakai bahan baku lokal yaitu nenas. Dalam penelitian ini berjudul "Pengembangan produk pastry and bakry Dalam Peningkatan Ekonomi Masyarakat (Studi Pada Hasil Pertanian Nenas di Kecamatan Sipahutar Kabupat
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Kheder, Rayan, and Ali Al-Dosky. "Heat Exposure and Oxidative DNA Damage Among Bakery Workers in Duhok Province, Iraq." Journal of Life and Bio Sciences Research 4, no. 01 (2023): 10–14. http://dx.doi.org/10.38094/jlbsr40181.

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Background and rationales: There are not much researches on the effects of heat exposure, specifically on oxidative DNA damage, among bakery employees. Physical labor-intensive baking exposes bakers to high temperatures, especially in traditional bakeries with uncovered ovens. An electronic heat measuring device index and serum 8-hydroxy-2-deoxy guanosine(8-OHdG) will be utilized in this study to quantify oxidative DNA damage and heat stress, respectively. The impact of heat exposure on oxidative DNA damage in the Duhok populace has not yet been studied in the literature. This study aimed to m
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Azmi, Abu Seman, Abdul Wahab Nufael, Ibrahim Norfiza, and Abdul Wahab Nadia. "nStock: notified stocks management system for food and beverages industry." Jurnal Intelek 19, no. 1 (2024): 249–60. http://dx.doi.org/10.24191/ji.v19i1.24826.

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The development of a web-based stock management system aims to provide effective control over sales and stock levels for the food and beverage industry. The web-based application provides a platform for staff members and business proprietors to effectively modify and manage data related to stock and transactions. However, it is apparent that bakery enterprises exhibit a shared approach in their stock management procedures. The baker has a responsibility to manually update the stock availability on the WhatsApp group following each production. In order to maintain continuous production, it is i
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Benton, Jared, Christy Schirmer, Ruth Pelling, Sarah Bulger, Drew Messing, and Ireland O'Hare. "The Bakery in the Maison à la Citerne at Volubilis." Mouseion 20, no. 2 (2024): 121–55. http://dx.doi.org/10.3138/mous.20.2.01.

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During the 2019 field season, a small team working in Volubilis (Morocco) re-exposed a bakery in the Maison à la Citerne, originally excavated in the 1950s, and used archival and documentary evidence to isolate unexcavated floors and other stratigraphy. The goal of the project was to improve our understanding of production in the workshop with an eye toward a process-oriented analysis, using all available evidence, not just the architectural remains. Samples were taken from the undisturbed deposits for archaeobotanical analysis, and the various features of the bakery, such as mixers, shelves,
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Jha, Suchita, Sunakshi Gupta, Jitender Kumar, and Sandeep Rawat. "39 Bakers: roadmap to profitability through customer management." Emerald Emerging Markets Case Studies 12, no. 4 (2022): 1–26. http://dx.doi.org/10.1108/eemcs-06-2022-0193.

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Learning outcomes 1. To analyze the various business models and choose the best model to contribute maximum profit to the company.2. To understand the importance of customer management with the help of the Net Promoter Score in the food retail context.3. To develop customer loyalty strategies and implement them to improve customer management? Case overview/synopsis 39 Bakers, a multi-outlet bakery chain in Jammu, India, is run by its founder Gagan. 39 Bakers, through its retail outlets across the Jammu region, offers a variety of products, ranging from bakery items that include blends of India
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Dissertations / Theses on the topic "Bakery"

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Schultz, Bradley Jason. "The mechatronic bakery." University of Southern Queensland, Faculty of Engineering and Surveying, 2003. http://eprints.usq.edu.au/archive/00001508/.

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Large-scale bread bakeries generally exist as ‘Islands of Control’ - a long line of processes interrelated, but not interconnected in terms of their control systems. To successfully implement a control system that encompasses the entire bakery, much information must be gathered and processed in such a form that process and control engineers can deduce control algorithms. This project involved the instrumentation of an entire bakery with a view to providing production reports that merge the processes. New methods of tracking products through the entire process were investigated and tested. Meth
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Guerra, João Carlos Serra e. "Plano de negócios - Delicious Bakery." Master's thesis, Universidade de Évora, 2020. http://hdl.handle.net/10174/27928.

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O presente trabalho de projeto consiste na elaboração de um plano de negócios de uma fábrica de bolos e salgados, onde o seu principal objetivo é analisar a sua viabilidade económico-financeira. Para isso, elaborou-se um plano de negócios viável, com criação de emprego, estabelecendo parcerias locais, analisando a concorrência e verificando a sustentabilidade do projeto. Tendo como base a metodologia utilizada, apurou-se um valor atual líquido de 115.581€, uma taxa interna de rendibilidade de 97,60%, e elaborou-se uma análise de risco tendo por base o método de Monte Carlo, onde se verifica qu
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Prater, Holger Michelle Ann, and Michael Andrew Prater. "Magnolia Bakery & Coffee Shop." Tesis, Universidad de Chile, 2017. http://repositorio.uchile.cl/handle/2250/147748.

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TESIS PARA OPTAR AL GRADO DE MAGÍSTER EN ADMINISTRACIÓN<br>Michelle Ann Prater Holger [Parte I], Michael Andrew Prater [Parte II]<br>Este plan de negocios evalúa la introducción al mercado de “Magnolia Bakery & Coffee Shop”, una cafetería gourmet que buscará generar una experiencia de consumo diferenciada con una oferta de productos distinta al mercado actual santiaguino. En términos de modelo de negocio, Magnolia ha definido un modelo que brindará flexibilidad y agilidad en la adaptación al entorno. Su mercado objetivo es el segmento ABC1 C2 del sector oriente y considera la apertura de
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Gomez, Adrian. "Energy audit of a bakery in Sweden." Thesis, Högskolan i Gävle, Energisystem, 2017. http://urn.kb.se/resolve?urn=urn:nbn:se:hig:diva-24525.

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In order to reach the European aim for a sustainable growth, the “Triple 20 by 2020”, the energy audit in every sector is one of the keys of the success. In order to carry on with the energetical development, sustainability and future energy efficient systems, the energy efficiency in the industry is one of the most important matters. The Swedish industry uses 147 TWh of energy per year, which represents the 39% of the total final energy use and also the biggest energy user of the three sectors. The food processing industry only uses a 3% of the total Swedish industrial energy use, however thi
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Salatiello, Giuseppe. "The refurbishment of the Mamut bakery in Wroclaw." Master's thesis, Alma Mater Studiorum - Università di Bologna, 2018. http://amslaurea.unibo.it/17202/.

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L’oggetto della tesi è il vecchio panificio di Breslavia progettato dall’architetto Alfred Doefert e costruito dall’impresa Max Daum Nachfolge nel 1913-14 con struttura portante in cemento armato e muratura. L’edificio è ora non utilizzato e in stato di degrado a causa del fallimento nel 2006 della vecchia proprietà. Il nuovo acquirente vorrebbe trasformare il Mamut (attuale nome del fabbricato, datogli in seguito all’uso di enormi forni per la cottura del pane) in un Hotel di lusso e già sono stati presentati progetti a tal scopo. Questi tentativi di rivitalizzazione dell’edificio sono rimas
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Thompson, Jacquelyn Michelle. "Identification and differentiation of Bacillus from bakery origins." Thesis, University of Nottingham, 1996. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.321377.

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McGrath, Karen. "Selected studies on yeasts isolated from the bakery." Thesis, University of Hertfordshire, 1990. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.293251.

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Zlotogura, Jessica A. (Jessica Amy) 1975. "Revealing the process : a bakery for Kenmore Square." Thesis, Massachusetts Institute of Technology, 2000. http://hdl.handle.net/1721.1/71104.

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Thesis (M. Arch.)--Massachusetts Institute of Technology, Dept. of Architecture, 2000.<br>CDROM contains the website that was produced in conjunction with the thesis.<br>Includes bibliographical references (p. 54-59).<br>This thesis seeks to explore the connection between humans and the machines they created. Machines in our daily lives have been miniaturized; one can no longer understand how they function, causing distress and anger. Exposure to a highly mechanized yet simple and understandable process will ease the stress caused by machines. The development of a large scale bakery is the mec
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Campana, Audrey. "A marketing plan for an artisan bread bakery." Click here to view, 2010. http://digitalcommons.calpoly.edu/agbsp/11/.

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Thesis (B.S.)--California Polytechnic State University, 2010.<br>Project advisor: Jacky L. Coon Eshelby. Title from PDF title page; viewed on Mar. 24, 2010. Includes bibliographical references. Also available on microfiche.
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Baatjies, Roslynn. "The study of occupational risk factors and interventions for baker's allergy and asthma among supermarket bakery workers." Doctoral thesis, University of Cape Town, 2013. http://hdl.handle.net/11427/9381.

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Includes abstract.<br>Includes bibliographical references.<br>Background: Baker's asthma is the most serious manifestation of occupational allergy among bakery workers. It is caused by IgE-mediated sensitisation and subsequent allergic reaction in the airways to specific occupational airborne allergens in flour or baking ingredients. Major aims of this study were to: characterise asthma phenotypes and environmental exposure to flour allergens among bakers and modifying factors; study associations between phenotype and environmental exposure and identify potential modifying factors of this asso
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Books on the topic "Bakery"

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Lepard, Dan. Baking with passion: Exceptional recipes for real breads, cakes, and pastries. Thunder Bay Press, 2002.

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Hui, Y. H., ed. Bakery Products. Blackwell Publishing, 2006. http://dx.doi.org/10.1002/9780470277553.

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Canada, Industry Science and Technology Canada. Bakery products. Industry, Science and Technology Canada, 1992.

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Malik, Arshad. Bakery guide. Nawab Sons, 2002.

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Michael, Curtain, ed. The bakery. Horwitz Martin, 1999.

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Amernick, Ann. Bakery desserts. John Wiley & Sons, 2007.

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Rau, Dana Meachen. Uncle's bakery. Compass Point Books, 2002.

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Shahida. Bakery guide. Jahangir, 2003.

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Shahida. Bakery guide. Jahangir, 2002.

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Raza, Seemi. Bakery guide. Khazina Ilm-o-Adab, 2003.

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Book chapters on the topic "Bakery"

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Seiler, D. A. L. "Bakery products." In Principles and Applications of Modified Atmosphere Packaging of Foods. Springer US, 1999. http://dx.doi.org/10.1007/978-1-4615-6097-5_7.

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Smith, J. P. "Bakery Products." In Principles and Applications of Modified Atmosphere Packaging of Foods. Springer US, 1993. http://dx.doi.org/10.1007/978-1-4615-2137-2_7.

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Vieira, Ernest R. "Bakery Products." In Elementary Food Science. Springer US, 1996. http://dx.doi.org/10.1007/978-1-4757-5112-3_19.

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Seiler, D. A. L. "Bakery products." In Principles and Applications of Modified Atmosphere Packaging of Foods. Springer US, 1998. http://dx.doi.org/10.1007/978-1-4757-6252-5_7.

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Miller, Richard K. "Bakery Products." In Industrial Robot Handbook. Springer US, 1989. http://dx.doi.org/10.1007/978-1-4684-6608-9_64.

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Jagarlamudi, Lakshmi. "Bakery Equipment." In Bakery and Confectionery Products. CRC Press, 2022. http://dx.doi.org/10.1201/9781003364535-7.

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Jagarlamudi, Lakshmi. "Bakery Ingredients." In Bakery and Confectionery Products. CRC Press, 2022. http://dx.doi.org/10.1201/9781003364535-3.

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Pico, Joana, and Juan Carlos Diego. "Bakery Products." In Food Aroma Evolution. CRC Press, 2019. http://dx.doi.org/10.1201/9780429441837-21.

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Pritchard, Jacki. "The bakery." In Hypnotherapy Scripts to Promote Children’s Wellbeing. Routledge, 2020. http://dx.doi.org/10.4324/9781003044147-30.

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Wassell, Paul. "Bakery fats." In Fats in Food Technology 2e. John Wiley & Sons, Ltd, 2014. http://dx.doi.org/10.1002/9781118788745.ch2.

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Conference papers on the topic "Bakery"

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Lutska, Nataliia, Nataliia Zaiets, Lidiia Vlasenko, and Andrii Zhyltsov. "Monitoring and Forecasting Quality Indicators of Predough Production in the Bakery Industry." In 2024 IEEE 5th KhPI Week on Advanced Technology (KhPIWeek). IEEE, 2024. https://doi.org/10.1109/khpiweek61434.2024.10878070.

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Garnapuspita, Gita, Lilis Widaningsih, and Cica Yulia. "Mapping of Non-Formal Education in Pastry and Bakery Skills in West Java." In 2024 9th International STEM Education Conference (iSTEM-Ed). IEEE, 2024. http://dx.doi.org/10.1109/istem-ed62750.2024.10663176.

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Farzinnejad, Forouzan, Navid Khezrian, Seyedmasih Tabaei, and Jens Grubert. "Immersive Virtual Reality for Vocational Training: A Case Study in Bakery Sales Training." In 2025 IEEE Conference on Virtual Reality and 3D User Interfaces Abstracts and Workshops (VRW). IEEE, 2025. https://doi.org/10.1109/vrw66409.2025.00319.

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Reinstadtler, Steven. "Case Study: A Polyaspartic Coating Made a Commercial Bakery Floor Look Really Sweet." In SSPC 2017 Greencoat. SSPC, 2017. https://doi.org/10.5006/s2017-00048.

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Abstract The Springhouse Country Market and Restaurant has been a local icon for over 40 years. The commercial bakery floor had been covered for years with a commercial sheet vinyl that would fail in spots due to the infiltration of water and cleaning materials at the seams. This resulted in the need to repair the sheet material several times which created a patchwork effect. Finally, the owner reached out to a flooring professional to discuss a new renovation solution. They recommended a seamless epoxy and polyaspartic floor coating system that would eliminate future sheet good disbondment pr
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Danek, Robert. "Thek-bakery." In Proceeding of the 29th ACM SIGACT-SIGOPS symposium. ACM Press, 2010. http://dx.doi.org/10.1145/1835698.1835707.

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Kryukova, E. V., and A. V. Kryukov. "THE USE OF VEGETABLE RAW MATERIALS IN THE TECHNOLOGY OF BAKERY PRODUCTS." In I International Congress “The Latest Achievements of Medicine, Healthcare, and Health-Saving Technologies”. Kemerovo State University, 2023. http://dx.doi.org/10.21603/-i-ic-65.

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The article discusses the possibility of using a mixture of turmeric, barberry and fennel in the technology of bakery products. An organoleptic evaluation of baked bakery products was performed, as a result of which an optimal sample was selected with 18% replacement of premium wheat flour with an additive. The physicochemical parameters were determined, the shelf life of the developed bakery products was established.
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Asryan, V. R. "FUNDAMENTALS OF BAKERY BIOTECHNOLOGY." In STATE AND DEVELOPMENT PROSPECTS OF AGRIBUSINESS. ООО «ДГТУ-Принт» Адрес полиграфического предприятия: 344003, г. Ростов-на-Дону, пл. Гагарина,1., 2024. http://dx.doi.org/10.23947/interagro.2024.113-114.

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This article describes the process of producing fermented milk products from cultured butter milk. It explains the high-temperature treatment of the raw material, the fermentation of milk using a local laboratory, the process of curdling and cooling the product. It also notes that fermented milk products have a positive impact on human health and are recommended to be included in the diet. Additionally, it highlights the importance of expanding the range of functional food products in the fermented milk industry due to high market competition.
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Đonović, Nela, Sanja Kocić, and Svetlana Radević. "HEALTH SAFETY OF BAKERY PRODUCTS." In 2nd International Symposium on Biotechnology. University of Kragujevac, Faculty of Agronomy, 2024. http://dx.doi.org/10.46793/sbt29.40ndj.

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Nutrition is the main factor in people’s health. Food can be both a resource and a great hazard to the health of the entire population. The Institute for Public Health Kragujevac is an accredited institution for food analysis. In 2023, 472 samples of bakery products were sampled and analyzed; 469 products (99.36%) were microbiologically safe and 460 products (97.45%) were chemically compliant. The increased yeast content was the microbiological reason for the unsoundness of the two bakery products. Recommended measures: to increase the scope of testing in both microbiological and chemical aspe
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Babanazarova, S., Z. A. Kanarskaya, V. M. Gematdinova, T. A. YAmashev, and A. V. Kanarskij. "Modern technologies of specialized bakery products." In Scientific Trends: Questions of exact and technical sciences. ЦНК МОАН, 2019. http://dx.doi.org/10.18411/sciencepublic-12-10-2019-03.

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Kreiss, Kathleen, Gregory A. Day, Kristin J. Cummings, and Greg Kullman. "Diacetyl Substitutes In Bakery Product Manufacture." In American Thoracic Society 2010 International Conference, May 14-19, 2010 • New Orleans. American Thoracic Society, 2010. http://dx.doi.org/10.1164/ajrccm-conference.2010.181.1_meetingabstracts.a4650.

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Reports on the topic "Bakery"

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van Raamsdonk, L. W. D., C. P. A. F. Smits, and B. Hedemann. Proficiency test of detection of packaging material in bakery by-products 2019. Wageningen Food Safety Research, 2020. http://dx.doi.org/10.18174/543274.

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van Raamsdonk, L. W. D., C. P. A. F. Smits, B. Hedemann, and G. van der Borg. Proficiency test of detection of packaging material in bakery by-products 2021. Wageningen Food Safety Research, 2022. http://dx.doi.org/10.18174/577669.

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เนียมทรัพย์, นัททนี, та ไปรมา อิศรเสนา ณ อยุธยา. ผลกระทบของสถานที่รวมกลุ่มของคนเมืองต่อมรดกวัฒนธรรมไทย : ความสัมพันธ์ระหว่างพฤติกรรมมนุษย์ และการออกแบบสภาพแวดล้อมภายใน. คณะสถาปัตยกรรมศาสตร์ จุฬาลงกรณ์มหาวิทยาลัย, 2010. https://doi.org/10.58837/chula.res.2010.54.

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การออกแบบสภาพแวดล้อมภายในมีบทบาทสำคัญในการส่งเสริมหรือลดทอนพฤติกรรมมนุษย์ ในขณะที่ความก้าวหน้าทางด้านเทคโนโลยีสารสนเทศทำให้เกิดการทำงานเคลื่อนที่ (Mobile working) ผู้ที่อาศัยในเมืองใหญ่หรือ “คนเมือง” ใช้เวลาในสำนักงานน้อยลง แต่กลับใช้เวลาในสถานที่ที่รู้จักในชื่อ “Third place” เพิ่มมากขึ้น “Third place” คือ สภาพแวดล้อมภายในที่คนเมืองใช้รวมกลุ่ม เช่น ร้านกาแฟที่ให้บริการอินเตอร์เน็ต, ร้านกาแฟ, ร้านขายขนมอบ (Bakery) หรือ ร้านอาหาร โดยมีวัตถุประสงค์การใช้สถานที่เพื่อการพบปะ ทำความรู้จักเพื่อนใหม่ ใช้ทำงานคนเดียวหรือเป็นกลุ่มกิจกรรมอื่น ๆ อีกมากมาย การออกแบบ “Third place” มีผลต่อพฤติกรรมและการรับรู
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Pereboom, D. P. K. H., P. P. J. Mulder, M. Sopel, and J. Grzetic. Proficiency test for opium alkaloids in poppy seeds and bakery products : EURLPT-MP09 (2023). Wageningen Food Safety Research, 2023. http://dx.doi.org/10.18174/641239.

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Yang, Peidong, Rong Cai, Ji Min Kim, Stefano Cestellos-Blanco, and Jianbo Jin. Microbes 2.0: Engineering Microbes with Nanomaterials. AsiaChem Magazine, 2020. http://dx.doi.org/10.51167/acm00009.

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While you are enjoying bread and wine, have you ever wondered what creates such fascinating foods? Bakers? Brewers? Humans have teamed with microorganisms for thousands of years. Baker’s yeast causes bread to rise; brewer’s yeast ferments sugar into alcohol to make wine and beers. All those fascinating processes and endless flavors are created by microbes.
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Risk Assessment, FSA Regulated Products. Safety Assessment: Outcome of the assessment of 3-fucosyllactose (3-FL) as a novel food. Food Standards Agency, 2023. http://dx.doi.org/10.46756/sci.fsa.crr177.

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The novel food is 3-FL which is intended to be used as a source of human identical milk oligosaccharides. 3-FL is manufactured by microbial fermentation using a genetically modified strain of Escherichia coli K-12, and then refined to yield the purified novel food. This new application is seeking to use the novel food within the food following categories: dairy products and analogues, bakery wares, foods for special groups, beverages, and also as a food supplement. Food supplements are not intended to be used if other foods with added 3-FL or breast milk are consumed the same day. To support t
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Agency, Food Standards. Safety Assessment : Outcome of assessment on an application under the Novel Foods Regulation 2015/2283 as retained in UK Law for Barley Rice Protein. Food Standards Agency, 2023. http://dx.doi.org/10.46756/sci.fsa.wnv790.

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An application was submitted to the Food Standards Agency in January 2021 from Evergrain, LLC, USA (“the applicant”) for the authorisation of Barley Rice Protein, a mixture of protein from barley at levels of 30-70% and rice at levels of 70-30%. The applicant intends to market the product within food categories including: bakery products, breakfast cereals, spreadable fats and dressings, grain products and pastas, snack foods, jam, marmalade and other fruit spreads, candy/confectionery, dairy and dairy imitates, dessert sauces and syrups, meat imitates, soups and soup mixes, savoury sauces, le
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Risk Assessment, FSA Regulated Products. Safety Assessment: Outcome of the assessment of lacto-N-fucopentaose I (LNFP-l) and 2'-fucosyllactose (2'-FL) as a novel food. Food Standards Agency, 2023. http://dx.doi.org/10.46756/sci.fsa.cmi652.

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An application was submitted to the Food Standards Agency (FSA) and Food Standards Scotland (FSS) in March 2021 from Glycom A/S, Denmark (“the applicant”) for the authorisation of a mixture of lacto-N-fucopentaose I (LNFP-l) and 2'-fucosyllactose (2'-FL) as a novel food. The novel food is a mixture of LNFP-l and 2'-FL which is intended to be used as a source of human identical milk oligosaccharides. LNFP-l/2'-FL is manufactured by microbial fermentation using a genetically modified strain of Escherichia coli K-12, and then refined to yield the purified novel food. This new application is seeki
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Chari, Anusha, Peter Blair Henry, and Hector Reyes. The Baker Hypothesis. National Bureau of Economic Research, 2020. http://dx.doi.org/10.3386/w27708.

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Heseltine, Jonathan, and Gang Tao. PR-244-12700-R01 Effects of Stress on Casing Magnetic Flux Leakage (MFL) Measurements. Pipeline Research Council International, Inc. (PRCI), 2018. http://dx.doi.org/10.55274/r0011462.

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Pipeline Research Council International (PRCI) contracted C-FER Technologies (1999) Inc. ("C-FER") to conduct a laboratory testing program to determine the Effects of Stress on Casing Magnetic Flux Leakage (MFL) Measurements. Tubing joints with localized defect features were subjected to increments in axial tension to maximum stress levels beyond yield. At various load steps, measurements were made using Baker Hughes' ("Baker") High Resolution Vertilog Tool (HTVRT) to assess the variation in the defect measurements with load. This report describes the work performed, results, and consideration
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