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Relevant bibliographies by topics / Biscuit intermediate product

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Journal articles

Academic literature on the topic 'Biscuit intermediate product'

Author: Grafiati

Published: 3 June 2025

Last updated: 1 August 2025

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Journal articles on the topic "Biscuit intermediate product"

1

V., Korzun, and Antonyuk І. "RESEARCH OF THE QUALITY OF BISCUIT CAKE «CHARM» WITH THE ENHANCED BIOLOGICAL VALUE." PROGRESSIVE TECHNIQUE AND TECHNOLOGIES OF FOOD PRODUCTION ENTERPRISES, CATERING BUSINESS AND TRADE 1 (27) (July 6, 2018): 292–303. https://doi.org/10.5281/zenodo.1306751.

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<em>A feed is the important physiology necessity of organism, on which the state of health of population depends to a great extent.</em> <em>In modern industrial society there is not only a sharp deficit of vegetable meal but also quality of it, tests substantial changes – the amount of vitamins diminished and, S, mineral matters – to Calcium, Potassium, to Iodine, to Selenium, to Iron. The two third of territory of Ukraine are the area of natural deficit of iodine. This problem – one of most actual in a health protection population of country, foremost children.</em> <em>The

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2

Pak, Alina, Andrii Pak, Tetiana Sychova, Dmytro Torianyk, and Maryna Sofronova. "RESEARCH OF SYSTEM WATER OF JELLY PRODUCTS FROM DIFFERENT MANUFACTURERS BY THERMODYNAMIC METHODS." Bulletin of the National Technical University "KhPI". Series: Chemistry, Chemical Technology and Ecology, no. 1(13) (June 3, 2025): 54–61. https://doi.org/10.20998/2079-0821.2025.01.08.

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The object of the study was jelly products from different manufacturers: TM "Biscuit-Chocolate"; TM "Stymul"; TM "Klim"; TM "Jelini"; TM "Haribo"; TM "Roshen". Studies of the hygroscopic properties of jelly products from different manufacturers by the tensometric method have established that when choosing packaging and formulating requirements for storage conditions, it should be taken into account that the studied jelly products from different manufacturers can be stored in vapor-permeable packaging without spoilage at a relative moisture of no more than 70...75 %. At the same time, storage i

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3

Pasqualone, Antonella, Noor N. Haider, Carmine Summo, Teodora Emilia Coldea, Saher S. George, and Ammar B. Altemimi. "Biscuit Contaminants, Their Sources and Mitigation Strategies: A Review." Foods 10, no. 11 (2021): 2751. http://dx.doi.org/10.3390/foods10112751.

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The scientific literature is rich in investigations on the presence of various contaminants in biscuits, and of articles aimed at proposing innovative solutions for their control and prevention. However, the relevant information remains fragmented. Therefore, the objective of this work was to review the current state of the scientific literature on the possible contaminants of biscuits, considering physical, chemical, and biological hazards, and making a critical analysis of the solutions to reduce such contaminations. The raw materials are primary contributors of a wide series of contaminants

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4

Wronkowska, Małgorzata, Dorota Szawara-Nowak, Mariusz Konrad Piskuła, and Henryk Zieliński. "Bioaccessibility of Maillard Reaction Products from Biscuits Formulated from Buckwheat Flours Fermented by Selected Lactic Acid Bacteria." Microorganisms 11, no. 4 (2023): 883. http://dx.doi.org/10.3390/microorganisms11040883.

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The in vitro bioaccessibility of the soluble protein and Maillard reaction products (MRPs) such as furosine (an early indicator of the MR), free FIC (fluorescent intermediate compounds), and FAST index (fluorescence of advanced MRPs and tryptophan), and the level of melanoidins defined by the browning index were analyzed in biscuits formulated from raw and roasted common buckwheat flours fermented by select lactic acid bacteria (LAB). The content of soluble proteins in fermented buckwheat flour and biscuits before and after digestion in vitro was significantly dependent on the LAB applied and

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5

ALMEIDA, Adrielle Borges de, Thayanara Mayara de LIMA, Daiane Costa dos SANTOS, et al. "Sensory and instrumental texture profile: a study of wafer-type biscuits from different commercial brands." Food Science and Technology 44 (April 10, 2024). http://dx.doi.org/10.5327/fst.00230.

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Sensory analysis is applied in different sectors of the food industry, facilitatingthe evaluation of qualitative and quantitative aspects of food. Among these aspects, texture, defined as the mechanical, geometrical, and surface properties of a product, perceived by visual, tactile, and auditory human receptors, is an indispensable parameter in the preparation of biscuits. The present study aimed to define the texture profile of six different brands of wafer-type biscuits. For the pre-selection of the judges, the triangular test was applied, and the judges who discerned different samples went

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