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EVALUATION OF FUNCTIONAL PROPERTIES OF PHYSICALLY TREATED SORGHUM FLOURS AND DEVELOPMENT OF GLUTEN-FREE SORGHUM BREAD.

• Authors : Nagy, Róbert¹ ; Neji, Chaima¹; Remenyik, Judit²

Subjects: *BREAD; *SORGHUM; *BAKED products

• Source: Journal of Microbiology, Biotechnology & Food Sciences. Dec2023/Jan2024, Vol. 13 Issue 3, p1-6. 6p.

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Exposure Assessment to Deoxynivalenol of Children over 3 Years Deriving from the Consumption of Processed Wheat-Based Products Produced from a Dedicated Flour.

• Authors : Brera, Carlo¹ (AUTHOR) ; De Santis, Caterina¹ (AUTHOR) ; Marzona, Stefania² (AUTHOR)

Subjects: *FLOUR; *BREAD; *DEOXYNIVALENOL

• Source: Toxins. Oct2023, Vol. 15 Issue 10, p615. 12p.

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Applications of imaging systems for the assessment of quality characteristics of bread and other baked goods: A review.

• Authors : Olakanmi, Sunday J.¹ (AUTHOR); Jayas, Digvir S.¹ (AUTHOR) ; Paliwal, Jitendra¹ (AUTHOR)

Subjects: *BREAD; *BAKED products; *FLOUR

• Source: Comprehensive Reviews in Food Science & Food Safety. May2023, Vol. 22 Issue 3, p1817-1838. 22p.

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Exploring potential food applications of intermediate wheatgrass.

• Authors : Iorga, Brianna¹; Karkle, Elisa¹

• Source: Cereal Technology / Getreidetechnologie. Oct-dec2023, Vol. 77 Issue 4, p232-238. 7p.

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Utilization of Food Waste for the Development of Composite Bread.

• Authors : Upadhyay, Shuchi¹ (AUTHOR) ; Tiwari, Rajeev² (AUTHOR) ; Kumar, Sanjay³ (AUTHOR)

Subjects: *WASTE recycling; *BREAD; *FOOD waste

• Source: Sustainability (2071-1050). Sep2023, Vol. 15 Issue 17, p13079. 19p.

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Occurrence of Types A and B Trichothecenes in Cereal Products Sold in Romanian Markets.

• Authors : Macri, Adrian Maximilian¹ (AUTHOR) ; Nagy, Andras-Laszlo^2,3 (AUTHOR) ; Daina, Sorana¹ (AUTHOR)

Subjects: *BREAD; *CEREAL products; *FLOURROMANIA

• Source: Toxins. Jul2023, Vol. 15 Issue 7, p466. 16p.

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Aprovechamiento alternativo de calamar (Dosidicus gigas) como fuente de proteína para la fortificación de pan tipo baguette.

• Authors : Calvo-Carrillo, María de la Concepción¹; Carranco-Jáuregui, María Elena¹ ; López-Méndez, Oliverio Xicotencatl¹

Subjects: *BREAD; *FLOUR; *ESSENTIAL amino acids

• Source: Archivos Latinoamericanos de Nutrición. jul-sep2023, Vol. 73 Issue 3, p191-200. 10p.

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Effect of Ultrasonic and Hydrothermal Treatment on Digestibility and Antioxidant Properties of Whole Wheat Flour with Different Amylose Content.

• Authors : Nikolić, Valentina¹ ; Žilić, Slađana¹; Simić, Marijana¹

Subjects: *BREAD; *FLOUR; *ULTRASONIC effects

• Source: Food Technology & Biotechnology. Jul-Sep2023, Vol. 61 Issue 3, p302-311. 10p.

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The application of high-hydrostatic-pressure processing to improve the quality of baked products: A review

• Authors : Gutiérrez, Ángel L.; Rico Bargués, Daniel; Ronda Balbás, María Felicidad

Subjects: High hydrostatic pressure; Hidrostática; Productes vegetals

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Enhancement of shelf life of moringa bread using Prosopis juliflora extract and gamma radiation.

• Authors : Chakraborty, Manali¹ (AUTHOR); Budhwar, Savita¹ (AUTHOR) ; Kumar, Suneel² (AUTHOR)

Subjects: *MORINGA; *BAKED products; *NATURAL products

• Source: Journal of Food Processing & Preservation. Nov2022, Vol. 46 Issue 11, p1-7. 7p.

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