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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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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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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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On Processing Potato 2. Survey of Products, Processes and Operations in Manufacturing.

• Authors : Haverkort, A. J.¹ (AUTHOR) ; Linnemann, A. R.² (AUTHOR); Struik, P. C.³ (AUTHOR)

Subjects: *MANUFACTURING processes; *POTATO products; *POTATOESNETHERLANDS

• Source: Potato Research. Jun2023, Vol. 66 Issue 2, p339-383. 45p.

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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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Technological approaches applied in the design of gluten-free bakery products.

• Authors : Siminiuc, Rodica¹ ; Țurcanu, Dinu¹

Subjects: *BAKED products; *FLOUR; *BREAD

• Source: Czech Journal of Food Sciences. 2023, Vol. 41 Issue 3, p155-172. 18p.

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Utilization of plant processing wastes for enrichment of bakery and confectionery products.

• Authors : Stabnikova, Olena¹ ; Shevchenko, Anastasiia¹; Stabnikov, Viktor¹

Subjects: *BAKED products; *CONFECTIONERY; *BREAD

• Source: Ukrainian Food Journal. 2023, Vol. 12 Issue 2, p299-308. 10p.

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