BAKERY

作品数：38被引量：4H指数：1
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相关领域：轻工技术与工程更多>>
相关作者：周尤明更多>>
相关机构：湖州职业技术学院电子科技大学湖南师范大学更多>>
相关期刊：《Chinese Business Review》《Journal of Food Science and Engineering》《China's Tibet》《Journal of Water Resource and Protection》更多>>
相关基金：国家自然科学基金更多>>
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Bakery China两展一会于武汉圆满落幕,推动焙烤行业“向新”发展
《食品科技》2024年第11期358-359,共2页
【本刊讯】为激发下沉市场新消费潜力、加快推进下沉市场烘焙产业链基础设置建设,2024第9届中国国际焙烤秋季展、2024第7届中国家庭烘焙用品展与2024第4届中国焙烤行业峰会——“Bakery China两展一会”于10月17至19日,首次在武汉国际...
关键词：消费潜力 焙烤 电商 加快推进 产业链 
New Haste to End Bread Waste Staggering bakery product wastage sparks concern
《Beijing Review》2024年第14期38-39,共2页Ji jing 
In recent years,prices of freshly made bakery products have been surging.A netizen from Beijing complained that she spends at least 100 yuan($13.9)for just a few baked goods every time she visits a bakery.At the same ...
关键词：SPEND PRODUCT prices 
Comprehensive characterization and detection of nut allergens in bakery foods using Q-TOF mass spectrometry and bioinformatics
《Food Quality and Safety》2024年第1期145-157,共13页Daokun Xu Haolun Huang Zhen Liu YumeiWang Qinan Liu Xing Jiang JunYang Rui Ling 
the Key Science and Technology Program of the Market Supervision Administration of Jiangsu Province(No.KJ196035);the Key Science and Technology Program of the Market Supervision Administration of Nanjing(No.KJ2019043),China.
Food allergy is a growing health issue worldwide and the demand for sensitive,robust and high-throughput analytical methods is rising.In recent years,mass spectrometry-based methods have been established for multiple ...
关键词：NUT ALLERGEN Q-TOF mass spectrometry peptides label-free quantitation bakery foods. 
Prevalence of Work-Aggravated Asthma among Bakery Workers in Abidjan (Cote d’Ivoire)
《Health》2024年第3期204-217,共14页Loukou Leandre Konan Esme Marie Laure Essis Brou Michel Kouassi Marius Kedote Julius Fobil William Yavo Ossey Bernard Yapo Issaka Tiembre 
Introduction: Work-aggravated asthma is pre-existing or concomitant asthma whose symptoms are aggravated by the work environment. The aim of this study was to determine the prevalence of this pathology and its associa...
关键词：Work-Aggravated Asthma Occupational Asthma Work-Related Asthma BAKERIES ABIDJAN Ivory Coast 
Occupational exposure to flour dust among bakery workers:prevalence,potential hazards and promising interventions
《Toxicology Advances》2023年第4期33-44,共12页Seyi-Samson Enitan Osareniro-Eguagie Osakue Esther-Ngozi Adejumo Temitope-Oyewole Olusanya Emmanuel-Olusegun Ileoma Comfort-Bosede Enitan Nwachi-Idume Ogbonna 
Occupational exposure to flour dust within bakery environments presents significant health hazards to bakery personnel.Flour dust,generated as a byproduct during baking,becomes airborne during the baking process,thus ...
关键词：flour dust bakery workers occupational exposure interventions health hazards 
A mixed culture of Propionibacterium freudenreichii and Lactiplantibacillus plantarum as antifungal biopreservatives in bakery product被引量：1
《Food Bioscience》2022年第3期413-420,共8页Qiong Ran Fan Yang Min Geng Lujie Qin Zhongyi Chang Hongliang Gao Deming Jiang Chunjing Zou Caifeng Jia 
In this study,15 strains of Lactic acid bacteria(Allata et al.)and 6 strains of propionic acid bacteria(PAB)were firstly tested for their antifungal activity against three spoilage fungi,Aspergillus niger,Penicillium ...
关键词：Lactic acid bacteria Propionibacterium freudenreichii Antifungal activity BREAD 
A Silent Bakery and Its German Owners
《China Today》2022年第4期62-64,共3页DENG DI 
A German couple who have helped China’s hearing-impaired for 20 years.AT the start of every work day, Uwe Brutzer writes down the quantity and ingredients required for making the bread and desserts of that day on a b...
关键词：KITCHEN DES IMPAIRED 
Physico-functional evaluation,process optimization and economic analysis for preparation of muffin premix using apple pomace as novel supplement
《Systems Microbiology and Biomanufacturing》2021年第3期302-310,共9页Taru Negi Devina Vaidya Ayon Tarafdar Shubham Samkaria Nilakshi Chauhan Swati Sharma Ranjna Sirohi 
Apple pomace is a rich source of dietary fiber that can be easily incorporated in bakery products to enhance the nutritional quality of the product.In the present study,apple pomace powder was utilized for formulating...
关键词：Apple pomace Muffin pre-mix Sensory evaluation Shelflife BAKERY 
Controlling the Risk of Bacillus in Food Using Berries
《Food and Nutrition Sciences》2021年第6期557-577,共21页Elisaveta Sandulachi Viorica Bulgaru Aliona Ghendov-Mosanu Rodica Sturza 
Introduction: Increasing the shelf life of foods without the addition of
《城市漫步（上海版、英文）》2019年第11期53-53,共1页Cristina Ng 
You might know Chenxia Shoo hetter as Xiao Xiao,the effervescent chef and owner of the popular O'Mills Bakery.The Yongjia Lu restaurant's runaway success with the wonghongmvt&came as quite a surprise to her,and now sh...
关键词：MILLS RESTAURANT BREAD 
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