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27 articles for “Baking industry”
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The Effects of Propylparaben on Women with Respect to Breast Cancer: A Study
Abstract: Propylparaben is a natural substance found in many plants and some insects; although it is manufactured synthetically for the industrial applications in field of cosmetics, pharmaceuticals, foods and so on. It is used as a preservative, typically found in many water-based cosmetics, commercially available pharmaceuticals and foods items, such as creams, lotions, shampoos, bath products, tablets, baked food products and so on, to reduce the activity of microorganisms. Parabens have …
Published in Research and Reviews: A Journal of Toxicology · Vol. 8, Issue 2, 2018 · pp. 38–43 Read article
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Engineering Properties of Alkali Activated Materials Produced from Thu Duc Water Plant Waste Sludge, Fly Ash, and Alkaline Activator by Semi-dry Pressing Method
Abstract: Alkali activated material is a product manufactured to serve the needs of construction. Theproduction of alkali activated material has many advantages compared to other traditional bakedmaterials. The product is not heated at high temperature, so it saves energy and reduces the amountof waste impacting negatively to ecology system and human life. The raw materials for production ofalkali activated materials are re-used from other industrial solid wastes such as fly ash, …
Published in Journal of Polymer & Composites · Vol. 9, Issue 1, 2021 · pp. 39–48 Read article
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Assessing and Ranking Health, Safety and Environmental Risks Through Analytical Network Process (ANP) Method in Cement Plant in 2020
Abstract: In today's competitive world, decision-making and management are based on risk assessment.Accordingly, the present study deals with assessing and managing the risks of Health, Safetyand Environment (HSE) aspects in cement factory through combining three widely usedmethods including FMEA, William and Fine, and EFMEA to determine and estimate the levelof risk, and to control and mitigate this risk using analytical network process (ANP) method.In this research, three ANP models were used …
Published in Journal of Industrial Safety Engineering · Vol. 7, Issue 3, 2020 · pp. 23–35 Read article
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Jabuticaba Skin Flour AsA Functional Food Ingredient: Phenolic Profile, Antioxidant Potential and Functional Technological Properties
Abstract: Brazilian-native fruit, jabuticaba, is a member of the Myrtaceae family that is typically consumed naturally. The jabuticaba skin flour (JSF) is rich in phenolic compounds, the most active antioxidants present in plants, being able to stop oxidative damage and reduce the risk of oxidative stress linked to different degenerative diseases, thus become interesting to the consumer. Despite all this antioxidant potential, little is known about their characterization and about the …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 13, Issue 3, 2024 · pp. 01–08 Read article
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MAP: The Invisible Shield Protecting Our Product's Journey
Abstract: Modified Atmosphere Packaging (MAP) has established itself as one of the most reliable and widely adopted preservation technologies in the modern food industry, offering a practical means of extending shelf life while maintaining the sensory and nutritional integrity of food products throughout storage and distribution. The fundamental working principle revolves around deliberately altering the gaseous composition within sealed packages, primarily through the strategic use of carbon dioxide, nitrogen and oxygen …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 15, Issue 2, 2026 · pp. 52–58 Read article
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Eggshell: An Alternative, Cheap, Bioavailable Source of Calcium in Human Diet
Abstract: Eggshell is a waste product of the food industry. It is an excellent source of bioavailable calcium. Animal studies suggested that eggshell is a natural source of bioavailable calcium. Microbiological studies indicated that the pathogenic microorganisms present in eggshell can be eliminated by proper processing, making it safe for human consumption. Human studies revealed that eggshell powder (ESP) has the potential to improve the bone mineral density and to favour …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 8, Issue 2, 2019 · pp. 25–33 Read article
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Preserving Saccharomyces cerevisiae Culture for Bee Health and Production
Abstract: Saccharomyces cerevisiae, a single-celled fungus also known as baker’s and brewer’s yeast, is extensively used in brewing, baking, and winemaking due to its robust genetics and utility as a model organism in scientific research. Its role extends beyond these applications into apiculture, where it is utilized to produce supplements and pollen replacements for honeybees. These yeast-based supplements are crucial, especially during times of pollen scarcity or colony stress, as they …
Published in International Journal of Insects · Vol. 1, Issue 2, 2024 · pp. 23–27 Read article