Antioxidant dietary fiber-based bakery products: a new alternative for using plant-by-products

Alternative heat-stable sweeteners for bakery products Identification

Alternative heat-stable sweeteners for bakery products Identification

Replacing Dietary Corn with Bakery By-products Supplemented with Enzyme and Evaluating Performance of Laying Hens

The objectives of this experiment were to investigate effects of dietary replacement of maize with bakery by-product (BB) with or without enzyme supplementation on the performance of laying hens and egg quality characteristics. A total number of one hundred and eighty 87-week-old Hy-Line Leghorn hens, with an average laying rate of 56.7±3.8% (late production phase) and 1470±14 g live body weigh...

Visual Inspection of Bakery Products by Texture Analysis

The appearance of bread, such as colour and visual texture are important to the consumer when purchasing bread. The perceived colour of bread is a function of its solid-phase crumb, air-phase and viewing conditions, varying with age and ambient lighting. Visual texture aspects include the alignment of fibres with respect to the axis of view and the distribution of small fat regions in both phas...

A new approach in graph- based integrated production and distribution scheduling for perishable products

This study is concerned with how the quality of perishable products can be improved by shortening the time interval between production and distribution. As special types of food such as dairy products decay fast, the integration of production and distribution scheduling (IPDS) is investigated. An integrated scheduling of both processes improves the performance and costs because the separated sc...