KARAKTERISTIK KONSUMEN PRODUK ROTI CELLA BAKERY DAN HOLLAND BAKERY DI MANADO

Bakery Algorithms

An approach to proving higher level properties of distributed protocols is suggested here in which a proof consists of two stages: In the higher-level stage, abstract properties of system executions are assumed and their desired consequences are proved. At the lower-level stage these abstract properties are shown to hold in every execution of the protocol. The paper studies the Bakery Algorithm...

Centralized Bakery Reduces Distribution Costs Using Simulation

Prevalence of sensitisation to cellulase and xylanase in bakery workers.

AIMS To assess the prevalence of sensitisation to a range of exogenous fungal enzymes used in bakeries, and determine the relation between sensitisation and work related symptoms. METHODS Serum samples (n = 135) from a previous cross sectional study investigating the prevalence of respiratory symptoms and sensitisation to dust components, were reanalysed for specific IgE to the mixed enzymes ...

2012: no trans fatty acids in Spanish bakery products.

Trans fatty acids (TFA) are strongly correlated with an increased risk of cardiovascular and other chronic diseases. Current dietary recommendations exclude bakery products from frequent consumption basically due to their traditionally high content of TFA. The aim of this work was to analyse the lipid profile of different bakery products currently commercialised in Spain and with a conventional...

Alternative heat-stable sweeteners for bakery products Identification