Cookies are a pastry product that is popular and favored by all circles of society. The characteristics cookies crunchy texture, brittle, dry, brownish yellow, has distinctive aroma, savory also sweet. Basically, cat's tongue made from flour, the selection best factors starting color, aroma taste temple banana flour able to replace as basic ingredient with aim adding diversification products ba...

Covid-19 has a wide range of effects on e-commerce and technology. The crisis forced some retail stores to stop operating. During the pandemic, use online applications is increased significantly. This trend triggered social media as one effective marketing channels communicate brand-related information by stimulating brand engagement knowledge among consumers. In this case study, traditional Ch...

At present, China exists a problem that the cost of food sampling inspection is too high. This paper attempts to reduce number items in same category, inspection, and improve work efficiency through association analysis national data. And this applies Apriori algorithm analyse rules, which based on unqualified pastry data 2019 database. Finally, we obtain 10 strong rules experiments. The result...

A survey was carried out on respiratory symptoms and skin prick test response to common allergens (atopy), storage mites, and occupational allergens among 226 bakers and pastry makers from 105 small businesses in northern Italy. Atopy was present in 54 workers (23.4%); 40 workers (17.7%) were skin positive to at least one storage mite, 27 (11.9%) to wheat flour and 17 (7.5%) to alpha-amylase. W...

This study aimed to examine the changes in typical portion sizes of commonly consumed discretionary foods among Australian adults from 1995 to 2011-2012. Data of adults (age ≥19 years) from the 1995 Australian National Nutrition Survey and 2011-2012 National Nutrition and Physical Activity Survey were used. Typical portion sizes (median portion) of fourteen discretionary foods that contributed ...

A modern progressive direction in the development of confectionery production is creation new resource-saving technologies and flour products with a reduced energy value based on use various types non-traditional local raw materials. The application oilseed cake food industry makes it possible to enrich chemical composition proteins, lipids, dietary fiber, vitamins minerals. amaranth oil as dry...