Traditionally, strawberry fruit has been used as a medicinal agent to nourish the skin and blood, benefits kidney treat weakness, fatigue, anaemia, inflammation and cancer. Strawberry products (cake and biscuits) prepared from fragaria fruit puree are more beneficial because of antioxidant activity attributed to higher anthocyanin and ascorbic acid content. An attempt has been made to develop v...

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...

The aim of this study was to systematically compare postprandial insulin responses to isoenergetic 1000-kJ (240-kcal) portions of several common foods. Correlations with nutrient content were determined. Thirty-eight foods separated into six food categories (fruit, bakery products, snacks, carbohydrate-rich foods, protein-rich foods, and breakfast cereals) were fed to groups of 11-13 healthy su...

ZSM-5-containing catalytic additives are widely used in oil refineries to boost light olefin production and improve gasoline octanes in the Fluid Catalytic Cracking (FCC) process. Under the hydrothermal conditions present in the FCC regenerator (typically >700 °C and >8% steam), FCC catalysts and additives are subject to deactivation. Zeolites (e.g., Rare Earth USY in the base catalyst and ZSM-...

OBJECTIVES This study combines chemical analysis and flavour descriptions of flavour additives used in tobacco products, and provides a starting point to build an extensive library of flavour components, useful for product surveillance. METHODS Headspace gas chromatography-mass spectrometry (GC-MS) was used to compare 22 commercially available tobacco products (cigarettes and roll-your-own) e...

Abstract This study investigates the influence of surface free energy (SFE) on adhesion behaviour between wheat dough and bakery-relevant food processing surfaces. In doing so, contact time production-related changes adhesive adherend were taken into account. The measurements conducted by means previously developed methods (modified Chen/Hoseney, measuring cell), whereby force required for sepa...

Production planning and control (PPC) is a branch of knowledge that commonly discusses the available concepts methods for operation management. The understanding PPC concepts, together with proper implementation can assist an organization in fulfilling customer demands minimum cost. Large organizations are exposed to due qualification workers availability training. However, small medium enterpr...

The aim of the research project was to identify ways to maximise the flexibility of the plant by varying equipment utilization, while guaranteeing a certain level of profit. A case study was conducted at a company that makes various types of food additives, which are produced in a multi-product multipurpose batch plant. At the time of the research, market demand was exceeding the company's prod...