Tressler, D. K., and W. J. Sultan: Food Products Formulary, Vol. 2 Cereals, Baked Goods, Dairy and Egg Products. The Avi Publishing Company, Ind., Westport, Connecticut (USA) 1975. 431 Pages, domestic price $ 37.00, foreign price $ 38.00

1976 ◽  
Vol 28 (2) ◽  
pp. 74-74
Keyword(s):  
Food Products ◽  
Publishing Company ◽  
Domestic Price ◽  
Baked Goods ◽  
Egg Products

scholarly journals Evaluating the thermoresistance of Bacillus cereus strains isolated from wheat flour

2021 ◽  
Vol 10 (6) ◽  
pp. e2510615268
Author(s):  
Eliandra Mirlei Rossi ◽  
Suelen Caroline Mahl ◽  
Ana Carolina Spaniol ◽  
Jéssica Fernanda Barreto Honorato ◽  
Tauany Rocha
Keyword(s):  
Bacillus Cereus ◽  
Wheat Flour ◽  
Food Products ◽  
Thermal Treatments ◽  
Strain Atcc ◽  
Baked Goods ◽  
Confectionery Products ◽  
Wheat Flours

Wheat flour is often used to prepare confectionery and baked goods, however, it can be contaminated by aporulating microorganisms contaminated during harvest or improper storage. The aim of this study was to isolate Bacillus cereus strains from different wheat flour brands and to evaluate their thermoresistance in different confectionery products. It was done in order to investigate the risks posed by food prepared with flour contaminated with B. cereus to consumers’ health. The investigation of B.cereus was realized in five brands of different wheat flours were collected and named A to E. The isolated strains were subjected to boiling tests in vitro to evaluate their thermoresistance. In addition, confectionery products were prepared with flour contaminated with B. cereus strains. These products were subjected to different cooking and B. cereus strain ATCC®30301™ was used as control. Flour brands were contaminated with B. cereus; and counts ranged from 0.25 to 1.57 log CFU/g. The strains presented higher thermoresistance in the confectionery products than in the test conducted in vitro. Based on our results, it was concluded that B. cereus strains are thermoresistant. Moreover, if the flour is contaminated with this bacterium, food products subjected to thermal treatments may remain contaminated. In addition, it is suggested that there is some mechanism (not observed in our study) that could directly influence the thermoresistance of strains found in food.

Detection of Sesame Seed DNA in Foods Using Real-Time PCR

2007 ◽  
Vol 70 (4) ◽  
pp. 1033-1036 ◽  
Author(s):  
JENNIFER L. BRZEZINSKI
Keyword(s):  
Real Time ◽  
Real Time Pcr ◽  
Sesame Seed ◽  
Food Products ◽  
Taqman Probe ◽  
2S Albumin ◽  
Sesame Seeds ◽  
Baked Goods ◽  
Pcr Method ◽  
Seed Dna

The detection of potentially allergenic foods, such as sesame seeds, in food products is a major concern for the food-processing industry. A real-time PCR method was designed to determine if sesame seed DNA is present in food products. The PCR reaction amplifies a 66-bp fragment of the sesame seed 2S albumin gene, which is detected with a sesame-specific, dual-labeled TaqMan probe. This reaction will not amplify DNA derived from other seeds present in baked goods, such as pumpkin, poppy, and sunflower seeds. Additionally, this assay will not cross-react with DNA from several tree nut species, such as almond, Brazil nut, cashew, hazelnut, and walnut, as well as four varieties of peanut. This assay is sensitive enough to detect 5 pg of purified sesame seed DNA, as well as sesame seed DNA in a spiked wheat cracker sample.

scholarly journals Current Trends in the Realm of Baking: When Indulgent Consumers Demand Healthy Sustainable Foods

Foods ◽  
2019 ◽  
Vol 8 (10) ◽  
pp. 518
Author(s):  
Mario M. Martinez ◽  
Manuel Gomez
Keyword(s):  
Wheat Flour ◽  
Food Products ◽  
Baked Goods ◽  
Current Trends

The term “baked goods” encompasses multiple food products made from flour (typically wheat flour) [...]

scholarly journals The new packaged food products containing insects as an ingredient

2021 ◽  
pp. 1-8
Author(s):  
M. Reverberi
Keyword(s):  
Food Products ◽  
Production Costs ◽  
Marketing Communication ◽  
Interview Protocol ◽  
Baked Goods ◽  
Supplementary Material ◽  
Packaged Food

This article focuses on a newly defined category of insect as food: packaged processed insects (PPIs). PPIs integrate dry insects (in pieces or in powder) in packaged food products such as snacks, pasta, or baked goods. PPIs have been on the market for a few years, and they are still far from being mainstream. The commercial challenges they face, all of which are addressed in this article, include production costs, certifications and regulations, marketing communication, and retail distribution and consumer targeting. The western preconception of insect eating, which has been extensively covered in the existing literature, is also taken into account, but from the food makers’ angle: how to deal with it when selling PPIs. Eleven PPI makers have contributed to this article by agreeing to a standardised interview protocol about their PPI products. Their names and a summary of the information collected is found in Supplementary material S1.

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