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Latest Publications on baking
Impact of fatty acid food reformulations on intake of Dutch young adults.
BACKGROUND: The Dutch'Task Force for the Improvement of the Fatty Acid ...
Temme EH, Millenaar IL, Van Donkersgoed G, Westenbrink S,
Acta Cardiol. 2011 Dec;66(6):721-8.

Simultaneous accumulation of proline and trehalose in industrial baker's yeast enhances fermentation ability in frozen dough.
Freeze tolerance is a necessary characteristic for industrial baker's ...
Sasano Y, Haitani Y, Hashida K, Ohtsu I, Shima J, Takagi H,
http://dx.doi.org/10.1016/j.jbiosc.2011.12.018
J Biosci Bioeng. 2012 Jan 24.

Metabolic Alkalosis From Unsuspected Ingestion: Use of Urine pH and Anion Gap.
Underlying causes of metabolic alkalosis may be evident from history, ...
Yi JH, Han SW, Song JS, Kim HJ,
http://dx.doi.org/10.1053/j.ajkd.2011.11.033
Am J Kidney Dis. 2012 Jan 18.

Thermal degradation of deoxynivalenol during maize bread baking.
The thermal degradation of deoxynivalenol (DON) was determined at ...
Numanoglu E, Gokmen V, Uygun U, Koksel H,
http://dx.doi.org/10.1080/19440049.2011.644812
Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2011 Nov 28.

Optimization of a Sponge Cake Formulation with Inulin as Fat Replacer: Structure, Physicochemical, and Sensory Properties.
The effects of several fat replacement levels (0%, 35%, 50%, 70%, and ...
Rodriguez-Garcia J, Puig A, Salvador A, Hernando I,
http://dx.doi.org/10.1111/j.1750-3841.2011.02546.x
J Food Sci. 2012 Jan 17. doi: 10.1111/j.1750-3841.2011.02546.x.

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05/Feb/2012:14:20:57