Staling of bread is cause of significant product waste in the world. We reviewed the literature
of the last 10 y with the aim to give an up‐to‐date overview on processing/storage …

The recent development of open-source 3-D printers makes scaling of distributed additive-
based manufacturing of high-value objects technically feasible and offers the potential for …

In this study, breads and chocolate cakes were prepared with different levels of chia
mucilage dried at 50° C or lyophilized as fat, resulting in healthier products. Results …

Open-Source Lab: How to Build Your Own Hardware and Reduce Scientific Research Costs
details the development of the free and open-source hardware revolution. The combination …

The contribution of starch granules to the baking properties of frozen dough bread has been
investigated using reconstituted dough method. The baking and aging characteristics of …

The high cost of what have historically been sophisticated research-related sensors and
tools has limited their adoption to a relatively small group of well-funded researchers. This …

Abstract Effect of pigskin-originated gelatin on dough properties and bread characteristics,
especially on bread staling was investigated in terms of starch retrogradation and water …

Impact of water extractable arabinoxylan from rye bran on frozen steamed bread dough
quality was investigated in terms of the bread characteristics, ice crystallization, yeast activity …

The paper presents application of an Agrinose with novel three-parameter method for
generation of smellprints to test the suitability of bread for consumption during four-day …

The cultivation of passion fruit, has presented a great expansion, providing great
popularization among the different segments of consumption. This research studied the …