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In recent years, the domestic frozen bakery and pastry market has shifted towards ready-to-bake frozen products, driven by the global trend for convenience and on-the-go consumption. This study aims to analyze the quality indicators of cakes subjected to freezing to determine their shelf life and optimize freezing conditions. Four sample categories were evaluated: fresh cake (P1), cake subjected to thermal shock (P2), cake frozen for 3 months (P3), and cake frozen for 6 months (P4). Quality assessments included se...

Resource efficiency is an important aspect in the efforts to support and evolve economic development, while maintaining all natural systems unaffected. However, resource efficiency cannot guarantee the perpetual use of existing water resources. Water resource efficiency policy must be based on an awareness of the number of resources that can be used, but also the impact of activities on the environment and how it is affected. Developing and increasing the number of consumers. Options for water sources used for dri...

The bakery industry has gone through a revolution in the last 150 years. Small handmade bakeries existing in almost every village are giving place to highly technologized bakery industry since it is considered that the bread made this way is more efficient. Productivity has become the key of success this period of time. New baking technologies have been developed to comply better with the new demands of the market. In the present context, the main goal of this paper was to investigate the impact of different bakin...

In food industry water is used as a raw material, as a solvent for substances with different density when washing products and equipment, as transport water or merely cooling water.Quality monitoring of the hygienic drinking water and the waste water discharged is one of the conditions requested for all producing, processing, storing, keeping, shipping and marketing product supply units. The increase in acquisition, application and development of knowledge, advanced services and techniques in the fields of environ...

The major changes that have taken place over the last decade on the world food market reveal peopleпїЅs great interest in health and nutrition. The modern consumer is being warned about the major influences that the diet has on his health condition by the appropriate information accompanying the well-packaged product or by publicizing the risk of some diseases whose major cause is an unbalanced diet. Since there is great interest in providing bakery products with preservation by complying with the clean label stat...

Sea buckthorn (Hippophae rhamnoides L.) has gained worldwide researchers attention as a unique and valuable plant, primarily for its medicinal and nutritional potential. The berries can be capitalized by their processing in order to obtain derived alimentary products such as, e.g. juice and jam, as well as used for flavoring of dairy products. The dried sea buckthorn berries and leaves are used for tea. Lately, due to the fact that consumers are more open to information, so their level of awareness is higher, ther...