bbi-2023-06-How microbiology can contribute to the sourdough industry
By José Guilherme Prado Martin and Thamylles Thuany Mayrink Lima Microbiology of Fermented Products Laboratory (FERMICRO), Department of Microbiology, Federal
Tag: flavor
bbi-2023-01-Egg replacement challenges and solutions
By Jo Baker-Perrett, Microstructure Lead, Campden BRI Eggs are highly functional ingredients and can be difficult to replace, especially by
bbi-2022-06-How to make egg reduction a ‘piece of cake’
Soaring egg prices are causing industrial cake manufacturers to rethink their choice of emulsifier. Palsgaard® SA products aim at both
bbi-2022-03-Next-generation bread quality assessment
Assessment of quality is an essential part of the food manufacturing process. Whether part of a Quality Assurance (QA) system,
