Sentence examples for bread samples were from inspiring English sources

In the present research, a various bread samples were analyzed to determine acrylamide using highly sensitive ultrasonic assisted extraction and microextraction method.

Digested gluten or bread samples were centrifuged for 10 min at 13,400g and filtered through a 0.2 µm low protein binding filter.

Buffer extracts of all bread samples were able to activate SOD.

All bread samples were stored in temperature controlled chambers at 25 °C and 55% RH.

Residual water content and water activity of probiotic bread samples were tested 2 h after baking and over seven days storage.

After the completion of the drying step, the bread samples were left to cool to room temperature (25 ± 1 °C) and then were packaged in the thermo-sealed polyethylene bags.

A QuEChERS method for the extraction of ochratoxin A (OTA) from bread samples was evaluated.

The crust browning index decreased when the levels of ascorbic acid increase up to 1.6%, correlated with 4.0% of tomato powder; the best specific volume results for the breads samples were run 7 (4.25 cm3/g) and run 2 (3.84 cm3/g).

The limit of detection (LOD) was 0.54 ng g−1 and the recovery of these compounds in spiked bread sample was 98%.

In order to evaluate the impact of unfreezable water on the staling of bread loaves, bread crust samples were analysed after 7 days of storage (Table 3).

Bread crust samples were fully discriminated using the first three PLS axes, whereas based on the X-loadings plot (Fig. 9b), twenty protonated mass ions were significantly (p < 0.05) associated with flavour changes due to bread staling.