Results 71 to 80 of about 4,464 (225)

Effect of the addition of yacon flour (Smallanthus sonchifolius) and freezing on baking performance

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Yacon (Smallanthus sonchifolius), a tuber rich in fructans, presents potential for application in breadmaking due to its nutritional properties and cryoprotectant activity. The aim of this study was to evaluate the incorporation of yacon flour in bread formulations (50 g/kg and 100 g/kg on flour mixture basis) and its impact on ...
Gabriel A. Atanazio‐Silva, Raquel Garzon, Giulliana P. Torrano, Carmen C. Tadini, Cristina M. Rosell   +4 more
wiley   +1 more source

Extraction‐dependent changes in immunoglobulin E binding profiles of processed lesser mealworm (Alphitobius diaperinus) proteins

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Alphitobius diaperinus, the lesser mealworm, is an edible insect considered safe for human consumption; however, its proteins show documented cross‐reactivity with crustacean and house dust mite (HDM) allergens, raising potential concerns for allergic populations.
Michelle M Epstein, Isabel Mafra, Carla SS Teixeira, Bruno Carriço‐Sá, Anna‐Laura Mettinger, Caterina Villa, Sahar Kazemi, Oskar Hoffmann, Joana Costa   +8 more
wiley   +1 more source

Plant Trait‐ and Soil‐Mediated Responses of Herbaceous Aboveground Biomass Across Community Types Along a Degradation Gradient in the Desert Steppe

Land Degradation &Development, EarlyView.
ABSTRACT Grassland degradation profoundly alters the structure and function of desert steppe ecosystems. However, the responses of herbaceous aboveground biomass (Herb‐AGB) to degradation across different plant community types and the underlying mechanisms remain poorly understood.
Huaihai Wang, Zhaobin Song, Ya Hu, Ping Yue, Jingjuan Qiao, Xiaoxue Zhang, Zhengjiaoyi Wang, Fangwei Hao, Xiaoan Zuo   +8 more
wiley   +1 more source

Industrial frying trials with high oleic sunflower oil

Grasas y Aceites, 1996
High oleic sunflower oil has been developed for some special purposes where a good oxidation stability is needed and a healthy fatty acid profile is preferred. The oil is especially suitable for deep fat frying.
J. R.K. Niemelä, I. Wester, R. M. Lahtinen   +2 more
doaj   +1 more source

Synergistic and Trade‐Off Effects of Plant Communities on Slope Runoff and Sediment Yield

Land Degradation &Development, EarlyView.
ABSTRACT Plant community functional structure plays an important role in regulating slope runoff and sediment yield on the Loess Plateau. Based on runoff plot monitoring and vegetation surveys in the Yangjuangou catchment, we used partial least squares regression (PLSR) and variable importance in projection (VIP) analysis to assess the effects of ...
Menghan Wu, Jian Hou, Qingsheng Zhong
wiley   +1 more source

Analysis of Carbohydrates and Glycoconjugates by Matrix‐Assisted Laser Desorption/Ionization Mass Spectrometry: An Update for 2023–2024

Mass Spectrometry Reviews, EarlyView.
ABSTRACT The use of MALDI mass spectrometry for the analysis of carbohydrates and glycoconjugates is a well‐established technique and this comprehensive review is the twelfth update of the original article published in 1999 and brings coverage of the literature to the end of 2024.
David J. Harvey
wiley   +1 more source

PENGOLAHAN PANGAN MENGGUNAKAN TEKNIK AIR FRYING : STUDI PUSTAKA

Jurnal Sains dan Teknologi Pangan, 2022
ABSTRACTRecently society wanted the healthier products, namely frying products that are low in fat and do not contain harmful chemicals such as acrylamide, free fatty acids, and PAHs. This study using systematic review method. Currently, a new frying technique has been developed, namely the air frying technique, which is a frying technique using hot ...
Habibi, Nur Ahmad, Utami, Citra Tristi
openaire   +1 more source

Evaluation of oven baking and air-frying as potential alternatives of deep frying, considering PM2.5 and PAHs emissions from cooking animal- and plant-based protein foods

Applied Food Research
Background: With most people spending more time indoors than outdoors, indoor pollution is considered having profound impacts on health. In Asian countries, high-temperature cooking oil fumes (COFs) are a major indoor air pollution source.
Szu-Yun Wu, Kuang-Mao Chiang, Shih-Chun Candice Lung, Yu-Cheng Chen, Wen-Harn Pan   +4 more
doaj   +1 more source

Historical data reveal earlier flowering under environmental change

Nordic Journal of Botany, EarlyView.
Global temperatures have risen ~ 1.1°C since the 1800s and the mean annual air temperature in the Arctic has increased by nearly four times the global average. Temperature has a significant effect on fundamental life‐cycle events of flora and fauna. With temperatures increasing, Arctic plants are expected to shift their active periods accordingly, with
Elizabeth Stunz, Ante Stattin Gustavsson, Christine D. Bacon   +2 more
wiley   +1 more source

Mass Transfer and Volume Changes in French Fries During Air Frying

Food and Bioprocess Technology, 2012
The production of healthier fried foods requires the adaptation of industrial processes. In this context, air frying is an alternative to deep oil frying to obtain French fries with lower fat content. Kinetic analysis of compositional changes and main fluxes involved in air frying were carried out, and the results were compared to those obtained for ...
Andrés Grau, Ana María, Argüelles Foix, Angel Luís, Castelló Gómez, María Luisa, Heredia Gutiérrez, Ana Belén   +3 more
openaire   +2 more sources