Results 41 to 50 of about 25,417 (225)

Chemical, Physical, and Sensory Properties of Bread with Popped Amaranth Flour [PDF]

This study investigated the effect of substitution of wheat flour with popped amaranth flour in bread formulation on the chemical, physical, and sensory characteristics of breads. The raw and popped amaranth grain flours of four Peruvian varieties: Oscar
Guadalupe Chaquilla-Quilca, Alma Rosa Islas-Rubio, Chaquilla-Quilca, Guadalupe, Francisco Vásquez-Lara, Lourdes Salcedo-Sucasaca, Jesús Guadalupe Luna-Valdez, Silva-Paz, Reynaldo Justino, Reynaldo Justino Silva-Paz, Luna-Valdez, Jesús Guadalupe, Islas-Rubio, Alma Rosa, Vásquez-Lara, Francisco, Salcedo-Sucasaca, Lourdes   +11 more
core   +1 more source

Recent Paradigms in Nanomaterial‐Assisted Electrochemical (Bio) Sensing for Food Quality and Safety Analysis: A Critical Review

Food Safety and Health, EarlyView.
ABSTRACT Rising global demand for safe and unadulterated foods has accelerated the need for rapid, low‐cost, and portable analytical technologies. Traditional laboratory methods, although accurate, are often labor‐intensive and unsuitable for decentralized, real‐time monitoring. In response, nanomaterial‐assisted electrochemical sensors have emerged as
Toleshi Teshome
wiley   +1 more source

First report on the soil seed bank damage due to fire at the Rohingya refugee camps in Bangladesh

JSFA reports, EarlyView.
Abstract Background The composition, density, and damage of the soil seed bank were studied at Kutupalong Rohingya refugee camp (the world's largest refugee settlement), Ukhiya, Cox's Bazar, Bangladesh, after a major human‐induced fire on March 22, 2021, causing huge damage to human lives, settlements, and the ecosystem.
Mohammad Golam Kibria, Md. Hosenuzzaman, Md. Shamsuzzoha, Md. Anwarul Abedin   +3 more
wiley   +1 more source

Development Of Fermented Water Kefir Amaranth Drink [PDF]

, 2020
The aim of this study is to develop fermented water kefir drink from vegetable amaranth juice as an alternative for vegetarians and lactose intolerants to replace dairy beverages.
Chin, Wen Yi
core   +1 more source

Predominance of Metabolic Resistance in a Six-Way-Resistant Palmer Amaranth (Amaranthus palmeri) Population

Frontiers in Plant Science, 2021
Evolution of multiple herbicide resistance in Palmer amaranth across the United States is a serious challenge for its management. Recently, a Palmer amaranth population (KCTR; Kansas Conservation Tillage Resistant) from a long-term conservation tillage ...
Chandrima Shyam, Ednaldo A. Borgato, Dallas E. Peterson, Johanna Anita Dille, Mithila Jugulam   +4 more
doaj   +1 more source

PRODUCTIVITY AND PROFITABILITY OF MORINGA-RED AMARANTH BASED AGRISILVICULTURAL FARMING SYSTEM [PDF]

, 2021
A Thesis Submitted to the Faculty of Agriculture, Sher-e-Bangla Agricultural University, Dhaka-1207 in Partial fulfillment of the requirements for the degree of MASTER OF SCIENCE IN AGROFORESTRY AND ENVIRONMENTAL SCIENCEAn experiment was ...
FATEMA, KANIJ
core  

Bromelain as the enzyme of the future: A global bibliometric mapping of its applications and emerging trends

Journal of the Science of Food and Agriculture, EarlyView.
Abstract INTRODUCTION Bromelain, a complex mixture of proteolytic enzymes primarily extracted from plants of the Bromeliaceae family, has gained prominence because of its broad industrial applicability, particularly in the food, pharmaceutical and cosmetic sectors.
Genésio José da Silva Neto, Tonny Cley Campos Leite, Mônica Tejo Cavalcanti, Geany Targino Sousa Pedrosa, Rerisson do Nascimento Alves, Amanda Reges de Sena, Mônica Correia Gonçalves   +6 more
wiley   +1 more source

Characterization of Nutritional Potential of Amaranthus sp. Grain Production

Agronomy
The growing demand for nutritious foods has spurred investigations into alternative sources of nutrition beyond traditional options. For this reason, the present study approaches amaranth, which is a plant with high nutritional potential.
Alexandru Mătieș, Cornel Negrușier, Oana Roșca Mare, Olimpia Smaranda Mintaș, Gabriela Zanc Săvan, Antonia Cristina Maria Odagiu, Luiza Andronie, Ioan Păcurar   +7 more
doaj   +1 more source

Efficacy of processed amaranth-containing bread compared to maize bread on hemoglobin, anemia and iron deficiency anemia prevalence among two-to-five year-old anemic children in Southern Ethiopia: A cluster randomized controlled trial.

PLoS ONE, 2020
BackgroundFew studies have evaluated iron-rich plant-based foods, such as amaranth grain, to reduce anemia and iron deficiency anemia. Amaranth is rich in nutrients, but with high level of phytate. The objective of this trial was to evaluate the efficacy
Alemselam Zebdewos Orsango, Eskindir Loha, Bernt Lindtjørn, Ingunn Marie S Engebretsen   +3 more
doaj   +1 more source

Sourdough fermentation as a modulator of nutritional quality in cereal‐based baked products

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Sourdough fermentation, an ancient food bioprocessing technology, has attracted renewed attention for its positive impact on the nutritional profile and sensory attributes of leavened baked products. This process relies on the symbiotic activity between lactic acid bacteria and yeasts, which leads to acidification, proteolysis, enzyme ...
Reyna Stefanson, Sathsara Deyalage, Sachini Senarathna, Maneka Malalgoda   +3 more
wiley   +1 more source