Results 41 to 50 of about 31,841 (211)

Coating Optimization Using Ashes and Salt for the Evaluation of Mineral Characteristics and Sensory Test Results of Salted Eggs

International Journal of Poultry Science, 2019
Background and Objective: Salted eggs are famous for their salty flavour and high NaCl content. The salty taste originates from the salt and ash that are used as a salting medium which will affect the taste and acceptance of salted eggs. The purpose of this research was to evaluate the coating optimization using various ash and salt amounts to vary the
Deni Novia, Sri Melia, Indri Juliyarsi
openaire   +1 more source

Evaluation of the Nutrient Components of Flours, Color Profile, and Sensory Qualities of Cake From Wheat and Celosia argentea Seed Blends

Future Postharvest and Food, EarlyView.
Composite flour was developed with 5%, 10%, 15%, and 20% inclusion of Celosia seeds flour. The flour was used in the production of cake. Cake made with 5% composite flour compared favorably with cake from 100% wheat flour. ABSTRACT Nutritional benefits and physical appearance are of great importance in determining the acceptance of confectionary ...
Kudirat Titilope Araoye, Dupe Temilade Otolowo, Opeyemi Olaitan Alabi, Ayo Oluwadunsi Olugbuyi, Timilehin Bernice Oduoye, Folakemi Mary Ajayi, Olamide Ibukunoluwa Adedayo, Ayomide Esher Ade‐Alabi, Oluwatosin David Aregbe, Samuel Olaniyi Bowofola, Oluwatooyin Faramade Oludahunsi   +10 more
wiley   +1 more source

Physicochemical, Functional, and Health‐Promoting Properties of Processed Nettle (Urtica Dioica) Leaves: A Review

Future Postharvest and Food, EarlyView.
Stinging nettle (Urtica dioica L.) leaves are a nutrient‐dense source of proteins, dietary fiber, chlorophylls, carotenoids, and phenolic compounds. Processing technologies enable the production of powders and extracts for incorporation into bakery, beverage, dairy, and nutraceutical products; however, challenges remain regarding sensory quality ...
Mary Nkongho Tanyitiku, Rakshya Pandit, Mihiri Vanniarachchy   +2 more
wiley   +1 more source

Local Structures of Se and Br in Cretaceous–Paleogene Boundary Sediments and Concentration Effects of Ferrihydrite Originating From Impact Ejecta

Geological Journal, EarlyView.
Chemical states of Se and Br atoms in the KPg boundary sediments from Stevns Klint were studied using XAFS spectroscopy. The high concentrations of Se4+ could become an index of the degree to which the global environment was soiled with dust and ash derived from impact ejecta or volcanic eruptions.
Kei‐ichiro Murai, Akira Yoshiasa, Ginga Kitahara, Makoto Tokuda, Satoko Ishimaru, Toshihiro Moriga   +5 more
wiley   +1 more source

“Thinking Out Loud” and “Pivoting on the Fly”—An Empirical Review and Critical Incident Study of How Physicians Engage in Incidental Learning Amidst Complexity

Human Resource Development Quarterly, EarlyView.
ABSTRACT This study explores incidental learning among physicians navigating uncertainty during the COVID‐19 pandemic. Using a constructivist research design, we conducted a literature review of 13 empirical studies on incidental learning in complexity and analyzed critical incident interviews with 12 emergency medicine and intensive care physicians ...
Henriette Lundgren, Karen E. Watkins, Victoria J. Marsick, Dimitrios Papanagnou, Urvashi Vaid   +4 more
wiley   +1 more source

Sensory and chemical profiles of bread derived from the novel semi‐ and wholegrain flour enrichment of Triticum aestivum L. old genotypes with organic stinging nettle

JSFA reports, Volume 5, Issue 3, Page 104-112, March 2025.
Abstract Background Bread made from refined Triticum aestivum L. flour, a staple food in large parts of the world, is considered a nutrient security risk. Strategies used to enhance the nutritional and functional properties of wheat‐derived food products include the use of semi‐ or wholegrain flour, old genotypes, and enrichment through fortification ...
Ilaria Marotti, Elettra Frassineti, Mattia Alpi, Giovanni Dinelli   +3 more
wiley   +1 more source

Impact of sprouting pretreatment on physicochemical properties and in vitro digestibility of buckwheat milk

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Buckwheat is a strategic raw material for plant‐based milk production due to its gluten‐free nature and rich bioactive profile. However, antinutritional factors and starch structure limit the nutritional quality and technological properties of such beverages.
Merve Tuğçe Tunç, Fırat Yılmaz, Arda Akdoğan, İlyas Atalar, Halil İbrahim Odabaş   +4 more
wiley   +1 more source

Identification and quality characterization of a putative novel 17x + 8y high‐molecular‐weight glutenin subunit recombination in bread wheat

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND High‐molecular‐weight glutenin subunits (HMW‐GSs) are major determinants of dough rheological behavior and bread‐making quality in bread wheat (Triticum aestivum L.). Among wheat genomes, the Glu‐B1 locus exhibits the highest allelic diversity; however, recombination events between x‐ and y‐type HMW‐GS genes are considered extremely
Nevzat Aydin, Bedrettin Demir, Mehmet Koyuncu, Jan Bocianowski, Aras Türkoğlu   +4 more
wiley   +1 more source

White and whole wheat flour breads: composition and simultaneous exposure to group B trichothecenes

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND The study aimed to determine the profile of group B trichothecenes (TCTBs), to estimate the daily exposure to them and to evaluate the relationship with the composition of different types of sliced wheat bread. A method for simultaneous determination of the TCTBs (deoxynivalenol (DON), 3‐acetyl‐deoxynivalenol, 15‐acetyl ...
Andressa Cunha Lemos, Verônica Simões de Borba, Milena Da Silva Matsuda Valencia, Priscila Tessmer Scaglioni, Eliana Badiale‐Furlong   +4 more
wiley   +1 more source

Valorization of Spondias spp. residues for the development of sustainable composite rice‐based flours

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Rice flour is widely used as a gluten‐free raw material. However, its limited nutritional status restricts its application in functional food, requiring its combination with nutritious ingredients. The present study aimed to develop and characterize composite flours based on rice flour and Spondias spp. residues.
Felipe Carlos de Macêdo Oliveira, Luan Leite de Miranda, Sebastião Ânderson Dantas da Silva, Neyna Santos Morais, Larissa Aida Lemos de Souza, Isabelli Luara Costa da Silva, Yago H. Calazans F de Paiva, Ana Heloneida de Araújo Morais, Aline Schwarz, Francisco Canindé de Sousa Júnior   +9 more
wiley   +1 more source