Results 161 to 170 of about 8,577 (270)

Addition of Instant Shear Heat Milled Pregelatinized Rice Flours on a Gluten‐Free Pizza

Food Science &Nutrition, Volume 14, Issue 6, June 2026.
A new method of producing pregelatinized flours (AF) was developed, using a Shear Heat Milling Machine (SHMM). SHMM diminishes or even eliminates crystallinity, achieving pregelatinization. AF was incorporated into a GF pizza dough in 0%, 10%, and 20%, where it increases the viscosity and manageability of GF doughs.
Ana Ligia Vargas, Reimi Sato, Hiroko Yano, Tomonori Koda, Akihiro Nishioka, Tetsuya Araki   +5 more
wiley   +1 more source

From Waste to Functional Snack: Drying Kinetics, Neural Network Modeling, and Utilization of Tomato Pomace in Cracker Formulation

Food Science &Nutrition, Volume 14, Issue 6, June 2026.
This study explores a zero‐waste circular economy approach by utilizing industrial tomato pomace as a functional ingredient in cracker production. To prepare the raw material, the drying kinetics of tomato pomace were thoroughly investigated using convective oven drying (50°C–70°C) and microwave drying (240–400 W).
Tolga Kağan Tepe, Fadime Begüm Tepe
wiley   +1 more source

Pretreatment With a Selected Strain of Baker's Yeast, GY007, Prevents the Accumulation of Galactose Metabolites Following Dietary Galactose Exposure in a GALT-Null Rat Model of Classic Galactosemia. [PDF]

J Inherit Metab Dis
Rasmussen SA, Garrett OS, Fridovich-Keil JL.   +2 more
europepmc   +1 more source

Footprints of Human Migration in the Population Structure of Wild Baker's Yeast. [PDF]

Mol Ecol
Peña JJ, Scopel EFC, Ward AK, Bensasson D.   +3 more
europepmc   +1 more source

Applying Distinct CDMS Strategies to Observe Nonclassical Virus Capsid Assembly

Journal of Mass Spectrometry, Volume 61, Issue 6, June 2026.
ABSTRACT In conventional native mass spectrometry (MS), one faces severe limitations when challenged with heterogeneous, high‐mass samples, commonly failing to resolve clear peak distributions, and thus mass determination. Charge detection MS (CDMS) has emerged as a premier method to analyze these samples by determining mass‐to‐charge ratio (m/z) and ...
Lars Thiede, Anisha Haris, Tomislav Damjanović, Jocky C. K. Kung, Jürgen Müller‐Guhl, Ronja Pogan, Jennifer Rothe, Wiebke Schultze, Sanne Ugelstad, David Eatough, Kevin Giles, Steve Preece, Keith Richardson, Jakub Ujma, Charlotte Uetrecht   +14 more
wiley   +1 more source

Enhancing freeze-thaw tolerance in baker's yeast: strategies and perspectives. [PDF]

Food Sci Biotechnol
Chen A.
europepmc   +1 more source

The Sequential Recruitments of Rab-GTPase Ypt1p and the NNS Complex onto pre-HAC1 mRNA Promote Its Nuclear Degradation in Baker's Yeast. [PDF]

Mol Cell Biol, 2023
Paira S, Chakraborty A, Das B.
europepmc   +1 more source

Efficacy of omega‐3 fatty acids as a functional food: a multifaceted approach to health reinforcement

Journal of the Science of Food and Agriculture, Volume 106, Issue 8, Page 4521-4549, June 2026.
Abstract Omega‐3 fatty acids (omega‐3s) are polyunsaturated fatty acids linked with numerous health benefits. Omega‐3s exhibit multifaceted activities through various mechanisms. Eicosapentaenoic acid (EPA) alleviates oxidative stress by lowering reactive oxygen species and improving oxidative stress in brain tissues and acts against neurodegenerative ...
Md Faruque Ahmad, Abdulrahman A Alsayegh, Anjum Khanam, Awais Ahmed, António Raposo, Farkad Bantun, Md Zeyaullah, Ahmad O Babalghith, Abdullah F Aldairi, Boshra Mozaffar, Mohammed F Bajahzer, Mohamed H Abdelrahman, Mohammad Intakhab Alam   +12 more
wiley   +1 more source

Efficient Synthesis of β-Glucose 1-Phosphate through Enzymatic Phosphorolysis and Baker's Yeast Fermentation. [PDF]

J Appl Glycosci (1999)
Koltovskaia S, Ohtao A, Kitaoka M, Nakai H, Nihira T.   +4 more
europepmc   +1 more source

Safety Assessment of Vitamin D and Its Photo-Isomers in UV-Irradiated Baker's Yeast. [PDF]

Foods, 2021
Schümmer T, Stangl GI, Wätjen W.
europepmc   +1 more source