Results 171 to 180 of about 8,577 (270)

Changes in phenolic profile, physicochemical properties and sensory attributes of steamed bread fortified with golden kiwifruit (Actinidia chinensis) flour during processing

Journal of the Science of Food and Agriculture, Volume 106, Issue 8, Page 4576-4586, June 2026.
Abstract BACKGROUND Chinese steamed bread (CSB) is a traditional East Asian staple. Its texture and nutrition depend on the gluten and starch content of the wheat flour that it contains. Incorporation of golden kiwifruit, which is rich in dietary fiber, vitamin C, and phenolic antioxidants, offers a novel fortification strategy.
Jiecheng Li, Bai Nishran Usman Candao, Fan Zhu   +2 more
wiley   +1 more source

Assessing the physiological properties of baker's yeast based on single-cell Raman spectrum technology. [PDF]

Synth Syst Biotechnol
Sun X, Zhou X, Yu R, Zhou X, Zhang J, Xu T, Wang J, Li M, Li X, Zhang M, Xu J, Zhang J.   +11 more
europepmc   +1 more source

Staling Behavior of Chickpea‐Enriched Bread: A Dynamic Mechanical Analysis Approach

Legume Science, Volume 8, Issue 2, June 2026.
ABSTRACT Bread is a staple food widely consumed worldwide and therefore represents an excellent vehicle for increasing nutrient intake. In this context, the incorporation of chickpea flour into bread offers promising nutritional benefits; however, its impact on bread technological quality remains underexplored. This study investigated staling phenomena
Marcello Gigliotti, Miriam Chiodetti, Eleonora Carini   +2 more
wiley   +1 more source

Six Weeks of Baker's Yeast β-Glucan Supplementation Reveals Unique Immune Maturation mRNA Signature: Implications for Immunity? [PDF]

Int J Mol Sci
McFarlin BK, Paschall AL, Cooper DG, Class CA, McFarlin MA.   +4 more
europepmc   +1 more source

Exploring G protein-coupled receptors and yeast surface display strategies for viral detection in baker's yeast: SARS-CoV-2 as a case study. [PDF]

FEMS Yeast Res, 2021
Maneira C, Bermejo PM, Pereira GAG, de Mello FDSB.   +3 more
europepmc   +1 more source

Improving Meat Analogues With Pea Proteins: A Comprehensive Review of Applications, Allergenicity, and Safety

Legume Science, Volume 8, Issue 2, June 2026.
ABSTRACT With the growing global population and change in consumers' lifestyles, there is a pressing need for sustainable, safe, and nutritious sources of protein. Alternative proteins, like plant‐based meat supplemented with pea protein, offer a promising source; however, knowledge of their application, allergenicity, and safety is limited, and the ...
Ahmadullah Zahir, Muhammad Junaid Anwar, Muhammad Hammad Anwar, Huma Arif, Abuzar, Priya Pravin Bora, Ghazaleh Ahmadi Partovi   +6 more
wiley   +1 more source

The influence of acetate on the fermentation of bakers' yeast [PDF]

Biochimica et Biophysica Acta, 1952
Maesen, Th.J.M., Lako, E.
openaire   +3 more sources

The effect of probiotic baker's yeast on egg quality, tibia characteristics, and hepatic lipid peroxidation in laying hens. [PDF]

Sci Rep
Mazur-Kuśnirek M, Drażbo A, Przemieniecki SW, Lipiński K.   +3 more
europepmc   +1 more source

Using off-gas for insights through online monitoring of ethanol and baker's yeast volatilome using SESI-Orbitrap MS. [PDF]

Sci Rep, 2022
Mengers HG, Zimmermann M, Blank LM.
europepmc   +1 more source

Development of a Stealth Health Approach to Improving Lysine Consumption in Nigeria With a Focus on Urban Populations

Legume Science, Volume 8, Issue 2, June 2026.
ABSTRACT Since the Green Revolution, the intake ratio of cereal grains to pulses has increased considerably, coinciding with marked declines in dietary quality, specifically protein and fiber consumption. Prominent increase in consumption of bread formulated with wheat flour has exacerbated the decrease in dietary quality, characterized by a decrease ...
Babatunde S. Ojetunde, John Stromberger, Esten Mason, Henry Thompson, Jessica G. Davis   +4 more
wiley   +1 more source