Results 191 to 200 of about 112,280 (305)

Methylcellulose-Alginate Composite Bead Incorporating Ethanol and Clove Essential Oil: Properties and Its Application in Bakery Products. [PDF]

Polymers (Basel)
Sangsuwan J, Thongchai P, Nalampang K.
europepmc   +1 more source

Application of Cyanidin-3-Glucosides as a functional food ingredient in rice-based bakery products. [PDF]

Saudi J Biol Sci, 2021
Shozib HB, Islam MM, Mahmud SAS, Bari MN, Akter N, Jahan S, Hosen S, Hossain MN, Nabi AHMN, Siddiquee MA, Haque MM.   +10 more
europepmc   +1 more source

Effect of Germination on the Nutrient Profile, Antioxidant Components, Antinutritional Constituents, and Functional Characteristics of Barnyard Millet (Echinochloa frumentacea)

Food Science &Nutrition, Volume 14, Issue 3, March 2026.
Germination is a simple and effective strategy to improve the nutritional and functional quality of millets. In this study, barnyard millet was germinated for 24, 48, and 72 h to evaluate its impact on nutrient composition, antioxidant properties, antinutritional factors, and functional characteristics.
Aina Chaudhary, Meena Kumari, Rachna Sehrawat, Lokesh Kumar   +3 more
wiley   +1 more source

FODMAP Fingerprinting of Bakery Products and Sourdoughs: Quantitative Assessment and Content Reduction through Fermentation. [PDF]

Foods, 2021
Pitsch J, Sandner G, Huemer J, Huemer M, Huemer S, Weghuber J.   +5 more
europepmc   +1 more source

Optimization of Polyphenol Extraction From Fresh Tea Shoots for Production of the Functional Cracker: Antioxidant Capacity and Bioaccessibility

Food Science &Nutrition, Volume 14, Issue 3, March 2026.
Extraction of fresh tea polyphenols and functional cracker production stages. ABSTRACT In this study, the extraction conditions for fresh green tea shoots (Camellia sinensis) were optimized using Box–Behnken design (BBD) to maximize polyphenol yield in the green tea leaf extract (GTLE).
Dondu Unalan, Bige Karaman, Nihal Turkmen Erol, Ferda Sari   +3 more
wiley   +1 more source

Exploring the Functional Features of Melon Peel Flour for Healthier Bakery Products. [PDF]

Foods
Silva MA, Gonçalves Albuquerque T, Espírito Santo L, Motta C, Almeida A, Azevedo R, Alves RC, Oliveira MBPP, Costa HS.   +8 more
europepmc   +1 more source

Acrylamide in Bakery Products: A Review on Health Risks, Legal Regulations and Strategies to Reduce Its Formation. [PDF]

Int J Environ Res Public Health, 2021
Sarion C, Codină GG, Dabija A.
europepmc   +1 more source

DIGITIZATION OF BAKERY PRODUCTS

International Research Journal of Modernization in Engineering Technology and Science, 2023
openaire   +1 more source

Changes of Phenolic Profiles, Bioaccessibility, and Antioxidant Performance of Areca catechu L. Extracts During In Vitro Digestion

Food Science &Nutrition, Volume 14, Issue 3, March 2026.
This diagram illustrates the dynamic changes in phenolic content, bioaccessibility, antioxidant activity, and phenolic profiles of areca nut extracts from different parts during in vitro digestion, highlighting their functional food potential. ABSTRACT Areca nut (Areca catechu L.), an economically vital tropical fruit in China, generates substantial ...
Wenting Dai, Xiaoning Kang, Jiahui Dai, Shiping Wang, Jianbang Ji   +4 more
wiley   +1 more source

Impact of Functional Ingredients on the Technological, Sensory, and Health Properties of Bakery Products. [PDF]

Foods
Tolve R, Simonato B.
europepmc   +1 more source