Results 161 to 170 of about 66,426 (269)

Freeze structuring unlocks minimal-processing strategies for legume texturization. [PDF]

NPJ Sci Food
Bach A, Perler E, Lemcke LS, Rühs PA.
europepmc   +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

Polyphenols from Pulses: Recent Advances in Gut Health Benefits and Strategies to Elevate Their Concentrations. [PDF]

Nutrients
Wang J, Wei R, Wang J, Bai T, Jiang X, Zhou S, Hou D.   +6 more
europepmc   +1 more source

Silicon differentially protects PSII and PSI photochemistry and preserves fatty acid metabolism in salt‐stressed Sorghum bicolor (L.)

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Silicon (Si) has been demonstrated to be an important element to enhance crop tolerance against salinity. Nevertheless, mechanisms underlying Si's mitigation of salt stress remains insufficiently explored and understood. This study aims to provide new insights into Si's impact on salt‐stressed Sorghum bicolor (L.) supplied or not ...
Farah Bounaouara, Rabaa Hidri, Mohammed Falouti, Salma Nait Mohamed, Mokded Rabhi, Ahmed Hichem Hamzaoui, Issam Nouairi, Nabil Ben Youssef, Cécile Cabassa, Arnould Savouré, Chedly Abdelly, Inès Slama, Walid Zorrig   +12 more
wiley   +1 more source

Solid-phase microextraction as a green sample preparation strategy for volatile organic compound profiling in coffee: a review with AGREEprep-based evaluation. [PDF]

NPJ Sci Food
Syrgabek Y, Fuente-Ballesteros A, Zuin Zeidler VG.   +2 more
europepmc   +1 more source

Utilization of Mucuna Beans for Bean Paste and Cooked Beans

Journal of Home Economics of Japan, 2013
IIJIMA, Kumiko, USHIYAMA, Ayano, FUJII, Yoshiharu, KASAI, Midori   +3 more
openaire   +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

Automated detection of defective coffee beans based on improved YOLOv10 framework. [PDF]

Curr Res Food Sci
Hong S, Zhang D, Chi H, He J, Guo X, Fu H, Wang L.   +6 more
europepmc   +1 more source

The Ground Bean and Bean Mouse

The Annals of Iowa, 1921
openaire   +2 more sources