Results 91 to 100 of about 735,567 (311)
Effects of introgressed 4Nv Aegilops ventricosa chromosome on yield and yield components in bread wheat. [PDF]
, 2008 Effects of introgressed 4Nv Aegilops ventricosa chromosome on yield and yield components in bread ...
Delibes Castro, Angeles +6 more
core +1 more source
Energy Science &Engineering, EarlyView.This study demonstrates a two‐stage catalytic bioreactor system that converts real food waste into high‐purity biohydrogen and biohythane. In Stage‐1, an enriched Clostridium thermocellum culture combined with Ni2+─Fe2+ bimetallic catalysis enhances hydrolysis efficiency and hydrogenase activity, resulting in a 77% increase in H2 yield and 75.8% purity
K. V. Sreedharan +5 more
wiley +1 more source
Characteristics and oxidative stability of bread fortified with encapsulated shrimp oil
Italian Journal of Food Science, 2015 Characteristics and oxidative stability of bread fortified with micro-encapsulated shrimp oil (MSO) were determined. The addition of MSO could improve the loaf volume of bread. Chewiness,gumminess and resilience of resulting bread were decreased.
Sirima Takeungwongtrakul +2 more
doaj +1 more source
Food Bioengineering, EarlyView.ABSTRACT This study rigorously assessed the impact of folic acid‐fortified whole wheat products on mitigating mild liver injury caused by prolonged excessive folic acid consumption, improving folic acid bioavailability, and enhancing spatial cognitive functions in mice over a 48‐day intervention period.
Yan Qi +3 more
wiley +1 more source
Food Chemistry International, EarlyView.The underutilized parts viz: pawpaw seed, banana, plantain, and potato peels showed promising antioxidant and inhibition of α‐amylase and α‐glucosidase activities (IC50 values ≤ 100 μg/mL). Similarly, pawpaw seed, banana, plantain, and potato peels reduced postprandial hyperglycemia in sucrose‐ and maltose‐induced hyperglycemia in rats.
Aminu Mohammed +3 more
wiley +1 more source
Sensory Attributes of Composite Breads from Shelf Storable Orange-Fleshed Sweetpotato Puree
Open Agriculture, 2018 Technological advances in baking have enabled the use of bread as a food vehicle for various nutrients through use of composite flours. Orange-fleshed sweetpotato (OFSP) puree subjected to cold chain storage has been used to enrich bread with beta ...
Muzhingi Tawanda +7 more
doaj +1 more source
Consumers’ Bread Consumption Habits and Waste Status: Hatay/Turkey Example
Turkish Journal of Agriculture: Food Science and Technology, 2018 In this study, it was aimed to determine the reasons for the waste of bread among consumers in Hatay province and what should be taken for the elimination of these causes. The subjects of this study were the data obtained from 406 consumers selected from
Bekir Demirtaş +2 more
doaj +1 more source
Food Chemistry International, EarlyView.Date syrup are used as sweetener in bread. Bread with date syrup had superior phenolic composition, better antioxidant properties and carbohydrate hydrolysing enzymes while bread with granulated sugar had higher predicted glyceamic index. The study concluded that date syrup could be the next though‐out ingredient for dual purpose in bread. ABSTRACT The
Akinsola Albert Famuwagun +7 more
wiley +1 more source
THE STUDY ON HYPOGLYCEMIC EFFECT OF UNLEAVENED CRUSTLESS BREAD [PDF]
Техника и технология пищевых производств, 2016 Type 2 diabetes has a stead tendency to increase all over the world. A balanced diet is the foundation of success in improvement of life quality of patients suffering from diabetes.
Solodnikov S.Y. +2 more
doaj