Results 91 to 100 of about 159,018 (318)

PRODUCTION OF SAFE AND HEALTHY PRETZELS [PDF]

Egyptian Journal of Agricultural Sciences, 2020
Hoda Hafez, Ashgan Aly
doaj   +1 more source

In Perspective: Separating Myths from Facts about Bread and Health [PDF]

White bread remains a staple food in many countries and global consumption continues to increase. However, there is an increasingly contentious debate, carried out particularly in the social media and popular press, about adverse effects on health of ...
Lovegrove, A., Brouns, Fred, Segovia de la Revilla, L., Frost, Gary, Joy, E., Brouns, F., Joy, Edward JM, Lovegrove, Alison, Shewry, P. R., Frost, G., Shewry, Peter R, Segovia de la Revilla, Lucia   +11 more
core   +1 more source

Sensory Assessment and Physicochemical Properties of Wheat Bread Supplemented with Chia Seeds

, 2020
Quantitative descriptive analysis, consumer acceptability as well as physicochemical characteristics were employed to analyse the effect of ground chia seeds on the texture and quality of wheat bread.
Henryk Pustkowiak, Stanisław Kowalski, Anna Mikulec   +2 more
core   +1 more source

Analyzing Twin Sigma Mixing Curves: Reliability for Characterizing Strong Wheat Flour Properties

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives The standard Farinograph protocol with mixing speed of 63 rpm presents challenges in identifying the dough development time (DDT) of strong wheat flours due to flat mixing curves or double peaks. This study illustrated these issues on strong and very strong flours representing several mixing curve shapes and ...
Carly Isaak, Jayne E. Bock, Kristina Pizzi, Elaine Sopiwnyk, Kun Wang, Bin Xiao Fu   +5 more
wiley   +1 more source

Physical mapping integrated with syntenic analysis to characterize the gene space of the long arm of wheat chromosome 1A [PDF]

, 2013
Background: Bread wheat (Triticum aestivum L.) is one of the most important crops worldwide and its production faces pressing challenges, the solution of which demands genome information. However, the large, highly repetitive hexaploid wheat genome has
Federica Cattonaro (158236), Jan Safář, Abraham Korol, Doležel Jaroslav, Safar, Jan, Akpinar, Bala Ani, Šafář Jan, Korol, Abraham, Vautrin Sonia, Bellec, Arnaud, A., Kantar Melda, Budak Hikmet, Lucas, Stuart, Aydinoglu, Fatma, Aydınoğlu Fatma, Zeev Frenkel, Weinstein, Zohar, Jaroslav Doležel, Frenkel Zeev, Lucas, Stuart J., Weinstein Zohar, Hana Šimková (94320), Abraham Korol (209962), Arnaud Bellec (175930), Bergès Hélène, Arnaud Bellec, Magni Federica, Cattonaro Federica, Melda Kantar (402943), Bala Anı Akpınar, Fatma Aydınoğlu, Federica Cattonaro, Vautrin, Sonia, Zohar Weinstein (402944), Kantar, Melda, Zohar Weinstein, Frenkel, Zeev, Hikmet Budak (150694), Melda Kantar, Bala Anı Akpınar (402942), Bellec Arnaud, Stuart J. Lucas (150688), Berges, Helene, H., Cattonaro, Federica, Korol Abraham, Fatma Aydınoğlu (402945), Simkova, Hana, Federica Magni, Zeev Frenkel (402946), Akpınar, Bala Anı, Hélène Bergès, Bellec, Arnaud, Berges, Helene, Lucas Stuart J., Aydınoğlu, Fatma, Vautrin, Sonia, S., Dolezel, Jaroslav, Jan Šafář (94325), Weinstein, Zohar Bat-El, Sonia Vautrin, Stuart J Lucas, Budak, Hikmet, Šimková Hana, Hélène Bergès (26160), Hana Simková, Magni, Federica, Akpınar Bala Anı, Federica Magni (402947), Hikmet Budak, Sonia Vautrin (402948), Jaroslav Doležel (94326)   +70 more
core   +1 more source

Determining the Nutritional Potential of Ancient Wheat Species: A Closer Look at Starch and Protein Digestibility, and Phenolic Acid Content

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives The recent trend towards healthy food choices and sustainable agriculture has revived interest in underutilized wheat species such as emmer, einkorn, and spelt. Given these developments, the objective of the study was to compare the differences in chemical composition and digestibility characteristics among ...
Sathsara Deyalage, Sijo Joseph Thandapilly, James Duncan House, Adam Franczyk, Amanda Gomes Almeida Sá, Maneka Malalgoda   +5 more
wiley   +1 more source

INCREASING THE NUTRITIONAL VALUE OF BISCUITS BY ADDING LOW COST NEUTRAL SOURCES OF HIGH PROTEIN AND MINERALS [PDF]

Egyptian Journal of Agricultural Sciences, 2014
O. Ragab, M. Abd El-Kader, M. Asael
doaj   +1 more source

Effects of Wheat Bran‐Derived Arabinoxylan Oligosaccharides on Dough and Noodle‐Making Properties

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives This study investigates the structural modifications of arabinoxylan (AX) through enzymatic hydrolysis and evaluates the potential application of arabinoxylan oligosaccharides (AXOS) as functional ingredients in wheat noodles, contrasting their effects with those of native AX.
Yunseo Kim, Meera Kweon
wiley   +1 more source

ALD Derived Li2O Layer Stabilizing Solid Electrolyte Interphase of Silicon/Carbon Anodes for Lithium Storage

Carbon Energy, EarlyView.
A durable solid electrolyte interphase (SEI) is essential for mitigating the mechanical fracture and interfacial instability of silicon anodes under strong electrochemical‐mechanical coupling. Herein, a uniform Li2O layer was accurately deposited on the Si/C composites to regulate the growth characteristics of SEI.
Ming Li, He Xu, Qinting Jiang, Yuhui Xu, Jingjing Wang, Mengxin Bai, Bo Sun, Xuan Yang, Xiaoli Yang, Xuexia Song, Ruixian Duan, Guiqiang Cao, Jiaxuan Zuo, Haoqi Li, Wenyu Liu, Zheng Wang, Wenbin Li, Xifei Li   +17 more
wiley   +1 more source

Chilling the waste: Analysing household bread-freezing behaviours and their effect on bread waste

Future Foods
Consumer bread storage practices significantly affect the shelf life of bread, which is one of the most wasted food items in households. Addressing consumer bread waste is crucial for reducing overall food waste at home.
Jayanath Ananda, David Pearson, Sarah Hughes   +2 more
doaj   +1 more source