Results 101 to 110 of about 213,344 (344)
Does Organic Sprouted Whole Wheat Grain Flourless Bread Decreases DNA Damage in Diabetic Patients? [PDF]
, 2021 Milan Rajković +6 more
openalex +1 more source
European Journal of Social Psychology, EarlyView.ABSTRACT Citizens’ responses to policies depend on narrative meaning‐making. Through the lens of the COVID‐19 pandemic in Ecuador, this study addresses calls for increased insights into how processes of responding to government measures function during societal crises and ruptures.
Ella Marie Sandbakken
wiley +1 more source
Current Advancements of Probiotic Foods and Their Role in Sustainable Food Security
Food Bioengineering, EarlyView.ABSTRACT Probiotic foods have evolved from traditional fermented products to scientifically validated functional foods, defined by the FAO and WHO as live microorganism that confer a health benefit on the host when administered in adequate amounts, with effects being strain, does and end point specific.
Ashenafi Teklay Yaekob +3 more
wiley +1 more source
Wheat Germ Lipoxygenase: Its Effect on Dough Rheology, Microstructure, and Bread Making Quality [PDF]
, 2013 Gayatri Bahal +2 more
openalex +1 more source
Effects of Commercial Yeast on the Quality of Frozen Dough and Steamed Bread in Different Regions of China [PDF]
, 2023 Zheng Wang +5 more
openalex +1 more source
Medicinal Pasta Alleviates Oxidative Stress and Metabolic Complications in Diabetic Rats
Food Chemistry International, EarlyView.Composite ratio mixture of wheat, unripe plantain and moringa flours used to produce pasta modulated lipid profile, related glucose metabolic enzymes, and antioxidant in diabetic rats. ABSTRACT Medicinal plant‐based foods from natural sources with antioxidant properties, cholesterol, blood glucose, and blood pressure reducing properties are rarely ...
Bukola Christiana Adedayo +4 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
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 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