Results 111 to 120 of about 771,248 (339)

Buck Wheat: Nutritional, Bioactive Characteristics, Health Benefits, and Side Effects

Future Postharvest and Food, EarlyView.
ABSTRACT Micronutrient deficits have resulted from an over‐reliance on a small number of cereal crops for food security. The agricultural sector faces severe sustainability issues due to the rapid growth of the world's population and sudden climatic changes.
Momina Farooq, Sajad Ahmad Mir, Zahida Naseem   +2 more
wiley   +1 more source

Effect of Bran Powder on the Quality and Microstructure of Whole Grain Breads

Liang you shipin ke-ji
Wheat bran is an important source of dietary fiber for humans. Compared to regular bread, whole grain bread differs in shape, texture, and taste，which affects consumer experience. Improving the taste and texture of whole wheat bread is the main challenge
WEI Yi-min
doaj   +1 more source

Does Organic Sprouted Whole Wheat Grain Flourless Bread Decreases DNA Damage in Diabetic Patients? [PDF]

, 2021
Milan Rajković, Uroš Glavinić, Marko Ristanić, Milivoje Ćosić, Vesna Dimitrijević-Srećković, Iva Ilic, Ninoslav Djelić   +6 more
openalex   +1 more source

A Comprehensive Review on Nutrition, Phytochemistry, Pharmacology and Food Application Perspectives of Bioactive Rich Superfruits

Future Postharvest and Food, EarlyView.
The review critically evaluated and compared the selected superfruit phytochemistry, their bioactive composition and the key health benefits majorly emphasizing the antioxidant potential. It has highlighted the translational challenges in formulating functional foods by addressing the issues related to delivery system, bioavailability mechanism and the
Sharath Kumar Nagaraja, Javid Iqbal Mir, Mahendra Kumar Verma, Aamir Hussain Dar   +3 more
wiley   +1 more source

Appropriate Patterns of Bread Preparation and Consumption According To Teachings of the Quran, Ahadith, and Persian Medicine

Health, Spirituality and Medical Ethics, 2017
Background and Objectives: Historically, bread has been the most important source of human nutrition.  The pattern of bread consumption is not desirable in Iran and approximately 16% of bread produced in this country is wasted.  The most ...
Atieh Sadat Danesh, Hossein Moradi, Fatemeh Nojavan   +2 more
doaj  

Modeling Impacts of Climate Change on Bread Wheat (Triticum Aestivum l.) Productivity in Bale Highlands, South Eastern Ethiopia: Case of Robe Area

, 2020
Zerihun Dibaba Tufa, Mezegebu Getnet, Lisanework Nigatu   +2 more
openalex   +2 more sources

Effects of Economic Policies Aimed at Encouraging a Healthier Grain Consumption [PDF]

In this paper, we evaluate the effects of policy reforms aimed at achieving two policy objectives for grain consumption; (a) to double the intake of bread and breakfast cereals and (b) to ensure that half of the bread and breakfast cereals consumed are ...
Nordstrom, Jonas, Thunstrom, Linda
core   +1 more source

Micro and Nanoencapsulation of Omega‐3 Fatty Acids: Functional Applications and Future Perspectives in Food Systems

Food Safety and Health, EarlyView.
Whey protein‐based microencapsulation for omega‐3 PUFA delivery in food systems. Objective: Enhance oxidative stability & bioavailability of omega‐3 PUFAs using whey protein as an encapsulating agent. Current methods: Spray drying & coacervation—effective but limited by heat sensitivity and encapsulation efficiency. Emerging technologies: Electrospray &
Jihan M. Kassem, Fadwa W. Abdulqahar, Ahmed A. Zaky, Mohamed Said Boulkrane, Aya Darwish, Amr Farouk, Beraat Ozçelik, Osama Magouz, Xueming Liu, Tamer M. El‐Messery   +9 more
wiley   +1 more source

COMPARATIVE ANALYSIS ON THE QUALITY OF SEVERAL BREADS ASSORTMENTS AVAILABLE ON THE ROMANIAN MARKET AND ON THE TECHNOLOGICAL PROCESSES RELIABILITY [PDF]

Scientific Papers Series : Management, Economic Engineering in Agriculture and Rural Development, 2016
Our investigations have focused on the analysis of several bread assortments manufactured by the largest producer in Romania, in terms of key quality parameters.
Radiana Maria TAMBA-BEREHOIU, Ciprian Nicolae POPA, Vasilica SIMION, Bogdan Ştefan NEDELCU   +3 more
doaj  

Consumer Perception of Bread Quality [PDF]

Bread contains a wide range of important nutritional components which provide a positive effect on human health. However, the consumption of bread in Belgium is declining during the last decades.
Dewettinck, K., Gellynck, Xavier, Kuhne, Bianka, Van Bockstaele, F., Van de Walle, D.   +4 more
core   +1 more source