Results 141 to 150 of about 213,344 (344)

Correction for González-Guzmán et al., “Elucidating the Effect of Endophytic Entomopathogenic Fungi on Bread Wheat Growth through Signaling of Immune Response-Related Hormones” [PDF]

, 2023
Adrián González‐Guzmán, María-Dolores Rey, Emilie Froussart, Enrique Quesada‐Moraga   +3 more
openalex   +1 more source

Effect of fermentation region on the volatile compounds and sensory characteristics of soy sauce mash

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Regional environmental conditions, particularly temperature, significantly affect the fermentation characteristics of traditional fermented foods. This study investigated how regional variations influence the volatile aroma compounds and sensory aroma attributes of soy sauce mash fermented in different locations in Korea.
Yu‐Jin Lee, Woo‐suk Bang, Mina K. Kim   +2 more
wiley   +1 more source

Ginger essential oil-infused pectin-alginate films for extending sliced bread shelf life [PDF]

Nguyễn Hồng Khôi Nguyên, Nam Quoc Tran, Thuan Huynh Dinh Nguyen, Quyen Phuong Huynh   +3 more
openalex   +1 more source

Physicochemical, rheological, sensory, microbiological, and oxidative properties of canned pâtés reformulated with hydrated pea protein as a fat replacer

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND The objective of this study was to evaluate the technological and sensory feasibility of partially replacing pork fat with hydrated pea protein in canned pâtés, using different hydration levels. Six formulations were prepared: one Control (100% pork fat) and five treatments (G1:1, G1:2, G1:3, G1:4, and G1:5), in which 50% of the fat
Pamela Cristiele Oliveira Trindade, Bibiana Alves dos Santos, Géssica Hollweg, Milena Padilha, Priscila Rossato Fracari, Sarita Correa Rosa, Alexandre José Cichoski, José Manuel Lorenzo, Paulo Ricardo de Matos, Márcio Vargas‐Ramella, Paulo Cezar Bastianello Campagnol   +10 more
wiley   +1 more source

AMS Congressional Fellow AJ Stewart: From Baking Bread to Using Mathematics for Social Justice

, 2021
Scott L. Hershberger
openalex   +1 more source

Maize‐derived arabinoxylans modulate starch pasting, gel structure, and retrogradation

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Starch–fiber interactions play a paramount role in determining the functional quality and stability of starch‐based food products. This study systematically examined how maize arabinoxylans (MAX) influences the hydration, pasting, textural, and microstructural properties of maize starch gels.
Nicola Gasparre, Fatma Boukid, Cristina M Rosell   +2 more
wiley   +1 more source

Estimation of Combining Ability In 10x10 Diallel Crosses Of Bread Wheat Grown Under Normal Irrigation and Salinity Stress Treatment for Some Morphological Physiological Traits [PDF]

, 2022
Wafaa Ali, Mohamed El May, Adel Abdelsattar Elbadawy, A. Morsy, Hosary, S Afiah, A Elgammaal, A El-Hosary, R Baker, H Barrs, P Weatherley, M Chowdhry, M Rafiq, K Alam, M El Ameen, Abdels, G Khaled, Ibrahim Elshazly, A El-Fahdawy, A El-Hosary, M El-Badawy, S Mehasen, A El-Hosary, A El-Hosary, M El-Badawy, ; Mustafa, M El-Shal, A El-Hosary, M El-Badawy, ; Mehasen, A El-Hosary, T Elakkad, A El-Fahdawy, M El-Maghraby, M Moussa, N Hana, H Agrama, M Wafaa, Ali, H El-Safy, M El-Badawy, S Allam, A Hosary, E Farshadfar, F Rafiee, H Hasheminasab, C Gardner, S Eberhart, N Gilbert, M Gomaa, M El-Banna, ; Gadalla, E Kandil, A Ibrahim, E Goyal, S Amit, R Singh, B Griffing, B Hayman, N Hussain, M El-Badawy, A El Hosary, S Mehasen, M Iqbal, A Navabi, D Salmon, R Yang, B Murdoch, S Moore, D Spaner, J Lonnquit, C Gardner, M Mickelbart, Bailey-J Hasegawa, Serres, B Oyiga, R Sharma, J Shen, M Baum, H Paschal, J Wilcox, A Sprague, Tatum, C Stuber, A Topal, C Aydin, N Akgiin, M Babaoglu, M Yildirim, B Bahar, M Zare-Kohan, B Heidari   +91 more
openalex   +1 more source

Upcycling orange by‐product: phenolic bioaccessibility and technological features of jelly candies enriched with hydroalcoholic and enzymatic extracts

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Phenolic extracts are recognized for their health‐promoting properties, although some physicochemical characteristics limit their food applications. The present study aimed to valorize orange juice by‐products through enzymatic and hydroalcoholic extraction to obtain flavonoid ingredients and to evaluate their application in pectin ...
Bárbara Morandi Lepaus, Nathalia Almeida Costa, Gabriela de Matuoka e Chiocchetti, Paula de Paula Menezes Barbosa, Marise Bonifácio Queiroz, Izabela Dutra Alvim, Juliana Alves Macedo, Gabriela Alves Macedo   +7 more
wiley   +1 more source

Linear Programming on Bread Production Using Uncertainty Approach

, 2022
Adamu Wakili
openalex   +1 more source

The use of edible insects in human food

Journal of the Science of Food and Agriculture, EarlyView.
Abstract The world population is expected to reach approximately 10 billion people by 2050, which will significantly increase global food demand and may lead to agricultural shortages and a higher risk of food insecurity. In this context, this review discusses the potential of insects as alternative sources of animal protein, addressing their ...
Pamela Barroso de Oliveira, Hugo Calixto Fonseca, Cláudia Regina Vieira, Gleidson Giordano Pinto de Carvalho, Jane Sélia dos Reis dos Coimbra, Bruna Mara Aparecida de Carvalho Mesquita   +5 more
wiley   +1 more source