Results 151 to 160 of about 771,248 (339)
Differences in the sodium content of bread products in the USA and UK: implications for policy [PDF]
, 2017 Kasey J Coyne +5 more
openalex +1 more source
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND This study assessed the effects of dietary carnosine during the in vitro digestion of a healthy meal model based on the Mediterranean diet, comprising lean pork enriched with two levels of carnosine, whole grain bread, tomato, onion, and olive oil.
Yi Yao Li +6 more
wiley +1 more source
Esterification enhances carotenoid retention during bread‐making
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND Carotenoids are plant‐derived antioxidants that contribute to human health and represent key quality traits in wheat‐based foods. However, they are highly unstable and prone to degradation during processing. Xanthophyll esterification has been identified as a natural mechanism that enhances carotenoid stability during grain storage.
María D Requena‐Ramírez +3 more
wiley +1 more source
[DVD4K!]. SuperHD. FULL. Watch. Full. Online. Movie. The Bread and Butter Lady (2020) sjj
, 2020 thebreadandbutter
openalex +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
AMS Congressional Fellow AJ Stewart: From Baking Bread to Using Mathematics for Social Justice
, 2021 Scott L. Hershberger
openalex +1 more source
Physicochemical characterization and phenolic compound content of flour from blended juice residues
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND The production of fruit juices generates substantial amounts of residue, including peels, seeds, pomace, stalks, and leaves, which are rich in nutritionally relevant compounds, such as fiber and bioactives. The aims of this study were to evaluate drying conditions for converting mixed juice residue, composed of apple, beetroot ...
Letícia da Cunha Espinosa +4 more
wiley +1 more source
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND Chinese steamed bread (CSB) is a traditional East Asian staple. Its texture and nutrition depend on the gluten and starch content of the wheat flour that it contains. Incorporation of golden kiwifruit, which is rich in dietary fiber, vitamin C, and phenolic antioxidants, offers a novel fortification strategy.
Jiecheng Li +2 more
wiley +1 more source
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND There is a growing consumer interest in foods that not only provide nutritional value and convenience, but also promote health benefits through regular consumption. In this context, green banana flour has emerged as a promising alternative for innovative product development.
Leonara Martins Viana +5 more
wiley +1 more source