Results 21 to 30 of about 159,018 (318)
The effect of inulin and fructo-oligosaccharide supplementation on the textural, rheological and sensory properties of bread and their role in weight management: A review. [PDF]
, 2012 There is evidence that fructo-oligosaccharides (FOS) and inulin can impart a range of health benefits if consumed on a regular basis. The health benefits include increased mineral absorption and improved immune response and while there is mounting ...
Morris, Cécile +2 more
core +1 more source
Foods, 2020 In the orange juice industry, more than 50% of raw material becomes by-products that are rich in active compounds and have high nutritional content. Improved use of these by-products could represent a key strategy for a circular economy. The objective of
Larissa Alves de Castro +4 more
doaj +1 more source
EFFECT OF ENVIRONMENTAL TEMPERATURES ON PRODUCTION AND BREAD CHARACTERISTICS OF FOUR BREAD WHEAT CULTIVARS II. BREAD QUALITY ATTRIBUTES AS A FUNCTION OF ENVIRONMENTAL TEMPERATURES PRODUCTIVITY [PDF]
Journal of Plant Production, 2013 The effect of environmental temperatures on the production of wheat and the resulted bread quality of four cultivars was vestigated. The tested samples of (Misr 1, Gemmeiza 9, Sakha 93, and Sids 12) were grown under heat environment stress (HES) and ...
Hoda El-Gharbawy, M. Abo El-Naga
doaj +1 more source
An innovative concept for the technology of jelly-fruit marmalade using vegetable cryopastes
BIO Web of Conferences, 2021 The results of research on the innovative concept of the technology of jelly-fruit marmalade with vegetable cryoadditives from carrots and pumpkin are presented.
Artamonova Maiia +3 more
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Utilization of Different Seedss for Production Multigrain Pan Bread [PDF]
Journal of Food and Dairy Sciences, 2017 Effect of replacement of wheat flour with different levels of multigrain mix (MGM) 5, 10, 15 and 20% containing black, sesame, flaxseeds and chia seeds on rheological and bread-making attributes of wheat flour was evaluated. The obtained results revealed
Gehan Ghoneim, M. Youssif
doaj +1 more source
Food & Nutrition Research, 2022 Background: Bread is an important source of dietary fibre. However, an increasing number of individuals exclude bread from their habitual diet for various reasons.
Lisa Garnweidner-Holme +9 more
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Utilization of Ras Cheese Sweet Whey, Acidic Cheese Whey and Permeate to Improve of Baladi Bread Properties [PDF]
Journal of Food and Dairy Sciences, 2017 Whey and permeate are the two principal by–products during industry of milk products. These by-products have a good nutritional value-approaching half of the value of the nutritional value of milk. However, it is completely wasted.
I. Abdeen, A. Abd- El Satar, A. Gaber
doaj +1 more source
The way of old bread recycling in the bread making [PDF]
E3S Web of Conferences, 2020 The recycling of non-standard bread (with cracked crust, unsatisfactory mass or non-standard shape) saves natural food resources and provides economic benefits for bakers. The objective of this study was to investigate the impact of recycled old bread on
Savkina Olesia +5 more
doaj +1 more source
SSRN Electronic Journal, 2016 AbstractStandard economics omits the role of narratives (the stories that people tell themselves and others) when they make all kinds of decisions. Narratives play a role in understanding the environment; focusing attention; predicting events; motivating action; assigning social roles and identities; defining power relations; and establishing and ...
Snower, Dennis, Akerlof, George A.
openaire +5 more sources