Results 31 to 40 of about 771,248 (339)
MILLET AS A PROMISING RAW MATERIAL FOR MODERN GROAT PRODUCTION
Harčova Nauka ì TehnologìâThe study emphasizes regional variation in the chemical composition of the varieties «Bila Altanka» and «Poltavske Zolotyste» cultivated in different regions of Ukraine during 2020–2022.
I. Kustov +4 more
doaj +1 more source
Brazilian Journal of Food Technology, 2017 Homemade bread was produced with 4.4 and 4.45 g of total fructans per 50 g serving to meet Brazilian standards for prebiotic claims. The bread samples were characterized for their sensory profiles using descriptive analysis and for their sensory ...
Patricia Kelli de Souza-Borges +1 more
doaj +1 more source
The Image of BREAD in Lithuanian Dictionaries
Vilnius University Open Series, 2021 The bread in one form or another has been known to people all over the world. Linguistic data and rites show that the Lithuanians have been eating bread since ancient times. Bread is mentioned in the small-form verbal folklore, songs, sagas, fairy tales,
Irena Smetonienė
doaj +1 more source
In Situ 3D Bioprinting: Impact of Cross‐Linking on the Adhesive Properties of Hydrogels
Advanced Functional Materials, EarlyView.In situ 3D bioprinting enables the direct deposition of cell‐laden, adhesive biomaterials for on‐site tissue regeneration. This review provides a comprehensive overview of how cross‐linking influences the bioadhesive properties of hydrogels used in 3D bioprinting, highlighting cross‐linking triggers, bioadhesion mechanisms, polymer interpenetration ...
Odile Romero Fernandez +4 more
wiley +1 more source
Innovative Methods for Reducing Sodium in Cupcakes With Mechanical Leavening and Ozonized Water
International Journal of Food ScienceThis study developed a technology to prepare cupcakes with a reduced sodium content from fine whole-ground wheat flour and ozonated water. Cavitation technology was utilised to reduce the sodium content, to shorten the cooking time, and to improve the ...
Maxat N. Mamyrayev +8 more
doaj +1 more source
Atomic Layer Deposition in Transistors and Monolithic 3D Integration
Advanced Functional Materials, EarlyView.Transistors are fundamental building blocks of modern electronics. This review summarizes recent progress in atomic layer deposition (ALD) for the synthesis of two‐dimensional (2D) metal oxides and transition‐metal dichalcogenides (TMDCs), with particular emphasis on their enabling role in monolithic three‐dimensional (M3D) integration for next ...
Yue Liu +5 more
wiley +1 more source
Food & Nutrition Research, 2014 Background: Bread types with high contents of whole grains and rye are associated with beneficial health effects. Consumer characteristics of different bread consumption patterns are however not well known.
Pernilla Sandvik +4 more
doaj +1 more source