Results 41 to 50 of about 185,186 (294)
A COMPARATIVE BIOLOGICAL STUDY, RELATED TO THE THERAPEUTICALLY EFFECTS OF PAN BREAD PROVIDED WITH SOME NATURAL FOODSTUFFS UTILIZED, ON THE EXPERIMENTAL RATS [PDF]
Journal of Food and Dairy Sciences, 2008 To understand the link between some nutritional diseases and different natural sources of carbohydrates, formulated pan bread (control) was prepared and investigated in a comparative study with other formulae in which an acceptable amount of foodstuffs ...
Mona Doeidar, Ebtesam Mohamed, M. Saleh
doaj +1 more source
Stingless Bee-Collected Pollen (Bee Bread): Chemical and Microbiology Properties and Health Benefits
Molecules, 2021 Stingless bee-collected pollen (bee bread) is a mixture of bee pollen, bee salivary enzymes, and regurgitated honey, fermented by indigenous microbes during storage in the cerumen pot.
S. Mohammad +2 more
semanticscholar +1 more source
Chemical, Sensory and Quality Evaluation of Cupcakes with Wheat Flour, Oat Flour and Strawberry Powder [PDF]
Food Technology Research JournalCupcakes are a popular treat enjoyed by people of all ages. This study aimed to develop cupcakes with improved nutritional value by incorporating whole-wheat oat flour and strawberry powder.
Amira, M. A. Abd El-Salam +2 more
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Recent insights into chemical and pharmacological studies of bee bread
Trends in Food Science & Technology, 2020 Background Bee bread is a product of the fermentation of a mixture of pollen, nectar and bee saliva that is inoculated by a wide range of bacteria and yeasts necessary for fermentation after storage in comb cells.
S. Khalifa +10 more
semanticscholar +1 more source
The Impact of Novel Fermented Products Containing Extruded Wheat Material on the Quality of Wheat Bread [PDF]
, 2011 Lactobacillus sakei MI806, Pediococcus pentosaceus MI810 i Pediococcus acidilactici MI807, bakterije koje proizvode inhibitore slične bakteriocinu, izolirane su iz litvanskoga kiselog tijesta što se proizvodi od raženoga brašna, te prilagođene za uporabu
Narbutaite, Vilma +11 more
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The odour of white bread [PDF]
, 1973 Volatile constituents of white bread were investigated. Different methods were used for isolating and concentrating components to avoid artefacts as far as possible. Especially good was enlarged vapour analysis.
Mulders, E.J.
core
Grounding Large Language Models for Robot Task Planning Using Closed‐Loop State Feedback
Advanced Robotics Research, EarlyView.BrainBody‐Large Language Model (LLM) introduces a hierarchical, feedback‐driven planning framework where two LLMs coordinate high‐level reasoning and low‐level control for robotic tasks. By grounding decisions in real‐time state feedback, it reduces hallucinations and improves task reliability.
Vineet Bhat +4 more
wiley +1 more source
Foods, 2023 Mealworm-flour-formulated flour-based products have gained increasing attention; however, their textural properties need to be improved. Propylene glycol alginate (PGA) is a commercial food additive with excellent emulsifying and stabilizing capabilities.
Xinyuan Xie +5 more
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LWT, 2020 The emerging demand for protein with a reduced environmental impact is currently the biggest challenge in food production. From this perspective, the first aim was to assess differences between dough rheological properties and bread characteristics as a ...
Alessio Cappelli +4 more
semanticscholar +1 more source
Advanced Science, EarlyView.Lipid nanostructured particles with increasing negative Gaussian curvature progress from vesicles to P‐cubosomes and D‐cubosomes. This curvature hierarchy enhances interaction with bacterial membranes, promotes membrane remodeling and leakage, and potentiates daptomycin activity against MRSA.
Xiangfeng Lai +10 more
wiley +1 more source