Results 51 to 60 of about 213,344 (344)

Sensory profile and evaluation of the degree of acceptability of bread produced with inulin and oligofructose

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, Ana Carolina Conti-Silva   +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

Transition From Lattice Oxygen to Radical‐Mediated Oxidation in Ammonium‐Intercalated Birnessite Catalysts for Selective Valorization of Biomass to Produce Formic Acid

Advanced Functional Materials, EarlyView.
The catalytic valorization of biomass represents an essential approach for achieving sustainable chemical production, with formic acid (FA) being recognized as a valuable platform chemical for hydrogen storage and environmentally friendly synthetic applications.
Yiqi Geng, Wei Xiong, Wenhua Xue, Jian Ye, Puranjan Mishra, Rajenahally V. Jagadeesh, Jun Zhao   +6 more
wiley   +1 more source

Innovative Methods for Reducing Sodium in Cupcakes With Mechanical Leavening and Ozonized Water

International Journal of Food Science
This 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, Auyelbek Iztayev, Talgat K. Kulazhanov, Madina A. Yakiyayeva, Mira E. Yerzhanova, Erik B. Askarbekov, Bayan Zh. Muldabekova, Pernekul M. Maliktayeva, Sholpan A. Tursunbayeva   +8 more
doaj   +1 more source

Food‐Based Edible Wireless Sensing Device with Isotropic Electromagnetic Response for Gastrointestinal Monitoring

Advanced Materials Technologies, EarlyView.
A sensor is fabricated that reflects electromagnetic waves wirelessly using only edible materials. The substrate is made of edible materials such as sugar and starch, and the electrodes are made of gold. This sensor has isotropic electromagnetic wave characteristics in response to rotation.
Ryosuke Matsuda, Kentaro Tomita, Shion Miura, Michiyuki Satoh, Tetsuo Kan, Hiroaki Onoe   +5 more
wiley   +1 more source

Bread consumption patterns in a Swedish national dietary survey focusing particularly on whole-grain and rye bread

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, Iwona Kihlberg, Anna Karin Lindroos, Ingela Marklinder, Margaretha Nydahl   +4 more
doaj   +1 more source

Frequent intra- and inter-species introgression shapes the landscape of genetic variation in bread wheat

Genome Biology, 2019
Bread wheat is one of the most important and broadly studied crops. However, due to the complexity of its genome and incomplete genome collection of wild populations, the bread wheat genome landscape and domestication history remain elusive.
Hong Cheng, Jing Liu, J. Wen, Xiaojun Nie, Luohao Xu, N. Chen, Zhongxing Li, Qilin Wang, Zhuqing Zheng, Ming Li, Licao Cui, Zihua Liu, Jianxin Bian, Zhonghua Wang, Shengbao Xu, Qinghua Yang, R. Appels, D. Han, S. Weining, Qixin Sun, Yu Jiang   +20 more
semanticscholar   +1 more source

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, Ali Umut Kaypak, Prashanth Krishnamurthy, Ramesh Karri, Farshad Khorrami   +4 more
wiley   +1 more source

Quality of Bread Supplemented with Antrodia salmonea-Fermented Grains

Food Technology and Biotechnology, 2016
Fermented grains of buckwheat, oat, embryo rice and wheat, which were prepared by solid-state fermentation with Antrodia salmonea, and the mycelium was used to substitute 7 % of wheat flour to make bread.
Rao-Chi Chien, Enkhjargal Ulziijargal, Jeng-Leun Mau   +2 more
doaj   +1 more source

Multi‐Tissue Omics Analysis Uncovers Translational Regulation Underlying Complex Traits in Pigs

Advanced Science, EarlyView.
Integrated multi‐omics across pig breeds and tissues reveals key principles of post‐transcriptional translational regulation and their contribution to trait formation. A gene network framework integrating transcriptomic and translatomic data is developed and applied to elucidate the genetic basis of meat production, offering new insights into mammalian
Chao Wang, Yuanyuan Zhang, Choulin Chen, Xiaoxian Xu, Shenghua Qin, Junyan Qi, Yongzhou Bao, Huiming Li, Ruipu Chen, Weigang Zheng, Zhilong Chen, Lingzhao Fang, Yunxiang Zhao, Yuwen Liu   +13 more
wiley   +1 more source