Results 151 to 160 of about 6,773,207 (292)

Quality properties of wheat bread [PDF]

The quality of bread is determined based on sensory characteristics (color, aroma, taste, crust crispness, and texture of the bread's interior) and physical characteristics such as bread volume, weight, moisture level, and porosity. The aim of the research is to evaluate the technological and nutritional components of the quality of wheat flour and ...
Knežević, Desimir, Đurović, Vesna, Matković Stojšin, Mirela, Grčak, Dragan, Grčak, Milosav, Urošević, Dušan, Rezaei Shojaei, Sarina, Hagh-Nazari, Simin   +7 more
openaire  

Understanding and improving the mental health of refugees and asylum‐seekers: Reflections from the closing panel of the 2024 International Society for Traumatic Stress Studies Annual Meeting

Journal of Traumatic Stress, EarlyView.
Abstract Forcible displacement due to war and persecution has reached unprecedented heights across the globe. The mental health impact of trauma and displacement on refugee communities is profound. Although there are several evidence‐based therapies that are efficacious in reducing symptoms of posttraumatic stress disorder and depression in refugees ...
Angela Nickerson, B. Heidi Ellis, Naser Morina, Frank Neuner, Lori Zoellner   +4 more
wiley   +1 more source

Effect of NaCl Reduction on Dough Rheology and Bread Quality of Fibre-Enriched White Wheat Bread. [PDF]

Foods
Boudrag S, Arendt EK, Zannini E.
europepmc   +1 more source

Importance Of French-type Bread In Brazilian Diet

, 2015
Bread is amongst the most consumed foods in Brazil. Data show that from 10 million tons of wheat consumed in the country, more than 50% are destined to bread production.
de Carvalho-Silva L.B., Nabeshima E.H., Chang Y.K., Clerici M.T.P.S., Hashimoto J.M.   +4 more
core  

The Tasty Side of Numbers: How Vowel Type Influences Taste Perceptions for Numerical Brand Names

Psychology &Marketing, EarlyView.
ABSTRACT Numerical brand names are commonly used in food marketing yet underexplored for their sensory impact. Relying on processing fluency theory, across four studies, including an IAT (n = 149), a quantitative and qualitative lexical analysis of professional wine tasting notes (n = 695), an online study (n = 306), and archival consumer wine ratings (
Nathalie Spielmann, Diego Vega
wiley   +1 more source

Comparative Analysis of Pretreatment Methods for High-Content Red Kidney Bean Bread: Effects on Processing Characteristics and Bread Quality. [PDF]

Foods
Zhao J, Hou X, Li T, Al-Ansi W, Fan M, Li Y, Qian H, Wang L.   +7 more
europepmc   +1 more source

Assessing Gluten-Free Soy Bread Quality and Amino Acid Content. [PDF]

Foods, 2023
Nakatani T, Tanaka M.
europepmc   +1 more source

Analysis of Carbohydrates and Glycoconjugates by Matrix‐Assisted Laser Desorption/Ionization Mass Spectrometry: An Update for 2023–2024

Mass Spectrometry Reviews, EarlyView.
ABSTRACT The use of MALDI mass spectrometry for the analysis of carbohydrates and glycoconjugates is a well‐established technique and this comprehensive review is the twelfth update of the original article published in 1999 and brings coverage of the literature to the end of 2024.
David J. Harvey
wiley   +1 more source

Potential application of bioemulsifier RAG-1 as an anti-staling agent in flat bread quality. [PDF]

J Food Sci Technol, 2023
Sadeghi H, Rashedi H, Mazaheri Assadi M, Seyedin Ardebili M.   +3 more
europepmc   +1 more source

Mobilizing Presence across Borders: Devotion to Papua New Guinea's Blessed Peter To Rot in Australia

Oceania, EarlyView.
ABSTRACT This article engages with the conjunctures between migration and religion by focusing on the celebration of Papua New Guinea's ‘National Patron Saint’, the Blessed Peter To Rot, in the Australian diaspora. Both in Sydney and Brisbane, Catholic Papua New Guinea (PNG) migrants have been ‘relocating’ PNG shrines, regalia, relics and ritual ...
Anna‐Karina Hermkens
wiley   +1 more source