Results 161 to 170 of about 6,773,207 (292)

Effects of Psyllium Husk Gel on Phase Redistribution, Microstructure, and Thermal Properties of Whole Wheat Dough and Steamed Bread Quality. [PDF]

J Texture Stud
Ding J, Cui X, Xia Y, Lv Y, Zhang J, Li Z, Li N.   +6 more
europepmc   +1 more source

Stabilising Routines in Complex Emergencies: How Basic Service Continuity Shapes Perceived Security

Public Administration and Development, EarlyView.
ABSTRACT This study examines how locally embedded actors describe the relationship between basic service continuity and perceived security in complex emergencies, with particular attention to the stabilisation of everyday routines. Using Proximity‐Predictability‐Attributability (PPA) as an analytic lens, we trace how interviewees relate access to water,
Abdullah Gökhan Yaşa, Orçun İmga
wiley   +1 more source

Altered starch composition and improved bread quality in novel wheat mutant reveal key transcriptional regulators. [PDF]

Curr Res Food Sci
Wang X, Wang M, Chen J, Ge W, Lu C, Xu Y, Ren X.   +6 more
europepmc   +1 more source

Retracted: Estimation Model for Bread Quality Proficiency Using Fuzzy Weighted Relevance Vector Machine Classifier. [PDF]

Appl Bionics Biomech, 2023
And Biomechanics AB.
europepmc   +1 more source

Past, present and future of local crop evolution

PLANTS, PEOPLE, PLANET, EarlyView.
Promoting agrobiodiversity is a promising strategy for mitigating the negative effects of climate change on global food security. We highlight the central role evolutionary processes play in harnessing the potential of local crops by integrating genomics, archaeology, ethnobotany and traditional ecological knowledge (TEK).
Nataly Allasi Canales, Philippa Ryan, Amy Jackson, Hong Phuong Le, James Borrell, Aaron Davis, Rafal M. Gutaker   +6 more
wiley   +1 more source

Unlocking the potential of purple wheat bran through superfine grinding: Effects on its physicochemical properties and fortified bread quality. [PDF]

Food Chem X
Jiang Y, Wu K, Tan EN, Xu X, Cheng KHM, Zhou W.   +5 more
europepmc   +1 more source

Gleditsia triacanthos Galactomannans in Gluten-Free Formulation: Batter Rheology and Bread Quality. [PDF]

Foods, 2023
Sciarini LS, Palavecino PM, Ribotta PD, Barrera GN.   +3 more
europepmc   +1 more source

Nutritional properties, traditional uses and potential new applications for the sotol plant (Asparagaceae, Convallarioideae): A review

PLANTS, PEOPLE, PLANET, EarlyView.
Sotol (Dasylirion spp.) is a resilient desert plant that sustains ecosystems, cultures and livelihoods in Chihuahua Desert. Our review highlights its nutritional properties, traditional uses and potential new applications in food, pharmaceuticals, renewable energy and water remediation. By synthesizing evidence across disciplines, we show how sotol can
Dámaris Leopoldina Ojeda Barrios, Antonio Martínez Ruiz, Marisela Calderón Jurado, Ramón Saúl Luján Aguirre, Juan Luis Jacobo Cuellar, Oscar Sariñana‐Aldaco, María Teresa Martínez Damián, Oscar Cruz Alvarez   +7 more
wiley   +1 more source

Xylanase/β-Glucanase Synergy: Enhancing Dough Structure and Bread Quality in Highland Barley-Wheat Blend. [PDF]

Foods
Zong M, Wang J, Wu T, Ma W, Kang J, Wang J.   +5 more
europepmc   +1 more source

Psyllium husk gel used as an alternative and more sustainable scalding technology for wheat bread quality improvement and acrylamide reduction. [PDF]

Front Nutr, 2023
Bartkiene E, Kungiene G, Starkute V, Klupsaite D, Zokaityte E, Cernauskas D, Kamarauskiene E, Özogul F, Rocha JM.   +8 more
europepmc   +1 more source