Results 171 to 180 of about 6,773,207 (292)

Quality, nutritive value and bread food safety

, 2011
Kruh kao pekarski proizvod dobiva se miješanjem, oblikovanjem i pečenjem tijesta od mlinskih proizvoda pšenice i drugih žitarica i njihovih mješavina, vode ili druge dopuštene tekućine.
Tomić, Ivana
core  

Using art history to explore society's changing connections with agriculture

PLANTS, PEOPLE, PLANET, EarlyView.
Food insecurity is a looming challenge that especially affects those least fortunate. Consumer food choices have a substantial impact on the sustainability of current food systems. Here, we use art as a lens through which to consider our contemporary and historical relationship to one of the world's most crucial crops, the potato, in the context of the
Edward F. Hill‐King, Martin R. McAinsh, Michael R. Roberts   +2 more
wiley   +1 more source

Enhancing bread functionality through partial wheat flour replacement with chickpea starch: impacts on dough characteristics, bread quality, and digestive responses. [PDF]

Food Chem X
Mustafa S, Hina S, Mahmood S, Elkatry HO, El-Beltagi HS, Ramadan KMA, Ahmed AR, Du X.   +7 more
europepmc   +1 more source

Dough Rheological Behavior and Bread Quality as Affected by Addition of Soybean Flour in a Germinated Form. [PDF]

Foods, 2023
Atudorei D, Mironeasa S, Codină GG.
europepmc   +1 more source

Plant responses to iron nutrition with emphasis on the underutilized crop tef (Eragrostis tef): A review

PLANTS, PEOPLE, PLANET, EarlyView.
Iron (Fe) deficiency limits the physical health, cognitive development, and economic output of billions of people globally, especially children and productive‐age women. Tef is an underutilized and stress‐resilient crop, which is becoming popular for its grains containing high bioavailable Fe and has the potential to mitigate Fe deficiency.
Muhammad Numan, David Remington, Ayalew Ligaba‐Osena   +2 more
wiley   +1 more source

Balancing act: transcriptomic, morphological, and biochemical insights into wheat endosperm development associated with bread quality. [PDF]

BMC Plant Biol
Hasrak S, Shariati V, Lohrasebi T, Razavi K, Bagheri A, Marashi H.   +5 more
europepmc   +1 more source

Crickets (Acheta domesticus) as Wheat Bread Ingredient: Influence on Bread Quality and Safety Characteristics. [PDF]

Foods, 2023
Bartkiene E, Zokaityte E, Starkute V, Zokaityte G, Kaminskaite A, Mockus E, Klupsaite D, Cernauskas D, Rocha JM, Özogul F, Guiné RPF.   +10 more
europepmc   +1 more source

Transport engineering as a strategy to realize rapeseed's potential as a protein‐rich food

Pest Management Science, EarlyView.
The heavily pesticide‐dependent rapeseed is an under‐utilized protein source for food owing to anti‐nutritional glucosinolates. Transport engineering technology may reduce glucosinolates in seeds while increasing defense in vegetative parts. Abstract Rapeseed is the world's second‐largest oilseed crop, and the low‐value press cake that remains after ...
Jakob Skytte Thorsen, Deyang Xu, Barbara Ann Halkier   +2 more
wiley   +1 more source

Synergistic Modification of Steam Explosion Combined with Enzymatic Hydrolysis on Wheat Bran to Improve Dough Properties, Bread Quality, and In Vitro Digestibility. [PDF]

Foods
Li X, Guo X, Yu J, Zhao Z, Tian X, Sui W, Meng J, Wu T, Zhang M.   +8 more
europepmc   +1 more source

Effects of Germinated Lentil Flour on Dough Rheological Behavior and Bread Quality. [PDF]

Foods, 2022
Atudorei D, Mironeasa S, Codină GG.
europepmc   +1 more source