Results 41 to 50 of about 63,729 (304)

Sex‐Specific Regulation of Glycemic Homeostasis by Theabrownin from Pu‐erh Tea

Advanced Science, EarlyView.
Pu‐erh tea's key component, theabrownin (TB), lowers blood glucose in a sex‐specific manner. In females, estrogen boosts intestinal MUC2 production, which dramatically enhances TB's ability to inhibit the carbohydrate‐digesting enzyme α‐glucosidase.
Yang Li, Junliang Kuang, Dan Zheng, Jieyi Wang, Kun Ge, Chun Qu, Xiaojiao Zheng, Zhenxing Ren, Fengjie Huang, Mingliang Zhao, Yimin Sun, Huiheng Zhang, Keke Ding, Xixi Xia, Yajun Tang, Lu Liu, Jian Zhou, Fei Gao, Xiaohui Ma, Yongquan Xu, Guoxiang Xie, Aihua Zhao, Wei Jia   +22 more
wiley   +1 more source

Bread quality characteristics as influenced by the addition of tomato seed flour

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, 2016
The aim of this investigation was to incorporate tomato seed into bread in order to improve it quality. Whole ground tomato seed at different levels (0, 5, 10, 15 and 20%) was used to replace wheat flour 650 type of a very good quality for bread making ...
Silvia MIRONEASA, Georgiana Gabriela CODINA, Mircea Adrian OROIAN   +2 more
doaj   +1 more source

Improvement of Bread Quality by Adding Wheat Germ Fermented with Lactobacillus plantarum dy-1

Journal of Food Quality, 2020
Fermentation has been considered as an effective way to improve the nutritional and sensory quality of food materials. In this paper, fermented wheat germ (FWG) was prepared by fermentation with Lactobacillus plantarum dy-1 and added as an ingredient in ...
Yansheng Zhao, Jiayan Zhang, Yixing Wei, Lianzhong Ai, Dong Ying, Xiang Xiao   +5 more
doaj   +1 more source

Introgressed Variation in TaMYB7‐A1 Drives Graded Dormancy and Climate‐Adaptive Pre‐Harvest Sprouting Resistance in Wheat

Advanced Science, EarlyView.
TaMYB7‐A1 directly activates TaABI5 to enhance ABA signaling and regulate ABA‐GA homeostasis, enforcing seed dormancy. Its superior allele, derived from wild einkorn introgression, harbors a MITE insertion that elevates expression and two amino acid substitutions that enhance transcriptional activity, collectively generating graded PHS resistance for ...
Hao Wang, Dongzhi Wang, Yafei Guo, Qi Zheng, Min Zhang, James Simmonds, Jian Hou, Xuemei Liu, Xuelei Lin, Xiaomin Bie, Xiansheng Zhang, Xiaohui Li, Yuan Chen, Xueyong Zhang, Cristobal Uauy, Fei Lu, Chengcai Chu, Zhixi Tian, Jun Xiao   +18 more
wiley   +1 more source

Impact of Leavening Agent and Wheat Variety on Bread Organoleptic and Nutritional Quality

Microorganisms, 2022
Leavened bread can be made with different wheat varieties and leavening agents. Several studies have now demonstrated that each of these factors can play a role in bread quality.
Lauriane Mietton, Marie-Françoise Samson, Thérèse Marlin, Teddy Godet, Valérie Nolleau, Stéphane Guezenec, Diego Segond, Thibault Nidelet, Dominique Desclaux, Delphine Sicard   +9 more
doaj   +1 more source

The Cost of a Nutritious Diet in Cafeterias: Evidence From US Military Dining Facilities

Applied Economic Perspectives and Policy, EarlyView.
ABSTRACT Providing nutritious meals in institutional settings with financial constraints, such as military dining facilities, is challenging. The US Department of War (DoW) and US Department of Agriculture (USDA) collaborated to modernize the Basic Daily Food Allowance (BDFA) using an optimization model that incorporates service members' consumption ...
Linlin Fan, Yiwen Zhao, Andrea Carlson, Parke Wilde, Joanna Reagan, Julianna Jayne, Starr Seip, Denise Laursen, Matthew P. Rabbitt   +8 more
wiley   +1 more source

Energy utilisation in commercial bread baking [PDF]

, 2013
The aim of this project was to benchmark energy utilisation of bread manufacturing and to provide methodologies and results with the aim of improving efficiency in commercial bakeries.
Paton, Joe Bramwell
core  

QUALITY OF BREAD SUPPLEMENTED WITH SILVER EAR

, 2014
Silver ear (Tremella fuciformis Berkeley) was used to substitute wheat flour to make bread. Bread quality including specific volume, color and sensory evaluation, and taste components including proximate composition, soluble sugars, free amino acids and ...
Mau, J.L., 毛正倫, Tseng, Y.H., Li, R.C., Yang, J.H.   +4 more
core   +1 more source

Extreme Weather Events and Consumer Food Responses

Applied Economic Perspectives and Policy, EarlyView.
ABSTRACT This study investigates consumer food responses to Hurricanes Helene and Milton, which affected a swath of the Southeastern U.S. in 2024. Using representative consumer survey data from six affected states, we analyze 10 distinct food responses classified into ex ante and ex post responses, and examine their associations with food insufficiency
Ahmad Zia Wahdat, Joseph Balagtas
wiley   +1 more source

Research Progress on Quality Improvement of Rice Bread

Shipin gongye ke-ji, 2022
Due to the lack of gluten protein in the components of rice flour, there are some disadvantages in the production process of rice bread, such as difficult in forming an effective network structure, difficult to form, poor in quality (water holding ...
Yinyuan HE, Yuxuan CUI, Fenglian CHEN, Xinyang LI, Xinlai DOU, Ran AN, Na ZHANG   +6 more
doaj   +1 more source