Results 121 to 130 of about 225,364 (308)

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

The effect of baking temperature and buckwheat flour addition on the selected properties of wheat bread

Croatian Journal of Food Science and Technology, 2014
Wholegrain buckwheat flour was used to substitute 15 %, 30 % and 40 % of wheat flour to make buckwheat enriched wheat bread. Proximate composition, sensory evaluation, total phenols content and antioxidant activity of buckwheat enriched wheat breads were
A. Selimović, M. Jašić, Amra Selimović, Đurđica Ačkar, Tijana Pešić, Dijana Miličević   +5 more
doaj  

Growth and yield of durum and bread wheat [PDF]

, 1997
A series of experiments was conducted to examine the growth and nutrient uptake of durum and bread wheat at a number of sites in South Australia.
Zubaidi, Akhmad
core  

Residue dynamics and dietary risks of diflufenican and flufenacet in wheat using field experiments and model simulations

Pest Management Science, EarlyView.
Combining field trials with model simulations allows for an effective and efficient evaluation of residues of herbicides diflufenican and flufenacet in wheat and related dietary risks for humans. Abstract BACKGROUND Pesticide usage and related food safety and human health concerns have received great attention worldwide.
Nannan Pang, Xinze Liu, Peter Fantke, Qi Zhang, Liyuan Liu, Qiaozhen Chen, Qiyu Gong, Jiye Hu   +7 more
wiley   +1 more source

Effect of particle size variation of stabilized wheat germ on dough processing characteristics and steamed bread quality

Food Chemistry: X
Wheat germ is a by-product of wheat flour milling and processing, and is valued for being the nutrient-rich center of wheat grains. In this study, hot air-stabilized wheat germ with five different particle sizes (coarse, medium, fine, ultrafine, and very
Gongqi Zhao, Miaomiao Pan, Xianling Zhang, Gengqing Liao, Yizhou Wu, Yanxia Yang, Liping Yang   +6 more
doaj   +1 more source

Amino acid vectorization of salicylic acid enables efficient activation of NPR1‐dependent defense without phytotoxicity

Pest Management Science, EarlyView.
Amino acid‐vectorized salicylic acid activates PR1/NPR1‐dependent defenses without phytotoxicity, showing an efficient strategy for controlled delivery and enhanced plant immunity. Abstract BACKGROUND Addressing global food security under rapid population growth and climate change requires sustainable strategies to protect crops from pathogens while ...
Ruth Oussou, Benoit Guichard, Loïc Lemée, Vincent Lebeurre, Cécile Marivingt‐Mounir, Jean‐François Chollet, Sylvain La Camera   +6 more
wiley   +1 more source

Investigation of the Cinnamon Influence on the Wheat Bread Quality Enriched with Flax Seeds Oil Meal [PDF]

, 2018
The materials of the article are studies that are conducted with the aim of expanding the use of non-traditional raw materials for functional purposes in the technology of bakery products.
Bilyk, O. (Olena), Bondarenko, Y. (Yulia), Drobot, V. (Vira), Hryshchenko, А. (Аnna), Kovbasa, V. (Volodymyr), Shutyuk, V. (Vitaliy)   +5 more
core  

A Comparative Evaluation of Carbonaceous and Alloy Type Anodes for Sodium‐Ion Batteries: Capacity, Scalability, and Sustainability Perspectives

Small, EarlyView.
This review critically compares the electrochemical performance of carbon‐based and alloy‐type anodes for sodium‐ion batteries, with an emphasis on strategies that enhance practical deployment. It highlights how synergistic optimization of microstructure, electrolyte, and presodiation improves hard carbon, while nanostructuring and interfacial ...
Anele Tshaka, Usisipho Feleni, Moshawe J. Madito, Mesfin Abayneh Kebede   +3 more
wiley   +1 more source

Contribution of Gamma-Aminobutyric Amino Acid and Free Amino Acids to Low-Salt Whole-Wheat Bread through the Addition of Spice Extracts—An Approach Based on Taste Quality

Foods
Given the link between excessive salt consumption and hypertension, reducing salt levels in bread, an important staple food in Japan, is essential. γ-Aminobutyric acid (GABA) has a salty taste-enhancing effect in vivo, and its production is influenced by
Kumiko Hisaki, Chikae Sakamoto, Hina Matsui, Hiroshi Ueno, Yukiko Ueda   +4 more
doaj   +1 more source

Spring Wheat Variety Trial [PDF]

, 2012
In April of 2012, the University of Vermont Extension, in collaboration with the University of Maine, began the third year of extensive organic variety trials evaluating hard red spring wheat in order to determine which varieties thrive in our northern ...
Cummings, Erica, Darby, Heather, Harwood, Hannah, Madden, Rosalie, Monahan, Susan   +4 more
core   +1 more source