Results 81 to 90 of about 225,364 (308)
Food Biomacromolecules, EarlyView.Abstract Whereas gluten‐free bread production often relies on starch‐heavy formulations, this study introduces a novel approach by leveraging the synergistic effects of fermented/pre‐gelatinized Cardaba banana, pigeon pea, and lemon pomace—an underutilized agro‐industrial byproduct.
Abimbola Abike Osanbikan +5 more
wiley +1 more source
Penambahan Tepung Biji Cempedak Dalam Pembuatan Roti Tawar [PDF]
, 2017 The purpose of this study was to obtain the best ratio of wheat flour and cempedak seed flour to produce a good quality white bread. This research was carried out experimentally by using completely randomized design with four treatments and four ...
Ayu, D. F. (Dewi) +1 more
core
Effects of yeast polysaccharides on the quality of wheat dough and toast
Food Biomacromolecules, EarlyView.Abstract This study assessed how the soluble yeast polysaccharide (SYP) affected the physicochemical, pasting, and rheological properties of the wheat flour as well as the texture, the visual appearance, and the sensory evaluation of the toast.
Guozhen Wang +5 more
wiley +1 more source
Organic Spring Wheat Weed Control Strategies Report [PDF]
, 2012 Many organic cereal grain growers struggle with weed issues, especially in spring wheat. Weed competition is one of the major issues in spring wheat due to many factors.
Cummings, Erica +4 more
core +1 more source
Assessment of the energy and exergy efficiencies of farm to fork grain cultivation and bread making processes in Turkey and Germany [PDF]
, 2015 Energy and exergy efficiencies of the wheat and rye bread and hamburger bunmaking processes are assessed based on data from Turkey and Germany. Amount of the land required to produce the same amount of wheat in Turkey is 3.34 times of that required in ...
Degerli, Bahar +4 more
core +1 more source
Nonthermal Food Processing Technologies: A Comprehensive Review
Future Postharvest and Food, EarlyView.The graphical abstract illustrates the shift from traditional thermal food preservation methods to advanced nonthermal technologies. Traditional methods, represented by heating, often compromise the nutritional and sensory quality of foods. In contrast, nonthermal approaches such as high‐pressure processing (HPP), pulsed electric field (PEF ...
Ashok Kumar Yadav +5 more
wiley +1 more source
Buck Wheat: Nutritional, Bioactive Characteristics, Health Benefits, and Side Effects
Future Postharvest and Food, EarlyView.ABSTRACT Micronutrient deficits have resulted from an over‐reliance on a small number of cereal crops for food security. The agricultural sector faces severe sustainability issues due to the rapid growth of the world's population and sudden climatic changes.
Momina Farooq +2 more
wiley +1 more source
Determination of acrylamide in three different bread types by an in-house validated LC-MS/MS method [PDF]
, 2015 A rapid and reliable liquid chromatography coupled to tandem mass spectrometry (LC-MS/MS) method was developed for the determination of acrylamide in three different local bread types; wheat bread, bran bread, whole wheat bread.
Alpözen, E. +3 more
core +1 more source
Future Postharvest and Food, EarlyView.The detection of toxins in baby food using artificial intelligence. ABSTRACT Infant foods and baby formulas are becoming increasingly popular across the globe owing to their ease of consumption and nutritional value specific to infants. Impurities may find their way into the food chain at any point from the acquisition of raw materials to final ...
Poornima Singh +3 more
wiley +1 more source
Wheat bread with dairy products - Technology, nutritional and sensory properties [PDF]
, 2019 Featured Application: Bakery industry, as nutritional and functional breads, with a considerable contribution to balance the daily diet for children and seniors in terms of proteins and mineralsAs the relation between diet and health became a priority ...
Bilgin, Fardet, Hou, Li, Tamime
core +1 more source