Results 81 to 90 of about 432,454 (262)

Molecular mechanisms linking food processing to the human gut microbiome and metabolic health: A critical review

JSFA reports, EarlyView.
Abstract Food processing can improve safety, shelf life, digestibility and sensory quality, but it can also alter the food matrix, remove microbiota‐accessible substrates and introduce additives or heat‐derived compounds that modify host–microbe interactions.
Elijah Kolawole Oladipo, Oluwatosin Tumininu Olasinde, Oluwaseyi Samuel Akinpelu, Babarinde Jesulayomi Mercy, Olakanmi Oluwakemi Deborah, Ojo Oluwalonimi Christiana, Oyeyiola Olawumi Hezekiah, Christian Chibuike Aguoru, Diovu Charles Chinedu, Anyaoha Emmanuel Obinna, Helen Onyeaka   +10 more
wiley   +1 more source

Salt‐induced nutritional and metabolic shifts in halophytes: implications for food security

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Plant species vary in their response to salinity: some crops show a degree of salt tolerance, while halophytes – whether wild or cultivated – are characterized by a high capacity to thrive under saline conditions. Halophytes are considered a source of valuable secondary metabolites with potential economic value, yet they might also produce ...
Giulia Atzori, Pedro Garcia Caparros, Antonella Castagna, Luisa Custódio, Valentina Lazazzara, Claus Krogh Madsen, Felicia Menicucci, Maria João Rodrigues, Katalin Solymosi, Jose Ramon Acosta Motos   +9 more
wiley   +1 more source

37th International Bread Wheat Screening Nursery

, 2019
The International Bread Wheat Screening Nursery (IBWSN) is designed to rapidly assess a large number of advanced generation (F3-F7) lines of spring bread wheat under Mega-environment 1 (ME1) which represents diversity for a wide range of latitudes ...
Singh, Ravi, IWIN Collaborators, Global Wheat Program, Payne, Thomas   +3 more
core   +1 more source

Mycotoxin management in the cereal supply chain: Advanced detection, detoxification, and smart packaging strategies

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Mycotoxins remain a persistent threat to the safety and quality of cereal grains and other agricultural products, and their impact on human health continues to raise global concerns. In many situations, the practices traditionally used to control these toxins are no longer sufficiently effective. They can be costly, difficult to implement on a
Abolfazl Asqardokht‐Aliabadi, Dipendra Kumar Mahato, Jafar Mohammadzadeh Milani   +2 more
wiley   +1 more source

Advantages of low‐glycaemic‐index carbohydrates in regulating glycaemic response of energy bar: A review

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Energy bars are widely consumed functional foods among athletes and physically active consumers who require convenient sources of sustained energy. Their carbohydrate composition, particularly the type and ratio of digestible sugars such as glucose, fructose and sucrose, strongly influences glycaemic index (GI), postprandial blood glucose ...
Raju Sasikumar, Ayush Gupta, Selva Kumar T, Kaviarasu Ganesan, Sheena Haorongbam, Ravikumar Rajarathinam, Sandeep Janghu, Sandeep Kumar Panda, Amit K. Jaiswal   +8 more
wiley   +1 more source

51st International Bread Wheat Screening Nursery

, 2019
The International Bread Wheat Screening Nursery (IBWSN) is designed to rapidly assess a large number of advanced generation (F3-F7) lines of spring bread wheat under Mega-environment 1 (ME1) which represents diversity for a wide range of latitudes ...
Singh, Ravi, IWIN Collaborators, Global Wheat Program, Payne, Thomas   +3 more
core   +1 more source

Physical mapping integrated with syntenic analysis to characterize the gene space of the long arm of wheat chromosome 1A [PDF]

, 2013
Background: Bread wheat (Triticum aestivum L.) is one of the most important crops worldwide and its production faces pressing challenges, the solution of which demands genome information. However, the large, highly repetitive hexaploid wheat genome has
Federica Cattonaro (158236), Jan Safář, Abraham Korol, Doležel Jaroslav, Safar, Jan, Akpinar, Bala Ani, Šafář Jan, Korol, Abraham, Vautrin Sonia, Bellec, Arnaud, A., Kantar Melda, Budak Hikmet, Lucas, Stuart, Aydinoglu, Fatma, Aydınoğlu Fatma, Zeev Frenkel, Weinstein, Zohar, Jaroslav Doležel, Frenkel Zeev, Lucas, Stuart J., Weinstein Zohar, Hana Šimková (94320), Abraham Korol (209962), Arnaud Bellec (175930), Bergès Hélène, Arnaud Bellec, Magni Federica, Cattonaro Federica, Melda Kantar (402943), Bala Anı Akpınar, Fatma Aydınoğlu, Federica Cattonaro, Vautrin, Sonia, Zohar Weinstein (402944), Kantar, Melda, Zohar Weinstein, Frenkel, Zeev, Hikmet Budak (150694), Melda Kantar, Bala Anı Akpınar (402942), Bellec Arnaud, Stuart J. Lucas (150688), Berges, Helene, H., Cattonaro, Federica, Korol Abraham, Fatma Aydınoğlu (402945), Simkova, Hana, Federica Magni, Zeev Frenkel (402946), Akpınar, Bala Anı, Hélène Bergès, Bellec, Arnaud, Berges, Helene, Lucas Stuart J., Aydınoğlu, Fatma, Vautrin, Sonia, S., Dolezel, Jaroslav, Jan Šafář (94325), Weinstein, Zohar Bat-El, Sonia Vautrin, Stuart J Lucas, Budak, Hikmet, Šimková Hana, Hélène Bergès (26160), Hana Simková, Magni, Federica, Akpınar Bala Anı, Federica Magni (402947), Hikmet Budak, Sonia Vautrin (402948), Jaroslav Doležel (94326)   +70 more
core   +2 more sources

Effect of the addition of yacon flour (Smallanthus sonchifolius) and freezing on baking performance

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Yacon (Smallanthus sonchifolius), a tuber rich in fructans, presents potential for application in breadmaking due to its nutritional properties and cryoprotectant activity. The aim of this study was to evaluate the incorporation of yacon flour in bread formulations (50 g/kg and 100 g/kg on flour mixture basis) and its impact on ...
Gabriel A. Atanazio‐Silva, Raquel Garzon, Giulliana P. Torrano, Carmen C. Tadini, Cristina M. Rosell   +4 more
wiley   +1 more source

44th International Bread Wheat Screening Nursery

, 2017
The International Bread Wheat Screening Nursery (IBWSN) is designed to rapidly assess a large number of advanced generation (F3-F7) lines of spring bread wheat under Mega-environment 1 (ME1) which represents diversity for a wide range of latitudes ...
Singh, Ravi, IWIN Collaborators, Global Wheat Program, Payne, Thomas   +3 more
core   +1 more source

Sourdough fermentation as a modulator of nutritional quality in cereal‐based baked products

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Sourdough fermentation, an ancient food bioprocessing technology, has attracted renewed attention for its positive impact on the nutritional profile and sensory attributes of leavened baked products. This process relies on the symbiotic activity between lactic acid bacteria and yeasts, which leads to acidification, proteolysis, enzyme ...
Reyna Stefanson, Sathsara Deyalage, Sachini Senarathna, Maneka Malalgoda   +3 more
wiley   +1 more source