Results 101 to 110 of about 1,283 (151)

Preparation and Quality Evaluation of Steamed Buns with Spirulina Powder. [PDF]

Foods
Wang Y, Lyu Y, Xu L, Liu K, Chen J.
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Enzymes (α-Amylase, Xylanase, and Cellulase) in Steamed Buckwheat Buns: The Effects on Quality and Predicted Glycemic Response. [PDF]

Foods
Liu W, Ming J, Brennan M, Brennan C.
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Accuracy of AI-Based Nutrient Estimation from Standardized Hospital Meal Images: A Comparison with Registered Dietitians. [PDF]

Nutrients
Isobe T, Zhang LW, Murakami H, Kadono M, Aso M, Kayashita A, Kayashita J.   +6 more
europepmc   +1 more source

Effects of fermentation time and sugar type on the processing characteristics and quality of special low-protein steamed sponge cakes. [PDF]

Food Chem X
Zi Y, Shi C, Liu Z, Cai W, Zhong J.
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Impact of Cooking Method on the Physicochemical Properties, Digestibility, and Sensory and Flavor Profiles of Chinese Chestnuts. [PDF]

Foods
Song L, Xu M, Zhang K, Guo G, Huai L, Zhao Y, Wang T, Pan L, Cui R, Zhang L.   +9 more
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Genome-Wide Association Analysis and Candidate Gene Prediction of Wheat Wet Gluten Content. [PDF]

Int J Mol Sci
Liu C, Zeng L, Wang C, Jia L, Li W, Dai Z, Qin M, Hou J, Lei Z, Zhou Z.   +9 more
europepmc   +1 more source

The Association of Dietary Patterns with Age-Related Macular Degeneration in a Multiethnic Older Singaporean Population.

Ophthalmologica
Zhang Y, Gupta P, Fenwick E, Man R, Wong CMJ, Tan ACS, Cheung CMG, Colega MT, Chong MF, Lai JS, Lamoureux EL.   +10 more
europepmc   +1 more source

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Main factors affecting the starch digestibility in Chinese steamed bread

Food Chemistry, 2022
Chinese steamed bread (CSB) is one of the staple foods in China, although it has a high glycemic index (GI) value. Development of CSB with a slower starch digestibility is thus of great importance for the improvement of human health. Many factors are related to the starch digestibility in CSB.
Xueer Yi, Cheng Li
exaly   +3 more sources

Staling of Chinese steamed bread: Quantification and control

Trends in Food Science and Technology, 2016
Abstract Background Chinese steamed bread (CSB) is a traditional staple food consumed among Asian people. There is a trend to produce CSB on large and industrial scale due to the socio-economic changes. One major challenge is that CSB has a short shelf life due to staling.
Fan Zhu
exaly   +2 more sources