Results 41 to 50 of about 1,283 (151)
Feasibility analysis of preparation of functional staple steamed bread with edible Chinese herbs
Liang you shipin ke-ji, 2019 The feasibility and value of developing functional staple steamed bread fabricated with edible Chinese herbs is discussed from the aspects of development ideas,the necessity of technical research,technical points,marketing demand,technical stateat home ...
QIAN Wen-wen +5 more
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Food Hydrocolloids for Health, 2023 The effects of dairy and plant protein addition on microstructural characteristics and in vitro gastro-small intestinal starch digestion characteristics of Chinese steamed breads (CSBs) were studied.
Shiyuan Mao +3 more
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Food Chemistry Advances, 2023 Chinese Huai-shan Yams (HSY) is a source of diverse nutrients, such as allantoin, resistant starch, and non-starch polysaccharides, which is the homology of medicine and food in China. Chinese Steamed Bread (CSB) has gained popularity recently.
Qiaolei Zhu +4 more
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Optimization of processing technology and quality analysis of low-GI highland barley steamed bread [PDF]
Zhongguo niangzaoIn order to alleviate the problem of high glycemic index (GI) of Mantou (a Chinese traditional steamed bread), using wheat flour as main raw material, the low-GI highland barley Mantou was prepared by adding enzymatic hydrolyzed highland barley flour ...
SUN Kangna, YUAN Zhenzhen, LI Yan, GAO Ke
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Energy Science &Engineering, EarlyView.ABSTRACT Thermochemical gasification is one of the most efficient methods for producing solid waste synthesis gas. Therefore, to predict and analyze the process of gasification of municipal solid waste (MSW) in a downdraft fixed‐bed gasification reactor with a thermal capacity of 2.1 kW, a comprehensive numerical modeling approach based on Gibbs free ...
Mohammad Reza Gharib +2 more
wiley +1 more source
Food Bioengineering, EarlyView.ABSTRACT This study rigorously assessed the impact of folic acid‐fortified whole wheat products on mitigating mild liver injury caused by prolonged excessive folic acid consumption, improving folic acid bioavailability, and enhancing spatial cognitive functions in mice over a 48‐day intervention period.
Yan Qi +3 more
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Food Science and Human WellnessMold spoilage and nutrition enrichment are major concerns of Chinese steamed bread, and using functional lactic acid bacteria as starter to play the role of in-situ preservation and nutritional fortification was a promising alternative.
Mengge Ma +6 more
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Food Chemistry International, EarlyView.Noni seed oil from Morinda citrifolia, highlighting its bioactive composition, conventional and green extraction methods, and major stability challenges. Encapsulation strategies improve oxidative stability and bioavailability, along with potential applications in functional foods and cosmetics, and key barriers to large‐scale commercialization ...
Sumidha Palanisamy +4 more
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Effect and Action Mechanism of Magnetic Field Treatment on the Fermentation Characteristics of Dough [PDF]
Shipin KexueMagnetic fields can improve the quality of foods by influencing the arrangement of water molecules, thus altering the distribution of water in foods. In this study, dough was fermented at magnetic field strengths of 0, 0.5, 1.0, 1.5, and 2.0 mT for 1 h ...
ZHANG Yanyan, ZHANG Siqi, SUN Menghui, LIU Xingli, ZHANG Hua
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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