Results 51 to 60 of about 10,500 (177)

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, XIN Bao, LI Liang, MA Ming-ming, ZHANG Qi, GUO Hua-bing   +5 more
doaj   +1 more source

Preparation and characterisation of plant and dairy-based high protein Chinese steamed breads (mantou): Microstructural characteristics and gastro-small intestinal starch digestion in vitro

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, Lovedeep Kaur, Tai-Hua Mu, Jaspreet Singh   +3 more
doaj   +1 more source

Processing, physicochemical and nutritional properties of steamed bread fortified with Chinese Huai-shan Yam

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, Zuoyun Yuan, Yunping Zhu, Fang Li, Xiaoyan Zhao   +4 more
doaj   +1 more source

Analysis of Sourdough's Microbial Community and Flavor Components in Traditional Chinese Steamed Bread

Agricultural Science and Food Processing
This study aims to figure out the structure of the microbial community in traditional sourdough and the different flavor components of Chinese steamed bread(CSB) made with it. The sourdough samples were selected from Shanxi, Henan and Shandong provinces.
Ziyu Xue, Wei Han, Xuhui Zhuang, H. Miao, Hongjuan Chen, Xiaohong Luo, Xiaomin Li   +6 more
semanticscholar   +1 more source

Optimization of processing technology and quality analysis of low-GI highland barley steamed bread [PDF]

Zhongguo niangzao
In 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
doaj   +1 more source

ALD Derived Li2O Layer Stabilizing Solid Electrolyte Interphase of Silicon/Carbon Anodes for Lithium Storage

Carbon Energy, EarlyView.
A durable solid electrolyte interphase (SEI) is essential for mitigating the mechanical fracture and interfacial instability of silicon anodes under strong electrochemical‐mechanical coupling. Herein, a uniform Li2O layer was accurately deposited on the Si/C composites to regulate the growth characteristics of SEI.
Ming Li, He Xu, Qinting Jiang, Yuhui Xu, Jingjing Wang, Mengxin Bai, Bo Sun, Xuan Yang, Xiaoli Yang, Xuexia Song, Ruixian Duan, Guiqiang Cao, Jiaxuan Zuo, Haoqi Li, Wenyu Liu, Zheng Wang, Wenbin Li, Xifei Li   +17 more
wiley   +1 more source

Proso Millet (Panicum miliaceum): Nutritional Composition, Functional Attributes, and Health Implications

Future Postharvest and Food, EarlyView.
A nutrient‐dense grain, proso millet is well‐known for its high protein content and vital amino acids. It is high in fiber, vitamins, and minerals and has many health advantages, including promoting heart health, enhancing digestion, and helping with weight management.
Sangeeta Yadav, Pratiksha Singh, Mazia Ahmed, Pinki Saini   +3 more
wiley   +1 more source

Functional Lactiplantibacillus plantarum P10 screened from Chinese traditional pickle showing application potential in steamed bread for in-situ bio-preservation and GABA-enrichment

Food Science and Human Wellness
Mold 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, Yajuan Zhang, Dongchun Zhang, Yi Chen, Zhixin Wang, Yingmin Jia, Yawei Ning   +6 more
doaj   +1 more source

Effects of ketogenic and low‐carbohydrate diet on glucose and weight control in type 2 diabetes mellitus patients along with metabolome change

Clinical and Translational Discovery, Volume 6, Issue 4, August 2026.
Both the low‐carbohydrate diet (LCD) and the ketogenic diet (KD) positively affect body weight and glucose metabolism in type 2 diabetes. Metabolomic signatures sensitively reflect each diet and correlate with clinical improvements – distinct metabolite associations with glycated haemoglobin and weight were identified for LCD versus KD.
Yao Wang, Haozhe He, Zhenjing Lyu, Yeyang Wang, Li Chen, Junbin Liang, Cong Lin, Huanhuan Wang, Shiping Zhang, Gugen Xu, Junzhang Tian, Kejing Zeng   +11 more
wiley   +1 more source

Effect and Action Mechanism of Magnetic Field Treatment on the Fermentation Characteristics of Dough [PDF]

Shipin Kexue
Magnetic 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
doaj   +1 more source