Results 51 to 60 of about 1,371,449 (149)

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

Effect of Pectins on Dough Rheology and Chinese Steamed Bread Quality

Grain & Oil Science and Technology, 2018
Dough preparation and performance are two critical factors influencing the final quality of wheat products. The influence of high and low methoxyl pectins on empirical and dynamic rheological properties of dough and Chinese steamed bread (CSB) quality ...
LI Jinxin, YIN Lijun, LI Jinlong
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

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

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

Impact of A‐/B‐Type Starch Granule Ratios in Reconstituted Wheat Flour on Dough and Bread Properties

Cereal Chemistry, Volume 103, Issue 5, Page 830-838, September/October 2026.
ABSTRACT Background and Objectives Wheat starch comprises two granule populations, A‐ and B‐type, whose relative proportions influence the quality of wheat‐based products. In this study, 20% of wheat flour was replaced with blends of starch mixtures (A‐/B‐type ratios 100:0–0:100) and vital wheat gluten to investigate their effects on dough and bread ...
Ah Leum Kim, Yu‐Ra Kang, A‐Reum Ryu, Hee‐Don Choi, Jong‐Tae Park, Ha Ram Kim, Jung Sun Hong   +6 more
wiley   +1 more source

A Comprehensive Review on Seaweed Preservation Techniques: Impacts on Nutritional Quality, Safety and Shelf Life

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
This review demonstrates essential quality assessment metrics for monitoring product stability and identifying the major causes of post‐harvest deterioration of seaweed. It evaluates common and advanced preservation techniques for their ability to extend shelf life while maintaining nutritional value, microbiological safety, and sensory quality.
Shanjida Islam Shikha, Hrishika Barua, Md. Faisal   +2 more
wiley   +1 more source

Mechanistic role of biochar as a geobiochemical amendment: Mitigating abiotic stress and enhancing soil–plant interactions

Soil Science Society of America Journal, Volume 90, Issue 5, September/October 2026.
Abstract Abiotic stressors, including drought, salinity, and heavy metal contamination, pose escalating threats to global food security, challenges further exacerbated by climate change and progressive soil degradation. As a strategic geochemical amendment, biochar is increasingly proposed to enhance soil resilience and agricultural sustainability ...
Waqas Haider, Qudrat Ullah, Muhammad Qasim, Md. Nahid Mahmud, Irfan Haidri, Muhammad Ali Amir, Rashid Abbas Khan, Tauqeer Ahmed Qadri, Amjid Khan   +8 more
wiley   +1 more source

Effects of Different Amylose Contents of Foxtail Millet Flour Varieties on Textural Properties of Chinese Steamed Bread

, 2021
In order to improve the nutritional value and quality of steamed bread, and promote the industrial development of the whole-grain food industry, a texture analyzer was used to study the effects of cultivars of whole foxtail millet flour (WFMF) on the ...
Yunting Wang, Wei Zhao, Pengliang Li, Aixia Zhang, Yingying Liu, Jiali Zhang, Jingke Liu, Shaohui Li, Guang Min   +8 more
core   +1 more source

Effect of Superfine Mulberry Leaf Powder on Farinographical Properties of Dough and Quality of Steamed Bread [PDF]

, 2022
We replaced wheat flour by superfine mulberry leaf powder at 5%, 10%, 15%, 20 % and 25% to make dough and steamed bread. The effect of superfine mulberry leaf powder on farinographical properties of dough and quality of steamed bread were studied.
JI Hui, YIN Yan-bo, LIU Yu-juan, XIA Jia-long, LIU Yun-guo, TANG Xiao-juan, HUANG Yan, FANG Shu-ting   +7 more
core   +1 more source