Results 51 to 60 of about 1,283 (151)

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

Food System Change, Development, and Vulnerability in Semi‐Agricultural Areas of Tibet

Culture, Agriculture, Food and Environment, EarlyView.
ABSTRACT With social and economic development, food systems have significantly changed on the Tibetan plateau over the last two decades. However, the impact of dietary change on Tibetans and their communities remains less well known. This article examines how food change happens in semi‐agricultural areas of eastern Tibet within the context of ...
Cairang Gezang
wiley   +1 more source

Enriched Metabolic Phenotyping Refines Phenotypic Resolution of Type 2 Diabetes

Diabetes, Obesity and Metabolism, EarlyView.
ABSTRACT Aims Data‐driven clustering studies of type 2 diabetes (T2D) based on limited routine clinical variables have reproducibly described major metabolic subgroups, including severe insulin‐deficient diabetes (SIDD), severe insulin‐resistant diabetes (SIRD), mild obesity‐related diabetes and mild age‐related diabetes.
Min Wang, Yang Ou, Heng Su, Bing Zhang, Ben Niu, Anwar Ahmed, Guoqiang Xing   +6 more
wiley   +1 more source

Foodborne Carcinogens: Formation Pathways, Health Risks, and Cutting‐Edge Physical and Chemical Prevention Strategies

eFood, Volume 7, Issue 3, June 2026.
This review highlights the formation of foodborne carcinogens during processing and evaluates different mitigation strategies, including natural antioxidants and modern cooking techniques, to reduce associated cancer risks and enhance food safety. ABSTRACT Food processing methods, though vital for improving food safety, taste, and shelf life, can ...
Naglaa S. Ashmawy, Ahmed A. Zaky, Noha H. Badr, Ali Korin, Mohamed A. Farag   +4 more
wiley   +1 more source

Effect of Stem Elongation Waterlogging on Wheat Grain Yield, Grain Traits, and Quality of Chinese Southern-Type Steamed Bread

Agriculture
In this study, the effect of waterlogging stress at the stem elongation stage on the wheat grain yield, grain traits, and quality of Chinese southern-type steamed bread was investigated in a field experiment using three winter wheat varieties (Aikang 58,
Fengcun Yu, Xiaojie Fan, Hongwei Yuan
doaj   +1 more source

Effect of kappa-carrageenan on physicochemical properties of mantou (Chinese steamed bread)

IOP Conference Series: Earth and Environmental Science, 2021
Abstract Carrageenan is used in the food and non-food industries as a thickener and demonstrated form gels and emulsion stabilizers. The physicochemical properties of carrageenan affect the strength of the gel that could improve texture properties.
M H C Putra, A A Abdillah
openaire   +1 more source

Steaming time effects on the moisture migration and structural properties of Chinese Northern-style steamed bread

Journal of Food Measurement and Characterization, 2018
The aim of this study was to investigate the steaming time effects on proton transverse relaxation behavior with low field 1H nuclear magnetic resonance and structural properties of Chinese Northern-style steamed bread (CNSB). Three proton populations could be distinguished at the first 4 min: T2b (0.1–1 ms) corresponded to rigid and exchangeable ...
Yong Li, Wentao Shi
openaire   +3 more sources

Technological Advances in Mung Bean (Vigna radiata (L.) Wilczek) Milling, Processing, and Utilization

Legume Science, Volume 8, Issue 2, June 2026.
ABSTRACT Mung bean (Vigna radiata (L.) Wilczek) is emerging as a valuable ingredient in modern food systems due to its nutritional benefits, functional versatility, and alignment with plant‐based, clean‐label, and sustainable food trends. This review highlights recent technological advancements in mung bean processing, covering primary processing steps
Suresh Sakhare, Ashlyn Rairdin, Venkata Naresh Boddepalli, Amrita Ray, Arti Singh   +4 more
wiley   +1 more source

How to Reduce Wheat Allergens and FODMAPs in Foods: A Critical Review of Patents

Cereal Chemistry, Volume 103, Issue 3, Page 253-266, May/June 2026.
ABSTRACT Background and Objectives Supported by scientific evidence, this critical review of the patent literature examined methods to reduce wheat allergens and FODMAPs in foods, which may trigger digestive disorders and other health problems. The following topics were covered: proteolytic enzymes, proteolytic bacteria and yeasts, separation, plant ...
Pierre Gélinas, Jérémie Théolier
wiley   +1 more source

Enhancing acceptability of Chinese steamed bread through corn and oats blending: Formulation, physical, and sensory properties

Food Chemistry Advances
This study aimed to elevate the sensory value of Chinese steamed bread (CSB) by incorporating a blend of oats and corn. Through meticulous formulation, we achieved an optimal amalgamation for oat and corn Chinese steamed bread (OCCSB), comprising 28 ...
Congyun Jiang, Songyi Lin, Yiying Yang, Xin Yang, Yumeng Yang, Yue Tang   +5 more
doaj   +1 more source