Results 71 to 80 of about 1,371,449 (149)
Effects of Composition and Baking Temperature on the Properties of Low‐Protein Cookies
Food Science &Nutrition, Volume 14, Issue 7, July 2026.This work focused on fabricating low‐protein cookies (LPCs) from low‐protein steamed bun flour via baking and elucidating the influence of both formulation variables and baking temperature on their physicochemical properties through single‐factor analysis.
Cuiping Shi +4 more
wiley +1 more source
Journal of Food Science, Volume 91, Issue 7, July 2026.ABSTRACT Portulaca oleracea L., or purslane, is a resilient leafy vegetable increasingly investigated for its nutritional composition, ecological adaptability, and diverse bioactive compounds. Traditionally consumed in Mediterranean, Asian, African, and Latin American cuisines, it is now recognized as a nonconventional food plant (NCFP) relevant to ...
Jhony Silva Ramos +10 more
wiley +1 more source
Development of fortified Chinese steamed bread using ginger, apple and fiber
, 2018 Chinese steamed bread (CSB) is a staple food in China and it is made of wheat flour, yeast and water. This study investigated the quality of fortified CSB by adding ginger, apple and fiber.
Chen, Xuning
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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 +4 more
wiley +1 more source
Chinese steamed bread and novel wheat products
, 2018 Wheat is one of the most important agricultural crops globally, and the third-largest food crop after rice and maize in China; in particular, wheat is one of the primary provisions in human diets in Northern China.
Xing, Qinhui +2 more
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CyTA - Journal of Food, 2019 This study was conducted to evaluate the changes in microbial communities and metabolites during the Chinese traditional sourdough fermentation. A gradual decrease in pH values was observed throughout the fermentation process.
Guohua Zhang +4 more
doaj +1 more source
Food Bioengineering, Volume 5, Issue 2, Page 244-258, June 2026.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
wiley +1 more source
, 2017 Corn flour added and psyllium husk enriched steamed bread. The healthy effect on humen beeings of corn stuff. The high fiber content food product is good for people.
Zhang, Miaomiao
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Effects of purple yam powder on the quality and antioxidant activity of steamed bread
, 2022 Objective:The powder of purple yam was used as raw materials to replace part of wheat flour and then was applied to the production of steamed bread. The effects of purple yam flour on the quality and antioxidant activity of steamed bread were studied ...
Zong-ping, ZHENG +4 more
core +1 more source
Food Chemistry International, Volume 2, Issue 2, Page 136-154, June 2026.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
wiley +1 more source