Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND Peanut skin, a byproduct of peanut processing, is a rich source of phenolic compounds (520.65 mgGAE (100 g)−1 d.b.) with strong antioxidant capacity, but which remains underutilized. The direct incorporation of phenolic extracts into dairy products is challenging, due to their instability during processing and storage and possible ...
Ana Carolina Tucumantel Ribeiro +7 more
wiley +1 more source
Effects of blending ratios and baking temperature on physicochemical properties and sensory acceptability of biscuits prepared from pumpkin, common bean, and wheat composite flour. [PDF]
Heliyon, 2022 Melese AD, Keyata EO.
europepmc +1 more source
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND Accurate quantification of soybean storage protein subunits glycinin (11S) and β‐conglycinin (7S), and their ratio (11S/7S), is essential for applications in plant breeding, food processing, and allergen research. Although sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS‐PAGE) is widely used due to its accessibility ...
Yaojie Zheng +6 more
wiley +1 more source
Wheat-yellow pumpkin composite flour: Physico-functional, rheological, antioxidant potential and quality properties of pan and flat bread. [PDF]
Saudi J Biol Sci, 2022 Aljahani AH.
europepmc +1 more source
Land Degradation &Development, EarlyView.ABSTRACT Uncertainties about the applicability of δ13C and δ15N as tracers of sediment sources in tropical river basins highlight the need for more in‐depth investigations of these isotopes. This study therefore assessed the effectiveness of δ13C and δ15N signatures in discriminating sediment sources in an agricultural catchment in Northeast Brazil ...
Fábio Farias Amorim +10 more
wiley +1 more source
Dough Rheological Properties, Microstructure and Bread Quality of Wheat-Germinated Bean Composite Flour. [PDF]
Foods, 2021 Atudorei D, Atudorei O, Codină GG.
europepmc +1 more source
God's Presence in the Aisle: How God Salience Encourages Preference for Ultra‐Processed Foods
Psychology &Marketing, EarlyView.ABSTRACT God‐related cues are pervasive in consumers' daily lives, yet little research has examined how God salience shapes consumer food choices. Drawing on compensatory control theory and the literature on symbolic healing, we present findings from six studies, including a field experiment, demonstrating that high (vs.
Ali Gohary, Hean Tat Keh
wiley +1 more source
Functionality and Appearance of Sorghum-Pearl Millet Composite Flour Fortified With Oyster Mushroom for Thin Porridges. [PDF]
Food Sci NutrCharles AN +4 more
europepmc +1 more source
Valorisation of brewer's spent grain flour (BSGF) through wheat-maize-BSGF composite flour bread: optimization using D-optimal mixture design. [PDF]
Heliyon, 2022 Ginindza A +3 more
europepmc +1 more source
People and Nature, EarlyView.Abstract Volunteers have been involved in nature observations for decades through citizen science initiatives, providing large data sets as well as problem identification that allow a more complete understanding of many natural phenomena. Although communication is a core component in citizen science, the key factors that determine its effectiveness in ...
Kristiina Gibson +18 more
wiley +1 more source