Results 81 to 90 of about 3,575 (172)
Food Science &Nutrition, Volume 14, Issue 6, June 2026.This study investigated how oral and proximal gastric digestion influences starch breakdown, estimated Glycemic index (eGI), and the bioaccessibility of phenolic compounds in wheat‐based baked products (bread and cookies). Simulated digestion showed that prolonged human salivary α‐amylase activity increased starch hydrolysis, glucose release, and the ...
Jasper Okoro Godwin Elechi +4 more
wiley +1 more source
Physical and organoleptic characteristics of Limmu coffee landraces, southwestern Ethiopia
JSFA reports, Volume 6, Issue 6, Page 220-235, June 2026.Abstract Background Coffee (Coffea arabica L.) is one of the world's most valuable agricultural commodities, with Ethiopia recognized for producing high‐quality Arabica coffee. Limmu landrace coffees are prized for their distinctive flavor profiles; however, systematic evaluation of their raw and cup quality traits remains limited.
Bealu Girma +4 more
wiley +1 more source
Wheat flour particle size: Influence of mill design and effects on quality and performance
JSFA reports, Volume 6, Issue 6, Page 202-211, June 2026.Abstract Among the various characteristics of wheat (Triticum aestivum) flour, particle size is of paramount importance globally. The industrial process of separating the three main components (endosperm, bran, and germ) must ensure that the desired quality is delivered to customers through a progressive reduction in the size of the endosperm until the
Ricardo Barroso Lopes +3 more
wiley +1 more source
Sankati Quality Evaluation of Sorghum Cultivars [PDF]
, 1982 Sorghum sankati is a type of thick porridge consumed in South lndia and is prepared by cooking coarse flour grits from either dehulled grain or whole grain. Domestic methods of sankati preparation and consumption are described.
House, L R, Murty, D S, Patil, H D
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Legume Science, Volume 8, Issue 2, June 2026.ABSTRACT The 15 guar genotypes were exposed to different concentrations of salt (0, 10, and 15 dS m−1 NaCl) in a factorial experiment (RCBD, r = 3) and different morpho‐physiological, physiological, growth, and yield characteristics were assessed. The lowest seed gum (21.11%), carbohydrate (23.59%), protein content (24.20%), fat (2.21%), fiber (9.38%),
WarqaaMuhammed ShariffAl‐Sheikh +3 more
wiley +1 more source
Legume Science, Volume 8, Issue 2, June 2026.ABSTRACT Guar (Cyamopsis tetragonoloba L.) is a drought‐tolerant crop and an important source of gum and bioactive compounds. The present study was conducted to investigate the response of 15 different guar genotypes under three soil moisture levels (100%, 70%, and 45% FC).
Warqaa Muhammed ShariffAl‐Sheikh +3 more
wiley +1 more source
Journal of Sustainable Agriculture and Environment, Volume 5, Issue 2, June 2026.ABSTRACT Introduction Sustainable practices are increasingly recognised for benefiting soil biodiversity, health, and overall grain quality. This study examined a unique rice agroecosystem adopting fully organic practices and agroforestry through a seasonal characterisation of soil bacterial microbiota and physicochemical parameters.
Martina Nasuelli +8 more
wiley +1 more source
Sustainable Food Proteins, Volume 4, Issue 2, June 2026.The review provides a comprehensive comparison in terms comparison of commercially established and emerging plant protein sources, focusing on their structural, rheological, and sensory attributes for developing sustainable plant‐based meat analogues (PBMAs).
Mian N. Riaz +3 more
wiley +1 more source
The Plant Genome, Volume 19, Issue 2, June 2026.Abstract Ensuring superior quality is of paramount objective in modern rice (Oryza sativa L.) breeding program and investigating quality traits is crucial for developing superior rice varieties. The current study aimed for identifying single nucleotide polymorphisms (SNPs) and potential candidate genes for eleven quality traits, namely, hulling ...
Shivani Darmagaru +10 more
wiley +1 more source