Results 111 to 120 of about 15,621 (259)
Effect of Elevated Isothermal Cooking on Color Degradation of Cooked Pork Ham [PDF]
13th World Congress of Food Science & Technology, 2006 openaire +1 more source
Catheterization and Cardiovascular Interventions, EarlyView.ABSTRACT Background Hybrid stage I palliation (HS1P) has developed as an alternative to the Norwood stage I palliation for neonates with hypoplastic left heart and related left‐sided obstructive lesions. HS1P is currently used in various clinical settings, such as single ventricle palliation, bridge to decision, bridge to biventricular repair, or ...
Johanna Hummel +8 more
wiley +1 more source
Cereal Chemistry, EarlyView.ABSTRACT Background and Objectives The recent trend towards healthy food choices and sustainable agriculture has revived interest in underutilized wheat species such as emmer, einkorn, and spelt. Given these developments, the objective of the study was to compare the differences in chemical composition and digestibility characteristics among ...
Sathsara Deyalage +5 more
wiley +1 more source
Cooking Recipe for Food coloring, how to prepare
Cooking Recipe for Food coloring, how to prepare in the project https://gams.uni-graz.at ...
Helmut W. Klug +3 more
openaire +1 more source
Effects of Wheat Bran‐Derived Arabinoxylan Oligosaccharides on Dough and Noodle‐Making Properties
Cereal Chemistry, EarlyView.ABSTRACT Background and Objectives This study investigates the structural modifications of arabinoxylan (AX) through enzymatic hydrolysis and evaluates the potential application of arabinoxylan oligosaccharides (AXOS) as functional ingredients in wheat noodles, contrasting their effects with those of native AX.
Yunseo Kim, Meera Kweon
wiley +1 more source
Cooking Recipe for Eggs, roasted with green coloring
Cooking Recipe for Eggs, roasted with green coloring in the project https://gams.uni-graz.at ...
Helmut W. Klug +3 more
openaire +2 more sources
Maize Kernel Composition and Morphology Influences Pericarp Retention During Nixtamalization
Cereal Chemistry, EarlyView.Abstract Background and Objectives Pericarp retention during nixtamalization directly influences masa quality, affecting texture, machinability, and nutritional content of staple foods such as tortillas and chips. Despite its industrial relevance, the underlying kernel traits that govern pericarp retention remain poorly characterized.
Michael J. Burns +4 more
wiley +1 more source
ChemFoodChem, EarlyView.Dehulling combined with twin‐screw extrusion improves the nutritional and functional properties of steam treated navy beans. Protein digestibility increases while phytic acid is reduced by 43% and trypsin inhibitors are inactivated. Enhanced expansion, solubility, and sensory quality highlight the potential of dehulled bean flours for developing ...
Albarracín M, Garzon AG, Drago SR
wiley +1 more source
A partial envelope approach for modelling multivariate spatial‐temporal data
Canadian Journal of Statistics, EarlyView.Abstract In the new era of big data, modelling multivariate spatial‐temporal data is a challenging task due to both the high dimensionality of the features and complex associations among the responses across different locations and time points.
Reisa Widjaja +3 more
wiley +1 more source
Corporate Social Responsibility and Environmental Management, EarlyView.ABSTRACT In the discourse on environmental sustainability and energy security, energy management is an inevitable policy issue that requires research‐based solutions. Based on this, the present study contributes by examining the impact of environmental, social, and governance (ESG) uncertainty on energy consumption patterns in the USA from 2002 to 2024.
Naif Alsagr +2 more
wiley +1 more source