Results 51 to 60 of about 34,944 (274)

The enterprise culture heritage of Minangkabau cuisine, West Sumatra of Indonesia as a source of sustainable competitive advantage

, 2020
The enterprise cultural heritage of the Minangkabau cuisine, West Sumatra in Indonesia was formed by several factors such as history, knowledge, and inheritance of processing procedures to the presentation of cuisine.
Annisa Mardatillah
semanticscholar   +1 more source

Advances in the Application of Molecular Dynamics to Plant Protein, Lipid and Polysaccharide

Shipin gongye ke-ji
Food ingredients undergo complex changes during processing, and it is difficult to predict and analyze test results at the molecular level using traditional methods.
Ying SUN, Xuwei FANG, Feiran YANG, Shen LIU, Binglin LU, Juyang ZHAO, Lianzhou JIANG   +6 more
doaj   +1 more source

Studies on the Nutritional, Functional, Textural, and Sensory Characteristics of Finger and Barnyard Millet‐Incorporated Nuggets

Food Chemistry International, EarlyView.
The graphic illustrates the development of nuggets traditionally known as “wari” prepared with whole green grams and composite flour barnyard millet var. (PRJ‐1) and finger millet var. (VL‐M‐380) in a 1:1 ratio. The addition of millet significantly improved the nutritional value of nuggets, providing higher levels of protein, carbohydrates, fiber ...
Payal Chauhan, Mahesh Gupta
wiley   +1 more source

The Effect of Theaflavins on the Gut Microbiome and Metabolites in Diabetic Mice

Foods, 2023
With the development of diabetes, the gut microbiome falls into a state of dysbiosis, further affecting its progression. Theaflavins (TFs), a type of tea polyphenol derivative, show anti-diabetic properties, but their effect on the gut microbiome in ...
Jun Wang, Yixin Qin, Jingjing Jiang, Hongyan Shan, Changyu Zhao, Songnan Li   +5 more
doaj   +1 more source

Development and characterization of a nutritionally rich traditional fermented product aktori

Food Biomacromolecules, EarlyView.
Graphical representation of development of traditional fermented Aktori. The figure illustrates the development of aktori, a traditional food fermented with curd, which demonstrates enhanced nutritional and functional properties, along with probiotic characteristics.
Shambhvi, Mahesh Gupta
wiley   +1 more source

Magnetic Imprinted Solid-Phase Extraction Combined with Imprinted Electrochemical Sensor for Rapid Detection of Erythromycin in Meat Products

Shipin gongye ke-ji, 2022
This paper aims to construct a simple and rapid method for analyzing trace amounts of erythromycin (ERY) in meat products by magnetic molecular imprinted solid-phase extraction combined with imprinted electrochemical sensors.
Fang LONG
doaj   +1 more source

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

Moderate Ohmic Field Modification of Okara and Its Effects on Physicochemical Properties, Structural Organization, and Functional Characteristics

Foods
This study employed ohmic heating to investigate its impact on the physicochemical properties, structural organization, and functional characteristics of okara. Ohmic heating was applied with different field strengths and holding times.
Zhongwen Cao, Chengcheng Xie, Cheng Yang, Xingyu Liu, Xiangren Meng   +4 more
doaj   +1 more source

Cuisiner

, 2011
Recettes de cuisine. Discussion sur des variantes diatopiques.
Mavrogiannis, Pandelis, Bornes Varol, Marie-Christine   +1 more
openaire   +1 more source

Effects of LED Light Exposure on Lutein and Bioactive Compounds in Nasturtium Flowers (Tropaeolum majus L.)

Future Postharvest and Food, EarlyView.
Red LED supplementation during cultivation modulated the accumulation of bioactive compounds in Tropaeolum majus flowers. Moderate exposure (3–5 h) enhanced antioxidant capacity and increased carotenoids, phenolics, and anthocyanins depending on petal color, highlighting a simple strategy to improve the functional value of edible flowers. ABSTRACT This
Amanda Lais Alves Almeida Nascimento, Larissa Lorrane Rodrigues Borges, Thaís Caroline Buttow Rigolon, Elder Felipe Silva Roncheti, Márcia Cristina Teixeira Ribeiro Vidigal, Ângela Cristina Oliveira Stringheta, Evandro Martins, Pedro Henrique Campelo, Paulo César Stringheta   +8 more
wiley   +1 more source