Results 121 to 130 of about 17,449 (255)

Development of Protein‐Source and Fat‐Free Indonesian Traditional Crackers (kerupuk) Through Egg White Substitution and Alternative Frying

Food Science &Nutrition, Volume 14, Issue 3, March 2026.
The substitution of EWP was selected at a 20% level based on preliminary test ranging from 0% to 40% and the alternative frying methods were deep frying (control), air frying, sand frying, and microwaving. The developed kerupuk was characterized with pH value between 7.20 and 7.34; water activity (aw) between 0.41 and 0.42; protein and fat levels ...
Ata Aditya Wardana, Kaneth, R. Haryo Bimo Setiarto, Retno Wulandari, Laras Putri Wigati, Fumina Tanaka, Fumihiko Tanaka   +6 more
wiley   +1 more source

Valorization of Canola Leaves (Brassica napus L.) Through Sourdough Breadmaking: A Preliminary Study on Dough Rheology and Bread Quality. [PDF]

Plant Foods Hum Nutr
Tomassini E, Gasparre N, Duncan R, Piga A, Rosell CM.   +4 more
europepmc   +1 more source

Co‐Encapsulation of Purslane Seed Oil and Tarragon Essential Oil and Investigating the Use of It as a Natural Preservative and Functional Compound in Burger Formulation

Food Science &Nutrition, Volume 14, Issue 3, March 2026.
This study developed purslane seed oil–tarragon essential oil (PO–TE) nanocapsules using gum Arabic (GA) and whey protein isolate (WPI) as wall materials. The co‐encapsulation significantly enhanced oxidative stability, antimicrobial activity, and polyunsaturated fatty acid retention in beef burgers during refrigerated storage.
Mozhgan Mehrabi, Homa Baghaei, Majid Mohammadhosseini, Fariborz Nahidi   +3 more
wiley   +1 more source

Functionality and Appearance of Sorghum‐Pearl Millet Composite Flour Fortified With Oyster Mushroom for Thin Porridges

Food Science &Nutrition, Volume 14, Issue 3, March 2026.
This study investigated the functionality, color, pasting and rheological properties of sorghum–pearl millet composite flour fortified with oyster mushroom. Fortification increased water, oil and swelling capacities, while decreasing pasting viscosities. The color lightness and yellowness improved with increasing oyster mushroom levels.
Alice Ndunge Charles, Monica Mburu, Daniel Njoroge, Mario Jekle, Viktoria Zettel   +4 more
wiley   +1 more source

Optimization of Polyphenol Extraction From Fresh Tea Shoots for Production of the Functional Cracker: Antioxidant Capacity and Bioaccessibility

Food Science &Nutrition, Volume 14, Issue 3, March 2026.
Extraction of fresh tea polyphenols and functional cracker production stages. ABSTRACT In this study, the extraction conditions for fresh green tea shoots (Camellia sinensis) were optimized using Box–Behnken design (BBD) to maximize polyphenol yield in the green tea leaf extract (GTLE).
Dondu Unalan, Bige Karaman, Nihal Turkmen Erol, Ferda Sari   +3 more
wiley   +1 more source

Establishing emergent analogical spatiotemporal relations

Journal of the Experimental Analysis of Behavior, Volume 125, Issue 2, March 2026.
Abstract We generated analogies based on observed spatiotemporal relations. In Experiment 1, six adults observed arbitrary stimuli in a spatiotemporal sequence (A1 followed by A2, A3, A4, A5 and then A1). Then they were taught to select the first stimulus following the sample in the presence of one contextual cue X (e.g., given A2, select A3) and to ...
Luis Antonio Pérez‐González, Paul Smeets   +1 more
wiley   +1 more source

Improving End-Use Quality Through Introducing Cysteines Into the Central Repeat Domain of High-Molecular-Weight Glutenin Subunit 1Dx2 in Bread Wheat. [PDF]

Plant Biotechnol J
ABSTRACT In bread wheat (Triticum aestivum L.), cysteine (Cys) residues within the N‐ and C‐termini of high‐molecular‐weight glutenin subunits (HMW‐GSs) critically influence dough quality. However, the functional significance of Cys residue in their central repeat domain (CRD) remains unclear.
Wei B, Zhang L, Fan R, Zhang Q, Sun J, Yin C, Liu D, Liu X, Liu A, Jiao Y, Gao C, Jia X, Wang X, Zhang A, Cao X, Wang D, Zhang X.   +16 more
europepmc   +2 more sources

Influence of Dry and Steam Thermal Pretreatments on the Structural Properties and Flowability of Faba Bean Flours

Legume Science, Volume 8, Issue 1, March 2026.
ABSTRACT Faba beans are emerging as a promising alternative protein source for bakeries, snacks, cereals and ready‐to‐eat foods. The quality and consistency of such products depend strongly on the processing behaviour of their flours, including handling, storage, mixing and extrusion performance, all of which are governed by flour flow and structural ...
Abraham Badjona, Robert Bradshaw, Caroline Millman, Martin Howarth, Bipro Dubey   +4 more
wiley   +1 more source

Applying a novel jujube-based sourdough as starter culture to enhance the flavor complexity and rheological structure of bread. [PDF]

Curr Res Food Sci
Liu J, Wang Q, Xie S, Deng T, Zhao H, Gutarowska BA, Komar M, Sobolewska E, Zhang B, Chen L.   +9 more
europepmc   +1 more source

Prospective of indigenous African wild food plants in alleviation of the severe iron deficiency anaemia in Sub‐Saharan Africa

PLANTS, PEOPLE, PLANET, Volume 8, Issue 2, Page 486-498, March 2026.
Iron deficiency anaemia remains a major public health challenge in Sub‐Saharan Africa, where population growth, displacement and limited resources heighten nutritional insecurity. We compiled a list of indigenous African underutilized wild food plants and examined their potential for addressing micronutrient deficiencies.
Eltayb Abdellatef, Yohannes Gedamu Gebre, Petra Bauer   +2 more
wiley   +1 more source