Results 131 to 140 of about 35,290 (268)
Sustainable Food Proteins, Volume 4, Issue 3, September 2026.Quinoa, amaranth, tarwi, and cañihua are sustainable protein sources with strong nutritional and techno‐functional potential. Deeper knowledge in processing‐structure–function relationships is crucial for predictive design and large‐scale application in food systems.
Marcela Jarpa‐Parra +1 more
wiley +1 more source
FoodsIn a previous study, rice bread was prepared using a combination of rice–wheat mixed flour. To investigate the impact of the partial adoption of extruded rice flour (ERF) on mixed flour (MF) and mixed dough (MD), the effects of adding ERF on the pasting,
Xuyang Ren +10 more
doaj +1 more source
Spanish‐Speaking Secondary Students Reading and Spelling in English as a Foreign Language
European Journal of Education, Volume 61, Issue 3, September 2026.ABSTRACT Proficiency in English reading and spelling is essential, as many professional environments require both spoken and written skills. Literacy development in English as a foreign language poses challenges for learners whose first language is transparent, such as Spanish, due to the complexity and inconsistency of English orthography.
Paz Suárez‐Coalla +3 more
wiley +1 more source
Simulation of the mixing bread dough process using computational techniques [PDF]
, 2013 The process of dough mixing is a crucial operation in bakery industry to produce high-quality bread. Considered viscoelastic characteristics of dough, which are dependent on the moisture content and temperature.
Hadzhіyskі, Vіlhelm +4 more
core
Designing nutritionally improved waffles containing glycerol monostearate based oleogel and aquafaba
Journal of the Science of Food and Agriculture, Volume 106, Issue 11, Page 6779-6788, 30 August 2026.Abstract BACKGROUND Plant‐based diets are considered healthier and more sustainable, while solutions are sought to replace saturated fats in foods products. Aquafaba (AF) from chickpea cans was foamed to formulate waffles. AF was concentrated at three dry matter contents.
Cristian Szekely +3 more
wiley +1 more source
Measurement and Interpretation of Dough Densities. [PDF]
, 1993 Dough density is often used in determining the void fraction of gas in a dough. A new method is presented for the measurement of dough density that is more convenient than previous methods.
Fryer, P.J. +7 more
core
The use of edible insects in human food
Journal of the Science of Food and Agriculture, Volume 106, Issue 10, Page 5775-5787, 15 August 2026.Abstract The world population is expected to reach approximately 10 billion people by 2050, which will significantly increase global food demand and may lead to agricultural shortages and a higher risk of food insecurity. In this context, this review discusses the potential of insects as alternative sources of animal protein, addressing their ...
Pamela Barroso de Oliveira +5 more
wiley +1 more source
Aquaculture, Fish and Fisheries, Volume 6, Issue 4, August 2026.ABSTRACT Tea polyphenols (TPs) are natural bioactive compounds extensively used in aquaculture diets as a functional supplement because of their antioxidant, antimicrobial and immunomodulatory potential. Four isonitrogenous diets (crude protein: 30%) were designed with incorporating TPs at levels of 0% (control, TPs‐0), 0.025% (TPs‐1), 0.05% (TPs‐2 ...
Shishir K. Nandi +4 more
wiley +1 more source
Aquaculture, Fish and Fisheries, Volume 6, Issue 4, August 2026.ABSTRACT Integrated fish–vegetable is a sustainable food production strategy that synergistically combines fish culture and vegetable cultivation within a single farming system. The objective of this study was to assess integrated Nile tilapia–onion (Bombay red variety) production in northwest Ethiopia, as both fish and onion are commonly practiced by ...
Negese Kebtieneh Demlie +4 more
wiley +1 more source