Results 131 to 140 of about 72,319 (349)

Mucuna pruriens as a Sustainable Functional Food: Applications From Seed to Product

Modern Agriculture, Volume 4, Issue 2, December 2026.
This review highlights Mucuna pruriens as a nutrient‐rich legume with significant nutritional, therapeutic, and agricultural value. Its protein‐rich seeds contain essential minerals and L‐DOPA, but high antinutritional compounds require effective processing before consumption.
Crossby Osei Tutu, Reuben Acheampong, Papa Toah Akonor, Bernard Kwabena Asiedu, Rexford Obeng, Anthonia Helga Andoh‐Odoom, Dora Duah‐Bisiw, Jacob Ulzen, Michael Wiafe‐Kwagyan, Nii Korley Kortei, Justice Owusu‐Bempah   +10 more
wiley   +1 more source

Wheat‐Based Inks With Pea Protein Incorporation for 3D Printing Free of Flow Enhancers and Stabilizers: Effects on Rheological Properties and Printing Fidelity

Sustainable Food Proteins, Volume 4, Issue 4, December 2026.
Increasing pea protein isolate (0%–35%) in wheat‐based inks enhanced viscoelastic modulus and post‐shear viscosity, improving self‐supporting capacity after 3D printing. However, elevated temperature (50°C) increased the loss factor (tan δ), reducing printing fidelity. Optimal printability was achieved at 20°C with 25% PPI and 50% water.
Chengyi Yang, Sze Ying Leong, Jessie King, Esther H.‐J. Kim, Marco P. Morgenstern, Mei Peng, Kevin Sutton, Indrawati Oey   +7 more
wiley   +1 more source

Acute kidney injury in a dog after ingestion of homemade modelling dough containing cream of tartar (potassium bitartrate)

Veterinary Record Case Reports, Volume 14, Issue 4, November 2026.
Summary A 16‐month‐old, male, neutered cocker spaniel developed gastrointestinal signs following ingestion of a homemade modelling dough containing cream of tartar. Blood biochemistry (29 hours post‐ingestion) showed elevated creatinine, urea and symmetric dimethylarginine (SDMA).
Fiona Adam, Nicola Bates
wiley   +1 more source

Technology for Blending Recombined Flour: Substitution of Extruded Rice Flour, Quantity of Addition, and Impact on Dough

Foods
In 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, Huining Zhang, Mingshou Lv, Hongchen Fan, Linlin Liu, Bing Wang, Xiaofeng Hu, Yanguo Shi, Chunhua Yang, Fenglian Chen, Ying Sun   +10 more
doaj   +1 more source

The Accuracy of Equity Analysts’ Earnings Per Share Forecasts of Agribusinesses and Sugar‐Using Firms

Agricultural Economics, Volume 57, Issue 6, November 2026.
ABSTRACT This study evaluates equity analysts’ earnings forecasts, comparing United States (U.S.) sugar‐using firms (SUF), and a selected group of agribusinesses (AGB). Aspects of U.S. sugar policy, reinitiated in 1982, help to ensure a reliable and predictable domestic supply of SUF's primary ingredient, sugar. U.S.
Carlos O. Trejo‐Pech, Karen L. DeLong, Robert Johansson   +2 more
wiley   +1 more source

Machine Vision‐Based Morphological Benchmarking and Extrusion Optimization of Analog Rice: A Digital Image Analysis Framework for Agricultural Grain Quality Evaluation

Applied Research, Volume 5, Issue 5, October 2026.
A low‐cost Python‐based machine vision framework quantified rice morphology and optimized analog‐rice extrusion. Within the tested range, 50 Hz screw speed and 45 Hz cutter speed produced grains with 96.6% morphological similarity to the commercial Pusa Basmati 1121 reference.
Rosniza Rabilah, Noor Iswadi Ismail, Mahamad Hisyam Mahamad Basri   +2 more
wiley   +1 more source

Rheological properties of gluten-free bread formulations

, 2010
In this study, the theological properties of rice bread dough containing different gums with or without emulsifiers were determined. In addition, the quality of rice breads (volume, firmness and sensory analysis) was evaluated.
Şümnü, Servet Gülüm, Şahin, Serpil, Mert, Behiç, Demirkesen, Ilkem   +3 more
core   +1 more source

Chocolate Processed by Extrusion Cooking Affects Glucose and Lipid Metabolism in Humans: A Randomized, Double‐Blind, Crossover Trial

Food Science &Nutrition, Volume 14, Issue 10, October 2026.
The benefits of extrusion‐processed chocolate helped establish a correlation between food processing and glucose and lipid metabolism, enabling the development of palatable and healthy foods to promote overall well‐being. ABSTRACT Promoting positive and well‐being‐centered eating behavior in humans has recently garnered considerable attention.
Yasuyoshi Kinta, Hiroko Maruki‐Uchida, Masahiro Umehara, Ryoichi Ito, Ryotaro Shiga, Yuki Yasumoto, Sadao Mori, Takashi Koikeda   +7 more
wiley   +1 more source

KOMBREAD, Kombucha as a Functional Starter for Sourdough Bread: Physicochemical Properties, Microbiological Characterization, and Quality Evaluation

Food Science &Nutrition, Volume 14, Issue 10, October 2026.
Kombucha can be used as a microbial starter to accelerate sourdough fermentation, reducing maturation time from 10–14 days to about 5 days. The resulting bread maintains comparable texture, structure, and sensory qualities to traditional sourdough while offering enhanced functional benefits, including higher phenolic content and antioxidant capacity ...
Manuel Chinello, Ragy Nader Ragheb Tawfik, Elisa Canazza, Chiara Nadai, Frederico Augusto Ribeiro de Barros, Giovanna Lomolino, Anna Lante, Viviana Corich, Alessio Giacomini   +8 more
wiley   +1 more source

dough-boys

, 1972
dough nWhen home made bread is mixed, the family would have "flitters", "fritters" or "tiffins", all terms for pan fried bread dough, while "dough-boys" are lumps in gravy.WK 9/72 JH 9/72Used INot usedWithdrawndough fig, figIn source, "Ed." was ...

core