Results 151 to 160 of about 72,319 (349)

Effects of Spirulina Enrichment on Bread Quality: Color, Texture, Volatile, and Sensory Properties. [PDF]

Food Sci Nutr
This study explored how the addition of 1%–2% Spirulina powder affects bread quality, focusing on color, texture, volatile compounds, and sensory characteristics. Spirulina mainly influenced bread color and volatile profile, while texture remained largely unchanged. The enriched samples also showed more pronounced bitter and marine notes.
Masino F, Lo Faro E, Riggio A, Gammaitoni M, Santunione G, Licciardello F, Antonelli A, Montevecchi G.   +7 more
europepmc   +2 more sources

Three phosphatase families form a community: The phosphohydrolases that act upon inositol pyrophosphates

FEBS Letters, Volume 600, Issue 17, Page 2579-2614, September 2026.
Inositol pyrophosphates are energy‐rich signaling molecules that perform critical functions in cells. Three different families of phosphatases hydrolyze the β phosphate of the inositol pyrophosphate molecules: two have narrow specificities and one is promiscuous.
Ronda J. Rolfes
wiley   +1 more source

Resistant Starch Dynamics in Whole‐Grain Cereals: How Processing and Macromolecular Interactions Shape Quality and Physiological Responses

AgriFood: Journal of Agricultural Products for Food, Volume 2, Issue 3, Page 247-261, September 2026.
This review explores how processing and macromolecular interactions shape resistant starch dynamics in whole‐grain cereals. It highlights how these transformations influence nutritional quality, digestion kinetics, and product properties, offering insights for designing stable health‐oriented whole‐grain foods with optimized functional benefits ...
Yuewen Tan, Wenjie Zhu, Jingxin Li, Yingchao Wang, Ruge Cao   +4 more
wiley   +1 more source

dough boys

dough n_Cent_ dough-boy Naut. 'boiled dumpling' _obs_ (!) _EDD_ ~ sb II 1 (4) _OED_ Naut. + colonial (1685-1887) _NID_ 1 chif Brit. 'flour dumpling' b piece, bread dough fried in fat _DAE_. Our cite seems

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Valorizing Food Waste (Banana Peel) Into an Edible Product: A Study on the Effect of Banana Peel Flour on the Physicochemical, Antioxidant, Textural, and Sensory Properties of Cookies

AgriFood: Journal of Agricultural Products for Food, Volume 2, Issue 3, Page 299-308, September 2026.
This study investigated the impact of banana peel flour (BPF) incorporation on cookies' nutritional, functional, physical, and antioxidant properties. The inclusion of BPF led to significant changes in the moisture, protein, crude fat, and ash contents of the developed cookies.
Km. Gudiya, Tariq Khan, Faizan Ahmad, Shubhangi Nigam   +3 more
wiley   +1 more source

Ultrasonic Regulation of Wheat Flour Product Quality: Mechanisms, Multi-Scale Effects, and Synergistic Technologies. [PDF]

Compr Rev Food Sci Food Saf
Meng K, Luo D, Bai Z, Yue C, Li P, Chen Y, Han S.   +6 more
europepmc   +1 more source

Impact of simulated drought and cover crop mixtures on subsequent spring wheat yield

Agrosystems, Geosciences &Environment, Volume 9, Issue 3, September 2026.
Abstract Cover crops (CCs) are promoted as a mechanism for reducing soil erosion, enhancing soil fertility, and improving diversity in agricultural systems, but in drier climates, there are concerns about their impact on soil water availability for the subsequent crop.
Jonathan J. Halvorson, John R. Hendrickson, David W. Archer, Andrea K. Clemensen, Andrew Carrlson, Holly A. Johnson   +5 more
wiley   +1 more source

Effects of Ultra-High Pressure-Cellulase Pretreatment on the Structural Characteristics and Functional Properties of Soluble Dietary Fiber from Perilla Seed Hulls and Its Application in Wheat-Corn Composite Dough. [PDF]

Foods
Zhou F, Wang B, Liu K, Yang Y, Wang Q, Li S.   +5 more
europepmc   +1 more source

Mixed cropping of oat–hairy vetch improves the forage yield and nutrient use efficiency of oat (Avena sativa L.) under different fertilizer rates in Ethiopia

Agrosystems, Geosciences &Environment, Volume 9, Issue 3, September 2026.
Abstract The study aimed to investigate the effect of fertilizer rates on quantitative traits and nutrient use efficiency of oat (Avena sativa) in oat–hairy vetch (Vicia villosa) mixed cropping system in the central highlands of Ethiopia. The oat–hairy vetch mixtures were sown with eight fertilizer rates (0%, 25%, 50%, 75%, 100%, 125%, 150%, and 175%),
Gezahagn Kebede, Walelign Worku, Fekede Feyissa, Habte Jifar   +3 more
wiley   +1 more source

Structure and Quantitative-Structure-Function Relationships of Wheat High-Molecular-Weight Glutenin Subunits: From Allelic Polymorphism to Dough Rheology. [PDF]

Compr Rev Food Sci Food Saf
Zhou H, Wei Y, Wang X, Guo B, Zhang Y.
europepmc   +1 more source