Results 181 to 190 of about 72,319 (349)

Nutritional, Functional, and Anti‐Hypercholesterolemic Properties of Sourdough Breads From Unripe Plantain, Tiger Nut, and Fenugreek Flours

Food Chemistry International, Volume 2, Issue 3, Page 451-464, September 2026.
Composite sourdough breads were developed from blends of unripe plantain, tiger nut, and fenugreek flours. Optimized formulations improved pasting stability and enhanced texture, producing softer more elastic crumbs. The enriched breads contained higher dietary fiber and bioactive compounds, and significantly reduced serum cholesterol markers ...
Mary T. Ademosun, Olufunmilayo S. Omoba, Ganiyu Oboh, Adedamola I. Akinyede, Rukayat O. Awolola   +4 more
wiley   +1 more source

Comparative Analysis of Pretreatment Methods for High-Content Red Kidney Bean Bread: Effects on Processing Characteristics and Bread Quality. [PDF]

Foods
Zhao J, Hou X, Li T, Al-Ansi W, Fan M, Li Y, Qian H, Wang L.   +7 more
europepmc   +1 more source

Quality of Spontaneous and Backslopped Fermented Cassava Flour From Different Cassava Landraces and Sensory Acceptability of the Cooked Dough

Food Chemistry International, Volume 2, Issue 3, Page 372-387, September 2026.
The cooked Oko‐iyawo spontaneously fermented cassava flour's sensory acceptability was correlated with its amylose content, pH, pasting temperature, and water absorption capability. Cassava processors may be able to create consistently high‐quality fermented cassava flour for various end users with the use of the information provided in this study ...
Awoyale Wasiu, Yusuf O. Joshua, Irondi A. Emmanuel, Abdulrahman L. Ololade, Allie Georgiana, Olatoye K. Kazeem, Maziya‐Dixon Busie   +6 more
wiley   +1 more source

Counteracting effects of cyanidin-3-O-glucoside on protein oxidation and its induced human gut microbiota disturbance in baking dough. [PDF]

Food Chem X
Yang Y, Li L, Liu R, Fang Z, Cui C, Chang G, Cheng Q, Xie Y.   +7 more
europepmc   +1 more source

Rising Indoor Wheat Yields in Vertical Farming

Food and Energy Security, Volume 15, Issue 5, September/October 2026.
ABSTRACT Wheat (Triticum aestivum) is central to human nutrition but increasingly challenged by climate change and resource constraints. Vertical farming offers a potential solution through controlled, year‐round cultivation, but the upper limits of productivity remain unclear.
Sebastian Eichelsbacher, Lukas Deuring, Francesco Giunta, Matthew Paul Reynolds, Senthold Asseng   +4 more
wiley   +1 more source

Optimized Hydrothermal Pretreatment of Quinoa Seeds and Its Impact on the Functional, Rheological, and Breadmaking Properties of Quinoa Flour. [PDF]

J Food Sci
Dudu OE, Bolaji OO, Olotu TA, Tajudeen RA, Dudu JW, Oyeyinka SA.   +5 more
europepmc   +1 more source

Proso Millet (Panicum miliaceum): Nutritional Composition, Functional Attributes, and Health Implications

Future Postharvest and Food, Volume 3, Issue 3, Page 278-295, September 2026.
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

Co-Fermentation of <i>Wickerhamomyces anomalus</i> and <i>Saccharomyces cerevisiae</i> in Bread Dough: Effects on Ethyl Acetate Production and Flavor Enhancement. [PDF]

J Microbiol Biotechnol
Yoon JA, Seo YH, Kim MD.
europepmc   +1 more source

Development and Quality Evaluation of Fiber‐Enriched Pasta Incorporating Green Banana Flour and Whole Wheat Flour: Physicochemical, Antioxidant, and Sensory Properties

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
This study developed fiber‐enriched pasta by incorporating green banana flour and whole wheat flour and evaluated its nutritional, physicochemical, antioxidant, and sensory properties. Enrichment increased protein, dietary fiber, calcium, and iron contents, while DPPH radical‐scavenging activity reached 95.7%.
Shariful Islam, Nusrat Sadia Himu, Md. Faridul Islam, Amena Kibria, Mohammad Nazrul Islam Bhuiyan, Md. Jaynal Abedin, Md. Nuruddin Miah, Md. Abdus Satter Miah   +7 more
wiley   +1 more source

Sourdough-Yeast Co-Fermentation Preserves Frozen Raw Stuffed-Bun Quality. [PDF]

Foods
Zhou X, Zhang D, Xu S, Hu Y, Xu B, Li Z, Zou X.   +6 more
europepmc   +1 more source