Results 221 to 230 of about 72,319 (349)

Enhancing bread functionality through partial wheat flour replacement with chickpea starch: impacts on dough characteristics, bread quality, and digestive responses. [PDF]

Food Chem X
Mustafa S, Hina S, Mahmood S, Elkatry HO, El-Beltagi HS, Ramadan KMA, Ahmed AR, Du X.   +7 more
europepmc   +1 more source

Processing‐Structure‐Function Relationships of Andean Proteins: Quinoa, Amaranth, Cañihua and Tarwi for Sustainable Food Applications

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, Susana Alfaro‐Araya   +1 more
wiley   +1 more source

Effect of composite-enzymatically modified Ganoderma lucidum powder on rheological and structural properties of soft wheat flour dough and cookie quality. [PDF]

J Sci Food Agric
Hou X, Li J, Qi W, Shen H, Chen Y, Wang W, Song X, Chen P.   +7 more
europepmc   +1 more source

Rehearsing Responsiveness: Coaching Preservice Teachers to Work Within and Beyond Standardized Lesson Plans

The Reading Teacher, Volume 80, Issue 2, September/October 2026.
ABSTRACT Centrally developed English lesson plans provide structure and ensure curriculum coverage, yet they can constrain preservice teachers' creativity, responsiveness, and capacity to engage students meaningfully. Although this tension is well documented, there is limited practical guidance for teacher educators in University Teacher Preparation ...
Deb Brosseuk
wiley   +1 more source

Mitigating long-term deterioration of frozen dough: Isothermal-buffered frozen storage for stabilizing water mobility and the gluten-starch network. [PDF]

Food Chem X
Li S, Wu Z, Li X, Huang Y, Liu Y, Wang F.   +5 more
europepmc   +1 more source

Effects of Lactobacillus Alone and in Combination With Saccharomyces as Alternatives to Antibiotics on Performance and Immunity in Laying Hens

Veterinary Medicine and Science, Volume 12, Issue 5, September 2026.
Supplementation with Lactobacillus plantarum alone or combined with Saccharomyces cerevisiae improved laying performance, egg quality, immune response and caecal microbial balance by increasing beneficial lactic acid bacteria and reducing coliforms, demonstrating probiotics as a safe and sustainable alternative to antibiotic growth promoters in ...
Md. Jahangir Alam, Sonia Tabasum Ahmed, Md. Saiful Islam, Mahfuzul Islam, Md. Mahabbat Ali, Sang‐Suk Lee   +5 more
wiley   +1 more source

Self-Standing Doughs of SiAlONs Enable Low-Volume Production through Green Machining. [PDF]

ACS Omega
Ay A, Kula G, Gul B, Isiklar C, Saritas E, Kara A, Akbulut O.   +6 more
europepmc   +1 more source

Innovative Emerging Technologies for Pulse Flour Functionalization: A Comparison With Conventional Thermal and Biological Techniques

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.
ABSTRACT Pulse flours, such as those from peas, beans, and chickpeas, are highly valued for their nutritional density, making them essential for meeting the rising global demand for plant‐based and gluten‐free foods. Despite these nutritional advantages, industrial use is limited by specific sensorial, nutritional, and technological constraints ...
Federico Drudi, Silvia Tappi, Urszula Tylewicz   +2 more
wiley   +1 more source

Development and Characterization of Wheat Burger Buns Fortified with Fermented-Freeze-Dried Sesame Bran Powder: Nutritional and Sensory Evaluation. [PDF]

Foods
Ali RFM, El-Anany AM, Alayouni R.
europepmc   +1 more source

Personalization and Fortification of In‐Space Manufactured Emulsified Beverages for Long‐Term Space Travel

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.
ABSTRACT The current trend of individualized food items (nutrient content and flavor) can be particularly valuable to support people's health and well‐being in isolated environments where access to fresh foods and diverse nutrition is difficult. At the same time, bioactive compounds and micronutrients can be employed to countermeasure any health ...
Svenja Schmidt, Ian Fisk, Ni Yang, Maria Saarela, Volker Hessel   +4 more
wiley   +1 more source