Results 221 to 230 of about 2,915,454 (303)

Fermented foods consumption, all-cause, and cause-specific mortality: a meta-analysis of prospective cohort studies. [PDF]

Front Nutr
Matalas A, Panagiotakos D, Fardet A, Savary-Auzeloux I, Chassard C, Praćer S, Vergères G, Paveljšek D.   +7 more
europepmc   +1 more source

Effects of Wheat Bran‐Derived Arabinoxylan Oligosaccharides on Dough and Noodle‐Making Properties

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives This study investigates the structural modifications of arabinoxylan (AX) through enzymatic hydrolysis and evaluates the potential application of arabinoxylan oligosaccharides (AXOS) as functional ingredients in wheat noodles, contrasting their effects with those of native AX.
Yunseo Kim, Meera Kweon
wiley   +1 more source

Fermented Foods: Raw Materials, Microorganisms, Emerging Technologies, and Novel Products. [PDF]

Foods
Wang M, Yin Y.
europepmc   +1 more source

Linear Programming Optimization of Nutritional and Technological Properties in Wheat Bread Fortified With Taioba (Xanthosoma sagittifolium L.) Leaf Flour

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives This study applied linear programming to optimize taioba (Xanthosoma sagittifolium) leaf flour (TLF) incorporation in wheat bread, balancing nutritional enrichment and technological quality. Findings Breads containing 0%–15% TLF (flour basis) were produced and evaluated for composition, dough expansion, specific ...
Diana Jessica Souza Guimarães, Bárbara Kelly de Albuquerque Bezerra, Luciana Gama de Mendonça, Rafael Audino Zambelli   +3 more
wiley   +1 more source

Finger millet and soybean as functional ingredients in next-generation fermented foods: a review of nutritional, technological, and health-promoting perspectives. [PDF]

Front Nutr
Kokisi P, Nchu F, Kambizi L, Bvenura C.
europepmc   +1 more source

Evaluation of Explosion Puffed Rice for Beer Production: Increased Wort Yield at the Cost of Filtration Performance

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Explosion puffing, a new pretreatment technology, was first applied to rice as a beer adjunct to replace conventional cooking and explore its potential to improve saccharification efficiency. Findings Explosion puffed rice exhibited reduced moisture, bulk density, starch, and fat, with a 5.37‐fold increase in ...
Qi Pan, Jiangyu Zhu, Yongqi Yin, Zhengfei Yang   +3 more
wiley   +1 more source

Impact of A‐/B‐Type Starch Granule Ratios in Reconstituted Wheat Flour on Dough and Bread Properties

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Wheat starch comprises two granule populations, A‐ and B‐type, whose relative proportions influence the quality of wheat‐based products. In this study, 20% of wheat flour was replaced with blends of starch mixtures (A‐/B‐type ratios 100:0–0:100) and vital wheat gluten to investigate their effects on dough and bread ...
Ah Leum Kim, Yu‐Ra Kang, A‐Reum Ryu, Hee‐Don Choi, Jong‐Tae Park, Ha Ram Kim, Jung Sun Hong   +6 more
wiley   +1 more source

Adopting omics-based approaches to facilitate the establishment of microbial consortia to generate reproducible fermented foods with desirable properties. [PDF]

NPJ Sci Food
Zhang E, Claesson MJ, Cotter PD.
europepmc   +1 more source

Techno‐Economic Assessment of Biomethane and Biohydrogen Production From Victorian Wheat Straw

Carbon Energy, EarlyView.
Techno‐economic assessment of biomethane and biohydrogen production from Victorian wheat straw. Off‐grid renewable photovoltaic energy with a price down to 0.95 ¢/kWh was applied. Both approaches can make positive profits and negative carbon footprints.
Shuanglong Tan, Ross Swinbourn, Rui Zhang, Yunxia Yang, Xiaojuan Hao, Huile Jin, Chao'en Li, Feng Wang   +7 more
wiley   +1 more source

Bioactive compounds in fermented foods: a systematic narrative review. [PDF]

Front Nutr
Künili İE, Akdeniz V, Akpınar A, Budak ŞÖ, Curiel JA, Guzel M, Karagözlü C, Berkel Kasikci M, Caruana GPM, Starowicz M, Humblot C, Keyvan E, Chassard C, Pracer S, Vergères G, Kesenkaş H.   +15 more
europepmc   +1 more source