Results 121 to 130 of about 90,989 (265)

Impact of Whole Legume Flour Addition on the Physicochemical, Textural, and Sensory Properties of Greek Fermented Flatbread "Langites". [PDF]

Int J Food Sci
Lazou AE, Gkikas ED, Brakoumatsou DM, Tsompanidou EM, Protonotariou S.   +4 more
europepmc   +1 more source

Noncanonical Nucleotides in the Genome Around the Maternal‐Zygotic Transition

Journal of Experimental Zoology Part B: Molecular and Developmental Evolution, EarlyView.
In this paper, Kazzazi et al. provide a comprehensive review of the dynamics of nonconventional nucleotides in the genome during early developmental stages, hypothesizing a potential role for these nucleotides in the activation of the zygotic genome. ABSTRACT From the very moment of fertilization and throughout development, the cells of animal embryos ...
Latifa Kazzazy, Dávid Mező, Kinga K. Nagy, Viktória Perey‐Simon, Judit Tóth, Angéla Békési, Beáta Vértessy, Máté Varga   +7 more
wiley   +1 more source

Dough Rheology, Physico-Chemical, and Sensory Properties of Bread From Wheat/Fresh Green Mature Banana Puree Composite. [PDF]

Food Sci Nutr
Mugampoza E, Nankya N, Tabula A, Mutambuka M, Nakyinsige K.   +4 more
europepmc   +1 more source

Food Security Versus Environmental Health: The Nitrogen Dilemma

Journal of Plant Nutrition and Soil Science, EarlyView.
ABSTRACT Nitrogen is an essential element for plant growth and, consequently, crop production. However, the cycling of nitrogen in the environment can have negative effects. Here, we review the historical development of scientific and public awareness of these effects and the influence this has had on political action to control them.
Henrike Mielenz, Norbert Bischoff, Klaus Butterbach‐Bahl, Uwe Häußermann, Kurt‐Christian Kersebaum, Karin Rather, Burkhard Stever‐Schoo, Reinhard Well, Claas Nendel   +8 more
wiley   +1 more source

Nutritional Enrichment and Sensory Profiles of Whole and Sifted Maize Flours Fortified With Jackfruit Seed Powder for Stiff Porridge Preparation. [PDF]

Food Sci Nutr
Odhoch FO, Ojwang RA, Mwaniki MW, Mbatia BN, Gitiri ME, Muge EK, Nyaboga EN.   +6 more
europepmc   +1 more source

Sensory and chemical profiles of bread derived from the novel semi‐ and wholegrain flour enrichment of Triticum aestivum L. old genotypes with organic stinging nettle

JSFA reports, Volume 5, Issue 3, Page 104-112, March 2025.
Abstract Background Bread made from refined Triticum aestivum L. flour, a staple food in large parts of the world, is considered a nutrient security risk. Strategies used to enhance the nutritional and functional properties of wheat‐derived food products include the use of semi‐ or wholegrain flour, old genotypes, and enrichment through fortification ...
Ilaria Marotti, Elettra Frassineti, Mattia Alpi, Giovanni Dinelli   +3 more
wiley   +1 more source

Conventional and Emerging Protein Ingredients in Farinaceous Products: Amino Acid Quality, Digestibility, Biological Value, and Functional Performance. [PDF]

Compr Rev Food Sci Food Saf
Álvarez-Arteaga P, Lazo-Vélez MA, Mateo Cordero-Clavijo L, Paterson S.   +3 more
europepmc   +1 more source

Development of mango‐flavored soy‐based yogurt: Assessment of physicochemical properties and quality attributes

JSFA reports, EarlyView.
Abstract Background Yogurt is a widely consumed fermented dairy product valued for its nutritional quality, functional benefits, and formulation flexibility. Rising consumer interest in healthier and diversified foods has increased attention toward composite plant–dairy yogurts enriched with fruits and legumes.
Richard Osae, Maurice Tibiru Apaliya, Marvel Hinson, Rahima Naa Lamiokor Ishmael, Ellen Nkrumah Quayson, Salomey Danso, Francisca Ekua Enchill, Raphael N. Alolga, Eric Antiri Aforo, Emmanuel kwaw   +9 more
wiley   +1 more source

Physicochemical, Functional, Pasting, and Thermal Properties and Digestibility of Precooked Unripe Plantain (<i>Musa paradisiaca</i> L.) and Sweet Potato (<i>Ipomoea batatas</i>) Flours. [PDF]

Foods
Pérez-Cervera CE, De Paula CD, Andrade-Pizarro RD.   +2 more
europepmc   +1 more source

Effects of mixed microbial fermentation on the quality and metabolite profile of cassava leaf feed based on untargeted metabolomics

JSFA reports, EarlyView.
Abstract Background Cassava leaves are a major byproduct of cassava processing and have a low utilization rate. In this study, Lactiplantibacillus plantarum, Saccharomyces cerevisiae, and Bacillus subtilis were used for solid‐state fermentation of cassava leaves to improve their feed quality. Results After 48 h of fermentation, the feed pH decreased to
Mengjun Zhou, Dongxiu Wang, jie Zhang, Jian Chen, Xuding Wen   +4 more
wiley   +1 more source