Results 91 to 100 of about 3,577 (217)

Measurement of frozen white lean pan-bread dough stability

, 2003
The storage stability of unproved lean yeasted frozen bread dough was studied using test baking, physical dough testing, protein analysis and microscopy techniques. Doughs with and without yeast were prepared according to commercial procedures and stored
Zounis, Steven
core   +1 more source

Expanding Possibilities for the Use of Writing Genres in Early Elementary Science: Investigating First‐Graders’ Multimodal Sequential Explanations

Science Education, Volume 110, Issue 4, Page 1079-1095, July 2026.
ABSTRACT This study investigates the outcomes of the implementation of a first grade unit incorporating multiple modes of representation and genre‐based pedagogy to support writing instruction in the genre of sequential explanations. At the end of a 6‐day unit investigating the structure and functions of carnivorous plants, 47 first graders completed a
Rachel E. Wilson, Leslie U. Bradbury
wiley   +1 more source

Effects of Norbixin on Growth Performance, Immunomodulation, Antioxidant Systems, and Metabolic Alterations in the Oriental River Prawn (Macrobrachium nipponense): An Integrative Analysis

Veterinary Medicine and Science, Volume 12, Issue 4, July 2026.
Dietary norbixin (0.15 g/kg) optimally promotes growth, immunocompetence, antioxidant defence, gut microbial balance, carotenoid accumulation, and overall nutritional quality in Macrobrachium nipponense. ABSTRACT Background Natural carotenoids have gained considerable attention in aquaculture due to their potential to enhance growth performance ...
Mohammad Ettefaghdoost, Hossein Haghighi, Adeleh Haghdoost   +2 more
wiley   +1 more source

Gluten Analysis and Regulation: Scientific, Analytical, and Economic Dimensions of Gluten‐Free Assurance

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.
ABSTRACT Gluten‐free regulations require analytical systems that can reliably measure gluten in wheat, rye, and barley, and, in some jurisdictions, in oats across diverse food ingredients and processed foods. Examples include baked goods, fermented products such as beer, and extruded snack foods, where processing can alter gluten extractability and ...
Bert Popping, Daniela Bartsch, Matthias Besler‐Scharf, Carmen Diaz‐Amigo, Rupert Hochegger, Barry Meikle, Mark Sykes   +6 more
wiley   +1 more source

Effects of dough improvers on micro-structural, textural, rheological, and baking properties of frozen dough with virgin coconuts oil

, 2013
This research aimed to investigate effects of dough improvers (trehaloseTR, sucrose esterSE and hydroxylpropylmethylcelluloseHPMC) on microstructural, textural, rheological and baking properties of frozen dough with virgin coconut oil using central ...
nur athirahana binti zulkifli
core  

Antioxidants in Plant‐Based Food Matrices: From Structure–Activity and Degradation Kinetics to Formulation Design

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.
ABSTRACT Plant‐based antioxidants are widely incorporated into foods to retard oxidative deterioration and to deliver health‐related benefits. Yet, their in‐product and in vivo performance frequently diverges from predictions based on solution‐phase chemical assays, because matrix interactions, processing history, and host metabolism reshape both ...
Márcio Vargas‐Ramella, Carmen Silvia Favaro‐Trindade, Bárbara Miranda‐Vilela, Mariana Estefanuto‐Costa, Marina Franco‐Brito, Bibiana Alves dos Santos, Paulo Cezar Bastianello Campagnol   +6 more
wiley   +1 more source

Increasing the Acceptability of Insect‐Based Foods as Future Foods: A Comprehensive Review of Barriers, Strategies, and Pathways to Mainstream Adoption

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.
ABSTRACT Edible insects are increasingly recognized for their high nutritional value and favorable environmental profile, yet their acceptance (defined as the continuum from willingness to try and purchase to repeated consumption) in Western and globalized food systems remains limited by cultural, sensory, regulatory, and economic barriers.
Jose Miguel Alvarez Suarez, Andrea M. Liceaga   +1 more
wiley   +1 more source

Research on Water'S Influences on the Quality of Frozen Dough

Procedia Environmental Sciences, 2011
AbstractThe study focuses on the influences of the level of addition, hardness and pH value of the water on the quality the steamed bread with frozen dough. All indicators of steamed bread are evaluated through the single factor experiment and orthogonal experiment, and the results show that all indicators of the steamed bread are best while adding ...
Yuru, Bao, Xianlun, Wang
openaire   +1 more source

Effects of freezing rate and terminal freezing temperature on frozen croissant dough quality

, 2016
Using frozen ready-to-bake dough is a very common practice in the industrial croissant production. However, the freezing process during the preparation frozen croissant dough can deteriorate its quality.
Yoon, Sangeun, Kim, Sang Oh, Lim, Seokwon, Han, Jungwoo, Choi, Young Jin, Ban, Choongjin, Han, Jung Sook   +6 more
core   +1 more source

Multisite Field Evaluation of Oil Accumulation and Agronomic Performance in Grain and Sweet Sorghums Engineered for Lipid Hyperaccumulation

Plant Biotechnology Journal, Volume 24, Issue 7, Page 4546-4560, July 2026.
ABSTRACT Oil sorghum (OS) has been developed by engineering grain (TX430) and sweet (Ramada) genetic backgrounds to accumulate triacylglycerols (TAG) in vegetative tissues as an energy‐dense feedstock for sustainable aviation fuel (SAF) and other biofuels. This study evaluated two TX430 OS lines (TxHO‐2, TxHO‐3) and two Ramada OS lines (RmHO‐1, RmHO‐2)
Yunzhu Chen, Kiyoul Park, Chunhwa Jang, Jung Woo Lee, Mengyuan Wang, Hyojin Kim, Truyen Quach, Ming Guo, Balasaheb V. Sonawane, Sanbon Ch. Gosa, Thomas Elmo Clemente, Andrew D. B. Leakey, Edgar B. Cahoon, DoKyoung Lee   +13 more
wiley   +1 more source