Results 91 to 100 of about 193,672 (211)

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  

The Grammatical Structure of Scientific Revolutions

Theoria, EarlyView.
ABSTRACT In this article, I examine the structural parallels between Thomas Kuhn's philosophy of science and Ludwig Wittgenstein's later thought, focusing on the idea of grammatical frameworks. My central claim is that Kuhn's concept of paradigm and its later, more language‐centred forms in his philosophy can be read as a Wittgensteinian grammatical ...
Umut Morkoç
wiley   +1 more source

Mucuna pruriens as a Sustainable Functional Food: Applications From Seed to Product

Modern Agriculture, Volume 4, Issue 2, December 2026.
This review highlights Mucuna pruriens as a nutrient‐rich legume with significant nutritional, therapeutic, and agricultural value. Its protein‐rich seeds contain essential minerals and L‐DOPA, but high antinutritional compounds require effective processing before consumption.
Crossby Osei Tutu, Reuben Acheampong, Papa Toah Akonor, Bernard Kwabena Asiedu, Rexford Obeng, Anthonia Helga Andoh‐Odoom, Dora Duah‐Bisiw, Jacob Ulzen, Michael Wiafe‐Kwagyan, Nii Korley Kortei, Justice Owusu‐Bempah   +10 more
wiley   +1 more source

Effect of freezing on the microstructure of frozen bread dough.

, 2011
A qualidade global da massa de pão congelada por um longo período é um desafio para indústria de panificação. O uso de diferentes técnicas pode ajudar a explicar os danos sofridos à massa de pão durante o congelamento e armazenamento congelado.
Resende, Fabrício de Souza, Fabrício de Souza Resende   +1 more
core   +1 more source

Effects of Grafting Methods on the Physicochemical Properties of Gluten-Curcumin Conjugate and Its Application in Frozen Dough

Shipin gongye ke-ji
In this study, the conjugate of curcumin and gluten were prepared through alkaline, ultrasonic, and enzymatic methods. The effects of grafting methods on physicochemical properties of gluten, rheology properties of frozen dough and the quality of ...
Jianying LIU, Yalu ZHENG, Ruhuan YUAN, Feng XUE, Xiaohui XIONG, Chen LI   +5 more
doaj   +1 more source

Relative variation in β‐glucan components in the oat grain (Avena sativa) during development and between varieties

Annals of Applied Biology, Volume 189, Issue 3, November 2026.
Developing oat grains have tight regulation of β‐glucan production. The ratio of the β‐glucan trimer and tetramer constituent parts is not significantly different to the final grain from the late milk (LM) stage onwards (A), despite the total β‐glucan content of oat grains being significantly lower than the final grain until the soft dough (SD ...
Jessica M. M. Adams, Maria Jose Pilar Martinez‐Martin, Catrin Angharad Evans, Ruth Sanderson, Irene Griffiths, Catherine J. Howarth   +5 more
wiley   +1 more source

The Accuracy of Equity Analysts’ Earnings Per Share Forecasts of Agribusinesses and Sugar‐Using Firms

Agricultural Economics, Volume 57, Issue 6, November 2026.
ABSTRACT This study evaluates equity analysts’ earnings forecasts, comparing United States (U.S.) sugar‐using firms (SUF), and a selected group of agribusinesses (AGB). Aspects of U.S. sugar policy, reinitiated in 1982, help to ensure a reliable and predictable domestic supply of SUF's primary ingredient, sugar. U.S.
Carlos O. Trejo‐Pech, Karen L. DeLong, Robert Johansson   +2 more
wiley   +1 more source

Synergistic effects of enzyme combinations on improving the quality of frozen pastry Shaobing

Journal of Agriculture and Food Research
Frozen storage adversely affects Shaobing dough quality by disrupting gluten network integrity and reducing water-holding capacity. To mitigate these detrimental effects, this study investigated the influence of an enzyme combination on the properties of
Li Niu, Xuechao Zheng, Weixiu Lu, Meina Zhang, Mingkun Sun, Huan Rao, Jianxiong Hao   +6 more
doaj   +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

Radical Innovation Validation: Delivering Value in Radical Innovation Development

R&D Management, Volume 56, Issue 5, Page 742-765, November 2026.
ABSTRACT Radical innovation (RI) offers significant benefits, but the challenges encountered during its implementation can be formidable. Recent literature suggests the use of practices such as prototyping, experimentation, piloting, and demonstration to address these challenges through small‐scale, iterative approaches.
Ruxin Zhang, Jun Lin, Antonio Capaldo, Ying Cai   +3 more
wiley   +1 more source