Results 101 to 110 of about 193,672 (211)
Food Science &Nutrition, Volume 14, Issue 10, October 2026.This graphical abstract presents a comparative study on the gastroprotective efficacy of white versus tri‐color quinoa in male rats against indomethacin‐induced gastric injury. Following a 21‐day dietary intervention with either white or tri‐color quinoa, indomethacin was administered to induce gastric damage. Molecular docking analysis revealed strong
Nasser S. Alqahtani +4 more
wiley +1 more source
Using enzymes to improve frozen-dough bread quality [PDF]
Master of ScienceDepartment of Grain Science and IndustryCharles E. WalkerPotassium bromate is a well-known strong chemical oxidant. It was once widely used by the baking industry all over the world, especially for making frozen doughs. Since potassium
Lin, Hsing-I
core
Postbiotics Unveiled: The Next Emerging Trend in Functional Foods
Food Science &Nutrition, Volume 14, Issue 10, October 2026.The graphical abstract shows different postbiotic production techniques, such as sonication, fermentation, heat inactivation, high‐pressure processing, dehydration, pH modification, and omic technologies. Additionally, it highlights the emerging health benefits and applications of postbiotics, including immune modulation, gut–brain axis regulation ...
Zoha Wahid +4 more
wiley +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 +6 more
core +1 more source
Control and safety of frozen dough
, 2020 Fişierul ataşat conţine: Rezumat, Summary, Cuprins, Introducere, Bibliografie.Teza de masterat este structurat astfel: introducere, informații privind gama produselor tip aluat congelat, pericolele ascunse la consumul îndelungat al acestora, procesul de ...
PLACINTA, Dan
core +1 more source
New Zealand Journal of Agricultural Research, Volume 69, Issue 5, October 2026.The objective was to evaluate the chemical composition, carbohydrate fractionation, digestibility, and in vitro gas production kinetics of BRS Ponta Negra sorghum cultivated under different irrigation depths with brackish water and organic fertilization rates in the semiarid region. The experiment was conducted in a randomized block design with a 4 × 4
Diego de Sousa Cunha +10 more
wiley +1 more source
, 2000 Color image of New Dough Rising Bakery Retail Menu; 2 pages. Donor, Paula McGee owned the business from 2000 to 2003, but stayed on as chief baker until 2006, when she retired.
New Dough Rising Bakery
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The Water Properties of Forzen Dough at Low Temperature Determined by NMR
Zhileng xuebao, 2013 The water properties of frozen dough were measured by NMR over the temperature range from -70℃ to 5℃.The thawing process of dough was also studied by MRI.The water in dough can be divided into two portions ,that are the half-bound water, the T2 of which ...
Wu Youzhi, Liu Baolin
doaj
Effects of Fish Skin Gelatin Hydrolysates Treated with Alcalase and Savinase on Frozen Dough and Bread Quality. [PDF]
Foods, 2023 Tekle S +3 more
europepmc +1 more source
Journal of the World Aquaculture Society, Volume 57, Issue 5, October 2026.Abstract Sustainable aquafeed development requires alternative protein sources that reduce dependence on fishmeal without compromising shrimp performance. This study evaluated shrimp by‐product meal (SBM) as a fishmeal replacer in juvenile Pacific white shrimp (Penaeus vannamei) and assessed their responses to acute air exposure stress.
Deni Aulia +12 more
wiley +1 more source