Results 111 to 120 of about 193,672 (211)

Dietary supplementation with Kelussia odoratissima extract improves growth performance and modulates intestinal cytokine‐related gene expression in zebrafish (Danio rerio)

Journal of the World Aquaculture Society, Volume 57, Issue 5, October 2026.
Abstract Kelussia odoratissima (wild celery) is an endemic medicinal plant containing diverse bioactive phytochemicals; however, its potential as a dietary additive in fish has not previously been investigated. This study evaluated the effects of dietary hydroethanolic K.
Esmaeil Pirali Khirabadi, Mahbobeh Javanmard, Shafigh Shafiei, Behnam Bakhtiari Moghadam   +3 more
wiley   +1 more source

Frozen dough: a French view of recent results and outlook

, 2001
[Departement_IRSTEA]GEAPA [TR1_IRSTEA]42 - ALITECH / IRMABread making industry deals with refrigeration. This paper propose a mini review on refrigeration applied to frozen dough. Frozen dough is a very versatile way of increasing the shelf life of bread
Le Bail, Alain, Grenier, A., Hayert, Murielle, Lucas, T., Davenel, A.   +4 more
core   +3 more sources

The effect of multifrequency ultrasound treatments on structure, rheological, and digestive properties of starch in frozen wheat dough

Ultrasonics Sonochemistry
This study explores the impact of multifrequency ultrasonic treatments on the properties of wheat frozen dough starch at different treatment times (15, 25, and 35 min).
Zahoor Ahmed, Abid Hussain, Umar Farooq, Yibin Zhou, Isam A. Mohamed Ahmed, Muhammad Waseem, Bin Xu, Muhammad Faisal Manzoor, Robert Mugabi   +8 more
doaj   +1 more source

Durum Wheat cv. Svevo Reference Genome Rel.2.0: A Comprehensive Tool for Wheat Genomics

Plant Biotechnology Journal, Volume 24, Issue 10, Page 5460-5479, October 2026.
ABSTRACT Advancements in plant genome sequencing and assembly have enabled the production of increasingly accurate and contiguous genome sequences. Here, we present the chromosome‐level assembly of the durum wheat (Triticum turgidum L. ssp. durum, cv. Svevo) reference genome produced using accurate long‐reads, optical mapping and Hi‐C. The new assembly
Elisabetta Mazzucotelli, Cristian Forestan, Gina Zastrow‐Hayes, David Swarbreck, Yael Lev‐Mirom, Emile Cavalet‐Giorsa, Matteo Bozzoli, Anna Maria Mastrangelo, Daniela Marone, Vincent Ranwez, Johanna Girodolle, Victor Llaca, Kevin Fengler, Charlotte Harris, Helena Toegelová, Pavla Navrátilová, Primetta Faccioli, Francesca Desiderio, Ana Paola Valladares, Gemy Kaithakottil, Rachel L. Rusholme‐Pilcher, Manuel Spannagl, Heidrun Gundlach, Klaus F. X. Mayer, Victoria C. Blake, Justin D. Faris, Steven S. Xu, Taner Z. Sen, Eric Yao, Julio Isidro y Sánchez, Chunyi Liu, Muhammad A. Farooq, Sandra Stefanelli, Chiara Cappucci, Leah Oren, Tamar Eilam, Mario Giorgioni, Alessandra Stella, Barbara Lazzari, Massimiliano Lauria, Aldo Ceriotti, Raul Pirona, Elahe Tavakol, Valentyna Klymiuk, Jennifer Ens, Harmeet Singh Chawla, Sean Walkowiak, Nicola Pecchioni, Filippo M. Bassi, Miguel Sanchez‐Garcia, Gabriella Sonnante, Pasquale L. Curci, Giovanni Giuliano, Giuseppe Aprea, Asher Pasha, Agata Gadaleta, Ilaria Marcotuli, Stefania Masci, Francesco Sestili, Samuela Palombieri, Davide Scaglione, Michele Morgante, Hana Šimková, Nicholas J. Provart, Simon G. Krattinger, Curtis J. Pozniak, Nathalie Chantret, Anthony Hall, Assaf Distelfeld, Roberto Tuberosa, Marco Maccaferri, Luigi Cattivelli   +71 more
wiley   +1 more source

Frozen Sangak dough and bread properties: Impact of pre-fermentation and freezing rate

, 2016
International audienceThe impact of pre-fermentation time and freezing rate on Sangak frozen dough and bread quality were studied. The pre-fermented doughs for 0, 30, 60, 90, or 120 min were frozen under –20, –25, or –30°C in air blast freezer.
Le-Bail, Alain, Ayati, Sayyed-Vahid, Hamdami, Nasser   +2 more
core   +1 more source

Effects Of Cryostabilizers And Cryoprotectant On Frozen Chinese Steamed Bread Dough [PDF]

, 2011
In this study, different food gums (sodium alginates, carboxymethylcellulose, psyllium husk powder, locust bean gum, and konjac glucomannan), maltodextrin, and trehalose were added to preserve frozen Chinese steamed bread (CSB) dough.
Sim , Sze Yin
core   +1 more source

The Effect of Terminal Freezing and Thawing on the Quality of Frozen Dough: From the View of Water, Starch, and Protein Properties. [PDF]

Foods, 2023
Liu X, Chen L, Chen L, Liu D, Liu H, Jiang D, Fu Y, Wang X.   +7 more
europepmc   +1 more source

Safety of frozen paste from blanched, whole migratory locust (Locusta migratoria) as a novel food pursuant to Regulation (EU) 2015/2283

EFSA Journal, Volume 24, Issue 10, October 2026.
Abstract Following a request from the European Commission, the EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA) was asked to deliver an opinion on frozen paste from blanched, whole migratory locusts (Locusta migratoria) as a novel food (NF) pursuant to Regulation (EU) 2015/2283. The NF is produced from farmed sub‐adult L. migratoria, which
EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA), Dominique Turck, Torsten Bohn, Montaña Cámara, Jacqueline Castenmiller, Stefaan De Henauw, Ángeles Jos, Alexandre Maciuk, Inge Mangelsdorf, Breige McNulty, Androniki Naska, Kristina Pentieva, Alfonso Siani, Frank Thies, Margarita Aguilera Gomez, Thomas Frenzel, Francesca Marcon, Harry McArdle, Peter Moldeus, Monika Neuhäuser Berthol, Salvatore Multari, Domenico Azzollini, Karen Ildico Hirsch‐Ernst   +23 more
wiley   +1 more source

Fundamental bases for the improving action of novel enzyme-oxidant combinations in frozen dough [PDF]

Master of ScienceDepartment of Grain Science and IndustryJ.M. FaubionThe market for frozen goods is expanding and the frozen dough goods sector still has potential to expand its market.
Oshikiri, Reona
core  

Effects of Lonicera japonica Polysaccharide on Moisture Migration, Network Structure, and Quality of Frozen Dough for Steamed Red Bean Paste Buns

Shipin gongye ke-ji
To investigate the effects of Lonicera japonica polysaccharide（LJP）on the frozen storage stability of frozen dough and the quality of pre-proofed red bean paste buns.
Meng CAO, Chang LIU, Baogang WANG, Feng ZHOU, Jikai JIANG, Liming ZHANG, Junpeng YI, Jianfang LI, Haiyan GAO, Jianzhi FANG   +9 more
doaj   +1 more source