Results 71 to 80 of about 3,577 (217)

Oleogels as Emerging Solid Fat Substitutes: Basic Characteristics, Preparation Strategies, and Food Applications

Food Safety and Health, EarlyView.
This article reviews the basic characteristics, factors affecting properties of oleogels, and preparation methods of oleogels. Meanwhile, their applications in meat products, dairy products, baked goods, and delivering bioactive compounds are highly summarized.
Wenyuan Zhang, Wenjin Han, Ning Zhou, Ziyue Xu, Jiayi Song, Dapeng Li, Yannan Chen   +6 more
wiley   +1 more source

Effect of in situ amylase and fermented maize starch on texture and after‐cooking storability of lafun dough

JSFA reports, EarlyView.
Abstract Background Lafun is made by fermenting and drying cassava chunks, which are then milled into flour and cooked into dough. Its quality characteristics are variety‐dependent, while it may become too soft or even liquefy during storage, leading to rejection by end‐users.
Laurent Adinsi, Muqsita Daouda, Alexandre Bouniol, Sègla Wilfrid Padonou, Imayath Djibril Moussa, Francis Hotegni, Noël Akissoé   +6 more
wiley   +1 more source

Changes in protein solubility, fermentative capacity, viscoelasticity and breadmaking of frozen dough

, 2015
The use of frozen dough remedied availability of fresh bread. However, bread elaborated from frozen dough has less volume and texture is firmer. This study evaluates how storage affects the protein solubility, fermentative capacity and viscoelasticity of
Sanchez-Machado, DI, Lopez-Cervantes, J, Torres-Chavez, PI, Magana-Barajas, E, Ramirez-Wong, B   +4 more
core   +1 more source

Food quality profile of fermented cassava dough: A tool for the value chain upgrading

JSFA reports, EarlyView.
Abstract Background Agbelima is a fermented cassava mash, which is then cooked into dough. The key quality attributes are color, odor, stretchability, and sour taste. To succeed in upgrading agbelima value chain, there is a need to determine the instrumental parameters that predict the quality of consumer‐preferred attributes of the final product. This
Lionnel Arnaud Chabi China, Laurent Adinsi, Sègla Wilfrid Padonou, Marcel Houngbedji, Ariane Awolo, Maora Gayet, Francis Hotegni, Flora Josiane Chadare, Noël Akissoé   +8 more
wiley   +1 more source

Frozen doughs

Cereal Chemistry, 1992
Stress-relaxation and small deformation oscillatory techniques were used to study the rheological changes in doughs subjected to freezing and thawing. Relative to fresh doughs, the relaxation modulus and relaxation time both decreased. Plots of storage modulus (G') and tan delta versus temperature showed a decrease in G', an increase in tan delta, and ...
Autio, Karin, Sinda, Eija
openaire   +2 more sources

Synergistic effects of maize defoliation and common bean relay cropping in Western Ethiopia

JSFA reports, EarlyView.
Abstract Background Maize defoliation is practiced to enhance crop management by improving light penetration, nutrient allocation, controlling weeds, and providing supplementary feeds for livestock. A rapid decline in soil fertility and low crop yields associated with maize‐based monocropping has prompted the recent introduction of maize common bean ...
Alemayehu Dabesa, Feyera Takele, Zerihun Abebe   +2 more
wiley   +1 more source

Impact of guar and xanthan gums on proofing and calorimetric parameters of frozen bread dough

, 2008
The influence of guar and xanthan gum and their combined use on dough proofing rate and its calorimetric properties was investigated. Fusion enthalpy, which is related to the amount of frozen water, was influenced by frozen dough formulation and storage ...
PESSOA FILHO, Pedro de Alcantara, LEBAIL, Alain, MATUDA, Tatiana Guinoza, CHEVALLIER, Sylvie, TADINI, Carmen Cecilia   +4 more
core   +1 more source

Past, present and future of local crop evolution

PLANTS, PEOPLE, PLANET, EarlyView.
Promoting agrobiodiversity is a promising strategy for mitigating the negative effects of climate change on global food security. We highlight the central role evolutionary processes play in harnessing the potential of local crops by integrating genomics, archaeology, ethnobotany and traditional ecological knowledge (TEK).
Nataly Allasi Canales, Philippa Ryan, Amy Jackson, Hong Phuong Le, James Borrell, Aaron Davis, Rafal M. Gutaker   +6 more
wiley   +1 more source

Unfixing Place: Time and Value in the Anthropology of Food

Culture, Agriculture, Food and Environment, EarlyView.
ABSTRACT Although many anthropologists have engaged with the political and economic work of “place” in qualifying and working with food, time has rarely featured substantively in the economic and political life of the comestible. Gathering themes from my ethnographic research in Northern Italy and excavation time in anthropological scholarship on food,
Janita Van Dyk
wiley   +1 more source

The Effect of Lipu Taro Superfine Powder on The Structure and Quality of Pre-conditioned Cookie Dough During Freezing

Liang you shipin ke-ji
To investigate the effect of the addition amount of Lipu taro ultrafine powder on the structure and quality of cookie frozen dough, different proportions of taro ultrafine powder (0%, 5%, 10%, 15%, 20%, 25%) were mixed into low-gluten wheat flour.
WANG Jing-han, LV Kang-ning, ZHENG Luo-yun, ZHAO Dong, DU Mi-ying, DAI Rui   +5 more
doaj   +1 more source