Results 81 to 90 of about 3,577 (217)

A Mixed‐Method Study on Gender and Intrahousehold Differences in Food Consumption From Khatlon Province, Tajikistan

Maternal &Child Nutrition, EarlyView.
ABSTRACT Tajikistan faces significant food insecurity and multiple forms of malnutrition in its population, with women particularly at risk. Social norms related to gender and intrahousehold hierarchy are pervasive. Yet, how gender impacts dietary intake in Tajikistan remains to be studied.
Sarah M. L. Pechtl, Mohru Mardonova, Tanzila Ergasheva, Isabel B. Lambrecht   +3 more
wiley   +1 more source

DETERMINING THE MODES OF TECHNOLOGICAL OPERATIONS IN THE PRODUCTION OF EINKORN WHEAT BREAD MADE OF FROZEN DOUGH AND ENRICHED WITH JERUSALEM ARTICHOKE FLOUR

Harčova Nauka ì Tehnologìâ, 2018
Einkorn wheat is a grain crop characterized by the ability not to accumulate heavy metals from the soil. Besides, it is rich in selenium. Jerusalem artichoke is rich in inulin. From the combination of these two types of flour (einkorn wheat and Jerusalem
N. Stankova, T. Gogova, L. Paramonenko
doaj   +1 more source

Recent advances in quality deterioration and improvement of starch in frozen dough

Grain & Oil Science and Technology, 2020
Starch with different particle sizes has different compositions and different physical and chemical properties. The amylopectin content and protein content and lipid content of small granule B starch are higher than that of A-type starch, which can form ...
Wenjuan Feng, Sen Ma, Xiaoxi Wang
doaj   +1 more source

No Cost of Resistance in Wheat Gene Stack Lines Containing 10 Stem Rust Resistance Transgenes

Plant Biotechnology Journal, EarlyView.
ABSTRACT Genetic resistance is the most economical and sustainable approach for crop protection, however, it is regularly overcome by pathogen virulence evolution. Polygenic resistance has greater durability, but unlinked genes are laborious to maintain in breeding programs.
Ming Luo, Aihua Wang, Soma Chakraborty, Shyh Yin Low, Saeid Babaei, Jian Chen, Jianping Zhang, Dhara Bhatt, Brenton Brooks, Oadi Matny, Narayana Upadhyaya, Rohit Mago, Melania Figueroa, Evans Lagudah, Peter Dodds, Brian Steffenson, Michael Ayliffe   +16 more
wiley   +1 more source

Conventional Versus Organic Wheat Production: Implications on Breeding and the Supply Chain

Plant Breeding, EarlyView.
ABSTRACT The majority of the wheat produced worldwide originates from conventional (CON) farming systems. However, EU policies aim to tremendously expand the area dedicated to organic (ORG) farming by 2030, which could affect stakeholders in the wheat supply chain and wheat breeding strategies.
Carina Meyenberg, Jana Kant, Patrick Thorwarth, Carl Friedrich Horst Longin   +3 more
wiley   +1 more source

Research on the Influence of Moisture State, Microscopic Morphology and Physical Properties of the Resting Dough

Shipin gongye ke-ji
To study the effect of resting on the quality of frozen dough, the changes in the moisture state of the dough during the resting process (0, 30, 60, 90, 120 min), the moisture distribution of dough and their effects on ice crystal distribution ...
Yanyan ZHANG, Jie ZHANG, Jing ZHANG, Pu ZHANG, Xingli LIU, Hua ZHANG   +5 more
doaj   +1 more source

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

Effects of Enzyme Addition on the Evolution of Starch Supramolecular Structure and the Quality of Steamed Bread Made with Starch from Frozen Dough [PDF]

Shipin Kexue
The effect of addition of mixtures of α-amylase and transglutaminase (TGase) on the quality, starch multiscale structure and physicochemical properties of frozen dough and the quality of steamed bread made with starch extracted from frozen dough.
WANG Hongwei, WANG Fei, JIA Mengyuan, ZHANG Hua, ZHANG Yingying, SONG Mengkun, ZHANG Yanyan, LIU Xingli, ZHAO Xuewei, ZHU Yingying, SHEN Huishan, SU Dongmin
doaj   +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

The use of edible insects in human food

Journal of the Science of Food and Agriculture, Volume 106, Issue 10, Page 5775-5787, 15 August 2026.
Abstract The world population is expected to reach approximately 10 billion people by 2050, which will significantly increase global food demand and may lead to agricultural shortages and a higher risk of food insecurity. In this context, this review discusses the potential of insects as alternative sources of animal protein, addressing their ...
Pamela Barroso de Oliveira, Hugo Calixto Fonseca, Cláudia Regina Vieira, Gleidson Giordano Pinto de Carvalho, Jane Sélia dos Reis dos Coimbra, Bruna Mara Aparecida de Carvalho Mesquita   +5 more
wiley   +1 more source