Results 201 to 210 of about 4,366,067 (404)

Separating Myths From Facts About Bread and Health

Nutrition Bulletin, EarlyView.
ABSTRACT White bread remains a staple food in many countries and global consumption continues to increase. However, there is an increasingly contentious debate, carried out particularly in social media and the popular press, about the adverse effects on health of factory‐produced sliced white bread as opposed to the whole grain breads made with ...
Peter R. Shewry, Alison Lovegrove, Edward J. M. Joy, Lucia Segovia de la Revilla, Gary Frost, Fred Brouns   +5 more
wiley   +1 more source

Educational Intervention Improved Parental Knowledge, Attitudes, and Practices (KAP) and Adherence of Patients with Celiac Disease to Gluten-Free Diet [PDF]

, 2020
Nour Amin Elsahoryi, Eyad Altamimi, Hadil S. Subih, Fwziah Jammal Hammad, Jayne V. Woodside   +4 more
openalex   +1 more source

Genetic Determinants and Breeding Strategies for Rice Cooking and Eating Quality: A Comprehensive Review

Plant Biotechnology Journal, EarlyView.
ABSTRACT Rice cooking and eating quality (CEQ), a core agronomic trait tied to consumer preference and market value, is regulated by endosperm starch, protein, and lipid metabolism; this review synthesizes advances in its molecular mechanisms, focusing on genetic determinants and regulatory networks of storage substances.
Guangming Lou, Pei Fu, Haozhou Gao, Minqi Li, Huan Shi, Rongjia Liu, Yanhua Li, Hao Zhou, Duo Xia, Yuexing Wang, Guanjun Gao, Yuqing He   +11 more
wiley   +1 more source

A comparison of egg white and egg yolk in gluten-free bread

, 2022
Gene J. Ahlborn, Kristin R. Domike, Kathryn Jackson, Reuben Domike   +3 more
openalex   +1 more source

Improving End‐Use Quality Through Introducing Cysteines Into the Central Repeat Domain of High‐Molecular‐Weight Glutenin Subunit 1Dx2 in Bread Wheat

Plant Biotechnology Journal, EarlyView.
ABSTRACT In bread wheat (Triticum aestivum L.), cysteine (Cys) residues within the N‐ and C‐termini of high‐molecular‐weight glutenin subunits (HMW‐GSs) critically influence dough quality. However, the functional significance of Cys residue in their central repeat domain (CRD) remains unclear.
Bo Wei, Lujun Zhang, Renchun Fan, Qi Zhang, Jiazhu Sun, Changbin Yin, Dongcheng Liu, Xiukun Liu, Aifeng Liu, Yuling Jiao, Caixia Gao, Xu Jia, Xianping Wang, Aimin Zhang, Xinyou Cao, Daowen Wang, Xiangqi Zhang   +16 more
wiley   +1 more source

Physicochemical and textural quality attributes of gluten-free bread formulated with guar gum

, 2018
Christian R. Encina‐Zelada, Vasco Cadavez, Fernando C. Monteiro, J. A. Teixeira, Úrsula Gonzales-Barrón   +4 more
openalex   +2 more sources

Sensory Profile of Gluten-Free Breads Based on Alternative Commercial Flours [PDF]

, 2023
Karen F. Irigoytia, María Belén Parodi, Nancy Noemí Esposito, Marina F. de Escalada, Carolina E. Genevois   +4 more
openalex   +1 more source

Genetic Gains in Durum Wheat (Triticum turgidum ssp. durum) Across the Globe: Yield, Quality and Adapting for Variable Weather Patterns

Plant Breeding, EarlyView.
ABSTRACT Durum wheat (Triticum turgidum ssp. durum [Desf.] Husnot) is cultivated globally and used to produce pasta, couscous, bulgur and other semolina products. With the growing world population and increasing food demand, it is pertinent to understand past trends in global food production to shape future endeavours.
Ana Laura Achilli, Muhsin Ibrahim Avci, Teketel A. Haile, Raquel Martínez‐Peña, Amanda R. Peters Haugrud   +4 more
wiley   +1 more source

Olive leaf extract and butylated hydroxytoluene as antioxidants in refined versus whole wheat flour crackers: a physico‐chemical characterization

Journal of the Science of Food and Agriculture, Volume 106, Issue 2, Page 1339-1350, 30 January 2026.
Abstract BACKGROUND This study investigated the physico‐chemical properties of four cracker samples formulated with refined (RF) or whole wheat flour (WF), and enriched with olive leaf extract in either free form (OLE) or encapsulated form (MCR), as well as with butylated hydroxytoluene (BHT) antioxidant, in comparison with non‐enriched control samples
Ottavia Parenti, Maria Paciulli, Eleonora Carini, Francesca Bot, Emma Chiavaro   +4 more
wiley   +1 more source

Urticaria pigmentosa in a female patient with celiac disease: Response to a gluten-free diet

, 2012
Luı́s Rodrigo, Isabel Pérez‐Martínez, Alfredo J. Lucendo   +2 more
openalex   +1 more source