Results 81 to 90 of about 71,432 (357)

Agro-materials : a bibliographic review [PDF]

, 2002
Facing the problems of plastic recycling and fossil resources exhaustion, the use of biomass to conceive new materials appears like a reasonable solution.
A. Rouilly, Archodulaki V.-M., Arvanitoyannis I.S., Bassi S., Bastioli C., Biliaderis C.G., Boye J.I., Bureau G., Coffey D.G., Dalgleish D.G., Damodaran S., Damodaran S., Di Gioia L., Donth E.-J., Dulog L., Ernst A.J., Fennema O.R., Gennadios A., Gennadios A., Gerngross T.U., Gregory S.R., Hague J., Helme J.-P., Huang H.C., Iglesias H.A., L. Rigal, Li Y., Lim J.-K., Lourdin D., McCarthy J.L., Miers J., Moe S.T., Nayak P.L., Oakenfull D., Onteniente J.-P., Onteniente J.-P., Otaigbe J.U., Otaigbe J.U., Otaigbe J.U., Poppe J., Poutanen K., Rees D.A., Scheer H., Schröter E., Segalen P., Showmura R.S., Stauderer M., Swenson H., Tomihata K., Voragen A.G.J., Yamaguchi H., Yamauchi K.   +51 more
core   +1 more source

Effect of Henan and Gansu Starter Cultures Microbial Diversity on Structure and Flavor Property of Mung Bean Bread

Food Frontiers, EarlyView.
ABSTRACT This study examined the fermentation mechanism of Gansu starter cultures (GSSC) and Henan starter cultures (HNSC), each mixed with yeast, in enhancing the distinctive flavor of bread. High‐throughput sequencing analysis revealed that 157 bacterial genera and 53 fungal genera were identified in the GSSC, while the HNSC comprised 29 bacterial ...
Xiaoming Wang, Xiling Zhang, Lu Kong, Weichao Guan, Chanmin Zheng, Dan Yang, Guoqi Na, Chenqi Gu, Qingyu Yang, Yuguang Zhang   +9 more
wiley   +1 more source

Entwicklung von Material und Strategien für eine nachhaltige Qualitätszüchtung von Winter-Emmer (Triticum diccoccum) für den ökologischen Landbau in Deutschland [PDF]

, 2014
47 Emmersorten wurden gemeinsam mit den im ökologischen Landbau wichtigsten Weizen- und Dinkelsorten an 8 Öko- und 7 konventionellen Standorten getestet. In den Projektversuchen wurden 10 Merkmale genauer bestimmt.
Longin, Friedrich, Lösche, Klaus, Ringer, Linda, Römer, Peter, Starck, Norbert   +4 more
core  

Reformulation of Biscuit and Oatcake Products With Nutritional and Environmental Benefits Using a Novel Palm Shortening Substitute

Food Frontiers, EarlyView.
This study showed that a novel emulsion‐gel ingredient composed of rapeseed oil, linseed meal, and beta‐glucan (PALM‐ALT) was able to replace palm shortening in hard‐texture bakery applications (biscuit, oatcake). PALM‐ALT formulations contained 86% and 75% less saturated fat than palm‐based controls whilst exhibiting similar sensory and ...
Hector Mora‐Gallego, Robert Craddock, Stephen R. Euston, Catriona Liddle, Julien Lonchamp   +4 more
wiley   +1 more source

Emerging Frontiers in Food Allergy Treatment: Progress, Challenges, and Prospects

Food Frontiers, EarlyView.
Food allergy is a rising global health concern with limited treatment options beyond allergen avoidance and emergency care. This review explores the evolving therapeutic landscape, highlighting advances in allergen immunotherapy, biologics such as monoclonal antibodies, and emerging vaccine‐based approaches.
Ayesha Zahid, Hazrat Ismail, Madiha Ajaz, Abdul Qadeer   +3 more
wiley   +1 more source

Ergebnisse aus den Weizensorten Streifenversuchen 2018 [PDF]

, 2018
Agroscope führt jedes Jahr Exaktversuche mit 12 Sorten auf 8 Standorten unter Biobedingungen durch. Bevor eine Sorte in die empfohlene Sortenliste FiBL‐ Bio Suisse aufgenommen wird, muss sie drei Jahre in den Exaktversuchen und zwei Jahre im ...
Dierauer, Hansueli, Klaiss, Matthias
core  

Novel Frontier of arrowroot starch: Extraction, modification, characterization and application in food industry

Food Biomacromolecules, EarlyView.
Abstract Arrowroot (Maranta arundinacea L.) starch, a versatile carbohydrate source with high amylose content and unique functional properties, holds significant potential in food and non‐food industries. This study highlights advancements in the extraction, characterization, modification, and applications of arrowroot starch (AS).
Himashri Konch, Rakesh Kumar Gupta, Prem Prakash Srivastav   +2 more
wiley   +1 more source

Enrichment of Ethiopian Roasted Corn Bread (Dabo Kolo) With Ginger Powder: Effect on Composite Flour Functionality, Physicochemical Properties, and Antioxidant Quality

Future Postharvest and Food, EarlyView.
ABSTRACT Ethiopian roasted corn bread (Dabo kolo) is a popular bakery product commonly consumed as a snack. However, enhancing its physico‐chemical and antioxidant properties with ginger remains an area of ongoing research. In this study, Dabo kolo was prepared using wheat–ginger composite flour formulations, incorporating 5%, 10%, 15%, and 20% ginger ...
Temesgen Laelago Ersedo, Tilahun A. Teka, Sirawdink Fikreyesus Forsido, Engida Dessalegn   +3 more
wiley   +1 more source

Phytochemical Contents and Bioactive Compounds in Widely Consumed Cereals, Legumes, and Vegetables in Abruzzo Region, Italy: A Critical Review

Food Safety and Health, EarlyView.
This review aims to collect and identify cereals, legumes, and vegetables mostly consumed in the Abruzzo region from 2020 till now, pointing attention to their biological effects. ABSTRACT The Abruzzo region boasts a wide range of typical food products including cereals, legumes, and vegetables. In this context, they take part in the Mediterranean diet,
Giulia Gentile, Lorenza Marinaccio, Adriano Mollica, Azzurra Stefanucci   +3 more
wiley   +1 more source

Physicochemical, Sensory, Textural, Nutritional, and Antioxidant Properties of Bun From Wheat Flour Fortified With Galgal Peel Powder

Food Safety and Health, EarlyView.
Fortification of wheat buns with galgal (Citrus pseudolimon) peel powder Improved dietary fiber, TPC, antioxidant activity, and texture, while reducing water activity. Acceptable sensory quality up to 5% incorporation highlights its use as a clean‐label functional ingredient in bakery applications.
Kalpana, Suhail Ahmad Bhat, Tanuja Srivastava   +2 more
wiley   +1 more source