Results 81 to 90 of about 2,835 (287)

Structural and Functional Properties of Ingredient Composition in Kenkey Preparation: A Review

ChemFoodChem, EarlyView.
This review synthesizes three decades of research on kenkey, a fermented maize staple of West Africa. Examining the structural, functional, and nutritional properties that emerge from traditional fermentation and thermal processing, and identifying priorities for future research toward quality standardization and commercial development. ABSTRACT Kenkey,
Afia Sakyiwaa Amponsah
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  

The biochemical basis of disease [PDF]

, 2018
Understanding Biochemistry is an essential online resource for post-16 students, teachers and undergraduates, providing up-to-date overviews of key concepts in biochemistry and molecular biosciences.
Ahlqvist, Alastair J. Barr, Arteaga, Baynes, Cancer Research UK 2018, Carey, Christakos, Clemens, Diabetes UK - The Cost of Diabetes, Druker, Feingold, Graham, Grove, Hanahan, Hanahan, Hantschel, Heinecke, IDF Diabetes Atlas - 8th Edition, Kagnoff, Kamangar, Keys, Knudson, Kumar, Leiva, Maher, Mann, Masters, McLannahan, NHS - Do I need vitamin supplements, NIH - AIDS Information 2018, NIH - Office of dietary supplements, NIH Genetics Home Reference - Phenylketonurea 2018, Osna, Papaemmanuil, Pecorino, Ramagopalan, Rang, Reilly, Rich, Ridaura, Samuel, Schulz, Seeley, The Cancer Genome Atlas 2018, Wang, Watts, Weinberg, Wilen, World Health Organization, World Health Organization - Cancer 2018, World Health Organization - Cholera 2018, World Health Organization - HIV/AIDS 2018, Yarden   +52 more
core   +1 more source

Nutritional, Functional, and Anti‐Hypercholesterolemic Properties of Sourdough Breads From Unripe Plantain, Tiger Nut, and Fenugreek Flours

Food Chemistry International, EarlyView.
Composite sourdough breads were developed from blends of unripe plantain, tiger nut, and fenugreek flours. Optimized formulations improved pasting stability and enhanced texture, producing softer more elastic crumbs. The enriched breads contained higher dietary fiber and bioactive compounds, and significantly reduced serum cholesterol markers ...
Mary T. Ademosun, Olufunmilayo S. Omoba, Ganiyu Oboh, Adedamola I. Akinyede, Rukayat O. Awolola   +4 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  

Edible coatings in food: Specific materials and their impact on techno‐functional properties and sustainable applications

Food Biomacromolecules, EarlyView.
Abstract Edible coatings have emerged as a significant advancement in the food industry. This review explains the different materials, methods, and applications of edible coatings, with a special focus on the integration of nanotechnology and its contribution to the circular economy.
Shankar Senthilkumar, Geethalaxmi Mundas, Harini Ravi, C K Sunil, Venkatachalapathy Natarajan   +4 more
wiley   +1 more source

Functional and physicochemical properties of proteins isolated from four different pulses

Food Biomacromolecules, EarlyView.
Proteins from four pulses viz. pinto bean, cow pea, pigeon pea, and navy bean were isolated and characterized. Pinto bean protein showed the highest oil absorption capacity and solubility. Pinto bean protein exhibited the highest emulsion capacity and foaming capacity. Cow pea protein showed the highest in vitro protein digestibility.
Bharati Kumari, Nandan Sit
wiley   +1 more source

Comparison of physicochemical, rheological, and digestibility properties of starch isolated from plantain (Musa paradisiaca) using different methods

Food Biomacromolecules, EarlyView.
Abstract The present work aimed to evaluate the effect of different isolation methods (distilled water, sodium hydroxide, and potassium metabisulfite) on the properties of plantain starch and compared with flour. It was hypothesized that chemical steeping enhanced yield, techno‐functional properties, and resistant starch without disrupting native ...
Tanvir Ahmed Laskar, Bharati Kumari, Raksha Rani, Nandan Sit   +3 more
wiley   +1 more source

Valorizing lemon pomace in bread: Consumer acceptance of fermented and pre‐gelatinized Cardaba banana flour formulations

Food Biomacromolecules, EarlyView.
Abstract Whereas gluten‐free bread production often relies on starch‐heavy formulations, this study introduces a novel approach by leveraging the synergistic effects of fermented/pre‐gelatinized Cardaba banana, pigeon pea, and lemon pomace—an underutilized agro‐industrial byproduct.
Abimbola Abike Osanbikan, Olusola Samuel Jolayemi, Ayo‐Omogie Helen Nwakego, Olugbenga Olufemi Awolu, Olusola Matthew Oluwamukomi, Olufunmilayo Sade Omoba   +5 more
wiley   +1 more source

Guideline for the electrospinning of food biomacromolecules

Food Biomacromolecules, EarlyView.
Abstract Electrospinning, an efficient method for producing micro‐ and nanoscale fibers, has undergone a notable resurgence in recent decades since its origin in the early 20th century, largely driven by advances in nanotechnology. Subsequently, it has been extensively applied across various disciplines, including materials science, biomedicine ...
Manjun Kang, Shengyang Ji, Yucheng Zou
wiley   +1 more source