Results 131 to 140 of about 1,732,393 (295)
Cereal Chemistry, EarlyView.ABSTRACT Background and Objectives Asian salted noodles (ASN) are popular in East and Southeast Asia and in parts of Europe and the Americas. However, ASN are deficient in certain nutrients (e.g., vitamins, minerals, and dietary fiber) and bioactive compounds.
Gia Ngoc Lam, Fan Zhu
wiley +1 more source
Cereal Chemistry, EarlyView.ABSTRACT Background and Objectives Whole‐grain (brown) rice has superior nutritional quality but is prone to rancidity, primarily caused by endogenous lipases and oxidases. This study evaluated mild hydrothermal stabilization (MHS), comprising grain surface wetting, followed by short‐duration atmospheric‐pressure steaming, applied to two West African ...
Sali A. Ndindeng +5 more
wiley +1 more source
Rolling dough during cooking class, 1967
, 1967 Rolling dough to make shortbread during cooking class, Junior Girls Technical School ...
Swinburne Technical College
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Counselor Education and Supervision, EarlyView.ABSTRACT This study examined PPCs, remediation interventions, and outcomes in completed remediation cases within CACREP‐accredited counselor education programs. Full‐time counselor educators who served as primary faculty on at least one completed remediation in the past 3 years completed a brief survey for each case, yielding 80 unique remediation ...
Lena Salpietro +2 more
wiley +1 more source
Improvement of Cooked Rice by Using Modified Starch
Japan Journal of Food Engineering, 2012 Mariko HOTTA +3 more
openaire +2 more sources
Good Food and Better Cooking, vol. 01, no. 09, September, 1958 [PDF]
, 1958 Good Cooking Magazine (1958) published by Maura and Ian O’Casey Maura and Ian O’Casey were the publishers of a short-lived monthly magazine, Good Cooking, launched in Dublin in January 1958 and became Good Food and Better Cooking in July 1958.
Good cooking
core
ChemFoodChem, EarlyView.This research showed that sausage reformulation preserves high essential amino acid and branched‐chain amino acid content, as well as increasing free amino acids (FAA) related to umami flavor and health‐promoting components such as GABA in the products.
Albert Gashi +4 more
wiley +1 more source
The Impact of Glycation on Protein Digestibility
ChemFoodChem, EarlyView.Schematic overview of how protein glycation affects digestibility and downstream nutritional consequences. Glycation‐derived structural modifications reduce protease accessibility, leading to limited hydrolysis and altered peptide generation. These changes decrease amino acid bioavailability and may subsequently contribute to microbiome alterations ...
Lea Hönemann +2 more
wiley +1 more source
Rolling dough, Junior girls cooking class, 1957
, 1957 Rolling dough, Junior girls cooking class, 1957.
Swinburne Technical College +1 more
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ChemFoodChem, EarlyView.Agro‐industrial residues contain dietary fiber and phenolics, but coexistence alone does not establish a phenolic‐bound ingredient. Processing‐dependent identity is verified through fraction‐specific analysis and common‐basis mass balance. Food‐grade translation requires final‐product performance, sensory acceptance, safety, and claim‐matched ...
Yitong Niu +4 more
wiley +1 more source