Results 31 to 40 of about 17,981 (296)

Effect of Moisture Distribution Changes Induced by Different Cooking Temperature on Cooking Quality and Texture Properties of Noodles Made from Whole Tartary Buckwheat

Foods, 2021
While precooking and processing have improved the quality of gluten-free noodles, the effects of different cooking temperatures on their quality—neither gluten-free noodles nor whole Tartary buckwheat noodles—have rarely been clarified.
Shuping Zou, Lijuan Wang, Aili Wang, Qian Zhang, Zaigui Li, Ju Qiu   +5 more
doaj   +1 more source

Research Status and Prospect of Rice Noodles Quality Evaluation and Manufacture

Liang you shipin ke-ji, 2022
Rice noodle is traditional food in China, with a soft, flexible and smooth texture, which is loved by the general public. However, there is a wide variety of rice noodles and has a strong regional character.
CHENG Lin-shao, LIANG Qin-mei, YAO Zhen-jiang, LIN Yin   +3 more
doaj   +1 more source

From mice to humans—divergent strategies for intestinal homeostasis and regeneration

FEBS Letters, EarlyView.
Recent advances such as organoid genome editing, xenotransplantation, imaging, and whole‐genome sequencing have enabled direct studies of human intestinal stem cells (ISCs). These studies reveal species‐specific features, including slower ISC proliferation, distinct injury responses, slower somatic mutation accumulation in humans, and an inverse ...
Keiko Ishikawa, Shinya Sugimoto, Toshiro Sato   +2 more
wiley   +1 more source

Liver organoids: modelling complexity in homeostasis and disease

FEBS Letters, EarlyView.
Studying liver in vitro has been challenging because simple 2D cell cultures fail to capture liver's cellular and architectural complexity. To bridge this gap, scientists increasingly use organoids, 3D liver models which better mimic liver composition and function. This review examines recent advances in liver organoid complexity and realism, discusses
Anna M. Dowbaj, Meritxell Huch
wiley   +1 more source

Fortification of noodles with processed bamboo shoots: Evaluating the impact on nutritional composition, antioxidant activity and sensory characteristics

Advances in Bamboo Science
Noodles, a ubiquitous and convenient dietary choice for millions, have become an integral part of the contemporary diet. As dietary preferences evolve and nutritional deficiencies persist, the necessity of fortifying noodles with essential nutrients has ...
Oinam Santosh, Chongtham Nirmala, Harjit Kaur Bajwa, Madho Singh Bisht, Aribam Indira, Shahar Bano   +5 more
doaj   +1 more source

Physicochemical Properties, Cooking and Sensory Qualities of Noodles Made from Wild Purslane (Portulaca oleracea L.) Seeds and Aerial Parts [PDF]

Brazilian Archives of Biology and Technology
Purslane (Portulaca oleracea L.) is an annual plant that has strong pharmacological properties and high nutritional quality. In this study, the impacts of incorporating leaves, stems, whole plants, and seeds of purslane at 0, 3, 6, 9, and 12% levels on ...
Hatice Yel, Nermin Bilgiçli, Elif Yaver
doaj   +1 more source

Quality Characteristics of Noodles Processed from Rice Grains of the Ratoon Crop

Agronomy, 2022
Rice noodles are usually manufactured using rice grains of the main crop. There is limited information available on rice noodles processed from ratoon rice grains.
Zhengwu Xiao, Chengjing Liao, Yuping Hu, Keqian Zhang, Jiana Chen, Fangbo Cao, Shengliang Fang, Min Huang   +7 more
doaj   +1 more source

From junk to function — How weak selection in eukaryotes builds new parts and drives genomic complexity

FEBS Letters, EarlyView.
How do genomes gain new functional parts? In eukaryotes, which tend to evolve under weak selection, much of the genome is junk. Palazzo and Qiu borrow the logic of Markov chains to show how non‐functional DNA becomes functional through the appearance of intermediate states, which arise due to epistasis, buffering, and biochemical messiness, allowing ...
Alexander F. Palazzo, Yi Qiu
wiley   +1 more source

Effects of Gluten Addition on Quality Characteristics of Extruded Buckwheat-Adzuki Bean Composite Noodles [PDF]

Shipin Kexue
In this study, the effects of the addition of different amounts of gluten on quality characteristics of extruded buckwheat-adzuki bean composite noodles were studied to solve the problem of muddy broth production after boiling noodles made from coarse ...
ZHAO Chaofan, ZHOU Jiankang, REN Guixing, ZHANG Lizhen
doaj   +1 more source

Effect of Pre-cooking Time on the Quality of Noodles during Frozen Storage

Shipin gongye ke-ji, 2023
In this study, the changes of cooking quality, texture property, moisture content, state of moisture, sensory property, thermal stability and microstructure of noodles pre-cooking for 0, 1, 3, 5 minutes during frozen storage (1, 30, 60, 90, 120 days ...
Luqin DONG, Xueqin LI, Zhixuan XING
doaj   +1 more source