Results 71 to 80 of about 17,439 (230)

Heat‐Induced Toxicants: Sensory Appeal Distracts Consumers' Attention From Potential Toxicological Risks of Thermally Processed Foods

Food Science &Nutrition, Volume 14, Issue 4, April 2026.
The central paradox of thermal processing of foods. (A) The application of heat (e.g., frying, baking, grilling) to food initiates complex chemical reactions, most notably the Maillard reaction and thermal degradation of protein, lipids, and carbohydrate. (B) These reactions create a desirable sensory experience characterized by enticing aromas, golden‐
Joachim Dotto Matondo, Abdulsudi Issa‐Zacharia   +1 more
wiley   +1 more source

Monitoring the Dough Properties, Quality Characteristics and Volatile Compounds of Whole Wheat Bread Made by Different Sourdough Types during Frozen Storage

Foods
There is a need to increase the consumption of whole wheat bread (WWB) due to its health benefits by overcoming its poor technological quality and improving its sensory characteristics.
Gorkem Ozulku
doaj   +1 more source

Determination Methods of Food Fibers Characteristics in Milk Mixtures with the Modified Fat Composition [PDF]

, 2019
The article presents main determination methods of technological parameters of food fibers in milk mixtures of the modified fat composition.The methods of studying the ability of food fibers to water and fat-absorption are offered.
Grek, O. (Olena), Ochkolyas, О. (Оlena), Ovsiienko, K. (Kіra), Savchenko, O. (Oleksandr), Tsygankov, S. (Sergii), Tymchuk, A. (Alla)   +5 more
core  

Development of a method for the direct fermentation of semolina by selected sourdough lactic acid bacteria [PDF]

, 2016
Three obligately heterofermentative lactic acid bacteria (LAB) strains (Lactobacillus sanfranciscensis PON100336, Leuconostoc citreum PON10079 and Weissella cibaria PON10030) were used in this study as a multi-species starter culture for sourdough ...
ALFONZO, Antonio, AMATO, Gaetano, CORONA, Onofrio, DI MICELI, Giuseppe, FRANCESCA, Nicola, SETTANNI, Luca, URSO, VALERIA   +6 more
core   +1 more source

Hydrometeorological and Topographic Controls on Rock Glacier Kinematics: A Case Study From Southeastern Alaska

Journal of Geophysical Research: Earth Surface, Volume 131, Issue 4, April 2026.
Abstract Rock glacier kinematics are indicators of alpine climate change, yet the relative influence of thermal and hydrological processes on their motion remains poorly constrained. This uncertainty limits our ability to predict how these permafrost landforms will respond to ongoing climate change.
Qingyu Sui, Zhong Lu, Tyler M. Meng, Jinwoo Kim, Bretwood Higman, Chunli Dai, Emmanuel Junior Budukumah, Sam McColl, Ian Howat, Chad Hults, Vamshi Karanam, Kang Liang   +11 more
wiley   +1 more source

Identification of predominant lactic acid bacteria and yeasts of Turkish sourdoughs and selection of starter cultures for liquid sourdough production using different flours and dough yields [PDF]

, 2016
Eight samples of mature sourdough were collected from fi ve provinces of Turkey. Lactic acid bacteria and yeasts were isolated and identifi ed and used in different combinations to produce liquid sourdoughs.
FRANCESCA, Nicola, MOSCHETTI, Giancarlo, SETTANNI, Luca   +2 more
core   +1 more source

Rhizobacteria Exopolysaccharide: A Boon in Reclaiming Soil Fertility, Augmenting Plant Growth and Plant Stress Resilience

Environmental Microbiology Reports, Volume 18, Issue 2, April 2026.
Microbial exopolysaccharides (EPS) enhance plant stress tolerance and soil health by improving water retention, nutrient cycling, and resilience to salinity and heavy metals, offering a biodegradable and eco‐friendly alternative to synthetic polymers for sustainable agriculture. ABSTRACT Microbial exopolysaccharides (EPSs) serve multiple industrial and
Aishmita Gantait, Sam A. Masih, Ann Maxton, Adriano Sofo, Rosangela Addesso   +4 more
wiley   +1 more source

The Oldest Traces of Alcoholic Beverages in the Border Zone of the North and East European Plains

Archaeometry, Volume 68, Issue 2, Page 153-172, April 2026.
ABSTRACT Analysis of organic compounds preserved on pottery from the Bell Beaker community and the initial phase of the Trzciniec Cultural Sphere in the border zone of the Eastern and North European Plains was prompted by traces of alcoholic beverages found in contextually and formally analogous discoveries of more westerly provenance.
Dariusz Manasterski, Katarzyna Januszek, Angelina Rosiak, Aleksandra Cetwińska, Joanna Kałużna‐Czaplińska   +4 more
wiley   +1 more source

Genomics and synthetic community experiments uncover the key metabolic roles of acetic acid bacteria in sourdough starter microbiomes

mSystems
While research on the sourdough microbiome has primarily focused on lactic acid bacteria (LAB) and yeast, recent studies have found that acetic acid bacteria (AAB) are also common members.
H. B. Rappaport, Nimshika P. J. Senewiratne, Sarah K. Lucas, Benjamin E. Wolfe, Angela M. Oliverio   +4 more
doaj   +1 more source

Codominance of Lactobacillus plantarum and obligate heterofermentative lactic acid bacteria during sourdough fermentation [PDF]

, 2015
Fifteen sourdoughs produced in western Sicily (southern Italy) were analysed by classical methods for their chemico-physical characteristics and the levels of lactic acid bacteria (LAB).
ALFONZO, Antonio, CARACAPPA, Santo, CORONA, Onofrio, FRANCESCA, Nicola, GALLUZZO, Paola, MOSCHETTI, Giancarlo, SETTANNI, Luca, Ventimiglia, G.   +7 more
core   +1 more source