Results 91 to 100 of about 21,591 (219)
Textural and sensory characteristics of oven baked and steamed bread
Emirates Journal of Food and Agriculture, 2019 The consumption of bread as a staple food is global and it is one of the oldest food for humans. However, the processing methods and the acceptability of bread products differs from region to region based on culture. In this study, we aim to understand how different processing methods can influence the texture and sensory characteristics of the final ...
Cheng Li, Aiping Liu, Dele Raheem
openaire +2 more sources
The Russian Review, EarlyView.Abstract This article examines the assassination of Duma representative Mikhail Gertsenshtein in July 1906 as the pivotal moment for the emergence of the concept of “right‐wing terrorism” (pravyi terrorizm) in the Russian Empire. Drawing on court documents, police files, and censorship reports, this article argues that the significance of the ...
Moritz Florin
wiley +1 more source
Effect of Black Rice Spent Grain Addition on Quality and Physiological Activity of Steamed Bread
Shipin gongye ke-jiCompared with the wheat steamed bread, this article was to explore the quality (color difference, structure, texture, sensory evaluation, etc.) and physiological activity (antioxidant properties, in vitro digestive characteristics and glucose production ...
Mengying JIANG +6 more
doaj +1 more source
Effects of Sourdough Addition on the Quality and Shelf Life of Chinese Steamed Bread
Grain & Oil Science and Technology, 2018 The effect of adding sourdough with lactic acid bacteria (Lactobacillus plantarum M616) on dough quality and the sensory scores, specific volume, crumb firmness, and spread ratio of resultant Chinese steamed bread were studied.
CHEN Di +3 more
doaj +1 more source
, 2010 Welcome! Herein you will find the recipes from the CAFE 2010 evening classes and a little bit more. Mexican soul food (Gloria Fernandez), Philippine cuisine (Betsy Engle), German pastries (Angela Dirks-Eicken), zucchini and chicken in all forms and ...
Munsell, Marsha, Ulz, June
core
eFood, Volume 7, Issue 3, June 2026.This review highlights the formation of foodborne carcinogens during processing and evaluates different mitigation strategies, including natural antioxidants and modern cooking techniques, to reduce associated cancer risks and enhance food safety. ABSTRACT Food processing methods, though vital for improving food safety, taste, and shelf life, can ...
Naglaa S. Ashmawy +4 more
wiley +1 more source
Food Science &Nutrition, Volume 14, Issue 6, June 2026.The Belize Nutrition and Health Study (n = 289) identified two dietary patterns: a “Modernized Traditional Staple” pattern (high refined carbohydrates, low diversity) associated with 40% higher odds of hypertension, and a protective “Prudent/Healthy” pattern.
Danladi C. Husaini +2 more
wiley +1 more source
Chinese steamed bread fortified with green banana flour
Food Research, 2018 L'incorporation de farine de banane verte (BF) dans le pain chinois cuit à la vapeur (CSB) peut être une stratégie pour fortifier le CSB traditionnel en raison de ses avantages pour la santé.Toutefois, les aliments contenant du BF en général ont des propriétés sensorielles plus faibles affectant l'acceptabilité par les consommateurs.L' objectif de ...
Loong, C.Y.L., Wong, C.Y.H.
openaire +2 more sources
Addition of Instant Shear Heat Milled Pregelatinized Rice Flours on a Gluten‐Free Pizza
Food Science &Nutrition, Volume 14, Issue 6, June 2026.A new method of producing pregelatinized flours (AF) was developed, using a Shear Heat Milling Machine (SHMM). SHMM diminishes or even eliminates crystallinity, achieving pregelatinization. AF was incorporated into a GF pizza dough in 0%, 10%, and 20%, where it increases the viscosity and manageability of GF doughs.
Ana Ligia Vargas +5 more
wiley +1 more source
Bread and other edible agents of mental disease [PDF]
, 2016 Perhaps because gastroenterology, immunology, toxicology, and the nutrition and agricultural sciences are outside of their competence and responsibility, psychologists and psychiatrists typically fail to appreciate the impact that food can have on their ...
BRESSAN, PAOLA, KRAMER, PETER
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