Results 91 to 100 of about 94,378 (201)

Air Jet Impingement Baking of Bread: Heat–Mass Transfer Dynamics and Process Optimization

Journal of Food Science, Volume 91, Issue 9, September 2026.
ABSTRACT Air jet impingement baking is a high‐intensity convective heating technology that enhances heat transfer efficiency by reducing thermal boundary layer resistance at the product surface. This study investigated the application of air jet impingement to bread baking, a volumetric food system with complex heat and mass transfer dynamics.
Özgül Altay, Özge Filiz, Gönül Çavuşoğlu, Safiye Nur Dirim, Utku Şentürk, Figen Kaymak‐Ertekin   +5 more
wiley   +1 more source

Use of Hazelnut Shells Subjected to Instant Controlled Pressure Drop (DIC) Treatment in Cakes: Physicochemical, Nutritional, Textural Properties, and Pore Structure Using Thresholding Algorithms

Journal of Food Science, Volume 91, Issue 9, September 2026.
ABSTRACT Hazelnut shells are an abundant agro‐industrial by‐product with potential as a functional food ingredient. This study investigated the use of hazelnut shells subjected to instant controlled pressure drop (DIC) treatment in cake production and evaluated their effects on the physicochemical, nutritional, textural, and structural properties of ...
Ülgen İlknur Konak Alkış, Nazlı Şahin, Ali Cingöz   +2 more
wiley   +1 more source

Effects of hot air pretreatment on digestibility and quality of steamed bread

Food Chemistry
Effects of hot air pretreatment on digestibility and quality of steamed bread, including moisture content and distribution, starch characteristics and digestibility, and product quality of post-steaming were systematically investigated. The results revealed that the digestibility of starch was related to the moisture content, with lower moisture levels
Yuze, Jia, Jun-Hu, Cheng, Xiangwei, Tang, Xucong, Yu, Da-Wen, Sun   +4 more
openaire   +2 more sources

A Standardized Aroma Lexicon and Sensory Wheel for Characterizing Aroma Quality of Traditional Korean Doenjang

Journal of Food Science, Volume 91, Issue 9, September 2026.
ABSTRACT Traditional Korean doenjang is a spontaneously fermented soybean paste with complex and variable aroma characteristics, but a standardized sensory language for describing its aroma quality has not been established. This study developed a reference‐based aroma lexicon and aroma wheel for traditional Korean doenjang and evaluated their ...
Ji‐Sun Hwang, In‐Seo Hwang, Mina K. Kim   +2 more
wiley   +1 more source

Effects of different wheat flour quality characteristics on steamed bread quality

, 2023
With fourteen kinds of Hetao wheat flour as the research object, the effects of wheat flour quality indexes, stretching indexes and alveograph indexs on steamed bread quality indexes were analyzed by principal component analysis and clustering analysis ...
YONG, Ya-ping, SU, Jing, LI, Yun-ling, ZHU, Xiao-bing, GAO, Cui-xia, WANG, Yan-ru   +5 more
core   +1 more source

The Right to Food for Children With Cerebral Palsy in South Africa: Examining Nutritional Access and Structural Barriers

Child: Care, Health and Development, Volume 52, Issue 5, September 2026.
ABSTRACT Background Children with cerebral palsy (CP) are at increased risk of malnutrition due to feeding difficulties, higher nutritional requirements and the additional caregiving demands associated with disability. Households caring for children with CP may therefore experience greater vulnerability to food insecurity, particularly in low‐resource ...
Tiya Vala, Radia Ameen, Skye Nandi Adams
wiley   +1 more source

Effects of high enzyme activity soybean powder on whiteness of steamed bread

, 2016
The effects of high enzyme activity soybean powder with different mass ratios in wheat flour on whiteness of steamed bread were studied. The results showed that the whiteness of steamed bread increased firstly and then decreased with the addition of high
Xiaona, GUO, Wei, PENG, Huiming, ZHOU, Kexue, ZHU, Xiaoqian, LI   +4 more
core   +1 more source

Effect of Ferulic Acid on Thermo-Mechanical Properties of Whole Wheat Dough and Texture Quality of Whole Wheat Steamed Bread [PDF]

Shipin Kexue
This study investigated the effects of adding ferulic acid (FA) on the structural and thermo-mechanical properties of whole wheat dough as well as the texture quality and pore distribution of steamed whole wheat bread.
SU Anxiang, YANG Qin, LI Wen, PEI Fei, MA Gaoxing, MA Ning, HU Qiuhui
doaj   +1 more source

Migraine in the cradle of civilization: Evaluating ancient Mesopotamian texts through the lens of ICHD‐3

Headache: The Journal of Head and Face Pain, Volume 66, Issue 8, Page 1878-1889, September 2026.
Abstract Background Migraine is a neurological disorder with well‐established diagnostic criteria. In its current formulation, migraine is a modern‐day diagnosis, whereas descriptions consistent with migraine may date back to ancient civilizations. Objective This study aimed to investigate whether symptoms consistent with migraine without aura, as ...
Bulent Diri, Bilge Piri Cinar, Zeynep Sena Diri, Okan Bolukbasi, Peter J. Goadsby, Aynur Ozge   +5 more
wiley   +1 more source

Improvement of in vitro and cellular antioxidant properties of Chinese steamed bread through sorghum addition

, 2018
© 2017 Sorghum grain is rich in phenolic compounds with various health benefits. Chinese steamed bread (CSB) is a traditional fermented food, and is widely consumed in China and many other countries.
X. Qi (9032690), G. Wu (699565), Stuart Johnson (23288038), H. Qian (3817342), Y. Shen (2520046), Y. Qi (6565016), L. Wang (2327974), Y. Li (696089), H. Zhang (537656)   +8 more
core   +2 more sources