Results 101 to 110 of about 21,591 (219)
Effect of different yeast on the quality of steamed bread made by self-fermentable flour during the accelerated experimental storage [PDF]
Zhongguo niangzaoIn order to study the effects of different high-sugar and low-sugar resistant dry yeasts on the quality of self-fermentable flour during accelerated experimental storage (35 ℃, 65% relative humidity), self-fermentable flour was prepared by common wheat ...
ZHAO Jinhong, QIU Xue, LI Yushuang, CHEN Jianfeng, ZHANG Ying, Li Xianming, ZHENG Yan, GU Chuanchang, PENG Yijiao
doaj +1 more source
Developing a dynamic regional brand - focus on flavour. [PDF]
, 2013 This project has delivered technical sensory language that accurately and precisely describes the flavour and texture of key seafood species to the seafood industry of the Eyre Peninsula.
Mayze, John, Smyth, Heather
core +1 more source
Folates in quinoa (Chenopodium quinoa), amaranth (Amaranthus sp.) and buckwheat (Fagopyrum esculentum): Influence of cooking and malting [PDF]
, 2017 Effects of processing on the contents of five folate vitamers in quinoa, amaranth and buckwheat were analysed using a trienzymatic extraction method followed by LC–MS/MS.
Arcot, Jayashree +8 more
core +1 more source
Legume Science, Volume 8, Issue 2, June 2026.ABSTRACT Mung bean (Vigna radiata (L.) Wilczek) is emerging as a valuable ingredient in modern food systems due to its nutritional benefits, functional versatility, and alignment with plant‐based, clean‐label, and sustainable food trends. This review highlights recent technological advancements in mung bean processing, covering primary processing steps
Suresh Sakhare +4 more
wiley +1 more source
The sensory acceptance of fibre-enriched cereal foods:a meta-analysis [PDF]
, 2015 Improved understanding of the sensory responses to fibre fortification may assist manufacturers and health promotion efforts. The effects of fibre fortification (or modified ingredients) on sensory acceptability of baked cereal foods (bread, cookies ...
Brennan, Charles S. +3 more
core +3 more sources
Legume Science, Volume 8, Issue 2, June 2026.ABSTRACT Guava is known for being rich in vitamin C, fiber, and polyphenol compounds, and soy flour is an abundant source of plant‐based protein and minerals. The investigation focused on the formulation of biscuits enriched with antioxidants and nutrients, using guava and soy flour, to meet the increasing demand for functional meals that provide ...
Md. Jaynal Abedin +4 more
wiley +1 more source
Feeding Hens For Egg Production [PDF]
, 1919 Exact date of bulletin unknown.PDF pages:
Munroe, H. D.
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MedComm, Volume 7, Issue 6, June 2026.Patients undergoing colorectal surgery (n = 59) were sampled before and after surgery to investigate perioperative microbiome dynamics. Using 16S rRNA and ITS2 genes amplicon sequencing, bacterial diversity significantly decreased postoperatively, while fungal communities remained resilient.
Simon Wetzel +8 more
wiley +1 more source
KONZO : the IBRO Africa Regional Committee (ARC) organizes its first Global Advocacy Workshop for Neuroscience in Kinshasa [PDF]
, 2014 Neurological diseases such as epilepsy, konzo, or neurolathyrism are not well understood or even accepted as major causes of disability. It is important that the public – from parents and children to politicians and policymakers – be informed about the ...
Diasolua Ngudi, Delphin
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Eating Experiences of Patients With Cancer in the Hospital – A Qualitative Study
Journal of Human Nutrition and Dietetics, Volume 39, Issue 3, June 2026.ABSTRACT Background and Aims Enjoying food is related to the taste, smell and texture of food, ambience during meals, presentation of the meals, and freedom to choose meals. A decrease in food enjoyment can lead to decreased food intake, undesired weight loss, and reduced quality of life. Cancer and cancer treatment can induce symptoms that affect food
Jip M. van Elst +6 more
wiley +1 more source