Results 111 to 120 of about 22,298 (239)

The use of asparaginase to reduce acrylamide levels in cooked food [PDF]

, 2016
Strategies proposed for reducing the formation of the suspected carcinogen acrylamide in cooked foods often rely on a reduction in the extent of the Maillard reaction, in which acrylamide is formed from the reaction between asparagine and reducing sugars.
Elmore, J. Stephen, Oruna-Concha, Maria-Jose, Xu, Fei   +2 more
core   +1 more source

Decision letter for "Role of dough viscoelastic properties and rice variety in the thermal expansion and the quality of unconventional rice-based bread: case of steamed-cooked 'Ablo'"

, 2021

openalex   +1 more source

Enhancing Bread Quality with Steam-Treated Moringa (Moringa oleifera) Powder

Foods
Moringa leaf powder (MLP) is a nutrient-dense ingredient. However, its addition to bread often suppresses bread expansion, affecting its sensory properties. To address these challenges, this research explored how steam-treated MLP (SMLP) influences the expansion and sensory qualities of bread. MLP was steamed for 10 min in an electric oven, sieved, and
Takako Koriyama, Yuria Kurosu, Takahiro Hosoya   +2 more
openaire   +3 more sources

Agricultural System Resilience of Industrial Hemp: An Exploratory Value Web Analysis in the Swabian Alb

GCB Bioenergy, Volume 18, Issue 2, February 2026.
This study assessed the industrial hemp value web resilience in the Swabian Alb, Southern Germany, where regional implementation remains limited despite hemp's bioeconomy potential. Using an indicator framework and stakeholder interviews, the research found the small, fluctuating cultivation area (e.g., 25 ha in 2024) focuses on hemp seed valorisation;
Lena‐Sophie Loew, Moritz von Cossel
wiley   +1 more source

Rapid analysis of Chinese steamed bread staling using Raman Spectroscopy

Food and Health
Tong Sang, Yonghui Yu, Xiaodan Liu
openalex   +2 more sources

Sunflower Oil–Beeswax Oleogels and Bigels Enriched With Quercetin‐Rich Onion Phenolics for Biscuit Fat Replacement: Physicochemical, Antioxidant, and Stability Outcomes

Food Science &Nutrition, Volume 14, Issue 1, January 2026.
Sunflower oil–beeswax bigels delivered oleogel‐like functionality while softening the network and modestly lowering melting behavior; phenolic enrichment with a quercetin‐rich onion extract increased antioxidant capacity without altering mechanics.
Mahmoud Younis, Mohamed Abdelbaset Salama, Diaeldin Omer Abdelkarim, Reham M. Kamel, Said El Harkaoui, Mostafa Ali, Eslam Elshaqwir, Mohamed Abdin, Mohamed El‐Bana, Mona Hussein Hassan, Maha Gomaa, Mohamed Saleh, Amira H. Sharshar, Amira E. Abd El‐Gwad, Menna Allah M. Youssef, Shimaa E. Abd EL‐Hamed, Alshaimaa M. Hamouda, Naglaa K. Beltagy, Tahia R. Al‐Khawaga, Mariam A. El‐Khatib, Nahla A. Felays, Mahmoud Elsayed   +21 more
wiley   +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

Polysaccharide‐Based Food Packaging Materials: Structural Engineering, Functional Modifications, and Sustainable Applications

Macromolecular Materials and Engineering, Volume 311, Issue 1, January 2026.
Polysaccharide‐based macromolecules including starch, chitosan, cellulose, pectin, and alginate are engineered into functional packaging films through structural design and targeted chemical modifications. Reinforcement, cross‐linking, and bioactive incorporation enable enhanced mechanical performance, barrier properties, and intelligent responsiveness,
Chang Yu, Hui Sun, Lin Yao, Yunxuan Weng
wiley   +1 more source

And They Pranced [PDF]

, 2003
A re-imagining of the Soul Purpose play “And They Danced” for the retirement ceremony of Rev.
Paul, John Steven
core   +1 more source

Exploration of microbial profile of traditional starters and its influence on aroma profile and quality of Chinese steamed bread [PDF]

, 2023
Guanmian Wei, Bimal Chitrakar, Jiangna Wu, Yaxin Sang   +3 more
openalex   +1 more source