Results 41 to 50 of about 22,298 (239)

Adolescent dietary patterns are associated with lifestyle family psycho-social factors [PDF]

, 2009
Background/ Objectives: Dietary intake during adolescence contributes to lifelong eating habits and the development of early risk factors for disease in adulthood.
Ambrosini, Gina L, Beilin, Lawrence, de Klerk, Nick H, Hands, Beth P, Kendall, Garth E, O\u27Sullivan, Therese A, Oddy, Wendy H, Robinson, Monique, Silburn, Sven, Stanley, Fiona, Zubrick, Stephen R   +10 more
core   +2 more sources

Effect of Fucoidan on Structure and Bioactivity of Chinese Steamed Bread. [PDF]

Foods
Fucoidan refers to a group of sulphated polysaccharides obtained from brown seaweed, with numerous biological activities. In this study, fucoidan was fortified into Chinese steamed bread (CSB) at different concentrations (0, 1%, 3% and 5%) and the effect of fucoidan on the dough properties, structure properties and bioactivity were investigated.
Yang Q, Li M, Gu C, Lu A, Dong L, Zhang X, Hu X, Liu Y, Lu J.   +8 more
europepmc   +5 more sources

Research on Formula Optimization and Low-GI Verification of Coarse Grain Steamed Bread Based on Fuzzy Mathematics Sensory Evaluation

Shipin gongye ke-ji, 2022
In order to develop a coarse grain steamed bread with good quality and low glycemic index (GI), taking the appearance, texture, palatability and taste of coarse grain steamed bread as evaluation indexes, the fuzzy mathematical sensory evaluation method ...
Shiwei LIU, Chengxiang WANG, Shenglin DUAN, Meina ZHANG, Xi WANG, Fujun MA, Xinyan ZHAO, Haizhi LI   +7 more
doaj   +1 more source

Changes on the Physical-Chemical Properties of Kue Delapan Jam on Various Steaming TIME [PDF]

, 2014
This research intended to study browning reaction between glucose, fructose, and lipids with amino acids in real system during making Kue Delapan Jam. Research applied completely randomized design with steaming time as treatment ( 2, 4, 6, and 8 hours ...
Agustini, S. (Sri)
core   +2 more sources

Preparation and quality evaluation of potato steamed bread with wheat gluten. [PDF]

Food Sci Nutr, 2020
AbstractThe present study aimed to study the preparation and quality evaluation of potato steamed bread by using potato flour, wheat flour, and gluten at the presence of yeast and inorganic additives. As the rheological properties of the potato–wheat formulated flour negatively related to the potato flour, the potato–wheat formulated flour with 35 ...
Zhao B, Deng J, Li M, Li H, Zhang Y, Gong H, Chen Z.   +6 more
europepmc   +4 more sources

Appropriate parboiling steaming time at atmospheric pressure and variety to produce rice with weak digestive properties [PDF]

, 2019
Consumers with diabetes mellitus have shown interest in products with low postprandial glucose. To produce rice for this group of consumers, the effect of parboiling steaming time (0, 5, 15, 25, 35, and 45 min) and variety (NERICA1, NERICA7, WITA4, and ...
Akissoe, N.H., Bigoga, J., Futakuchi, K., Manful, J., Ndindeng, S.A., Sanyang, S., Soumanou, M.M., Tang, E.N., Zohoun, E.V.   +8 more
core   +1 more source

Residue analyses and exposure assessment of the Irish population to nitrofuran metabolites from different food commodities in 2009–2010 [PDF]

, 2013
peer-reviewedAn exposure assessment to nitrofuran residues was performed for three human populations (adults, teenagers and children), based on residue analyses of foods of animal origin (liver, honey, eggs and aquaculture) covering the 2-year period ...
Conroy, Emma-Rose, Danaher, Martin, Gibney, Mike, O'Mahony, John, Radovnikovic, Anita   +4 more
core   +1 more source

Yield and Quality in Purple-Grained Wheat Isogenic Lines [PDF]

, 2020
Breeding programs for purple wheat are underway in many countries but there is a lack of information on the effects of Pp (purple pericarp) genes on agronomic and quality traits in variable environments and along the product chain (grain-flour-bread ...
Akin, Beyhan, Aydogan, Sinan, Baenziger, Peter Stephen, Bhatta, Madhav, Chudinov, Vladimir, Dreisigacker, Susanne, Gordeeva, Elena, Govindan, Velu, Guzman, Carlos, Güler, Safure, Karaduman, Yasar, Khlestkina, Elena, Morgounov, Alexey, Nehe, Ajit, Poudel, Rachana, Rose, Devin J., Shamanin, Vladimir, Subasi, Kemal, Zelenskiy, Yuriy   +18 more
core   +2 more sources

Application of Composite Strain Fermentation in Steamed Bread

Shipin gongye ke-ji
In order to explore the effects of different sourdough flavor starters on the quality of steamed bread, angel yeast steamed bread (AQ), Kazachstania humilis-Lactobacillus plantarum-Weissella cibaria fermented steamed bread (FP), Kazachstania humilis ...
Yanan HAN, Ruyue HE, Chengxiang WANG, Meina ZHANG, Dehua MOU, Shan GAO   +5 more
doaj   +1 more source

The Glycemic Index of Rice and Rice Products : A Review, and Table of GI Values [PDF]

, 2015
Peer ...
Henry, Jeyakumar, Kaur, Bhupinder, Ranawana, Viren   +2 more
core   +1 more source