Results 41 to 50 of about 21,591 (219)

Relationship between physicochemical characteristics of Korean wheat flour and quality attributes of steamed bread

Journal of Integrative Agriculture, 2019
The purpose of this study is to identify major factors affecting the manufacture and quality of steamed bread, consumed in Southeast Asia including China, Japan, and Korea.
Ji-Eun Kim, Byung-Kee Baik, Chul Soo Park, Jae-Han Son, Chang-Hyun Choi, Youngjun Mo, Tae-Il Park, Chon-Sik Kang, Seong-Woo Cho   +8 more
doaj   +1 more source

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 Effect of Okara on the Qualities of Noodle and Steamed Bread

Advance Journal of Food Science and Technology, 2013
Okara is a byproduct of tofu or soymilk production process, which contains rich dietary fibre and protein. To estimate the feasibility of okara's application in noodle and steamed bread, the effect of okara addition on the qualities of these foods were investigated.
Fei Lu, Zhenkun Cui, Yang Liu, Bo Li
openaire   +1 more source

Effect of Different Lactic Acid Bacteria Starter Cultures on the Quality of Sourdough and Steamed Bread

Shipin gongye ke-ji
In order to investigate the effect of fermentation with different lactic acid bacteria (LAB) on the digestibility and sensory characteristics of steamed bread, four LAB starter cultures, Lactobacillus plantarum, Lactobacillus fermentum, Lactobacillus ...
Ming GAO, Chengxiang WANG, Meina ZHANG, Xueying ZENG, Shiwei LIU, Yuanyuan LIU, Xishan MA, Fengfeng SUN, Jia LIU, Shenglin DUAN   +9 more
doaj   +1 more source

No. 04: Supermarkets, Wet Markets and Food Patronage in Nanjing, China [PDF]

, 2016
Although supermarkets have become a dominant food outlet for urban residents in developed countries, studies of food purchasing in developing countries such as China report a persistence of traditional food outlets, despite a proliferation of ...
McCordic, Cameron, Scott, Steffanie, Si, Zhenzhong   +2 more
core   +1 more source

Designing the eatwell week: the application of eatwell plate advice to weekly food intake [PDF]

, 2013
<p>To develop a menu and resource to illustrate to consumers and health professionals what a healthy balanced diet looks like over the course of a week.</p> <p>Development and analysis of an illustrative 7 d ‘eatwell week’ menu to ...
Catherine R Hankey, Fiona Comrie, Lang, Michael EJ Lean, Wilma S Leslie   +4 more
core   +1 more source

Degradation Mechanisms, Encapsulation‐Based Stabilization, and Analytical Detection of Vitamin A

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT Vitamin A is an important lipid‐soluble micronutrient essential for vision, immune function, and overall growth and development. However, vitamin A is unstable and susceptible to environmental factors because of its conjugated structure and inherent chemical reactivity.
Latheesha Abeywardana, Thambaramala V. Gamage, Tanoj K. Singh, Shuaifei Zhao, Amy Logan, Lingxue Kong   +5 more
wiley   +1 more source

No. 09: The State of Household Food Security in Nanjing, China [PDF]

, 2018
This report on the state of food security in Nanjing, China, is based on a 2015 city-wide survey conducted by Nanjing University and the Hungry Cities Partnership.
Si, Zhenzhong, Zhong, Taiyang
core   +1 more source

Exergy‐Based Simulation and Optimization of Multiagent MSW Gasification for Sustainable Energy Recovery Using Aspen Plus

Energy Science &Engineering, EarlyView.
ABSTRACT Thermochemical gasification is one of the most efficient methods for producing solid waste synthesis gas. Therefore, to predict and analyze the process of gasification of municipal solid waste (MSW) in a downdraft fixed‐bed gasification reactor with a thermal capacity of 2.1 kW, a comprehensive numerical modeling approach based on Gibbs free ...
Mohammad Reza Gharib, Payam Danesh, Ali Delarami   +2 more
wiley   +1 more source

Effect of Mulberry Powder Addition on the Quality and Antioxidant Capacity of Steamed Bread

Liang you shipin ke-ji
This study investigated the effects of replacing flour with different proportions of mulberry fruit powder on the quality and antioxidant properties of steamed bread, with the goal of preparing steamed bread with high nutritional value and expanding the ...
WANG Jing-han, DU Mi-ying, HUANG Shui-lian, DAI Rui   +3 more
doaj   +1 more source