Results 51 to 60 of about 22,298 (239)
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 +4 more
core +1 more source
The effect of different binders on the water stability of feeds for prawn [PDF]
, 1978 Corn starch, gelatin, sago palm starch, agar, and bread flour were tested for their binding capacity in pelleted diets for Penaeus monodon . Agar was found to be good binder, but it costs too much, while bread flour was also good but as it's commonly ...
Bandonil, Lilian +2 more
core +1 more source
Chinese steamed bread fortified with green banana flour
Food Research, 2018 L'incorporation de farine de banane verte (BF) dans le pain chinois cuit à la vapeur (CSB) peut être une stratégie pour fortifier le CSB traditionnel en raison de ses avantages pour la santé.Toutefois, les aliments contenant du BF en général ont des propriétés sensorielles plus faibles affectant l'acceptabilité par les consommateurs.L' objectif de ...
Loong, C.Y.L., Wong, C.Y.H.
openaire +2 more sources
Food Frontiers, EarlyView.Soybean residue exhibits poor water holding capacity (WHC) due to high insoluble dietary fiber (>95%). Modification strategies (physical, biological, and chemical) enhance WHC by altering fiber structure/function, enabling optimized food texture and functional food development in meat, bakery, dairy, and other food systems.
Zhengyang Cheng +7 more
wiley +1 more source
Effect of Mulberry Powder Addition on the Quality and Antioxidant Capacity of Steamed Bread
Liang you shipin ke-jiThis 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 +3 more
doaj +1 more source
Shipin gongye ke-ji, 2023 To increase the content of soluble dietary fiber in wheat bran and improve the edible quality of bran-containing flour products, the semi-solid enzymatic modification of extruded wheat bran was carried out with xylanase, and modified wheat bran was added
Shujing ZHANG +5 more
doaj +1 more source
Food Biomacromolecules, EarlyView.Abstract Honeybees (Apis mellifera L.) are an important class of insects that are the most beneficial in terms of economy. Beeswax is the second most important bee products after honey. Its commercial importance is due to its antimicrobial, antioxidant, anti‐inflammatory and antiseptic as well as regenerative properties.
Rajshri Naveen, Manickam Loganathan
wiley +1 more source
Evaluation of different hydrocolloids to improve dough rheological properties and bread quality of potato-wheat flour [PDF]
, 2017 peer reviewedThe aim of study was to investigate the effect of hydroxylpropylmethylcellulose (HPMC), arabic gum (AG), konjac glucomannan (KG) and apple pectin (AP) at 2% (w/w, potato-wheat flour basis) on the potato-wheat dough (the mass ratio was 1:1 ...
Andrea, +7 more
core +1 more source
Salt‐induced nutritional and metabolic shifts in halophytes: implications for food security
Journal of the Science of Food and Agriculture, EarlyView.Abstract Plant species vary in their response to salinity: some crops show a degree of salt tolerance, while halophytes – whether wild or cultivated – are characterized by a high capacity to thrive under saline conditions. Halophytes are considered a source of valuable secondary metabolites with potential economic value, yet they might also produce ...
Giulia Atzori +9 more
wiley +1 more source