Results 51 to 60 of about 375,010 (203)

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

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

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

Independence of Thermal, Pasting, and Gelling Properties From Particle Size in Cereal Flours Across Heating Temperatures

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives This study investigated how particle size influenced pasting and gelling behaviors of cereal flours across a wide range of heating temperatures. Hard wheat, soft wheat, oats, barley, and rye were milled into flours using 0.5‐, 1.0‐, or 2.0‐mm screens, and the resulting flours were subjected to heating over 95°C–140°C ...
Fan Cheng, Dongxing Li, Dong‐Jin Lee, Ke Ding, Janelle Carlin, Emily Moore, Yongfeng Ai   +6 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

ALD Derived Li2O Layer Stabilizing Solid Electrolyte Interphase of Silicon/Carbon Anodes for Lithium Storage

Carbon Energy, EarlyView.
A durable solid electrolyte interphase (SEI) is essential for mitigating the mechanical fracture and interfacial instability of silicon anodes under strong electrochemical‐mechanical coupling. Herein, a uniform Li2O layer was accurately deposited on the Si/C composites to regulate the growth characteristics of SEI.
Ming Li, He Xu, Qinting Jiang, Yuhui Xu, Jingjing Wang, Mengxin Bai, Bo Sun, Xuan Yang, Xiaoli Yang, Xuexia Song, Ruixian Duan, Guiqiang Cao, Jiaxuan Zuo, Haoqi Li, Wenyu Liu, Zheng Wang, Wenbin Li, Xifei Li   +17 more
wiley   +1 more source

Proso Millet (Panicum miliaceum): Nutritional Composition, Functional Attributes, and Health Implications

Future Postharvest and Food, EarlyView.
A nutrient‐dense grain, proso millet is well‐known for its high protein content and vital amino acids. It is high in fiber, vitamins, and minerals and has many health advantages, including promoting heart health, enhancing digestion, and helping with weight management.
Sangeeta Yadav, Pratiksha Singh, Mazia Ahmed, Pinki Saini   +3 more
wiley   +1 more source

Preparation of Modified Extruded Wheat Bran by Semi-solid Enzymatic Hydrolysis and Its Effect on the Quality of Bran-containing Steamed Bread

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, Lina XU, Xiwu JIA, Wangyang SHEN, Chuanxi LI, Zhan WANG   +5 more
doaj   +1 more source

Chemistry Underlying the Behavior of Food and Agricultural Components During Industrial Manufacturing Processes and Its Implications in Quality Assurance, Food Quality, and Food Safety Management: A Systematic Review

Food Safety and Health, EarlyView.
Industrial manufacturing processes have transformative effects on the components of food matrix. These transformations in food matrix and components have direct implications for quality assurance (QA), food quality (e.g., nutritional profile and texture), and food safety management (e.g., pathogen control and toxin mitigation). ABSTRACT This systematic
Chinaza Godswill Awuchi
wiley   +1 more source

Quality Analysis and Standardization Discussion of Whole Wheat Steamed Bread

Liang you shipin ke-ji
To better understand the quality of whole wheat steamed bread and industrial development status in China, this study aims to accurately identify the existing problems in the whole wheat steamed bread industry.
JIA Shu-ying, GAO Kun, LIU Yan-xiang, SUN Jia-peng, TAN Bin   +4 more
doaj   +1 more source