Results 51 to 60 of about 21,591 (219)
Food Bioengineering, EarlyView.ABSTRACT This study rigorously assessed the impact of folic acid‐fortified whole wheat products on mitigating mild liver injury caused by prolonged excessive folic acid consumption, improving folic acid bioavailability, and enhancing spatial cognitive functions in mice over a 48‐day intervention period.
Yan Qi +3 more
wiley +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
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)
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Food Chemistry International, EarlyView.Date syrup are used as sweetener in bread. Bread with date syrup had superior phenolic composition, better antioxidant properties and carbohydrate hydrolysing enzymes while bread with granulated sugar had higher predicted glyceamic index. The study concluded that date syrup could be the next though‐out ingredient for dual purpose in bread. ABSTRACT The
Akinsola Albert Famuwagun +7 more
wiley +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
Tools to integrate organoleptic quality criteria into breeding programs [PDF]
, 2018 This technical booklet provides methodologies and guidance to implement sensory evaluations for organoleptic quality assessment in multi-actor-projects for organic agriculture.
Coulombel, A. +4 more
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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 +18 more
core +2 more sources
Food Chemistry International, EarlyView.Noni seed oil from Morinda citrifolia, highlighting its bioactive composition, conventional and green extraction methods, and major stability challenges. Encapsulation strategies improve oxidative stability and bioavailability, along with potential applications in functional foods and cosmetics, and key barriers to large‐scale commercialization ...
Sumidha Palanisamy +4 more
wiley +1 more source
Quality Analysis and Standardization Discussion of Whole Wheat Steamed Bread
Liang you shipin ke-jiTo 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 +4 more
doaj +1 more source
Quality Characteristics of Rice Bran Oil and the Utilization of Rice Bran from Selected Malaysian Rice Varieties [PDF]
, 1990 This study evaluated the quality of crude rice bran oil and rice bran from ten Malaysian rice varieties and commercial refined rice bran oil from Japan and India. The utilization of rice bran in bread was also studied.
Zainuddin, Zaleenah
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