Results 101 to 110 of about 413 (158)

Eating Experiences of Patients With Cancer in the Hospital – A Qualitative Study

Journal of Human Nutrition and Dietetics, Volume 39, Issue 3, June 2026.
ABSTRACT Background and Aims Enjoying food is related to the taste, smell and texture of food, ambience during meals, presentation of the meals, and freedom to choose meals. A decrease in food enjoyment can lead to decreased food intake, undesired weight loss, and reduced quality of life. Cancer and cancer treatment can induce symptoms that affect food
Jip M. van Elst, Kris Beukers, Sandra Beijer, Maryska Janssen‐Heijnen, Anna K. L. Reyners, Harriët Jager‐Wittenaar, Jacco J. de Haan   +6 more
wiley   +1 more source

Chinese steamed bread and novel wheat products

, 2018
Wheat is one of the most important agricultural crops globally, and the third-largest food crop after rice and maize in China; in particular, wheat is one of the primary provisions in human diets in Northern China.
Xing, Qinhui, Zhang, Zhengmao, Liu, Yuxiu   +2 more
core  

Substantiation of basic stages of gluten-free steamed bread production and its influence on quality of finished product

, 2020
Development and introduction of high quality gluten-free products is one of the priorities of food industry. Feasibility of producing gluten-free steamed bread based on rice and corn flour using flaxseed, sunflower, sorghum and quinoa flour additives is ...
Minchenko, Sergii, Rozbytska, Tatyana, Sukhenko, Vladyslav, Sukhenko, Yuriy, Mushtruk, Mikhailo, Stechyshyn, Myroslav, Shanina, Olga, Gavrysh, Tetyana, Vasyliv, Volodimyr, Miedviedieva, Natalia   +9 more
core   +1 more source

Impacts of Drought Stress on Wheat Flour, Dough, and Chinese Southern-Type Steamed Bread Quality Characteristics

In this study, the effect of drought stress at different growing stages (tillering, jointing-booting, heading-flowering, and filling-maturing) on the qualities of wheat flour and steamed bread was investigated using three winter wheat varieties (Huaimai ...
Fengcun Yu, Naifu Wang, Yuqing Sun, Hongwei Yuan   +3 more
core   +1 more source

Effects of corn distillers dried grains on dough properties and quality of Chinese steamed bread

, 2020
Chinese steamed bread (CSB) accounts for 30% of the wheat end‐use in China. CSB was studied as a platform for fiber and protein enrichment, employing corn distillers dried grains. Food grade distiller\u27s grain (FDDG) processed from co‐products from the
Chunyang Wang, Wang, C., Padmanaban G. Krishnan, Krishnan, P., Xiaona Li, Li, X.   +5 more
core   +1 more source

Enhancing Steamed Bread Quality Through Co-Fermentation of Sourdough with Kazachstania humilis and Lactobacillus plantarum

Fermentation
Sourdough fermentation, a time-honored biotechnology known for enhancing the texture, flavor, and nutritional quality of steamed bread, has yet to be fully leveraged for optimizing microbial synergy, particularly between Kazachstania humilis (KH) and ...
Zicheng Wang, Ao Fu, Xin Wang, Guohua Zhang   +3 more
doaj   +1 more source

Effects of Millet Bran Dietary Fiber and Millet Flour on Dough Development, Steamed Bread Quality, and Digestion In Vitro

, 2020
Twenty-five percent of steamed millet flour (MF) and different contents of dietary fiber (DF) were added to wheat flour (WF). The results showed that 25% of steamed MF and DF had significant effects (p < 0.05) on dough farinographical and tensile ...
Ruiling Shen, Lei Wang, Jing Lv, Yunlong Li, Yingying Zhu   +4 more
core   +1 more source

Quality of silver ear steamed bun

, 2012
[[abstract]]Silver ear (Tremella fuciformis Berkeley) was incorporated into steamed bun. Quality attributes including specific volume, color and sensory evaluation and taste components in silver ear steamed bun were analyzed and compared with those of ...
蔡淑瑤;Tsai, Shu-Yao;李之恩;Lee, Chi-En;曾裕琇;Tseng, Yu-Hsiu;毛正倫;Mau, Jeng-Leun
core  

Steamed bread enriched with quercetin as an antiglycative food product: its quality attributes and antioxidant properties

, 2018
Quercetin, a natural antiglycative agent, was incorporated into steamed bread to produce a functional food that has high potential to lower the risk of diabetes.
Yuan Xin Gwyneth Tan, Lai Peng Leong, Jing Lin, Weibiao Zhou   +3 more
core   +1 more source

Quality Improvement of Steamed Rice Bread by Regulating Starch Gel Network with Anthocyanin Extracts from Lycium ruthenicum Murr

Shipin gongye ke-ji
In this study, the effects of adding anthocyanins (0.45~2.70 g/100 g rice flour) extracted from Lycium ruthenicum Murr on the quality improvement of steamed rice bread were investigated through textural profile, gas cell distribution, and sensory ...
Yu CHEN, Yuli TANG, Yanyu LIU, Fangcheng JIANG, Wangyang SHEN, Qingrong HUANG, Weiping JIN   +6 more
doaj   +1 more source