Results 101 to 110 of about 6,727,382 (195)

Development and adoption of Kernza—A perennial grain crop for sustainable agriculture

PLANTS, PEOPLE, PLANET, Volume 8, Issue 5, Page 1517-1532, September 2026.
Annual cereal grains account for ~50% of human food calories, but cultivation of these crops has resulted in major environmental and social issues worldwide. For nearly three decades, researchers have been breeding intermediate wheatgrass—a perennial cool‐season grass—to serve as the world's first commercial‐scale perennial grain crop to improve ...
Jessica L. Gutknecht, James A. Anderson, George Annor, Prabin Bajgain, Timothy E. Crews, Colin Cureton, Lee DeHaan, Erin Meier, Tessa Peters, Valentín Picasso, Evelyn C. Reilly, Aaron Reser, Tara Ritter, Aubrey Streit Krug, Nicole Tautges, Jacob M. Jungers   +15 more
wiley   +1 more source

Consumer Perception of Bread Quality [PDF]

Bread contains a wide range of important nutritional components which provide a positive effect on human health. However, the consumption of bread in Belgium is declining during the last decades.
Van de Walle, D., Gellynck, Xavier, Dewettinck, K., Kuhne, Bianka, Van Bockstaele, F.   +4 more
core  

Effect of Pectins on Dough Rheology and Chinese Steamed Bread Quality

Grain & Oil Science and Technology, 2018
Dough preparation and performance are two critical factors influencing the final quality of wheat products. The influence of high and low methoxyl pectins on empirical and dynamic rheological properties of dough and Chinese steamed bread (CSB) quality were investigated.
LI Jinxin, YIN Lijun, LI Jinlong
openaire   +2 more sources

Mechanistic role of biochar as a geobiochemical amendment: Mitigating abiotic stress and enhancing soil–plant interactions

Soil Science Society of America Journal, Volume 90, Issue 5, September/October 2026.
Abstract Abiotic stressors, including drought, salinity, and heavy metal contamination, pose escalating threats to global food security, challenges further exacerbated by climate change and progressive soil degradation. As a strategic geochemical amendment, biochar is increasingly proposed to enhance soil resilience and agricultural sustainability ...
Waqas Haider, Qudrat Ullah, Muhammad Qasim, Md. Nahid Mahmud, Irfan Haidri, Muhammad Ali Amir, Rashid Abbas Khan, Tauqeer Ahmed Qadri, Amjid Khan   +8 more
wiley   +1 more source

Air Jet Impingement Baking of Bread: Heat–Mass Transfer Dynamics and Process Optimization

Journal of Food Science, Volume 91, Issue 9, September 2026.
ABSTRACT Air jet impingement baking is a high‐intensity convective heating technology that enhances heat transfer efficiency by reducing thermal boundary layer resistance at the product surface. This study investigated the application of air jet impingement to bread baking, a volumetric food system with complex heat and mass transfer dynamics.
Özgül Altay, Özge Filiz, Gönül Çavuşoğlu, Safiye Nur Dirim, Utku Şentürk, Figen Kaymak‐Ertekin   +5 more
wiley   +1 more source

Effects of mixed strains optimized from sourdoughs on quality of steamed bread with tartary buckwheat bran

, 2016
The study was aimed to research the effect of mixed strains optimized from sourdoughs on the quality of steamed bread with tartary buckwheat bran, through sensory quality, texture profile analysis and SPME-GC-MS analysis.
Rui, HE, Yuzhu, LI, Yuting, LIAO, Muying, DU, Xueting, WANG, Zalán, ZSOLT   +5 more
core   +1 more source

Use of Hazelnut Shells Subjected to Instant Controlled Pressure Drop (DIC) Treatment in Cakes: Physicochemical, Nutritional, Textural Properties, and Pore Structure Using Thresholding Algorithms

Journal of Food Science, Volume 91, Issue 9, September 2026.
ABSTRACT Hazelnut shells are an abundant agro‐industrial by‐product with potential as a functional food ingredient. This study investigated the use of hazelnut shells subjected to instant controlled pressure drop (DIC) treatment in cake production and evaluated their effects on the physicochemical, nutritional, textural, and structural properties of ...
Ülgen İlknur Konak Alkış, Nazlı Şahin, Ali Cingöz   +2 more
wiley   +1 more source

Effect of Adding Different Commercial Propylene Glycol Alginates on the Properties of Mealworm-Flour-Formulated Bread and Steamed Bread

, 2023
Mealworm-flour-formulated flour-based products have gained increasing attention; however, their textural properties need to be improved. Propylene glycol alginate (PGA) is a commercial food additive with excellent emulsifying and stabilizing capabilities.
Fanjian Meng, Lingli Deng, Xinyuan Xie, Xiaolong Zhao, Jianhui An, Yupeng Ren   +5 more
core   +1 more source

Effect of Stem Elongation Waterlogging on Wheat Grain Yield, Grain Traits, and Quality of Chinese Southern-Type Steamed Bread

In this study, the effect of waterlogging stress at the stem elongation stage on the wheat grain yield, grain traits, and quality of Chinese southern-type steamed bread was investigated in a field experiment using three winter wheat varieties (Aikang 58,
Fengcun Yu, Xiaojie Fan, Hongwei Yuan
core   +1 more source

The Right to Food for Children With Cerebral Palsy in South Africa: Examining Nutritional Access and Structural Barriers

Child: Care, Health and Development, Volume 52, Issue 5, September 2026.
ABSTRACT Background Children with cerebral palsy (CP) are at increased risk of malnutrition due to feeding difficulties, higher nutritional requirements and the additional caregiving demands associated with disability. Households caring for children with CP may therefore experience greater vulnerability to food insecurity, particularly in low‐resource ...
Tiya Vala, Radia Ameen, Skye Nandi Adams
wiley   +1 more source