Results 111 to 120 of about 1,999 (169)

Polydextrose Addition Improves the Chewiness and Extended Shelf-Life of Chinese Steamed Bread Through the Formation of a Sticky, Elastic Network Structure. [PDF]

Gels
Liu C, Dai B, Luo X, Song H, Li X.
europepmc   +1 more source

Editorial: Analysis of innovations in food development: improving nutritional value, flavor and texture in food products. [PDF]

Front Nutr
Alvarez-Suarez JM, Luzardo-Ocampo I.
europepmc   +1 more source

Fortification of Wheat Bread with Increasing Levels of Kudzu (<i>Pueraria lobata</i>) Root Powder: Technological, Nutritional, and Sensory Implications. [PDF]

Foods
Wirkijowska A, Łysakowska P, Zarzycki P, Teterycz D, Sobota A.   +4 more
europepmc   +1 more source

Structural and functional properties of gluten proteins in air-classified sprouted wheat flour and their impact on steamed gluten quality. [PDF]

Food Chem X
Pan J, Li S, Wang F, Zheng J, Liu Z, Bian K, Guo Z, Lin J, Wen J, Qi X, Guo J.   +10 more
europepmc   +1 more source

Insight into the effect of wheatgrass powder on steamed bread properties: Impacts on gluten polymerization and starch gelatinization behavior. [PDF]

Food Chem X
Bilal M, Wu Y, Wang G, Liu G, Yar MS, Li D, Xie C, Yang R, Jiang D, Wang P.   +9 more
europepmc   +1 more source

Effects of fermentation time and sugar type on the processing characteristics and quality of special low-protein steamed sponge cakes. [PDF]

Food Chem X
Zi Y, Shi C, Liu Z, Cai W, Zhong J.
europepmc   +1 more source

The Effects of a Modified Mediterranean Diet on Gut Microbiota and Chemotherapy Side Effects in Patients With Metastatic Colorectal Cancer Undergoing First-Line Chemotherapy With or Without Either Antiepidermal Growth Factor Receptor or Antivascular Endothelial Growth Factor Agent: Protocol for a Randomized Pilot Study in Italy. [PDF]

JMIR Res Protoc
Artale S, Filiali F, Beretta E, Arosio F, Cazzaniga F, Tersalvi C, Sofia M, Tagliabue P, Pozzi P, Colombo A, Carbone C, Pietrogiovanna L, Verga M, Nova P, Calori R, Renso R, Rota S, Aglione S, Manfrida I, Facendola G, Trojani A, Dazzani MC, Basciani S, Valsecchi MG, Capitoli G, Cocola C, Consolandi C.   +26 more
europepmc   +1 more source

Effects of adding food ingredients rich in dietary fiber and polyphenols on the microstructure, texture, starch digestibility and functional properties of Chinese steamed bun. [PDF]

Food Chem X
Wang G, Yuan Y, Chen F, Huang H, Luo F, Duan R, Zhou Q, Luo J, Luo P, Liu L.   +9 more
europepmc   +1 more source

Enzymes (α-Amylase, Xylanase, and Cellulase) in Steamed Buckwheat Buns: The Effects on Quality and Predicted Glycemic Response. [PDF]

Foods
Liu W, Ming J, Brennan M, Brennan C.
europepmc   +1 more source

Nutritional and sensory enhancement of traditional wheat-based yeasted steamed dumplings through oat flour fortification. [PDF]

Front Nutr
Havrlentová M, Jurkaninová L, Švec I, Jánoška D, Klimáčková J, Hendrichová J, Hozlár P, Gavurníková S.   +7 more
europepmc   +1 more source