Results 61 to 70 of about 413 (158)

Preparation and characterization of type 3 resistant starch by ultrasound-assisted autoclave gelatinization and its effect on steamed bread quality

Ultrasonics Sonochemistry, 2023
In this study, we aimed to establish an innovative and efficient preparation method of potato resistant starch (PRS). To achieve this, we prepared type 3 resistant starch (RS3) from native potato starch (PS) using an ultrasonic method combined with ...
Xiangyun Liu, Qianyun Ma, Dewei Cheng, Fan Zhang, Yuwen Li, Wenxiu Wang, Jie Wang, Jianfeng Sun   +7 more
doaj   +1 more source

Effect of ingredients on the quality of gluten-free steamed bread based on potato flour [PDF]

Journal of Food Science and Technology, 2019
Response surface methodology was used to analyze effects of the amounts of pregelatinized potato flour (PGPF), hydroxypropylmethylcellulose (HPMC), egg white protein (EWP), and water on the dough fermentation and physical properties of gluten-free (GF) steamed bread based on potato flour.
Liu, Xingli, Mu, Taihua, Sun, Hongnan, Zhang, Miao, Chen, Jingwang, Fauconnier, Marie-Laure   +5 more
openaire   +3 more sources

Salt‐induced nutritional and metabolic shifts in halophytes: implications for food security

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Plant species vary in their response to salinity: some crops show a degree of salt tolerance, while halophytes – whether wild or cultivated – are characterized by a high capacity to thrive under saline conditions. Halophytes are considered a source of valuable secondary metabolites with potential economic value, yet they might also produce ...
Giulia Atzori, Pedro Garcia Caparros, Antonella Castagna, Luisa Custódio, Valentina Lazazzara, Claus Krogh Madsen, Felicia Menicucci, Maria João Rodrigues, Katalin Solymosi, Jose Ramon Acosta Motos   +9 more
wiley   +1 more source

Effect of Ozone Treatment Intensity on Pasting Property, Protein Composition, and Steamed Bread Quality of Ozone-Treated Wheat Flour

, 2022
Wheat flours were treated with ozone gas at low- and high-intensity conditions (0.61 and 3.82 g/h) for different durations (short: 5 min; long: 30 min), and the ozone-treated flours were evaluated in quality properties, including pH, protein component ...
Wei Zhang, Haoxuan Wang, Liuyan Li, Pingping Wang, Xuefeng Zeng, Zaixi Shu   +5 more
core   +1 more source

Mycotoxin management in the cereal supply chain: Advanced detection, detoxification, and smart packaging strategies

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Mycotoxins remain a persistent threat to the safety and quality of cereal grains and other agricultural products, and their impact on human health continues to raise global concerns. In many situations, the practices traditionally used to control these toxins are no longer sufficiently effective. They can be costly, difficult to implement on a
Abolfazl Asqardokht‐Aliabadi, Dipendra Kumar Mahato, Jafar Mohammadzadeh Milani   +2 more
wiley   +1 more source

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

PLANTS, PEOPLE, PLANET, EarlyView.
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

The Neuroprotective Effect of a Waste Byproduct Obtained From Pomegranate (Punica granatum)

Phytotherapy Research, EarlyView.
The Effect of a Waste Byproduct Obtained From Pomegranate on Neurodegeneration. ABSTRACT Pomegranate is an exceptional fruit that can have several beneficial effects on human health. The peel of pomegranate, a waste product, should be recovered as it still contains valuable constituents, including phenolic compounds, minerals and fibre. The recovery of
Jessica Maiuolo, Valeria Mazza, Rosamaria Caminiti, Francesca Oppedisano, Saverio Nucera, Salvatore Ragusa, Sara Ilari, Lucia Carmela Passacatini, Luigi Tucci, Giuseppe Trunfio, Vincenzo Mollace, Carolina Muscoli   +11 more
wiley   +1 more source

The Problem With Efficiency as a Pervasive Principle in Business School Academia, and What a Sufficiency‐Based Approach Can Do Better

British Journal of Management, EarlyView.
Abstract Efficiency is a pervasive yet insufficiently challenged managerial principle and an integral part of business school academia. However, while there is compelling evidence that efficiency gains can have severe undesirable social and ecological consequences that reduce overall welfare both in terms of well‐being and natural resources, business ...
Stephan M. Schaefer, Christopher Wickert
wiley   +1 more source

Characterization of the dough rheological and steamed bread fortified with extruded purple sweet potato flour

International Journal of Food Properties, 2020
Addition of purple sweet potato flour has a negative effect on the technological characteristics of steamed bread. The present study researches the potential of extruded purple sweet potato flour (EP) in improving the quality of composite dough and ...
Xingli Liu, Longsong Yang, Shuangli Zhao, Hua Zhang   +3 more
doaj   +1 more source

Data_Sheet_1_Effect of Zn-Rich Wheat Bran With Different Particle Sizes on the Quality of Steamed Bread.docx

, 2021
Bran is the main by-product of wheat milling and the part of the grain with the highest Zn content. We investigated the effects of the particle sizes (coarse, D50 = 375.4 ± 12.3 μm; medium, D50 = 122.3 ± 7.1 μm; and fine, D50 = 60.5 ± 4.2 μm) and ...
Huinan Wang (4419916), Xiaocun Zhang (3520454), Anfei Li (719811), Lingrang Kong (719812)   +3 more
core   +1 more source