Results 71 to 80 of about 1,917 (183)

Effect of different yeast on the quality of steamed bread made by self-fermentable flour during the accelerated experimental storage [PDF]

Zhongguo niangzao
In order to study the effects of different high-sugar and low-sugar resistant dry yeasts on the quality of self-fermentable flour during accelerated experimental storage (35 ℃, 65% relative humidity), self-fermentable flour was prepared by common wheat ...
ZHAO Jinhong, QIU Xue, LI Yushuang, CHEN Jianfeng, ZHANG Ying, Li Xianming, ZHENG Yan, GU Chuanchang, PENG Yijiao
doaj   +1 more source

Racialized Labour in the Colonial Food Regime: The Whitening of England's Farmworkers

Journal of Agrarian Change, Volume 26, Issue 2, April 2026.
ABSTRACT The crystallization of a colonial food regime in the 1870s centred around Britain is key to historical accounts of agrarian political economy. Yet such accounts have neglected the role of the agrarian proletariat in shaping this regime from below and its basis in racialized hierarchy.
Ben Richardson
wiley   +1 more source

Water‐Holding Capacity Regulation of Dietary Fibers in Soybean Residue: From Modification Strategies, to Function Improvement and Food Texture Optimization

Food Frontiers, Volume 7, Issue 2, March 2026.
Soybean residue exhibits poor water holding capacity (WHC) due to high insoluble dietary fiber (>95%). Modification strategies (physical, biological, and chemical) enhance WHC by altering fiber structure/function, enabling optimized food texture and functional food development in meat, bakery, dairy, and other food systems.
Zhengyang Cheng, Caili Zhang, Shuying Li, Yayuan Xu, Yaqiong Wan, Hansong Yu, Fengzhong Wang, Jianghua Cheng   +7 more
wiley   +1 more source

Effects of Wheat Bran Dietary Fiber and Raw Wheat Bran on the Quality of Steamed Bread

Shipin gongye ke-ji
In order to study the difference effects of wheat bran dietary fiber (WBDF) and raw wheat bran (RWB) on the quality of steamed bread, WBDF was prepared by complex enzyme hydrolysis (moderate temperature α-amylase, cellulase, and alkaline protease), the ...
Xiaoning LI, Liping WANG, Xiaohong TIAN, Yanxiang LIU, Kun GAO, Bin TAN   +5 more
doaj   +1 more source

A Comprehensive Review on the Significance of Antioxidants and Their Influence on Biopolymer Packaging Films: Recent Advances and Challenges

Food Frontiers, Volume 7, Issue 2, March 2026.
Influence of antioxidants‐loaded biopolymer films on food security and extended shelf life. ABSTRACT Autooxidation is a significant cause of quality deterioration in food systems, leading to nutrient loss, off‐flavor formation, textural changes, and overall spoilage.
Sai Kumar Tammina, Rambabu Krishnamoorthy, Arshied Manzoor, Ruchir Priyadarshi, Kandi Sridhar, Fawzi Banat   +5 more
wiley   +1 more source

Prospective of indigenous African wild food plants in alleviation of the severe iron deficiency anaemia in Sub‐Saharan Africa

PLANTS, PEOPLE, PLANET, Volume 8, Issue 2, Page 486-498, March 2026.
Iron deficiency anaemia remains a major public health challenge in Sub‐Saharan Africa, where population growth, displacement and limited resources heighten nutritional insecurity. We compiled a list of indigenous African underutilized wild food plants and examined their potential for addressing micronutrient deficiencies.
Eltayb Abdellatef, Yohannes Gedamu Gebre, Petra Bauer   +2 more
wiley   +1 more source

Demystifying fungal systematics: A gateway to fungal literacy and societal/ecological relevance through familiar species

PLANTS, PEOPLE, PLANET, Volume 8, Issue 2, Page 499-515, March 2026.
Fungal systematics can feel overwhelming given the vast species diversity within this kingdom, with numerous subgroups at every taxonomic rank. This often creates a disconnect between the undertsnidng of fungal taxonomic diversity and their societal relevance.
Anna Vaiana, Francis Martin, Rasmus Kjøller, Toby Spribille, Garima Singh   +4 more
wiley   +1 more source

Designing the Future of Food: Challenges to Innovation in Microalgae‐Derived Blue Protein Systems

Sustainable Food Proteins, Volume 4, Issue 1, March 2026.
This image illustrates the key factors in protein extraction from microalgae, along with the main sustainability opportunities and associated risks. ABSTRACT Microalgae are emerging as promising sources of “blue proteins,” a term used to categorize aquatic proteins derived from marine and freshwater organisms.
Luisa Chitolina Schetinger, Tatiele Casagrande do Nascimento, Marcele Leal Nörnberg, Christian Rodrigues Lugcheer, Duane Soares Vieira, Leila Queiroz Zepka, Eduardo Jacob‐Lopes   +6 more
wiley   +1 more source

Guesting: rethinking the relationship between hospitality and homemaking within temporary refugee accommodation Le concept de guesting: repenser la relation entre hospitalité et création d'un « chez‐soi » dans l'hébergement temporaire des personnes réfugiées

Journal of the Royal Anthropological Institute, Volume 32, Issue 1, Page 186-202, March 2026.
This paper introduces the emic concept of guesting, coined by women living in refugee accommodation to distinguish their form of hospitality from other more hierarchical forms of hosting. Central to guesting is the unspoken rule that once you have played the host, next time you must be the guest.
Charlot Schneider
wiley   +1 more source

Effect of Black Rice Spent Grain Addition on Quality and Physiological Activity of Steamed Bread

Shipin gongye ke-ji
Compared with the wheat steamed bread, this article was to explore the quality (color difference, structure, texture, sensory evaluation, etc.) and physiological activity (antioxidant properties, in vitro digestive characteristics and glucose production ...
Mengying JIANG, Yiming ZHAO, Minge JING, Yu CHENG, Ruonan ZHAO, Hua HANG, Haohao SUN   +6 more
doaj   +1 more source