Results 81 to 90 of about 413 (158)

Food System Change, Development, and Vulnerability in Semi‐Agricultural Areas of Tibet

Culture, Agriculture, Food and Environment, EarlyView.
ABSTRACT With social and economic development, food systems have significantly changed on the Tibetan plateau over the last two decades. However, the impact of dietary change on Tibetans and their communities remains less well known. This article examines how food change happens in semi‐agricultural areas of eastern Tibet within the context of ...
Cairang Gezang
wiley   +1 more source

Development of fortified Chinese steamed bread using ginger, apple and fiber

, 2018
Chinese steamed bread (CSB) is a staple food in China and it is made of wheat flour, yeast and water. This study investigated the quality of fortified CSB by adding ginger, apple and fiber.
Chen, Xuning
core  

Enriched Metabolic Phenotyping Refines Phenotypic Resolution of Type 2 Diabetes

Diabetes, Obesity and Metabolism, EarlyView.
ABSTRACT Aims Data‐driven clustering studies of type 2 diabetes (T2D) based on limited routine clinical variables have reproducibly described major metabolic subgroups, including severe insulin‐deficient diabetes (SIDD), severe insulin‐resistant diabetes (SIRD), mild obesity‐related diabetes and mild age‐related diabetes.
Min Wang, Yang Ou, Heng Su, Bing Zhang, Ben Niu, Anwar Ahmed, Guoqiang Xing   +6 more
wiley   +1 more source

The Impact of Novel Fermented Products Containing Extruded Wheat Material on the Quality of Wheat Bread

, 2011
Lactobacillus sakei MI806, Pediococcus pentosaceus MI810 i Pediococcus acidilactici MI807, bakterije koje proizvode inhibitore slične bakteriocinu, izolirane su iz litvanskoga kiselog tijesta što se proizvodi od raženoga brašna, te prilagođene za uporabu
Narbutaite, Vilma, Vilma Narbutaite, Grazina Juodeikiene, Lina Vaiciulyte-Funk, Juodeikiene, Grazina, Vaiciulyte-Funk, Lina, Dalia Eidukonyte, Eidukonyte, Dalia, Daiva Vidmantiene, Vidmantiene, Daiva, Salomskiene, Joana, Joana Salomskiene   +11 more
core  

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

Russia and the Birth of Right‐Wing Terrorism: Mass Politics, Antisemitism, and the Assassination of Mikhail Gertsenshtein

The Russian Review, EarlyView.
Abstract This article examines the assassination of Duma representative Mikhail Gertsenshtein in July 1906 as the pivotal moment for the emergence of the concept of “right‐wing terrorism” (pravyi terrorizm) in the Russian Empire. Drawing on court documents, police files, and censorship reports, this article argues that the significance of the ...
Moritz Florin
wiley   +1 more source

Foodborne Carcinogens: Formation Pathways, Health Risks, and Cutting‐Edge Physical and Chemical Prevention Strategies

eFood, Volume 7, Issue 3, June 2026.
This review highlights the formation of foodborne carcinogens during processing and evaluates different mitigation strategies, including natural antioxidants and modern cooking techniques, to reduce associated cancer risks and enhance food safety. ABSTRACT Food processing methods, though vital for improving food safety, taste, and shelf life, can ...
Naglaa S. Ashmawy, Ahmed A. Zaky, Noha H. Badr, Ali Korin, Mohamed A. Farag   +4 more
wiley   +1 more source

Buckwheat flour inclusion in Chinese steamed bread: potential reduction in glycemic response and effects on dough quality

, 2017
The present study investigates the effects of incorporating buckwheat flour (BW) into Chinese steamed bread (CSB). Different levels (0, 5, 10, and 15 %) of BW were added into wheat flour.
Liu, W, Brennan, CS, Brennan, Margaret, Serventi, Luca   +3 more
core   +1 more source

Effect of Different Debranning Degrees on the Qualities of Whole Wheat Flour and Chinese Steamed Bread [PDF]

, 2017
: Strong gluten, middle-strong gluten and middle gluten wheat were used as raw materials to obtain whole wheat flour by dry debranning process, and the effect of different debranning degrees on the quality of wheat kernel, whole wheat flour and Chinese ...
Wang, Fengcheng, Wang, Mengjie, Fu, Wenjun, Zhao, Jikai   +3 more
core   +1 more source

The Modernized Traditional Diet: A Major Risk Factor for Hypertension and Multimorbidity in Belize's Multiethnic Population

Food Science &Nutrition, Volume 14, Issue 6, June 2026.
The Belize Nutrition and Health Study (n = 289) identified two dietary patterns: a “Modernized Traditional Staple” pattern (high refined carbohydrates, low diversity) associated with 40% higher odds of hypertension, and a protective “Prudent/Healthy” pattern.
Danladi C. Husaini, Lisa J. Johnson, Chukwuemeka Nwokocha   +2 more
wiley   +1 more source