Results 161 to 170 of about 33,248 (254)

Conventional and Emerging Protein Ingredients in Farinaceous Products: Amino Acid Quality, Digestibility, Biological Value, and Functional Performance

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 6, November 2026.
ABSTRACT The increasing demand for protein‐enriched foods has renewed interest in farinaceous products as widely consumed and technologically adaptable matrices for nutritional improvement. However, protein enrichment cannot be evaluated solely by increases in crude protein content, as nutritional value depends on essential amino acid (EAA) balance ...
P. Álvarez‐Arteaga, M. A. Lazo‐Vélez, L. Mateo Cordero‐Clavijo, S. Paterson   +3 more
wiley   +1 more source

Effect of the Extruded Pea Hulls on Physicochemical and Sensory Properties of Wheat Bread. [PDF]

Foods
Klava D, Galoburda R, Gramatina I, Straumite E, Staugis A, Reidzane S.   +5 more
europepmc   +1 more source

Multi‐Response Optimization of Formulation and Processing Parameters for a High‐Protein Beef‐Based Snack to Enhance Mechanical Crispiness, Acoustic Crispiness, and Protein Digestibility

Journal of Food Science, Volume 91, Issue 11, November 2026.
ABSTRACT This study aimed to optimize the formulation and processing parameters of beef‐based chips to maximize textural properties and protein digestibility using response surface methodology (RSM) with a central composite design. Statistical models were developed to predict the effects of beef powder incorporation level (%), extruded sheet thickness (
Sandamini Wickramaarachchi, Mauro Mocerino, Maxim Lebedev, Casiana Blanca J. Villarino, Gary A. Dykes, Ranil Coorey   +5 more
wiley   +1 more source

Characteristics of In-Vitro Starch Digestibility in Wheat Bread with Arabinoxylans, Baked Using Sourdough or Postponed Baking Methods. [PDF]

Molecules
Bieniek A, Buksa K.
europepmc   +1 more source

The Late Agricultural Development of Central Arabian Oases—Archaeobotanical and Archaeozoological Studies of the al‐Kharj Oasis

Arabian Archaeology and Epigraphy, Volume 37, Issue 1, Page 317-355, November 2026.
ABSTRACT While oasis settlements emerged during the Bronze Age in Eastern and Northern Arabia, the settlement process in Central Arabia was different. Excavations at al‐Yamāma—main ancient settlement of the al‐Kharj oasis (Riyadh Province, KSA)—suggest that the latter did not emerge before the second half of the first millennium BCE.
Elora Chambraud, Hervé Monchot, Vladimir Dabrowski, Charlène Bouchaud, Jérémie Schiettecatte   +4 more
wiley   +1 more source

Wheat Bread Supplemented with Egg Albumin: Structural Features, and In Vitro Starch and Protein Digestibility. [PDF]

Plant Foods Hum Nutr
Rosas-Rivas J, Rodríguez-Huezo ME, Vernon-Carter EJ, Alvarez-Ramirez J.   +3 more
europepmc   +1 more source

The commercialization of labour markets: Evidence from wage inequality in the Middle Ages

The Economic History Review, Volume 79, Issue 4, Page 1409-1442, November 2026.
Abstract This paper moves beyond the focus on ‘average’ wage trends in pre‐industrial economies by examining the broad diversity of pay rates and forms of remuneration across occupations and regions in medieval England. We find that whilst some workers enjoyed substantial growth in wage rates after the Black Death, there was a large group who ...
Jordan Claridge, Vincent Delabastita, Spike Gibbs   +2 more
wiley   +1 more source

Effects of Low-Allergen Wheat and Bayberry Leaf on Wheat Bread: A Comparison with Commercial Wheat. [PDF]

Foods
Tsurunaga Y, Morita E.
europepmc   +1 more source

Speculation in the United Kingdom, 1785‒2019

The Economic History Review, Volume 79, Issue 4, Page 1443-1473, November 2026.
Abstract Speculation has long been thought to have significant economic effects, but it is difficult to measure, making it challenging to examine these effects empirically. In this paper we measure speculation in the United Kingdom since 1785 by using business and financial reporting in The Times newspaper.
William Quinn, John D. Turner, Clive B. Walker   +2 more
wiley   +1 more source

Cereal Coffee as a Functional Additive in Wheat Bread: Impact on Dough and Bread Properties. [PDF]

Foods
Cacak-Pietrzak G, Grabarczyk J, Szafrańska A, Krajewska A, Dziki D.   +4 more
europepmc   +1 more source