Results 221 to 230 of about 223,920 (292)

Nutritional Composition, Physicochemical Properties, Antioxidant Activity, and Sensory Quality of <i>Matricaria chamomilla</i>-Enriched Wheat Bread. [PDF]

Foods
Kerbab K, Sanah I, Djeghim F, Belattar N, Santoro V, D'Elia M, Rastrelli L.   +6 more
europepmc   +1 more source

Maize‐derived arabinoxylans modulate starch pasting, gel structure, and retrogradation

Journal of the Science of Food and Agriculture, Volume 106, Issue 4, Page 2300-2310, 15 March 2026.
Abstract BACKGROUND Starch–fiber interactions play a paramount role in determining the functional quality and stability of starch‐based food products. This study systematically examined how maize arabinoxylans (MAX) influences the hydration, pasting, textural, and microstructural properties of maize starch gels.
Nicola Gasparre, Fatma Boukid, Cristina M Rosell   +2 more
wiley   +1 more source

The Impact of Ganoderma lucidum (Curtis) P. Karst. Supplementation on the Technological, Chemical, and Quality Parameters of Wheat Bread. [PDF]

Foods
Łysakowska P, Sobota A, Wirkijowska A, Zarzycki P, Blicharz-Kania A.   +4 more
europepmc   +1 more source

Nutrient Composition, Physical Characteristics and Sensory Quality of Spinach-Enriched Wheat Bread. [PDF]

Foods
Prasad RV, Dhital S, Williamson G, Barber E.   +3 more
europepmc   +1 more source

Evaluating the Impact of Green Coffee Bean Powder on the Quality of Whole Wheat Bread: A Comprehensive Analysis. [PDF]

Foods
Das R, Banerjee D, Sahu D, Tanveer J, Banerjee S, Jarzębski M, Jayaraman S, Deng Y, Kim H, Pal K.   +9 more
europepmc   +1 more source

The Impact of Freeze-Dried Tenebrio molitor Larvae on the Quality, Safety Parameters, and Sensory Acceptability of Wheat Bread. [PDF]

Insects
Jankauskienė A, Kabašinskienė A, Aleknavičius D, Kiseliovienė S, Kerzienė S, Starkutė V, Bartkienė E, Zimkaitė M, Juknienė I, Zavistanavičiūtė P.   +9 more
europepmc   +1 more source

Physicochemical, Antioxidant, Starch Digestibility, and Sensory Properties of Wheat Bread Fortified with Taiwanese Cocoa Bean Shells. [PDF]

Foods
Wang CW, Shen HS, Yang CW, Syu PC, Lin SD.   +4 more
europepmc   +1 more source

Enriching Wheat Bread With Banana Peel Powder: Impact on Nutritional Attributes, Bioactive Compounds, and Antioxidant Activity. [PDF]

Int J Food Sci
Akhter MJ, Al-Amin M, Hossain MA, Kamal MM.   +3 more
europepmc   +1 more source

The Influence of Arabinoxylans on the Properties of Wheat Bread Baked Using the Postponed Baking Method. [PDF]

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

Quality- and Health-Promoting Compounds of Whole Wheat Bread with the Addition of Stale Bread, Cornmeal, and Apple Pomace. [PDF]

Foods
Gumul D, Oracz J, Litwinek D, Żyżelewicz D, Zięba T, Sabat R, Wywrocka-Gurgul A, Ziobro R.   +7 more
europepmc   +1 more source