Results 121 to 130 of about 733,330 (346)
, 2003 The objectives of the studies conducted in the Part A of this thesis were to quantify the variation of digestible energy (DE) content of wheat and to document the responsible factors for the variation.
Kim, Jae Cheol
core
Food Safety and Health, EarlyView.This review elucidates the formation pathways and detection technologies for ethyl carbamate, biogenic amines, and higher alcohols in Huangjiu. It concludes that integrated control frameworks are essential to decouple safety risks from the metabolic processes responsible for flavor development.
Lulu Liu +5 more
wiley +1 more source
Properties of amylose-lipid complexes from different wheat varieties harvested in different years [PDF]
Journal on Processing and Energy in Agriculture, 2010 Samples of starch derived from three wheat varieties harvested in 2001, 2002 and 2003 were analyzed. Thermodynamic properties of amylose-lipid complexes (AML) formed in these starches and their dependence on weather conditions during wheat cultivation ...
Kwaśniewska-Karolak Izabella +2 more
doaj
The phosphorus compounds of wheat starch [PDF]
Biochemical Journal, 1949 H S, Rooke, L H, Lampitt, E M, Jackson
openaire +2 more sources
A Framework to Establish Diet and Nutrition Competencies for Oral Health Care Education
Journal of Dental Education, EarlyView.ABSTRACT Objective: To prevent and manage oral disease, oral health care practitioners (OHCPs) must provide dietary counseling based on nutrition science. OHCPs are often ill‐equipped to provide such counseling due to fragmented and inadequate dietary education, which is typically attributed to limited curricular time or appropriately qualified faculty.
Teresa A. Marshall +2 more
wiley +1 more source
JSFA reports, Volume 5, Issue 3, Page 104-112, March 2025.Abstract Background Bread made from refined Triticum aestivum L. flour, a staple food in large parts of the world, is considered a nutrient security risk. Strategies used to enhance the nutritional and functional properties of wheat‐derived food products include the use of semi‐ or wholegrain flour, old genotypes, and enrichment through fortification ...
Ilaria Marotti +3 more
wiley +1 more source
Hydrolysis of freshly prepared wheat starch fractions and commercial wheat starch using α-amylase
, 2003 The enzymic hydrolysis of commercial wheat starch and freshly prepared wheat starch fractions was studied in batch and flow systems. Fresh starch was prepared by wet separation of wheat flour into starch milk and gluten, followed by processing the starch
Yöndem Makascıoğlu, Füsun +4 more
core +1 more source
JSFA reports, EarlyView.Abstract Background Lafun is made by fermenting and drying cassava chunks, which are then milled into flour and cooked into dough. Its quality characteristics are variety‐dependent, while it may become too soft or even liquefy during storage, leading to rejection by end‐users.
Laurent Adinsi +6 more
wiley +1 more source
Frontiers in NutritionBackgroundBread wheat is one of the most important food crops associated with ensuring food security and human nutritional health. The starch quality is an important index of high-quality wheat. It is affected by a complex series of factors; among which,
Xiaomei Huang +13 more
doaj +1 more source
JSFA reports, EarlyView.Abstract Background Livestock, especially ruminants, are a major source of global methane emissions, primarily produced by methanogenic archaea during enteric fermentation. We performed a systematic review and meta‐analysis to account for factors that could influence the relationship between ruminal methanogenic populations and methane emissions, such ...
Arlan Araujo Rodrigues +4 more
wiley +1 more source