Results 111 to 120 of about 20,205 (272)
Dry Cleaning and Post‐Cleaning Strategies in Food Processing Facilities: A Scoping Review
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.ABSTRACT Effective dry cleaning and post‐cleaning treatments are essential for maintaining food safety in dry‐food processing environments where water use must be minimized. This scoping review mapped and synthesized empirical research on minimal‐water cleaning methods applied to industrial surfaces, focusing on their efficacy against microbial and ...
Zahra Shahbazi +3 more
wiley +1 more source
Organoleptic Test Of Whole Wheat Flour For Quality Wingko Babat
This research was motivated by the absence of research on the effect of whole wheat flour substitution on the quality of wingko tripe. This research analyzes the impact of entire wheat flour substitution of 20%, 35%, and 50% on the quality of shape ...
Andriani, Cici +3 more
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Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.ABSTRACT Edible insects are increasingly recognized for their high nutritional value and favorable environmental profile, yet their acceptance (defined as the continuum from willingness to try and purchase to repeated consumption) in Western and globalized food systems remains limited by cultural, sensory, regulatory, and economic barriers.
Jose Miguel Alvarez Suarez +1 more
wiley +1 more source
Whole wheat flour milling: effects of variety and particle size [PDF]
Master of ScienceFood ScienceFadi M. AramouniNutrition from whole grains has become an integral part of a healthy diet. Consumers are focused on adding fiber and whole grains to be healthy and want the benefits of whole grain with the taste and ...
Turner, Justin B.
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Effects of Brown Rice Flour as Whole Wheat Flour Substitute in Bread
, 2008 This research showed that brown rice flour had a lighter value than whole wheat flour.Brown rice flour had specific volume, fat absorption and foam capacity less thanwhole wheat flour.
สิรินาถ ตัณฑเกษม
core +1 more source
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.ABSTRACT The global prevalence of iron (Fe) deficiency anemia (IDA) continues to pose major public health challenges, necessitating the development of effective fortification strategies. Dairy‐based systems are promising vehicles for Fe fortification and delivery due to their widespread consumption and nutritional value, although their complex matrix ...
Ishara De Silva +5 more
wiley +1 more source
Data integration for decision making in wheat breeding
, 2011 Plant breeding is a production process requiring the creation of germplasm through taking existing successful cultivars and crossing them with new parental lines with agronomic and quality attributes of interest.
Diepeveen, Dean
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A Study of a New Certified Reference Material for Accurate Determination of the Main Fusarium Mycotoxins in Whole-Wheat Flour. [PDF]
Foods, 2023 Li L, Li P, Wu Y, Ye J, Li Z, Wang S.
europepmc +1 more source
It's bean too long: Interventions to reintroduce legumes to the UK palate and plate
Annals of Applied Biology, Volume 189, Issue 1, July 2026.Increased legume consumption can offer considerable health and sustainability benefits. Legume intake in the UK is low, and a number of barriers to intake have been identified. Adopting the Nuffield Council on Bioethics Intervention Ladder, we identify and review an array of interventions—with increasing levels of intervening—that could support ...
Neil Bernard Boyle +7 more
wiley +1 more source
Enzymatic Activities and Compostional Properties of Whole Wheat Flour
, 2018 The numerous enzymes present in the bran and germ fractions of a wheat kernel initiate many chemical changes that affect the compositional and functional properties of whole wheat flour.
Poudel, Rachana
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