Results 151 to 160 of about 20,205 (272)

Research Progress on Factors Influencing the Quality of Whole Wheat Steamed Bread and Its Regulation Techniques

Liang you shipin ke-ji
Whole wheat steamed bread, as a crucial representative of whole grain foods, has garnered widespread attention due to its rich content of nutrients such as dietary fiber, vitamins, and minerals. However, the incorporation of bran and germ leads to issues
WANG Zhuo, ZHAI Xiao-tong, ZHUANG Kun, GAO Kun, TAN Bin   +4 more
doaj   +1 more source

Exploring the Influence of Oral‐Proximal Gastric in Vitro Digestion on Estimated Glycemic Index and Bioaccessibility of Bioactive Phenolic Compounds of Wheat‐Based Baked Products

Food Science &Nutrition, Volume 14, Issue 6, June 2026.
This study investigated how oral and proximal gastric digestion influences starch breakdown, estimated Glycemic index (eGI), and the bioaccessibility of phenolic compounds in wheat‐based baked products (bread and cookies). Simulated digestion showed that prolonged human salivary α‐amylase activity increased starch hydrolysis, glucose release, and the ...
Jasper Okoro Godwin Elechi, Diana Marisol Abrego‐Guandique, Roberto Cannataro, Nicola Gasparre, Erika Cione   +4 more
wiley   +1 more source

Knowledge, Perceived Barriers, and Whole‐Grain Bread Consumption among University Students in Southwest Iran in the 2024–2025 Academic Year: A Cross‐Sectional Study

Health Science Reports, Volume 9, Issue 6, June 2026.
ABSTRACT Background and Aims Whole‐grain bread is rich in fiber and micronutrients, yet student consumption is low and linked to poor health outcomes. This study evaluates students' nutritional knowledge, perceived barriers to whole‐grain bread consumption, and overall dietary habits at Ahvaz Jundishapur University of Medical Sciences.
Ali Keshavarz, Fatemeh Borazjani, Faezeh Moeini Badi, Kambiz Ahmadi Angali, Mohammad Parsa Bayat, Samaneh Hajjarzadeh   +5 more
wiley   +1 more source

Needle‐shaped diatom frustules in food as a possible promoter of esophageal squamous cell carcinoma in coastal southeastern China: A pilot study

International Journal of Cancer, Volume 158, Issue 11, Page 2822-2828, 1 June 2026.
What's new? Esophageal squamous cell carcinoma (ESCC) incidence varies worldwide, suggesting that local environmental and dietary factors are influential. In coastal southeastern China, food products derived from small filter‐feeding fish are important dietary components, though their consumption increased ESCC risk.
Haisheng Wu, Yang Li, Lihua Ran, Zhiying Xia, Pi Guo, Shenxi Deng, Erica Conway, Yuan He, Jun Zheng, Huachen Zhu, Linwei Tian   +10 more
wiley   +1 more source

Characteristics of whole wheat flour obtained from the durum wheat cultivar “Setodure” grown in Kagawa Prefecture, Japan． [PDF]

Since durum wheat has not been cultivated in Japan, knowledge on its production and processing methods is lacking. In particular, few studies have focused on the use and characteristics of durum wheat whole wheat flour.
Mizuta, Keisuke, 水田, 圭祐, ミズタ, ケイスケ   +2 more
core  

Diversity of Resilin Incidence in the Insect Leg

Journal of Morphology, Volume 287, Issue 6, June 2026.
Resilin incidences in the insect cuticle are commonly detected by fluorescence microscopy using the property of Resilin protein matrices to emit blue light after excitation with UV light. This indirect method produces significant background signal.
Steven Lerch, Bernard Moussian
wiley   +1 more source

Study of the Character and Palatability on Whole Wheat Flour Bread

, 2015
Whole wheat flour is rich in dietary fiber and has disease preventive property. However, the flavor of whole wheat flour containing bread has prevented its wide use. We studied that make tasty whole wheat flour bread to take a dietary fiber daily.
スズキ, サヤハ, 鈴木, 彩葉, Suzuki, Sayaha, 小池, 恵, コイケ, メグミ, Koike, Megumi   +5 more
core  

Wheat flour particle size: Influence of mill design and effects on quality and performance

JSFA reports, Volume 6, Issue 6, Page 202-211, June 2026.
Abstract Among the various characteristics of wheat (Triticum aestivum) flour, particle size is of paramount importance globally. The industrial process of separating the three main components (endosperm, bran, and germ) must ensure that the desired quality is delivered to customers through a progressive reduction in the size of the endosperm until the
Ricardo Barroso Lopes, Daniele Bach, Luiz Gustavo Lacerda, Ivo Mottin Demiate   +3 more
wiley   +1 more source

Changes in phenolic profile, physicochemical properties and sensory attributes of steamed bread fortified with golden kiwifruit (Actinidia chinensis) flour during processing

Journal of the Science of Food and Agriculture, Volume 106, Issue 8, Page 4576-4586, June 2026.
Abstract BACKGROUND Chinese steamed bread (CSB) is a traditional East Asian staple. Its texture and nutrition depend on the gluten and starch content of the wheat flour that it contains. Incorporation of golden kiwifruit, which is rich in dietary fiber, vitamin C, and phenolic antioxidants, offers a novel fortification strategy.
Jiecheng Li, Bai Nishran Usman Candao, Fan Zhu   +2 more
wiley   +1 more source

Technological Advances in Mung Bean (Vigna radiata (L.) Wilczek) Milling, Processing, and Utilization

Legume Science, Volume 8, Issue 2, June 2026.
ABSTRACT Mung bean (Vigna radiata (L.) Wilczek) is emerging as a valuable ingredient in modern food systems due to its nutritional benefits, functional versatility, and alignment with plant‐based, clean‐label, and sustainable food trends. This review highlights recent technological advancements in mung bean processing, covering primary processing steps
Suresh Sakhare, Ashlyn Rairdin, Venkata Naresh Boddepalli, Amrita Ray, Arti Singh   +4 more
wiley   +1 more source