Results 211 to 220 of about 20,205 (272)

Food-gut continuum of biofortified micronutrients: Influence of breadmaking processes on iodine, selenium, and zinc bioaccessibility and epithelial responses in an <i>in vitro</i> intestinal model. [PDF]

Food Chem X
Belarbi H, Kebede F, Lambrecht F, Lampaert H, Grootaert C, De Leyn I, Van Bockstaele F, Van de Wiele T, Cakmak I, Du Laing G.   +9 more
europepmc   +1 more source

Acorn Bread: The Synergy of Acorn Flour, Sustainability, and EU Organic Standards. [PDF]

Foods
Lončarić P, Jukić M, Velić D, Lukinac J.   +3 more
europepmc   +1 more source

Reformulating Cookies with Colored Whole Wheat Flours and Xylitol: Implications for Technological Quality, Phenolic Content, and Glycemic Response. [PDF]

Foods
Mıdık F, Ozkan K, Karataylioglu L, Ozer C, P Shamanin V, V Pototskaya I, Morgounov AI, Sagdic O, Koksel H.   +8 more
europepmc   +1 more source

Quality Characteristics of American Waffle with Whole Wheat Flour

Journal of the Korean Society of Food Science and Nutrition, 2020
openaire   +1 more source

Fibre-Enriched Pasta from Wet Milled Royal Quinoa: Technological and Nutritional Characterisation. [PDF]

Foods
Alonso-Álvarez A, Haros CM.
europepmc   +1 more source

Nutritional composition, sensory acceptability and shelf-life evaluation of wheat-corn chaff composite cake. [PDF]

Front Nutr
Nyefene JD, Glago P.
europepmc   +1 more source

Fermentation in breadmaking: enhancing digestibility and nutritional value for gastrointestinal health. [PDF]

Front Nutr
Ribet L, Dessalles R, Clement H, Nyhan L, Baptista NT, Wang Y, Arendt EK, Durand-Dubief M.   +7 more
europepmc   +1 more source

Quality Characteristics of Muffins with Korean Whole Wheat Flour

Culinary Science & Hospitality Research, 2017
openaire   +1 more source

Functional Potential of Peruvian Fava Bean Flours in Bread: Antioxidant Activity and Phenolic Bioaccessibility. [PDF]

Plant Foods Hum Nutr
Nicolau AAP, Salvador-Reyes R, Clerici MTPS, Dala-Paula BM.   +3 more
europepmc   +1 more source

Fortification of Wheat Bread with Increasing Levels of Kudzu (<i>Pueraria lobata</i>) Root Powder: Technological, Nutritional, and Sensory Implications. [PDF]

Foods
Wirkijowska A, Łysakowska P, Zarzycki P, Teterycz D, Sobota A.   +4 more
europepmc   +1 more source