Results 71 to 80 of about 20,205 (272)

Consumer attitudes, willingness to pay and hedonic evaluations of innovative legume gnocchi products

Journal of the Science of Food and Agriculture, Volume 105, Issue 5, Page 2867-2878, 30 March 2025.
Abstract BACKGROUND With growing concerns over the adverse effects of animal‐derived products on health, animal welfare and the environment, the rising popularity of plant‐based foods underscores the importance of understanding consumer preferences and determining acceptance.
Muhammad Adzran Che Mustapa, Zein Kallas, Laura López‐Mas, Cristina Alamprese, Silvia Contiero, Ingrid Aguiló‐Aguayo   +5 more
wiley   +1 more source

Effect of Wheat Sprouting Degree on the Eating Quality of Whole Wheat Noodles [PDF]

Shipin Kexue
With a view to investigating the effect of wheat sprouting degree on the cooking quality, textural characteristics and sensory evaluation of dried whole wheat noodles, whole wheat flours with different degrees of wheat sprouting (bulging, revealing ...
LI Mingpeng, GAO Kun, WEI Min, WANG Liping, TAN Bin, DING Wenping
doaj   +1 more source

Effects of genotype and environment on the physiochemical properties of Canadian oat varieties

Journal of the Science of Food and Agriculture, Volume 105, Issue 5, Page 3111-3121, 30 March 2025.
Abstract BACKGROUND The relationship between oat grain composition and physical attributes as influenced by oat genotype and Canadian growing environments was investigated. Thirty Canadian oat (Avena sativa L.) genotypes, grown in three Canadian growing locations (Brandon, Manitoba; Portage la Prairie, Manitoba; and Lacombe, Alberta) over 2 consecutive
Vanessa Alexander, Kirby T. Nilsen, Sijo Joseph, Trust Beta, Lovemore Nkhata Malunga   +4 more
wiley   +1 more source

Research progress on quality improvement of whole-wheat food in China

Liang you shipin ke-ji, 2020
Whole-wheat products are rich in unsaturated fatty acids, dietary fiber, high active enzymes and phenolic and polysaccharide active substances, making them much higher in edible and nutritional value than conventional flour products.
ZHANG Lin, ZHANG Ren-tang
doaj   +1 more source

The regulatory frameworks surrounding CRISPR‐edited papaya and their impact on international commerce

Journal of the Science of Food and Agriculture, EarlyView.
Abstract The papaya tree (Carica papaya L.), native to the Americas, is cultivated in tropical regions and holds substantial economic importance, with an estimated export volume of 365 000 t in 2023. However, diseases caused by viruses, fungi, bacteria, and nematodes can lead to severe losses.
Luíza Favaratto, Mirielson L da Silva, David S Buss, Oeber F Quadros, Raul Tapia‐Tussell, José A Ventura, Antonio Alberto R Fernandes, Patricia M B Fernandes   +7 more
wiley   +1 more source

Solvent Retention Capacity and Quality Parameters of Whole Wheat Flour from Hard Red Spring Wheat [PDF]

, 2016
A relatively new method, solvent retention capacity (SRC), is used to determine flour end-product quality. SRC was designed for soft wheat, which is used for baking cookies.
Lindgren, Amber Lee
core  

Turmeric (Curcuma longa L.): new application as source of fiber and antioxidants in pasta with whole wheat flour [PDF]

, 2018
The demand of healthy foods for preventing non-communicable diseases has increased, and developments include ingredients with health effects, such as whole grain wheat and turmeric.
Glaucia María Pastore, Yoon Kil Chang, Maria Teresa Pedrosa Silva Clerici, Pedrosa Silva Clerici, Maria Teresa, Kil Chang, Yoon, Iramaia Angelica Neri-Numa, Adriana Lucía Wahanik Durán, Neri-Numa, Iramaia Angelica, Pastore, Glaucia María, Wahanik Durán, Adriana Lucía   +9 more
core   +1 more source

Is quinoa‐farming sustainable in marginal environments? Social, economical and environmental aspects

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Quinoa (Chenopodium quinoa Willd.) is an Andean grain crop introduced as a novel crop to many parts of the world in recent years. Recognized for nutritious seeds and high abiotic stress tolerance, it has been promoted as an element of climate‐resilient agriculture, particularly in marginal environments.
Anna Tabea Mengen, Damir Esenaliev, Jakhongir Babadjanov, Lukas John, Sandra M. Schmöckel, Botir Khaitov   +5 more
wiley   +1 more source

Potential Added Value of Whole Wheat Flour Into Processed Food

, 2022
Tepung gandum utuh (whole wheat flour) dihasilkan dari penggilingan berry gandum yang masih memiliki kulit ari/bran, endosperm dan inti/germ. Tepung gandum utuh memiliki protein yang lebih tinggi dibandingkan dengan tepung terigu, teksturnya lebih kasar ...
Simamora, L., Zebua, D. D. N.
core  

Adaptability of 2 cellulase producing strains Bacillus sp. SH and Aspergillus oryzae Y21 in whole wheat dough and impact on the quality of whole wheat bread

Food Science and Human Wellness
Compared to refined wheat flour, whole wheat flour contains higher nutrients, but its high content of dietary fiber can have a significant impact on the quality of the final product. Therefore, how to enable consumers to obtain health benefits from whole
Yingli Liu, Shengjie Zhong, Xiaoming Wei, Maosi Fan, Min Cai, Zhengkai Wang, Jing Wang   +6 more
doaj   +1 more source