Results 21 to 30 of about 9,854 (143)
Crop Journal, 2015 The objective of this study was to evaluate the effects of wheat variety, food processing, and milling method on antioxidant properties. Black wheat variety Heibaoshi 1 had the highest total phenolic content (659.8 μg gallic acid equivalents g− 1), total
Yaoguang Li +6 more
doaj +1 more source
The Glycemic Index of Rice and Rice Products : A Review, and Table of GI Values [PDF]
, 2015 Peer ...
Henry, Jeyakumar +2 more
core +1 more source
The sensory acceptance of fibre-enriched cereal foods:a meta-analysis [PDF]
, 2015 Improved understanding of the sensory responses to fibre fortification may assist manufacturers and health promotion efforts. The effects of fibre fortification (or modified ingredients) on sensory acceptability of baked cereal foods (bread, cookies ...
Brennan, Charles S. +3 more
core +3 more sources
Quality Analysis and Standardization Discussion of Whole Wheat Steamed Bread
Liang you shipin ke-jiTo better understand the quality of whole wheat steamed bread and industrial development status in China, this study aims to accurately identify the existing problems in the whole wheat steamed bread industry.
JIA Shu-ying +4 more
doaj +1 more source
Effect of Partial Substitution of Wheat Flour by Processed (Germinated, Toasted, Cooked) Chickpea on Bread Quality [PDF]
, 2016 The effect of partial substitution of wheat flour with either raw and processed chickpea (germinated, toasted and cooked) flour at different levels (10 and 20%) on pasting properties of composite flours and on physical and nutritional parameters of the ...
Durá, Ángela +3 more
core +1 more source
Liang you shipin ke-jiWhole 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 +4 more
doaj +1 more source
Journal of the Science of Food and Agriculture, EarlyView.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 +2 more
wiley +1 more source
PLANTS, PEOPLE, PLANET, EarlyView.Bread wheat is an important crop that supplies calories and nutrients to the global population. Enhancing the concentrations and bioavailability of essential micronutrients in wheat is crucial for human nutrition, and we investigated whether arbuscular mycorrhizal (AM) fungi can contribute to the biofortification of wheat.
Thi Diem Nguyen +5 more
wiley +1 more source
Germ Panic and Chalice Hygiene in the Church of England, c.1895–1930
Journal of Religious History, EarlyView.The late‐Victorian medical revolution in bacteriology, and growing public awareness of hygienic standards and the danger of disease infection from germs, created alarm about the traditional Christian practice of drinking from a common cup at Holy Communion.
Andrew Atherstone
wiley +1 more source