Results 41 to 50 of about 4,855 (121)

Characterization of Hemp Seed Cake and Its Use as a Functional Ingredient for Bakery Application

Food Frontiers, Volume 7, Issue 3, May 2026.
ABSTRACT Hemp seed cake, a by‐product of cold‐pressing hemp for oil extraction, was characterized for its nutritional composition and content of antioxidant compounds and then was used as a functional ingredient for the fortification of bread and as a model system for bakery application. The whole ground hemp cake (WHC) exhibits high nutritional value,
Francesca Carrà, Vincenzo Disca, Fabiano Travaglia, Monica Locatelli, Jean Daniel Coïsson   +4 more
wiley   +1 more source

Synergistic Effects of Alkali, Salt, and Thickness Reduction on the Preparation and Properties of Low‐Protein Noodles

Food Science &Nutrition, Volume 14, Issue 5, May 2026.
Based on a three‐step noodle fabrication process, the effects of low‐protein source, designated noodle width, drying condition, cooking time, alkali and salt addition, and dough sheet thickness on the properties of LPNs were explored to obtain ideal noodles.
Ye Zi, Cuiping Shi, Zhenfeng Liu, Wei Cai, Jian Zhong   +4 more
wiley   +1 more source

Fermented Foods and Beverages of Ethiopia: Substrates, Traditional Preparation Techniques, and Nutritional Quality

Food Science &Nutrition, Volume 14, Issue 5, May 2026.
Traditional Ethiopian fermented foods and beverages such as Injera, Kocho, and Tella provide important health benefits, including improved nutrient bioavailability, gut health, and digestibility. However, challenges such as lack of standardization, insufficient documentation, and economic constraints limit their wider development and commercialization.
Limenew Abate Worku, Rakesh Kumar Bachheti, Vikas Rana, Gyanesh Joshi, Archana Bachheti, D. P. Pandey   +5 more
wiley   +1 more source

Healthy Option Preferences of Rural Restaurant Customers

Health Promotion Practice, 2009
In preparation for an intervention study in three rural Iowa restaurants, 250 customers were surveyed regarding their interest in dietary change, perceptions of the restaurant, and interest in healthy options.
F. Nothwehr, L. Snetselaar, J. Dawson, Christine Hradek, Marisol Sepulveda   +4 more
semanticscholar   +1 more source

Physicochemical characterization and phenolic compound content of flour from blended juice residues

Journal of the Science of Food and Agriculture, Volume 106, Issue 7, Page 4331-4340, May 2026.
Abstract BACKGROUND The production of fruit juices generates substantial amounts of residue, including peels, seeds, pomace, stalks, and leaves, which are rich in nutritionally relevant compounds, such as fiber and bioactives. The aims of this study were to evaluate drying conditions for converting mixed juice residue, composed of apple, beetroot ...
Letícia da Cunha Espinosa, Aldrey Nathália Ribeiro Corrêa, Adriano Brandelli, Simone Hickmann Flôres, Alessandro de Oliveira Rios   +4 more
wiley   +1 more source

Arbuscular mycorrhizal fungal inoculation increases the bioavailability of zinc and iron in wheat grain

PLANTS, PEOPLE, PLANET, Volume 8, Issue 3, Page 924-936, May 2026.
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, Alexander A. T. Johnson, Enzo Lombi, Casey L. Doolette, Euan Smith, Stephanie J. Watts‐Williams   +5 more
wiley   +1 more source

Flour compounds in bread technology

Technical sciences and technologies
To overcome the food crisis in the context of global climate change and military conflicts, new food technologies and improvements in their nutritional composition beaned sought and developed.
V. Cheliabiieva
semanticscholar   +1 more source

Effect of lion's mane mushroom (<i>Hericium erinaceus</i>) on dough rheology, protein structure, and quality of steamed bread. [PDF]

Food Chem X
Yang C, Yang YL, Yang L, Bi ZJ, Dong CQ, Liu ZP, Gong ZX, Wang RX, Yin XB.   +8 more
europepmc   +1 more source

Enhancing the Quality of Black Bean by <i>Ganoderma oregonense</i> Solid-State Fermentation and Its Application in Steamed Bread. [PDF]

Foods
Zhang S, Wang Z, Ren X, Bai K, Wang H, Wang Y, Deng B.   +6 more
europepmc   +1 more source

Mechanistic insights into gluten network alteration in <i>Rumex hanus</i>-fortified steamed bread: From molecular interactions to quality characteristics. [PDF]

Food Chem X
Zheng Z, Yin Z, Li Y, Zhang M, Qiao Z, Zhao X, Li Y, Zhou T, Wu X, Han X.   +9 more
europepmc   +1 more source