Results 41 to 50 of about 1,029 (121)
, 1987 White Potato Bread -- Foolproof Sourdough Starter -- Sourdough Bread -- Half and Half Dinner Rolls -- Food Processor Quick Burger Buns -- Mountaintop Biscuits -- Boston Steamed Brown Bread -- Microwave Whole Wheat Banana Loaf -- Wheat Micro-Chips ...
Kansas Wheat Commission
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Frissito Helse Cafe / Mohamed Azeem Mohamed Joeharry ... [et al.] [PDF]
, 2015 Frissito Helse Cafe is a company that operates here in Tanjung Aru, Sabah that offers its customers healthy food and beverages. The word "Frissito" was taken from Hungarian word meaning "Refreshing" while the word "Helse" is a Norwegian word that ...
Juli, Nursafika Bahira +4 more
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eFood, Volume 7, Issue 2, April 2026.This review discusses the latest advances in micronization techniques for whole‐grain flours, emphasizing their impact on structural, physicochemical, techno‐functional, and nutritional attributes, as well as their implications for product development and sustainability.
Diksha Arora +4 more
wiley +1 more source
Food Science &Nutrition, Volume 14, Issue 4, April 2026.The central paradox of thermal processing of foods. (A) The application of heat (e.g., frying, baking, grilling) to food initiates complex chemical reactions, most notably the Maillard reaction and thermal degradation of protein, lipids, and carbohydrate. (B) These reactions create a desirable sensory experience characterized by enticing aromas, golden‐
Joachim Dotto Matondo +1 more
wiley +1 more source
Valorization of Juice Industry Waste Into Foam‐Like Materials Using Mycelium as Natural Binder
CleanMat, Volume 3, Issue 1, Page 28-38, March 2026.This study explores converting carrot pomace, a juice industry byproduct, into eco‐friendly mycelium‐based foams using Aspergillus oryzae. The foams, produced via submerged cultivation, grinding and freeze‐drying, showed promising mechanical properties comparable to commercial foams, offering a sustainable alternative to synthetics while promoting ...
S. Najmeh Mousavi +6 more
wiley +1 more source
Wheat News Wheat Scoop For Immediate Release
, 2002 International Grains Program Year in Review KWC Provides Wheat Quality Online By Justin Wheat quality short course educates participants Wheat and milling expert head to Cuba Kansas Joint Study of HW Handling Consumers Focus On Comfort Food USW urges ...
Kansas Wheat Commission
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, 2020 谷物加工业是一个与三农问题密切关联，且与公众膳食营养及饮食安全息息相关的民生产业与国民健康产业。传统谷物加工片面追求精度和白度，致使谷物过度加工，造成了能源消耗较多、环境污染和资源浪费严重等问题；人们饮食日趋精细，罹患慢性疾病的风险显著提高。因此，研发和食用营养价值较高并具有一定保健功能的全谷物食品具有重要意义。然而，全谷物由于口感粗糙、保质期较短等因素限制了其推广使用，人们对谷物加工技术变革和工艺改进提出了新的要求。论文针对谷物加工过程营养损失较大、产品适口性不足等产业发展难题 ...
孔峰
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Stability of Whole Wheat Flour, Rolled Oats, and Brown Rice During Long-Term Storage and Preparation
, 2015 Whole grains are an increasingly popular health food in America. However, shelf life of whole grains is compromised due to the presence of lipoxygenases in the bran and germ, which lead to rancidity and generation of oxidative byproducts.
Scott, Victoria Elizabeth
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Bioprodukty wytwarzane z ziaren pszenicy (Triticum spelta) i ich antyoksydacyjne właściwości
, 2010 The objective of the study was to evaluate the antioxidant properties (antiradical activity and antioxidant capacity) of selected spelt wheat bioproducts (from Triticum spelta).
Fatrcova-Śramkova, K. +2 more
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