Results 51 to 60 of about 9,854 (143)
Development of a food frequency questionnaire to estimate habitual dietary intake in Japanese children [PDF]
, 2010 Background Food frequency questionnaires (FFQ) are used for epidemiological studies. Because of the wide variations in dietary habits within different populations, a FFQ must be developed to suit the specific group. To date, no FFQ has been developed for
Tomomi Kobayashi +32 more
core +1 more source
Cereal Arabinoxylans—Their Enzymatic Degradation and Relevance for Breadmaking and Human Health
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 1, January 2026.ABSTRACT As the most abundant nonstarch polysaccharides in cereals, arabinoxylans (AXs) contribute significantly to the global intake of dietary fiber. They play a crucial role in the breadmaking process with respect to dough rheology and texture, bread volume, and nutritional quality, especially when starting from wheat or rye flour.
Víctor González‐Alonso +3 more
wiley +1 more source
Effect of Xylanase on the Technological Behaviour of Wheat Flours [PDF]
, 2013 The objective of this work is to investigate the effect of enzyme xylanase on the technological behaviour of wheat flours, particularly in alveograms and bread making, using two flour qualities and two bread making methods.
de la Torre, M. A. G. +4 more
core +2 more sources
Australian Veterinary Journal, Volume 104, Issue 1-2, Page 37-49, January-February 2026.Background Bovine respiratory disease (BRD) is the most economically important disease affecting feedlot cattle. While viral pathogens are initiating agents, bacterial coinfections exacerbate disease severity. Vaccines for Pasteurella multocida and Histophilus somni are not commercially available in Australia.
GM Werid +5 more
wiley +1 more source
The use of asparaginase to reduce acrylamide levels in cooked food [PDF]
, 2016 Strategies proposed for reducing the formation of the suspected carcinogen acrylamide in cooked foods often rely on a reduction in the extent of the Maillard reaction, in which acrylamide is formed from the reaction between asparagine and reducing sugars.
Elmore, J. Stephen +2 more
core +1 more source
What About Eco‐Populism? A Neglected Historical Tradition
Constellations, Volume 33, Issue 1, Page 62-71, March 2026.
Federico Tarragoni
wiley +1 more source
Advances in Agriculture, Volume 2026, Issue 1, 2026.Background The global dominance of a few major cereal crops has led to the marginalization of traditional species, reducing agrobiodiversity and increasing the vulnerability of food systems. Changing climate conditions, particularly intensifying drought stress, further threaten global food security.
Binod Panthi +3 more
wiley +1 more source
CMFRI – ITC - WWF India - ‘Choose Wisely’ - A Responsible Luxury initiative - Aravali Pavilion Menu Dec 2015 [PDF]
, 2015 Aravali Pavilion Menu Dec ...
CMFRI, Kochi
core
International Journal of Food Science, Volume 2026, Issue 1, 2026.This research investigates the impact of incorporating mashed potato (MP) on the development of the wheat flour network and the properties of the resulting dough. The findings indicate that an optimal addition of 10% MP enhances rheological and pasting characteristics, which resulted in a substantial increase in pasting characteristics exceeding 6.4 ...
Yishu Gao +8 more
wiley +1 more source
Journal of Food Processing and Preservation, Volume 2026, Issue 1, 2026.Grilled Balal, also known as Persian street corn, is a popular Iranian grilled food that is frequently consumed in Iran and some other Middle Eastern nations as a snack food. However, possible changes in chemistry or formation of chemical carcinogen, such as acrylamide (ACR), during the grilling of Balal can pose human health concerns.
Roya Bahrami +8 more
wiley +1 more source