Zobrazeno 1 - 10
of 99 964
pro vyhledávání: '"Whole wheat"'
Autor:
Naqvi, Sittara Noori1 (AUTHOR), Liaquat, Muhammad1 (AUTHOR) mliaquat@uoh.edu.pk, Kazmi, Abeer2,3 (AUTHOR), Sammi, Shella1 (AUTHOR), Ali, Amir4 (AUTHOR), Luna‐Arias, Juan Pedro4 (AUTHOR), Sherzad, Izzat Ullah5 (AUTHOR) izzatullahsherzad593@gmail.com
Publikováno v:
Food Science & Nutrition. Oct2024, Vol. 12 Issue 10, p7751-7765. 15p.
Autor:
Luis Navarro, José1, Losano Richard, Pedro1, Moiraghi, Malena1,2, Bustos, Mariela1, Edel León, Alberto1,2, Eugenia Steffolani, María1,2 eusteffolani@agro.unc.edu.ar
Publikováno v:
Food Technology & Biotechnology. Apr-Jun2024, Vol. 62 Issue 2, p264-274. 11p.
Autor:
Ciko, Krisida1,2 (AUTHOR), Kola, Suzana1 (AUTHOR), Bacu, Ariola2 (AUTHOR) ariola.bacu@fshn.edu.al
Publikováno v:
EuroBiotech Journal. Oct2024, Vol. 8 Issue 4, p195-212. 18p.
Publikováno v:
Shipin Kexue, Vol 45, Iss 19, Pp 296-303 (2024)
Whole-wheat foods are rich in various nutrients. Long-term consumption of whole-wheat foods can prevent chronic metabolic diseases, which has become a new trend in the healthy transformation of the grain industry. However, a standard system for whole
Externí odkaz:
https://doaj.org/article/0baa02b687a94967a7f6eb4960649b1b
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-14 (2024)
Abstract This study examined the effects of cold plasma (CP) treatment on the physicochemical properties and sensory quality of black whole wheat flour (BWWF). Various factors including nutrient composition, color, amino acids, aroma, particle size,
Externí odkaz:
https://doaj.org/article/2ada73a04bf444f9b5e1b0879666f1d2
Autor:
Zhang, Teng1 (AUTHOR), He, Ling1 (AUTHOR), Zhang, Meng1 (AUTHOR), Jiang, Hao1 (AUTHOR) jh1812@163.com
Publikováno v:
Scientific Reports. 10/17/2024, Vol. 14 Issue 1, p1-14. 14p.
Publikováno v:
Shipin Kexue, Vol 45, Iss 14, Pp 172-178 (2024)
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,
Externí odkaz:
https://doaj.org/article/7c2100fbdb0c44a2893870ffb2433c85
Autor:
Phenolic compounds in purple whole-wheat flour and bread: Comparative analysis, Anton N. Akulov, Natalya I. Rumyantseva
Publikováno v:
Foods and Raw Materials, Vol 12, Iss 2, Pp 334-347 (2024)
Whole-wheat flour of purple wheat varieties contains anthocyanins and other phenolic compounds with high antioxidant activity, which makes it a potential raw material for functional foods. The content and composition of phenolic compounds in whole-wh
Externí odkaz:
https://doaj.org/article/d4365d4b1dc84fe8b557714b6c5d06a0
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 11, Pp 167-174 (2024)
In order to improve the quality of whole wheat steamed bread, in this paper, stone-ground whole wheat flour with low-temperature and low-speed milling was selected, and the natural pigment of pumpkin flour was utilized to study the effect of the addi
Externí odkaz:
https://doaj.org/article/fce1be88734043a8a10d65e57c8b2a77
