Project Gutenberg
Jackson, H. (Henry), My friend a physician, Manning, James,
Book.
0000 - Gale Group | The Making of Modern World
Silvia Cera, Fabio Tuccillo, Antti Knaapila, F. G. Sim, Jessica Manngård, Katariina Niklander, Michela Verni, Carlo Giuseppe Rizzello, Kati Katina, Rossana Coda,
... and quality of mainly wheat and rye-based breads for decades. However, little is reported about its use in the improvement of whole-grain oat bread, especially concerning flavor formation, which is one major ... on the texture and flavor of 100% oat bread. Four different consortia were selected to obtain four ... different starter fermentation metabolism. Sourdoughs were added to breads as 30% dough weight. Breads were baked via straight-dough method and their ... technologically monitored via hardness and volume measurements. Sourdough breads were softer and had higher specific volume. The ...
Tópico(s): Fermentation and Sensory Analysis
2024 - Elsevier BV | Current Research in Food Science
Errata p. 19. Also filmed as item no. 9363.4. Book.
0000 - Gale Group | The Making of Modern World
Md. Mehedi Hasan, Md. Rakibul Islam, Ahmed Redwan Haque, Md. Raihan Kabir, S. M. Kamrul Hasan,
In this study, fortified bread was prepared with the incorporation of mango peel powder (MPP), and mango pulp powder (MPuP). Different concentrations of MPP (2. ... to improve the functional and bioactive properties of bread. Pieces of bread incorporated with MPP demonstrated a significant improvement in bioactive properties over control and MPuP-fortified bread, where total phenol content elevated from 5.08 ± ... the specific volume and weight loss percentage of breads were decreased with the incorporation of MPP. The ...
Tópico(s): Phytoestrogen effects and research
2024 - Elsevier BV | Food Chemistry Advances
Errata p. 19. Also filmed as item no. 9363.4. Book.
0000 - Gale Group | The Making of Modern World
Nancy Mahmoud, Joana Ferreira, Anabela Raymundo, Maria Cristiana Nunes,
At present, the incorporation of microalgae into bread and related cereal products has attracted attention due to their potential for enhancing nutritional profiles and their impact on health. In this study, ... chuii were added into wheat flour to produce bread and assesses their impact on the dough rheology ... quality performance, nutritive value, and bioactive profile of bread. The results showed that T. chuii strengthened the ... These changes lead to a reduction in the bread volume (22.7%) and a corresponding increase in ...
Tópico(s): Algal biology and biofuel production
2024 - Multidisciplinary Digital Publishing Institute | Applied Sciences
Mathews, Edward Hazard, Burritt, Elihu,
"Fifteenth thousand." Book.
0000 - Gale Group | The Making of Modern World
Akram Mohammed, Ayman M. El-Anany, Sami A. Althwab, Raghad M. Alhomaid, Hend F. Alharbi, Reham M. Algheshairy, Rehab F.M. Ali,
... MPLP) on the nutritional and quality characteristics of bread. Design/methodology/approach Wheat flour was partially replaced ... MPLP were determined. Physicochemical and sensory characteristics of bread enriched with various levels of MPLP were evaluated. ... higher compared to wheat flour. Protein content in bread samples increased with the addition of the MPLP ... higher dietary fiber and ash contents for fortified bread samples. The higher level of MPLP reduced the specific volume of fortified breads. The highest scores for the sensory attributes were ...
Tópico(s): Nuts composition and effects
2023 - Emerald Publishing Limited | Nutrition & Food Science
Book.
0000 - Gale Group | The Making of Modern World
Manal Ali, Mona H. Hashish, Marwa Fekry,
... the microbiological quality of some packed and unpacked bread products in Alexandria, Egypt. Methods This cross-sectional ... Alexandria. Hygienic practices such as covering of the bread and wearing gloves during handling were observed and recorded. All bread samples were tested to determine the total plate ... yeasts and moulds and TC in the packed bread was lower than that of the unpacked bread (3.40 × 10 3 CFU/g and 3. ... However, the mean of TPC in the packed bread was higher than that of the unpacked bread ( ...
Tópico(s): Agriculture Sustainability and Environmental Impact
2023 - Lippincott Williams & Wilkins | Journal of the Egyptian Public Health Association
Springer Link
... in Watt's Bibliotheca britannica: The nature of bread, honestly and dishonestly made, and its effects, as ...
0000 - Gale Group | The Making of Modern World
Banu Koç, Gamze Atar Kayabaşi,
... food losses and waste. In this study, wheat bread was fortified with agro-industrial by-products, namely, ... textural properties were evaluated and compared with control bread. Fortification with pistachio hulls and grape seeds, especially ... total phenolic content and antioxidant activity of the bread compared with the control bread. With the increase in the amount of PHP ... 4.0%, the total phenolic content of the bread initially increased from 0.89 to 14.66 ... 59 cm3/g to 2.91 cm3/g. Bread containing PHP showed a significant reduction in baking ...
Tópico(s): Nuts composition and effects
2023 - Multidisciplinary Digital Publishing Institute | Applied Sciences
... introduction and some curious specimens of the ancient bread laws." Book.
0000 - Gale Group | The Making of Modern World
Helen Nwakego Ayo‐Omogie, Timilehin David Oluwajuyitan, Emem Imeobong Okorie, Odunayo Opeyemi Ojo, Naomi Damilare Awosanmi,
Bread presents one of the easiest opportunities as a food vehicle for delivery of nutritional and health- ... interest in the development of high-protein hybrid breads (HPHB). Sorrel seed, an underutilized, neglected protein-rich ... rheological functionality of wheat-germinated defatted sorrel seed bread were assessed. The sorrel seed was germinated for ... 100% wheat flour (control) were used to produce breads using standard recipe and methods. Results showed significant ... flour with germinated defatted sorrel seed flour in bread production resulted in 51.84–121.42% significant ( ...
Tópico(s): Polysaccharides Composition and Applications
2023 - Elsevier BV | Heliyon
... introduction and some curious specimens of the ancient bread laws." Book.
0000 - Gale Group | The Making of Modern World
Alan Dymchenko, Milan Geršl, Tomáš Gregor,
Bread is the most consumed food and one of the most wasted foods in the world. Every year, millions of tonnes of bread are wasted worldwide. The reason for this is ... This results in a large amount of unused bread in supermarkets and households. However, waste bread could be used as a renewable raw material. ... fermentation. But there are other methods to utilise bread waste, which will be discussed in the present ... this review, we examine the latest trends in bread waste recycling; explore the possibilities for producing new ...
Tópico(s): Biofuel production and bioconversion
2023 - Elsevier BV | Trends in Food Science & Technology
... Act to Regulate the Price and Assize of Bread ... Book.
0000 - Gale Group | The Making of Modern World
Antonietta Baiano, Barbara la Gatta, Mariacinzia Rutigliano, Anna Fiore,
... use of BSG as a functional ingredient in bread-making. BSGs were characterised for formulation (three mixtures ... wheats) and origin (two cereal cultivation places). The breads enriched with two different percentages of each BSG ... homogeneously grouped BSGs by type and origin and breads into three sets: the control bread, with high values of crumb development, a specific ... a minimum and maximum height, and cohesiveness; Em breads, with high values of IDF, TPC, crispiness, porosity, ... smell; and the group of Ri and Da breads, which have high values of overall smell intensity, ...
Tópico(s): Agriculture Sustainability and Environmental Impact
2023 - Multidisciplinary Digital Publishing Institute | Foods
Book.
0000 - Gale Group | The Making of Modern World
Therese Ncheuveu Nkwatoh, Tayebatu Percline Fon, Lifoter Kenneth Navti,
... study evaluated the occurrence of potassium bromate in bread, its overall health risks to bread consumers, and its toxicity symptoms amongst bakers in ... survey to gather information about the quantities of bread produced and the symptoms of potassium-bromated toxicity ... concentration of potassium bromate in the most consumed bread types was determined using a spectrophotometric method. The ... quotient and hazard ratio were computed for each bread type to determine its chemical and carcinogenic risks. ... toxicity. The concentration of potassium bromate in all bread samples (100%) ranged from 48.50 mg/kg ...
Tópico(s): Sodium Intake and Health
2023 - Elsevier BV | Heliyon