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Measurements of the gastric emptying rate by use of ultrasonography: studies in humans using bread with added sodium propionate
gastric emptying rate glycemic index ultrasonography
2016/6/14
Foods with a low glycemic index are increasingly
being acknowledged as beneficial for individuals with disorders
related to the insulin resistance syndrome. The presence of certain
salts of organic...
Folic acid enrichment of bread does not appear to affect zinc absorption in young women
Folate folic acid fortification, enrichment
2016/6/14
In several countries cereals are now enriched with
folic acid to reduce the risk of neural tube defects. Human studies
suggest that folic acid interferes with zinc absorption. This
raises concerns ...
This study was carried out to increase the shelf life of bread by using different additives at ambient temperature. The Wheat flour used was also chemically analyzed and results depicted 12.1% moistur...
Bread with Yerba Mate Aqueous Extract (Ilex paraguariensis A.St.-Hil.)
Aqueous Extract Bread
2016/6/2
Ilex paraguariensis A.St.-Hil., (yerba mate) has been gaining space in face of the larger demand for alternative raw materials in food production. The study aimed to develop a bread formulation with a...
Composition of Polyphenols in Wheat Bread Supplemented with Pleurotus ostreatus Mushroom
Pleurotus ostreatus Mushroom Wheat Bread Supplemented
2016/6/2
Pleurotus ostreatus mushrooms were blanched, milled into flour and incorporated into wheat flour at 5, 10 and 15%. These composite flours, together with composite breads developed from these formulati...
Nutritional Composition, Physical Qualities and Sensory Evaluation of Wheat Bread Supplemented with Oyster Mushroom
Nutritional Composition Physical Qualities
2016/6/2
The aim of this study was to evaluate nutritional, physical and sensory qualities of wheat-mushroom bread. Dried Pleurotus ostreatus mushrooms were processed into flour and mixed with wheat flour at 0...
Physical and sensory properties of bread enriched with phenolic aqueous extracts from vegetable wastes
antioxidant activity functional food phenolic compounds sensory properties
2015/5/18
The water of the breads was replaced with phenolic aqueous extracts from chicory, cabbage, celery, fennel, olive leaf, or grape marc wastes obtained through microwave-assisted extraction. The highest ...
Development of innovative health beneficial bread using a fermented fibre-glucan product
wheat-oat bread β-glucan fibre fermentation
2015/3/30
The impact of partial substitution of fine wholemeal oat flour by fermented oat sourdough in wheat-oat bread formula on the basic bread constituents and organoleptic properties, and to assess wheat-oa...
Physico-chemical and sensory properties of bread enriched with lemon pomace fiber
texture rheology stress relaxation polyphenol antioxidant
2015/3/30
Lemon fiber (LF) was extracted from lemon pomace and incorporated into bread. The results showed that the hardness of bread increased with the increase of LF substitution (0–9%), but the cohesiveness,...
The Effect of Bread-making Process on Contents of Key Trichothecene Mycotoxins: Deoxynivalenol, T-2, and HT-2 Toxins
HPLC–MS/MS Fusarium toxins baking
2014/11/28
The fate of trichothecene mycotoxins deoxynivalenol (DON), T-2 and HT-2 toxins during the bread preparation and baking was investigated in order to obtain information about the influence of processing...
Common variants in CYP2R1 and GC genes are both determinants of serum 25-hydroxyvitamin D concentrations after UVB irradiation and after consumption of vitamin D3–fortified bread and milk during winter in Denmark
genetic polymorphism SNPs UVB radiation vitamin D status 25-hydroxyvitamin D vitamin D supplements
2018/12/20
Background: Little is known about how the genetic variation in vitamin D modulating genes influences ultraviolet (UV)B–induced 25-hydroxyvitamin D [25(OH)D] concentrations. In the Food with vitamin D ...
Effect of Citrus Orange (Citrus sinensis) By-product Dietary Fiber Preparations on the Quality Characteristics of Frozen Dough Bread
Quality Characteristics Citrus Orange
2016/6/2
High demand for fresh and healthy breads has necessitated the use of frozen dough to shorten the time and process for making fresh bread. The aim of this study was to study the effect of citrus fiber ...
Improving the quality of whole wheat bread by using various plant origin materials
bread textural properties cephalaria vital gluten malt flour
2014/2/24
The effects of various plant origin materials such as defatted Cephalaria syriaca flour (0.5%), rosehip (2.5%), vital gluten (2.5%), and malt flour (2%), and their combination on the quality of whole ...
Performance of Nursing Awassi Ewes Fed Different Levels of Bread By-product
Awassi Ewes Bread by Product Nutrient Intake Nutrient Digestibility Milk Production
2016/5/10
Objective of this experiment was to evaluate the effect of partial substitution of barley grain with bread by-product (BB) on performance of Awassi ewes and their lambs. Forty Awassi ewes rearing sing...
Effects of the 4Nv Chromosome from Aegilops ventricosa on Agronomic and Quality Traits in Bread Wheat
Hessian fly introgression plant breeding powdery mildew resistance gene Departamento de Biotecnología
2014/2/25
Advanced wheat lines carrying the Hessian fly resistance gene H27 were obtained by backcrossing the wheat/Aegilops ventricosa introgression line, H-93-33, to commercial wheat cultivars as recurrent pa...