Works matching DE "BREAD"

Results: 3931

Effect of Apple, Chestnut, and Acorn Flours on the Technological and Sensory Properties of Wheat Bread.

Published in:

Applied Sciences (2076-3417), 2025, v. 15, n. 14, p. 8067, doi. 10.3390/app15148067

By:

Sikora, Fryderyk;
Ochmian, Ireneusz;
Sobolewska, Magdalena;
Iwański, Robert

Publication type:

Article

Human health risk assessment of arsenic and potentially toxic elements exposure in bread and wheat flour in Northeast Iran.

Published in:

PLoS ONE, 2025, v. 20, n. 7, p. 1, doi. 10.1371/journal.pone.0327652

By:

Asadi Touranlou, Fateme;
Ghasemi, Sajjad;
Gholian Aval, Mahdi;
Hashemi, Mohammad;
Tavakoly Sany, Seyedeh Belin

Publication type:

Article

Effect of Blend Levels on Composite Bread Prepared From Anchote (Coccinia abyssinica) Starch and Wheat Flour.

Published in:

International Journal of Food Science, 2025, v. 2025, p. 1, doi. 10.1155/ijfo/5705023

By:

Tulu, Etalema Desta;
Duraisamy, Ramesh;
Kebede, Belay Haile;
Tura, Alemu Mekonnen;
Spano, Mattia

Publication type:

Article

Microbial community of raw flour, baker’s yeast, and dough with different bread-making methods.

Published in:

Food Science & Technology Research, 2025, v. 31, n. 3, p. 247, doi. 10.3136/fstr.FSTR-D-24-00239

By:

Run WANG;
Shiori UENO;
Tomoko KANEMOTO;
Maho HARADA;
Akane MATSUMOTO;
Ayumi FURUTA;
Genya OKADA;
Megumi SHOBAYASHI;
Shota TANIMOTO

Publication type:

Article

Investigation of the potential of hull-less barley and hull-less oat to improve the nutritional and technological quality of bread.

Published in:

Nigde Omer Halisdemir University Journal of Engineering Sciences / Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi, 2025, v. 14, n. 3, p. 1035, doi. 10.28948/ngmuh.1693437

By:

Karaduman, Yaşar;
Yıldırım, Gözde Yüksel;
Akın, Arzu

Publication type:

Article

Estrategias de comercialización y elaboración de panadería artesanal por las mujeres zoques en Ocozocoautla, Chiapas.

Published in:

Estudios Sociales: Revista de Alimentación Contemporánea y Desarrollo Regional, 2025, v. 35, n. 65, p. 1, doi. 10.24836/es.v35i65.1557

By:

Alberto Esponda-Pérez, Jorge;
Coré Moreno-Cortés, Karla

Publication type:

Article

Ochratoxin A in Human Milk From the MIREC Study.

Published in:

Journal of AOAC International, 2025, v. 108, n. 4, p. 652, doi. 10.1093/jaoacint/qsaf051

By:

Popa, Iulia;
Luong, The Minh;
Arbuckle, Tye E;
Martin, Jillian Ashley;
Koerner, Terence;
Carere, Jason

Publication type:

Article

Industrial Bread Composition: Potential Implications for Patients with Inflammatory Bowel Disease.

Published in:

Nutrients, 2025, v. 18, n. 13, p. 2120, doi. 10.3390/nu17132120

By:

Shakhman, Shelly;
Pfeffer-Gik, Tamar;
Elial-Fatal, Sarine;
Broitman, Yelena;
Yanai, Henit;
Gophna, Uri;
Dotan, Iris;
Godny, Lihi

Publication type:

Article

Effect of Polygonatum sibiricum powder on properties of dough and quality of bread.

Published in:

Food & Machinery, 2025, n. 7, p. 190, doi. 10.13652/j.spjx.1003.5788.2024.81015

By:

WU Kunwei;
WEI Ming;
QIAN Senke;
LI Ziman;
XIE Yan

Publication type:

Article

A comparative analysis of microbial, chemical composition, and quality parameters in Kürtün-Araköy and Gümüşhane breads.

Published in:

Gümüshane Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 2025, v. 15, n. 2, p. 533, doi. 10.17714/gumusfenbil.1617222

By:

ÇİMEN, Büşra;
YILMAZ, Fırat

Publication type:

Article

Karakteristik Amilografi dan Sifat Pengembangan Tepung Singkong pada Optimasi Modifikasi Kombinasi Asam Laktat-Perlakuan Panas Lembap.

Published in:

Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2025, v. 36, n. 1, p. 1, doi. 10.6066/jtip.2025.36.1.1

By:

Widanti, Yannie Asrie;
Murdiati, Agnes;
Pranoto, Yudi;
Nur Fibri, Dwi Larasatie

Publication type:

Article

Wheat starch modification by hydrothermal treatment combined with spray drying: physicochemical characterization and impact on bread-making.

Published in:

Journal of Food Measurement & Characterization, 2025, v. 19, n. 7, p. 5139, doi. 10.1007/s11694-025-03327-1

By:

Hitlamani, Veeranna;
Naik, K. Ram Prasad;
Inamdar, Aashitosh A.

Publication type:

Article

Isolation, Optimization, and Structural Characterization of Melanoidins Obtained from Bread Industry By-products as Bioactive Compounds.

Published in:

Food & Bioprocess Technology, 2025, v. 18, n. 7, p. 6713, doi. 10.1007/s11947-025-03856-z

By:

Salazar-Mardones, Gonzalo;
Cavia-Saiz, Monica;
Temiño, Virginia;
Muñiz, Pilar;
Garcia-Tojal, Javier;
Gerardi, Gisela

Publication type:

Article

Dietary factors and risk for endometriosis: a Mendelian randomization analysis.

Published in:

Nutrition & Metabolism, 2025, v. 22, n. 1, p. 1, doi. 10.1186/s12986-025-00970-9

By:

Zhang, Xia;
Zheng, Qiaomei;
Chen, Lihong

Publication type:

Article

Optimizing Vehicle Routing with Time Window Constraints: A Case Study on Bread Distribution.

Published in:

Journal of Industrial Engineering: Research & Application / Jurnal Teknik Industri, 2025, v. 27, n. 1, p. 1, doi. 10.9744/jti.27.1.1-20

By:

Fauzi, Rifqi;
Priansyah, Adi;
Puspadewa, Paskalis Krisna;
Zainun Awal, Syifa Maulvi;
Nguyen Huu Tho;
Rifai, Achmad Pratama

Publication type:

Article

The effect of fruit pomace addition on the color, texture and sensory properties of gluten-free bread.

Published in:

Scientific Reports, 2025, v. 15, n. 1, p. 1, doi. 10.1038/s41598-025-10077-z

By:

Pecyna, Anna;
Krzywicka, Monika;
Buczaj, Agnieszka;
Blicharz-Kania, Agata;
Kobus, Zbigniew

Publication type:

Article

Molecular and Genetic studies of Two Bread Wheat Crosses Using SSR Markers and a Six-Parameter Model Analysis.

Published in:

Annals of Agricultural Science Moshtohor, 2025, v. 63, n. 1, p. 33, doi. 10.21608/assjm.2025.347148.1335

By:

Abdelgani, Asmaa Mohamed;
Bekhit, Makhlouf;
El-Garhy, Hoda A. S.;
Gad, Khaled Ibrahim

Publication type:

Article

SENSORY AND PHYSICOCHEMICAL ANALYSES ON THE QUALITY AND MICROBIOLOGICAL SAFETY OF BREAD TRADE IN KORCE, ALBANIA.

Published in:

Journal of Hygienic Engineering & Design, 2025, v. 50, p. 17

By:

Ajce, Sulltane;
Maho, Adrian;
Mero, Gjergji;
Jashiku, Ermira;
Suraj, Lenida

Publication type:

Article

Bread consumed in recommended portions does not provide excessive amounts of sodium and salt in children's diet.

Published in:

Scientific Reports, 2025, v. 15, n. 1, p. 1, doi. 10.1038/s41598-025-06824-x

By:

Jachimowicz-Rogowska, Karolina;
Winiarska, Anna;
Czernecki, Tomasz

Publication type:

Article

Variaciones reológicas y calidad industrial de trigos harineros en Sonora.

Published in:

Revista Mexicana de Ciencias Agrícolas, 2025, v. 16, n. 4, p. 1, doi. 10.29312/remexca.v16i4.3702

By:

Rodríguez-Pérez, Gilberto;
Quintana-Camargo, Martin;
Latournerie-Moreno, Luis;
Josué Gámez-Vázquez, Alfredo;
Ángel Ávila-Perches, Miguel;
Javier Verduzco-Miramón, Francisco

Publication type:

Article

The Role of Molecular and Structural Characteristics of Starch, Hydrocolloids, and Gluten in Bread In Vitro Digestibility.

Published in:

Polysaccharides (2673-4176), 2025, v. 6, n. 2, p. 46, doi. 10.3390/polysaccharides6020046

By:

de la Rosa-Millan, Julian

Publication type:

Article

Productivity improvement of bread wheat (Triticum aestivum L.) through crop rotation and organic matter application in degraded crop farms of Ethiopian highlands – CORRIGENDUM.

Published in:

Renewable Agriculture & Food Systems, 2022, v. 37, n. 4, p. 369, doi. 10.1017/S1742170522000114

By:

Alemayehu, Getachew;
Shibabaw, Agegnehu;
Adgo, Enyew;
Asch, Folkard;
Freyer, Bernhard

Publication type:

Article

Does growing Canadian Western Hard Red Spring wheat under organic management alter its breadmaking quality?

Published in:: Renewable Agriculture & Food Systems, 2007, v. 22, n. 3, p. 157, doi. 10.1017/S1742170507001688
Publication type:: Article

The use of essential oils as natural antifungal preservatives in bread products.

Published in:

Journal of Essential Oil Research, 2018, v. 30, n. 5, p. 309, doi. 10.1080/10412905.2018.1486239

By:

Van Bockstaele, Filip;
Debonne, Els;
Eeckhout, Mia;
Devlieghere, Frank;
Samapundo, Simbarashe

Publication type:

Article

By Bread Alone, and Little Bread: Life on AFDC.

Published in:

Social Work, 1968, v. 13, n. 4, p. 5

By:

Ronem, Gil;
Reno, Philip

Publication type:

Article

Effect of high oleic soybean oil oleogels on the properties of doughs and corresponding bakery products.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2022, v. 99, n. 11, p. 1071, doi. 10.1002/aocs.12594

By:

Zhao, Muxin;
Rao, Jiajia;
Chen, Bingcan

Publication type:

Article

Cultural Bereavement and Resilience in Refugee Resettlement: A Photovoice Study With Yazidi Women in the Midwest United States.

Published in:

Qualitative Health Research, 2021, v. 31, n. 8, p. 1486, doi. 10.1177/10497323211003059

By:

Tippens, Julie A.;
Roselius, Kaitlin;
Padasas, Irene;
Khalaf, Gulie;
Kohel, Kara;
Mollard, Elizabeth;
Sheikh, Izdihar

Publication type:

Article

From cradle to grave: evaluating bread production and waste using multicriteria optimization and life cycle assessment.

Published in:

Journal of Material Cycles & Waste Management, 2025, v. 27, n. 4, p. 2684, doi. 10.1007/s10163-025-02267-8

By:

Aljaber, Shreefah;
Aleisa, Esra;
Allahverdi, Ali

Publication type:

Article

Capillary electrophoresis with capacitively coupled contactless conductivity detection for the determination of propionate and sorbate in bread.

Published in:

Journal of Separation Science, 2018, v. 41, n. 20, p. 3932, doi. 10.1002/jssc.201800705

By:

Guadalupe Coelho, Aline;
Fernanda Souza de Jesus, Francielly;
de Assis Pallos, Laís;
Alberto Fracassi da Silva, José;
Pereira de Jesus, Dosil

Publication type:

Article

Adventages and limits on usage of thermal methods in complex systems.

Published in:

Journal of Thermal Analysis & Calorimetry, 2007, v. 89, n. 3, p. 829, doi. 10.1007/s10973-006-7928-0

By:

Szécsényi, Katalin Mézáros;;
Esztelecki, I.;
Pokol, G.

Publication type:

Article

Classical and knudsen thermogravimetry to check states and displacements of water in food systems.

Published in:

Journal of Thermal Analysis & Calorimetry, 2003, v. 71, n. 1, p. 225, doi. 10.1023/A:1022290922801

By:

Schiraldi, A.;
Fessas, D.

Publication type:

Article

Preparation and characterization of active cellulose-based papers modified with TiO, Ag and zeolite nanocomposites for bread packaging application.

Published in:

Cellulose, 2017, v. 24, n. 9, p. 3911, doi. 10.1007/s10570-017-1383-x

By:

Mihaly-Cozmuta, Anca;
Peter, Anca;
Craciun, Grigore;
Falup, Anca;
Mihaly-Cozmuta, Leonard;
Nicula, Camelia;
Vulpoi, Adriana;
Baia, Monica

Publication type:

Article

Heterologous expression and biochemical characterization of a cold-active lipase from Rhizopus microsporus suitable for oleate synthesis and bread making.

Published in:

Biotechnology Letters, 2021, v. 43, n. 9, p. 1921, doi. 10.1007/s10529-021-03167-1

By:

Xiang, Man;
Wang, Ling;
Yan, Qiaojuan;
Jiang, Zhengqiang;
Yang, Shaoqing

Publication type:

Article

Food terminology as a system of cultural communication.

Published in:

Terminology, 2017, v. 23, n. 1, p. 155, doi. 10.1075/term.23.1.07fab

By:

Faber, Pamela;
Claramonte, M. Carmen África Vidal

Publication type:

Article

Production of Opuntia ficus-indica fortified breads: A comparative analysis of wheat and gluten-free varieties and the impact on phytochemicals and antioxidant capacity.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2024, v. 147, p. 251, doi. 10.1016/j.fbp.2024.07.005

By:

Ferreira, Ricardo M.;
Wessel, Dulcineia F.;
Silva, Artur M. S.;
Saraiva, Jorge A.;
Cardoso, Susana M.

Publication type:

Article

Hot-air ultrasound-assisted drying of green wheat and barley malts to enhance process kinetics, amylase activity and their application in bread formulation.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2023, v. 142, p. 17, doi. 10.1016/j.fbp.2023.08.009

By:

Carregari Polachini, Tiago;
Cárcel, Juan A.;
Norwood, Eve-Anne;
Swyngedau Chevallier, Sylvie;
Le-Bail, Patricia;
Le-Bail, Alain

Publication type:

Article

Arabinoxylans: A new class of food ingredients arising from synergies with biorefining, and illustrating the nature of biorefinery engineering.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2022, v. 132, p. 83, doi. 10.1016/j.fbp.2021.12.007

By:

Solomou, Konstantina;
Alyassin, Mohammad;
Angelis-Dimakis, Athanasios;
Campbell, Grant M.

Publication type:

Article

Detection and measurement of aroma compounds with the electronic nose and a novel method for MOS sensor signal analysis during the wheat bread making process.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2021, v. 127, p. 90, doi. 10.1016/j.fbp.2021.02.011

By:

Gancarz, Marek;
Malaga-ToboJa, Urszula;
Oniszczuk, Anna;
Tabor, Sylwester;
Oniszczuk, Tomasz;
Gawrysiak-Witulska, Marzena;
Rusinek, Robert

Publication type:

Article

A novel technique based on artificial intelligence for modeling the required temperature of a solar bread cooker equipped with concentrator through experimental data.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2020, v. 123, p. 437, doi. 10.1016/j.fbp.2020.08.001

By:

Nazari, Saeed;
Karami, Alimohammad;
Bahiraei, Mehdi;
Olfati, Mohammad;
Goodarzi, Marjan;
Khorasanizadeh, Hossein

Publication type:

Article

Changes in physico-chemical properties of native and toasted defatted soy flour on submission to electron beam radiation.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2017, v. 105, p. 141, doi. 10.1016/j.fbp.2017.07.001

By:

Kumar, Vineet;
Rani, Anita;
Hussain, Lulua;
Yadav, Manoj;
Jha, Priyamvada;
Petwal, Vikash;
Dwivedi, Jishnu

Publication type:

Article

Optimization of the production parameters for bread rolls with the Nelder-Mead simplex method.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2017, v. 103, p. 10, doi. 10.1016/j.fbp.2017.02.003

By:

Zettel, V.;
Hitzmann, B.

Publication type:

Article

Stepwise optimisation of enzyme production in solid state fermentation of waste bread pieces.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2013, v. 91, n. 4, p. 638, doi. 10.1016/j.fbp.2013.04.008

By:

Melikoglu, Mehmet;
Carol Sze Ki Lin;
Webb, Colin

Publication type:

Article

Rolling of bread dough: Experiments and simulations.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2009, v. 87, n. 2, p. 124, doi. 10.1016/j.fbp.2008.07.001

By:

Mitsoulis, Evan;
Hatzikiriakos, Savvas G.

Publication type:

Article

Mango (Mangifera indica L.) By-products in Food Processing and Health Promotion.

Published in:

Nutrition Reviews, 2025, v. 83, n. 7, p. 1290, doi. 10.1093/nutrit/nuae214

By:

Duarte, Lidiane Gonsalves;
Laurindo, Lucas Fornari;
Bishayee, Ankur;
Casarcia, Nicolette;
Detregiachi, Claudia Rucco P;
Otoboni, Alda Maria M;
Goulart, Ricardo de Alvares;
Catharin, Virgínia Maria Cavallari Strozze;
Baldi, Edgar;
Catharin, Vitor Cavallari Strozze;
Guiguer, Elen Landgraf;
Silva, Ana Sanches;
Barbalho, Sandra Maria;
Bishayee, Anupam

Publication type:

Article

Could insects be an alternative food source? A comprehensive review.

Published in:

Nutrition Reviews, 2025, v. 83, n. 2, p. e667, doi. 10.1093/nutrit/nuae019

By:

Turan, Yavuz;
Berber, Didem;
Sesal, Nüzhet Cenk

Publication type:

Article

Sodium in the food supply: challenges and opportunities.

Published in:

Nutrition Reviews, 2013, v. 71, n. 1, p. 52, doi. 10.1111/nure.12006

By:

Desimone, John A;
Beauchamp, Gary K;
Drewnowski, Adam;
Johnson, Guy H

Publication type:

Article

Salt in bread in Europe: potential benefits of reduction.

Published in:

Nutrition Reviews, 2012, v. 70, n. 11, p. 666, doi. 10.1111/j.1753-4887.2012.00540.x

By:

Quilez, Joan;
Salas-Salvado, Jordi

Publication type:

Article

Relationship between bread consumption, body weight, and abdominal fat distribution: evidence from epidemiological studies.

Published in:

Nutrition Reviews, 2012, v. 70, n. 4, p. 218, doi. 10.1111/j.1753-4887.2012.00454.x

By:

Bautista-Castaño, Inmaculada;
Serra-Majem, Lluis

Publication type:

Article

Optimization of lactic ferment with quinoa flour as bio-preservative alternative for packed bread.

Published in:

Applied Microbiology & Biotechnology, 2015, v. 99, n. 9, p. 3839, doi. 10.1007/s00253-015-6473-9

By:

Dallagnol, Andrea;
Pescuma, Micaela;
Rollán, Graciela;
Torino, María;
Valdez, Graciela

Publication type:

Article

The effect of sourdough and calcium propionate on the microbial shelf-life of salt reduced bread.

Published in:

Applied Microbiology & Biotechnology, 2012, v. 96, n. 2, p. 493, doi. 10.1007/s00253-012-4052-x

By:

Belz, Markus;
Mairinger, Regina;
Zannini, Emanuele;
Ryan, Liam;
Cashman, Kevin;
Arendt, Elke

Publication type:

Article