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Enhancing the highland barley-wheat dough network structure and bread quality using freeze-dried sourdough powder with inulin as a protectant ... : تعزيز هيكل شبكة عجينة الشعير والقمح في المرتفعات وجودة الخبز باستخدام مسحوق العجين المخمر المجفف بالتجميد مع الأنسولين كحامي ...

• Authors : Aiping Liu; Shiguang Shan; Yifan Sun

Subjects: Dietary Fiber and Human Health; Nutrition and Dietetics; FOS Health sciences

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Rye Bread Crust as an Inducer of Antioxidant Genes and Suppressor of NF-κB Pathway In Vivo

• Authors : Kristin, Wächter; Birte, Gohde; Gábor, Szabó

Subjects: Mice; Nutrition and Dietetics; Liver

• Source: Nutrients; Volume 14; Issue 22; Pages: 4790

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Measurements of the gastric emptying rate by use of ultrasonography: studies in humans using bread with added sodium propionate

• Authors : Darwiche, Ghassan; Östman, Elin; Elmståhl, Helena

Subjects: sodium propionate; ultrasonography; glycemic index

• Source: American Journal of Clinical Nutrition. 74(2):254-258

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No Difference in Tolerance between Wheat and Spelt Bread in Patients with Suspected Non-Celiac Wheat Sensitivity

• Authors : Julia Zimmermann; Friedrich H. Longin; Anna Schweinlin

Subjects: Adult; Irritable Bowel Syndrome; Nutrition and Dietetics

• Source: Nutrients; Volume 14; Issue 14; Pages: 2800

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Utilization of ovalbumin-ferulic acid-carrageenan Pickering emulsion in baked bread for butter reduction: Bread microstructural properties and quality ... : استخدام مستحلب بيكرينغ بالألبومين- حمض الفيروليك- كاراجينان في الخبز المخبوز للحد من الزبدة: الخصائص الهيكلية الدقيقة للخبز وجودته ...

• Authors : Tong Su; Erqing Zhang; Yan‐ou Yang

Subjects: Dietary Fiber and Human Health; Nutrition and Dietetics; FOS Health sciences

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Habitual consumption of high-fibre bread fortified with bean hulls increased plasma indole-3-propionic concentration and decreased putrescine and deoxycholic acid faecal concentrations in healthy volunteers

• Authors : Marietta Sayegh; Qian Qian Ni; Viren Ranawana

Subjects: Nutrition and Dietetics; Medicine (miscellaneous)

• Source: British Journal of Nutrition. :1-16

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Yoghurt as a starter in sourdough fermentation to improve the technological and functional properties of sourdough-wheat bread

• Authors : Carla Graça; Minnamari Edelmann; Anabela Raymundo ...

Subjects: proteolysis; IMPACT; Medicine (miscellaneous)

• Source: Journal of Functional Foods, Vol 88, Iss, Pp 104877-(2022)Repositório Científico de Acesso Aberto de PortugalRepositório Científico de Acesso Aberto de Portugal (RCAAP)

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Differences in the salt amount of the bread sold in different regions of Turkey: A descriptive study

• Authors : AKTAÇ, ŞULE; CEBECİ, AYBİKE; AKTAÇ Ş., CEBECİ A., ÖZTEKİN Y., Yaman M., Ağırbaşlı M., Güneş F. E.

Subjects: Tıp; Dahili Tıp Bilimleri; İç Hastalıkları

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Consumer perception of salt‐reduced bread with the addition of brown seaweed evaluated under blinded and informed conditions

• Authors : Gorman, Mackenzie; Moss, Rachael; Barker, Sophie ...

Subjects: Nutrition and Dietetics; Agronomy and Crop Science; Food Science

• Source: Journal of the Science of Food and Agriculture ; volume 103, issue 5, page 2337-2346 ; ISSN 0022-5142 1097-0010

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Aflatoxin B1 and ochratoxin A reduction by Lactobacillus spp. during bread making

• Authors : Escrivá, Laura; Calpe, Jorge; Lafuente, Carla

Subjects: Nutrition and Dietetics; Agronomy and Crop Science; Food Science

• Source: Journal of the Science of Food and Agriculture ; volume 103, issue 14, page 7095-7103 ; ISSN 0022-5142 1097-0010

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