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Nonenzymatic Browning and Antioxidant Properties of Thermally Treated Cereal Grains and End Products.

• Authors : Schutte, Mia¹ (AUTHOR); Hayward, Stefan¹ (AUTHOR); Manley, Marena¹ (AUTHOR)

Subjects: *CEREAL products; *MAILLARD reaction; *WHEAT products

• Source: Journal of Food Biochemistry. 2/20/2024, Vol. 2024, p1-20. 20p.

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The Influence of Arabinoxylans on the Properties of Wheat Bread Baked Using the Postponed Baking Method.

• Authors : Bieniek, Angelika¹ (AUTHOR) ; Buksa, Krzysztof¹ (AUTHOR)

Subjects: *BREAD; *BAKED products; *MOLAR mass

• Source: Molecules. Feb2024, Vol. 29 Issue 4, p904. 11p.

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Effect of Sustainable Pretreatments on the Nutritional and Functionality of Chickpea Protein: Implication for Innovative Food Product Development.

• Authors : Patil, Nikhil Dnyaneshwar¹ (AUTHOR); Bains, Aarti² (AUTHOR); Sridhar, Kandi³ (AUTHOR)

Subjects: *CHICKPEA; *NEW product development; *BAKED products

• Source: Journal of Food Biochemistry. 2/7/2024, Vol. 2024, p1-29. 29p.

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Exposure Assessment to Deoxynivalenol of Children over 3 Years Deriving from the Consumption of Processed Wheat-Based Products Produced from a Dedicated Flour.

• Authors : Brera, Carlo¹ (AUTHOR) ; De Santis, Caterina¹ (AUTHOR) ; Marzona, Stefania² (AUTHOR)

Subjects: *FLOUR; *BREAD; *DEOXYNIVALENOL

• Source: Toxins. Oct2023, Vol. 15 Issue 10, p615. 12p.

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Exploring potential food applications of intermediate wheatgrass.

• Authors : Iorga, Brianna¹; Karkle, Elisa¹

• Source: Cereal Technology / Getreidetechnologie. Oct-dec2023, Vol. 77 Issue 4, p232-238. 7p.

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SİYEZ ( Triticum monococcum) VE BUĞDAY (Triticum aestivum) UNU İÇERİKLİ YAŞ TARHANA İLE ÜRETİLEN ÇÖREKLERİN BİYOAKTİF, FİZİKOKİMYASAL, DUYUSAL VE RAF ÖMRÜ KALİTE PARAMETRELERİNİN İNCELENMESİ.

• Authors : Şahin, Bilge¹; Ertop, Müge Hendek¹

Subjects: *PHYTIC acid; *FLOUR; *BAKED products

• Source: GIDA: The Journal of Food. 2023, Vol. 48 Issue 4, p698-714. 17p.

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Occurrence of Types A and B Trichothecenes in Cereal Products Sold in Romanian Markets.

• Authors : Macri, Adrian Maximilian¹ (AUTHOR) ; Nagy, Andras-Laszlo^2,3 (AUTHOR) ; Daina, Sorana¹ (AUTHOR)

Subjects: *BREAD; *CEREAL products; *FLOURROMANIA

• Source: Toxins. Jul2023, Vol. 15 Issue 7, p466. 16p.

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Effects of sourdough on rheological properties of dough, quality characteristics and staling time of wholemeal wheat croissants.

• Authors : Chochkov, Rosen¹; Savov, Miroslav¹; Gotcheva, Velitchka²

Subjects: *RHEOLOGY; *DOUGH; *SACCHAROMYCES cerevisiae

• Source: Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti. 2023, Vol. 35 Issue 3, p115-129. 15p.

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Effect of Ultrasonic and Hydrothermal Treatment on Digestibility and Antioxidant Properties of Whole Wheat Flour with Different Amylose Content.

• Authors : Nikolić, Valentina¹ ; Žilić, Slađana¹; Simić, Marijana¹

Subjects: *BREAD; *FLOUR; *ULTRASONIC effects

• Source: Food Technology & Biotechnology. Jul-Sep2023, Vol. 61 Issue 3, p302-311. 10p.

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ACRYLAMIDE VARIABILITY AND CONTENT IN SELECTED LOCAL AND IMPORTED FOODS IN JORDAN.

• Authors : A., Abdalla¹; R., Mashal² ; Al-Ismail, K.³

Subjects: *LOCAL foods; *SNACK foods; *ACRYLAMIDEJORDAN

• Source: African Journal of Food, Agriculture, Nutrition & Development. Mar2023, Vol. 23 Issue 3, p22812-22830. 19p.

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