santos silva, luciene dias pacheco, flaviana coelho de oliveira, thais odete furtado martins, eliane mauricio martins, maurilio lopes castro, wellington de freitas ferrari felisberto, mária herminia de castro leite, bruno ricardo
Ora-pro-nobis (OPN) enriches gluten- and lactose-free bread, while improving nutritional quality and sustainability due to its high nutritional value, adaptability to diverse climates, and low resource requirements for cultivation. This study evaluated the impact of incorporating different concentrations of OPN (0–24%) on the physicochemical (e.g.,...
kim, myungheon cho, mihyun jaebin, im seo, changkyo park, changhyeon moo-hyeog, im
Hexaconazole, a triazole insecticide, is widely used to control rust disease in Welsh onions. Residue levels of pesticides vary based on the cooking methods. Although studies on hexaconazole residue have involved vegetables such as cabbage, research on Welsh onion is limited. This study investigated the effect of different cooking methods on hexaco...
narwojsz, agnieszka sawicki, tomasz piłat, beata tańska, małgorzata
Carrot (Daucus carota L.) is a globally consumed root vegetable, enjoyed both raw and after thermal processing. This study aimed to evaluate the effect of different heat treatment methods (traditional boiling in water, steaming in a steel pot, steaming in a combi oven, baking in a combi oven, and the sous-vide technique) on carrot color, total phen...
cacak-pietrzak, grażyna grabarczyk, justyna szafrańska, anna krajewska, anna dziki, dariusz
The chemical composition and quality attributes of wheat bread enriched with cereal coffee were analyzed, with additive incorporated as a partial replacement for wheat flour at levels of 2%, 4%, 6%, 8%, and 10%. The rheological properties of the bread dough, consisting of wheat flour and cereal coffee blends, were evaluated using farinograph and ex...
Yazdanpanah, Esmaeil Pazoki, Alireza Dadfar, Sepehr Nemati, Mohammad Hosein Sajad Siadati, Seyed Mohammad Tarahomi, Mahdieh Orooji, Niloufar Haghmorad, Dariush Oksenych, Valentyn
Published in
Biomolecules
Autoimmune disorders (ADs) pose significant health and economic burdens globally, characterized by the body's immune system mistakenly attacking its own tissues. While the precise mechanisms driving their development remain elusive, a combination of genetic predisposition(s) and environmental triggers is implicated. Interleukin-27 (IL-27), among nu...
srikanlaya, chonnikarn therdthai, nantawan
Plant-based meat is growing globally due to health, environmental, and animal welfare concerns, though there is a need for quality improvements. This study assessed how different ratios of wheat gluten (WG) to soy protein isolate (SPI) and various baking methods—hot air (HA), microwave (MW), and a combination of both (HA–MW)—affect the physicochemi...
semsey, dávid h. nguyen, duyen h. törős, gréta muthu, arjun labidi, safa el-ramady, hassan béni, áron rai, mahendra józsef, prokisch
Baked pretzels are a popular choice for a quick snack, easily identifiable by their classic twisted shape, glossy exterior, and small salt crystals sprinkled on top, making them a standout snack. However, it is not commonly known that compounds with fluorescent properties can be formed during their production. Carbon nanodots (CNDs) with an average...
pęksa, anna tajner-czopek, agnieszka gryszkin, artur miedzianka, joanna rytel, elżbieta wolny, szymon
Glycoalkaloids (TGAs, total glycoalkaloids), toxic secondary metabolites, are found in potatoes (110–335 mg·kg−1 DW), mainly in the peel. Colorful, unpeeled potatoes are an innovative raw material for the production of snacks which are poorly tested in terms of their glycoalkaloid content. Third-generation snacks and French fries made from red-fles...
Corsato Alvarenga, Isabella Lierz, Ryan Chen, Youhan Lu, Andrea Lu, Nanyan Aldrich, Charles G
Published in
Journal of Animal Science
Different thermal methods of processing the same-recipe food impacted in vitro resistant starch and starch fractions but did not cause significant effects on dog gut microbial activity and composition. The extruded kibble led to better fecal quality and higher apparent digestibility than the same-recipe food produced via pelleting and baking.
zhao, yaying yan, yuqing jiang, yuhang cao, yang wang, zhuozhi jiapeng, li yan, chenshuai wang, danya yuan, lu zhao, guangbo
...
Roasting is an important step in the pretreatment of biomass upgrading. Roasting can improve the fuel quality of biomass, reduce the O/C and H/C ratios in the biomass, and provide the biomass with a fuel quality comparable to that of lignite. Therefore, studying the structure and component evolution laws during biomass roasting treatment is importa...