Papers mentioning bread or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Mianhua, a traditional fermentation-type staple food popular in northern China, undergoes dynamic microbial and volatile compound changes during industrial processing. 848 volatile... Read full abstract on PubMed →
Naan, a traditional leavened flatbread, exhibits typical regional variations in flavor and texture. In this study, sourdough samples of Naan were collected from nine households acr... Read full abstract on PubMed →
This study investigated the effects of silver carp muscle hydrolysate (SCMH) on volatile odor characteristics in frozen dough (FD) and its derived products using electronic nose an... Read full abstract on PubMed →
This study investigated the correlation between flavor compounds and basic physicochemical properties of ordinary wine and Musalais wine with different pretreatment processes deriv... Read full abstract on PubMed →
The characteristic aroma compounds of Chinese steamed bread (CSB) fermented with different starters were studied using HS-SPME-GC/MS, aroma recombination and omission experiments.... Read full abstract on PubMed →
Lactic acid bacteria (LAB)-mediated fermentation of cereals is a preservation technique that enhances food flavor, nutrition, and safety. LAB naturally exists in cereals and plays... Read full abstract on PubMed →
To instruct the production of millet porridge, the effect of cooking methods on flavor and texture of millet porridge was investigated. A total of 91 volatiles were detected and mo... Read full abstract on PubMed →
GC × GC-ToF-MS is increasingly used to analyze complex food flavors due to its high resolution and sensitivity, but few studies have used the method to identify aroma components of... Read full abstract on PubMed →
Acrylamide (AA), furan and furan derivatives, polycyclic aromatic amines (PAHs), monochloropropanediols (MCPDs), glycidol, and their esters are carcinogens that are being formed in... Read full abstract on PubMed →
The potential of R. officinalis L. (RO) extracts as a source of aromas was accessed by hydrodistillation (HD) and supercritical fluid extraction using carbon dioxide (SFE-CO2), fol... Read full abstract on PubMed →
Awkward back and neck postures have been recognized as one common problem in bakery workers. This study aimed to evaluation of the biomechanical risk factors on the back and neck o... Read full abstract on PubMed →
Abstract Jiaozi Steamed Bread (JSB) has a unique aroma as a traditional staple food in China. The volatile compounds in JSB were extracted by simultaneous distillation and extracti... Read full abstract on PubMed →
Determining acrylamide (AA) content in foods using chromatographic methods is expensive and time-consuming. Therefore, there is a need to develop a simple, economical method for mo... Read full abstract on PubMed →
Solanaceae plant seeds, which contain high concentrations of tropane alkaloids, have not been studied in real conditions of proofing and baking processes. In this work both lab via... Read full abstract on PubMed →
This article reveals how nineteenth-century chemists and health reformers tried to eradicate the use of yeast in bread, claiming they had devised healthier and more sanitary ways t... Read full abstract on PubMed →
Understanding the evolution of volatile compounds from dough to crumb is necessary in order to improve the weak aroma of gluten-free breads. Additionally, sensitive analytical meth... Read full abstract on PubMed →
Bread aroma is one of the main requirements for its acceptance by consumers, since it is one of the first attributes perceived. Sensory analysis, crucial to be correlated with huma... Read full abstract on PubMed →
BACKGROUND: Acrylamide (AA) is of concern worldwide because of its neurotoxicity, genotoxicity and reproductive/developmental toxicity. Consequently, methods for minimizing AA form... Read full abstract on PubMed →
© 2015 Elsevier Ltd. All rights reserved. The identification of odor-active sulfur and nitrogen compounds formed during the processing of dry fermented sausages was the objective o... Read full abstract on PubMed →
In recent years, scientific research on wheat gluten proteins has followed three main directions aimed at (1) finding relationships between individual genetic alleles coding for gl... Read full abstract on PubMed →
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Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.