Papers mentioning french toast or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
<b>Background/Objectives</b>: Little is known about preschool-age children's food concepts among diverse populations. Grounded in the Theory of Mind and Naïve Biology, the primary... Read full abstract on PubMed →
<h4>Purpose</h4>This review aims to examine the potential of oleogels as a frying medium to decrease oil absorption during deep-frying and enhance the nutritional and energy conten... Read full abstract on PubMed →
Bread is a food that is commonly recognized as a very convenient type of food, but it is also easily prone to microbial attack. As a result of bread spoilage, a significant economi... Read full abstract on PubMed →
<h4>Background</h4>Intake of <i>trans</i> fatty acids (TFAs) increases LDL cholesterol, decreases HDL cholesterol, and increases the risk of heart disease morbidity and mortality.... Read full abstract on PubMed →
In the present study we aimed to investigate the volatile organic compounds (VOCs) that may potentially be responsible for specific descriptors of Madeira wine providing details a... Read full abstract on PubMed →
BACKGROUND: The present study identified the most commonly consumed grain food patterns in US children and adolescents (2-18 years-old; N = 8,367) relative to those not consuming g... Read full abstract on PubMed →
Volatile aroma compounds of Feteasc a neagr a wines, aged for 1.5 and 3 months in oak barrels with different toast degree, have been analyzed using stir bars sorptive extraction an... Read full abstract on PubMed →
<h4>Unlabelled</h4>Adults often consume more fat than is recommended. We examined factors that may improve liking of reduced fat and reduced saturated fat foods, including the addi... Read full abstract on PubMed →
<h4>Background</h4>Sensory properties of foods promote and guide consumption in hunger states, whereas satiation should dampen the sensory activation of ingestive behaviors. Such a... Read full abstract on PubMed →
Wine aging in barrels is carried out to increase stability and achieve more complex aromas. In the last few years, however, the practice of macerating wine with small fragments of... Read full abstract on PubMed →
The influence of age on the volatile composition of cabernet sauvignon red wines, aged in stainless steel tanks during different years was studied. For this purpose, the evolution... Read full abstract on PubMed →
THE AUTHOR SHARES TWO STORIES: one of a normal birth that took place in a hospital with a nurse-midwife in attendance and another of a home birth unexpectedly shared by many collea... Read full abstract on PubMed →
BACKGROUND: The influence of sugar intake on the risk of colorectal cancer (CRC) remains controversial, and there is a need to investigate the heterogeneity of effects among racial... Read full abstract on PubMed →
α-amylase is an endonucleoside hydrolase that hydrolyzes the α-1, 4-glycosidic bonds inside polysaccharides, such as starch, to generate oligosaccharides, dextrins, maltotriose, ma... Read full abstract on PubMed →
Pullulanases are the most important industrial group of enzymes in family 13 glycosyl hydrolases. They hydrolyze either α-1,6 and α-1,4 or both glycosidic bonds in pullulan as well... Read full abstract on PubMed →
Wheat is a staple crop, consumed worldwide as a major source of starch and protein. Global intake of wheat has increased in recent years, and overall, wheat is considered to be a h... Read full abstract on PubMed →
Rinse & Chill® technology (RCT) entails rinsing the vasculature using a chilled isotonic solution (3°C; 98.5% water and a blend of dextrose, maltose, and sodium phosphates) to rins... Read full abstract on PubMed →
BACKGROUND/OBJECTIVES: Women with premenstrual syndrome (PMS) are encouraged to reduce sugar and increase fiber intake to reduce symptoms. However, research supporting these recomm... Read full abstract on PubMed →
Nanoparticles (NPs) have been widely utilized in the food industry as additives with their beneficial characteristics, such as improving sensory property and processing suitability... Read full abstract on PubMed →
Trehalose, a nonreducing disaccharide, has been extensively applied to food, cosmetics, and pharmaceutical goods. The resultant solution of trehalose prepared by enzymatic methods... 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.