Papers mentioning naan or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Hydrogen gas is naturally produced by microorganisms from renewable feedstocks, yet industrial hydrogenation relies almost entirely on fossil fuel-derived H<sub>2</sub>. Despite ad... Read full abstract on PubMed →
With a prolonged refrigeration time, dough becomes syruped and the gluten strength is weakened, which negatively affects the texture of the dough. At the same time, differences in... Read full abstract on PubMed →
From the first spontaneous fermentations of early civilizations to the precision of modern biotechnology, natural starter cultures have remained at the heart of fermented food and... Read full abstract on PubMed →
The effects of different modified soybean residues' dietary fiber on the physicochemical properties of wheat dough and the quality of steamed bread were systematically analyzed in... Read full abstract on PubMed →
This study explored the effects of steam explosion-modified rice bran dietary fiber (S-RBDF) on red date-flavored naan quality and flavor characteristics. The results revealed that... Read full abstract on PubMed →
This study investigates the effect of variable-temperature roasting on the flavor compounds of Xinjiang tannur-roasted mutton. Gas chromatography coupled with ion mobility spectros... Read full abstract on PubMed →
Ashwagandha, also known as <i>Withania somnifera</i> (WS), is an ayurvedic botanical plant with numerous applications in dietary supplements and traditional medicines worldwide. Du... Read full abstract on PubMed →
Fermentation technology is an important field comprising the use of microorganisms and enzymes to produce the compounds that have applications in the food, pharmaceutical, energy,... Read full abstract on PubMed →
Acrylamide, formed in baked and fried plant-based foods, is reported to induce numerous adverse effects in cells, animals, and humans. Examples from the literature show that proces... Read full abstract on PubMed →
Sporotrichum thermophile produces very low titres of phytase (St-Phy) extracellularly, which is acidstable, thermostable, and protease insensitive with broad substrate specificity,... Read full abstract on PubMed →
Wheat forms the basic ingredient for various bakery and traditional products. Wheat-based flat breads are one of the traditional products prepared in different parts of the world.... Read full abstract on PubMed →
The phytase of the yeast Pichia anomala (PPHY) is a suitable biocatalyst as a food and feed additive because of its adequate thermostability, acid stability, protease insensitivity... Read full abstract on PubMed →
One of the most popular seafood in the world is shrimp, including cooked shrimp. Boiled shrimp is a value added product with high protein content, specific taste, ready to eat, and... Read full abstract on PubMed →
Xerophilic moulds cause contamination and spoilage of low moisture foods. This study examined the effect of ozone fumigation on growth of a Eurotium species isolated from naan brea... Read full abstract on PubMed →
Whole wheat flour was fortified with premix containing ferrous sulfate, ethylenediamine tetraacetic acid and folic acid (20.0:20.0:1.5 ppm) and was stored at ambient temperature fo... Read full abstract on PubMed →
Many bakery products sold in the UK such as crumpets, batch bread and Naan might be expected to show high levels of acrylamide because they have strong Maillard colours and flavour... Read full abstract on PubMed →
Aroma is a key determinant of rice quality. This study systematically examined the divergence in aroma profiles between high-quality indica and japonica rice varieties grown across... Read full abstract on PubMed →
Grains are widely used for the fermentation of spirits, including baijiu. Wuliangye is one of the most renowned baijiu brands, fermented from a blend of five grains: sorghum, wheat... Read full abstract on PubMed →
Aromatic rice is globally favored for its distinctive scent, which not only increases its nutritional value but also enhances its economic importance. However, apart from 2-acetyl-... Read full abstract on PubMed →
Pandan (Pandanus amaryllifolius Roxb.), a member of the Pandanaceae family, has been consumed as food and medicine since ancient times. The current paper provides an overview of th... 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.