Papers mentioning pita 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.
Antifungal composite beads were prepared using a methylcellulose, alginate, and ethanol solution with the ionic gelation method and ethanol beads (E). A total of 1.0 mL of clove es... Read full abstract on PubMed →
Reducing acrylamide (AA) formation in thermally processed foods, particularly bread, is a major food safety concern. Plant-based additives, including powders and extracts, offer a... Read full abstract on PubMed →
Aligning with sustainable food system development, in this study, date seeds derived compounds were utilized as functional ingredient to formulate value-added biscuits. Ultrasound-... Read full abstract on PubMed →
Whey, a major by-product of cheese production, is primarily composed of whey protein (WP). To mitigate environmental pollution, it is crucial to identify effective approaches for f... Read full abstract on PubMed →
Legume-based sourdough is gaining momentum. This study aimed to compare the effectiveness of type I sourdough prepared with durum wheat semolina (S1), pea flour (S2) or 50:50 semol... Read full abstract on PubMed →
<h4>Introduction</h4>During the 20th century, the worldwide genetic diversity of wheat was sharply eroded by continual selection for high yields and industry demands for particular... Read full abstract on PubMed →
Yellow field peas (<i>Pisum sativum</i> L.) hold significant value for producers, researchers, and ingredient manufacturers due to their wealthy composition of protein, starch, and... Read full abstract on PubMed →
Semi-moist pet foods contain moisture levels ranging from 15 to 40%, making them ideal for mold growth and mycotoxin production. To control spoilage, synthetic mold inhibitors such... Read full abstract on PubMed →
17 October 2023AperTO - Archivio Istituzionale Open Access dell'Università di TorinoOriginal Citation:Morphotextural, microbiological, and volatile characterization of flatbread co... Read full abstract on PubMed →
Organophosphorus compounds (OPCs), including highly toxic nerve agents and pesticides, have been used widely in agricultural and military applications. However, they have aroused w... Read full abstract on PubMed →
This book describes some recent advances in rice research in terms of crop breeding and improvement (Section 1), crop production and protection (Section 2), and crop quality contro... Read full abstract on PubMed →
BACKGROUND: Metabolism of refined carbohydrates, which are associated with detrimental health effects, is known to be affected by macrominerals including P, Mg and K. AIMS: To asse... Read full abstract on PubMed →
Nowadays, there is an increasing concern regarding the shelf life of food products, leading producers to research natural antimicrobial agents to use in food preparation. In this s... Read full abstract on PubMed →
The polyphenolic content in date seeds, a promising functional ingredient for food, was characterised in three forms viz., date seed powder (DSP), date seed pita bread (DSB) and da... Read full abstract on PubMed →
Establishing sensory and physico-chemical differences between products made from red and white wheat may guide the choice of wheat for use in whole grain and high fibre products. A... Read full abstract on PubMed →
Ochratoxin A (OTA) is a mycotoxin produced in the secondary metabolism of fungus belonging to the genus Aspergillus and Penicillium. In this study, the employment of oriental musta... Read full abstract on PubMed →
The effects of using freeze-dried extracts (FDEs) of spearmint ( Mentha spicata), fennel ( Foeniculum vulgare), and turmeric ( Curcuma longa) as well as adjusting the baking temper... Read full abstract on PubMed →
With the rising incidence of overweight and obesity in developed countries, there is an interest in developing food products that may aid in satiety and reduce energy intake. Buckw... Read full abstract on PubMed →
OBJECTIVE: To quantify the dose-response relation between consumption of whole grain and specific types of grains and the risk of cardiovascular disease, total cancer, and all cau... Read full abstract on PubMed →
This study aimed to enhance total antioxidant and vitamin E content of pita bread, by replacing 50% of the standard baker's flour with flours milled from covered (WI2585 and Harrin... 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.