Papers mentioning potato 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.
Enzymes are protein-based biocatalysts that speed up biochemical reactions without affecting equilibrium, with microbial sources being the most efficient and cost-effective for lar... Read full abstract on PubMed →
The study investigated the effects of storage temperature, type of coffee, and brewing method on coffee's volatile compound profile and sensory quality. Three types of coffee were... Read full abstract on PubMed →
This study aimed to develop tuber bread from purple sweet potato and bambara beans with high satiety and low glycemic index (GI). Different ratios of purple sweet potato to bambara... Read full abstract on PubMed →
Pursuing enhanced nutritional value in bakery products through technological advancements and new recipes is a promising facet of the food industry. This study focuses on incorpora... Read full abstract on PubMed →
The rising cost of wheat flour and incidences of celiac disease, an intolerance to gluten in wheat products, have created the need to explore ingredients, especially alternative fl... Read full abstract on PubMed →
Trends on the use of non-wheat flours for bread production has led to researches on improving the rheological characteristics of such non-wheat flours. This aim of this study was t... Read full abstract on PubMed →
Although potatoes are highly nutritious, many epidemiological studies have connected their consumption with abnormal lipids, diabetes, and hypertension. Steamed potato bread has re... Read full abstract on PubMed →
This study focused on the isolation, identification and selection of lactic acid bacteria (LAB) and yeasts with important technological properties from fermented potato. A total of... Read full abstract on PubMed →
In the etiology of breast malignancy, dietary habits and lifestyle-related risk factors in the coherence of cancer prevention guidelines, e.g., WCRF/AICR is well documented. In add... Read full abstract on PubMed →
The effect of potato flour as partial replacement of wheat flour at levels of 6%, 15% and 30% on dough rheological properties and flavor properties of baked bread were investigated... Read full abstract on PubMed →
Approximately 88 Million tonnes (Mt) of food is wasted in the European Union each year and the environmental impacts of these losses throughout the food supply chain are widely rec... Read full abstract on PubMed →
BACKGROUND: Starch gelatinization and aging play critical roles in the processing of starch-based food products, which are responsible for quality changes and freshness retention d... Read full abstract on PubMed →
To elucidate differences in nutritional components and glucosinolates between broccoli and lacinato kale leaves, and to promote consumption of broccoli and kale leaves for human nu... Read full abstract on PubMed →
Cruciferous green vegetables are considered as one of the most important consumed vegetables world-wide owing to their rich nutritive value, characteristic taste as well as health... Read full abstract on PubMed →
<b>Background/Objectives:</b> Kimchi has gained global recognition for its unique taste and health benefits, but its quality is totally different according to its geographical orig... Read full abstract on PubMed →
The analysis of the volatile compounds released by biological samples represents a promising approach for the non-invasive diagnosis of a disease. The present study, focused on a p... Read full abstract on PubMed →
Cancer remains a major global health challenge, requiring natural therapeutic solutions. Olive tree by-products, like leaves and pomace, are rich in bioactive phenolics with antiox... Read full abstract on PubMed →
Primary dysmenorrhea (PD) is characterized by lower abdominal spasms and painful cramps during menstruation in females with a normal pelvic anatomy. <i>Cymbopogon citratus</i> (DC.... Read full abstract on PubMed →
Non-nutritive sweeteners (NNS) are widely employed in foodstuffs. However, it has become increasingly evident that their consumption is associated with bacterial dysbiosis, which,... Read full abstract on PubMed →
<h4>Background</h4>As consumers growingly demand healthier confectionery products, sugar-free chocolates with added spices become interesting options to align with the permissible... 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.