Papers mentioning white 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.
The utilization of white champaca ( Michelia alba D. C.) is largely dictated by the physical state of its flowers (fresh or dried), which significantly impacts aroma characterist... Read full abstract on PubMed →
In the context of climate change and the general trend toward a healthy lifestyle, reducing the alcoholic strength of wines poses a major challenge for producers. In order to obtai... Read full abstract on PubMed →
Raisin syrup sourdough is a popular traditional leavening method in Japan, yet its specific impact on bread aroma evolution and shelf-life stability remains scientifically underex-... Read full abstract on PubMed →
Why was bleaching-despite early concerns about this new food technology-left unregulated for over half a century? This article focuses on the processes developed to artificially wh... Read full abstract on PubMed →
Conventional breeding efforts for iron (Fe) and zinc (Zn) biofortification of bread wheat (Triticum aestivum L.) have been hindered by a lack of genetic variation for these traits... Read full abstract on PubMed →
Asia has become the epicentre of type 2 diabetes (T2D), predominately due to the consumption of carbohydrate-rich and high-glycemic-index (high-GI) diets. Previously, almond consum... Read full abstract on PubMed →
Texture and structure of breads have been related to oral processing (FOP) performance and sensory perceptions, but moisture content might play a significant role. To evaluate the... Read full abstract on PubMed →
Microfluidized corn bran is an excellent source of dietary fiber but has not been used to develop high-fiber bread. To develop such bread, it replaced 18, 20, and 22% of flour in t... Read full abstract on PubMed →
Some studies have indicated that promoting the Mediterranean diet pattern as a model of healthy eating may help to prevent weight gain and the development of overweight/obesity. Br... Read full abstract on PubMed →
OBJECTIVE: To investigate the impact of freezing and toasting on the glycaemic response of white bread. SUBJECTS/METHODS: Ten healthy subjects (three male, seven female), aged 22-5... Read full abstract on PubMed →
The role of carbohydrates in health and disease has received a high profile in recent years, in particular the glycaemic index (GI) as a physiological classification of carbohydrat... Read full abstract on PubMed →
Molasses is a widely consumed traditional food product obtained from various fruits and valued for its nutritional and sensory properties. Thermal processing during molasses produc... Read full abstract on PubMed →
Honey analysis plays a crucial role in ensuring its quality, authenticity, and compliance with regulatory standards. Traditional methods for honey analysis are often time-consuming... Read full abstract on PubMed →
BACKGROUND: Sugar substitutes have become a topic of interest with the revelation of the strong link between excessive sugar consumption and many chronic diseases. One of the compo... Read full abstract on PubMed →
Thermal decomposition of carbohydrates plays a critical role in various technological fields, including biomass energy conversion, thermal food processing, and the synthesis of fun... Read full abstract on PubMed →
A traditional Angelica jam has been produced from stems of Angelica sylvestris L. growing at the foot of Mount Uludag in Bursa for many years. The aim of this study was to develop... Read full abstract on PubMed →
The study examined the effects of three pretreatments, blanching (5, 10, and 30 min), ultrasound (15, 20, and 30 min), and steam blanching (10, 20, and 30 min) on sugarcane, assess... Read full abstract on PubMed →
Sickle cell disease (SCD) is an inherited blood disorder caused by a point mutation in hemoglobin (Hb), the protein in the red blood cell (RBC) responsible for the transport of oxy... Read full abstract on PubMed →
Co-hydrothermal carbonization of sludge and food waste is a promising method for hydrochar valorization. The sulfur content and form of hydrochar are the key parameters that determ... Read full abstract on PubMed →
Fried fish nuggets were prepared from grass carp. The effects of frying time (180℃, 4-6 min) and pretreatment on the formation of food hazard factors in fried fish nuggets were inv... 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.