Papers mentioning wholewheat 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.
Hydrodynamic cavitation (HC) is a green and readily scalable platform for the recovery and upgrading of bioactives from agri-food and forestry byproducts. This expert-led narrative... Read full abstract on PubMed →
Bread is a widely consumed staple food across the world; however, it often lacks a complete amino acid profile. This study aims to determine the suitability of commercially availab... Read full abstract on PubMed →
This review aims to give evidence of the current developments and potential applications of emerging technological methods to improve the technological performance and the sensoria... Read full abstract on PubMed →
Four different yeast strains were isolated from industrial gluten-free bread (GFB) purchased from a local supermarket. These strains, including <i>Hyphopichia burtonii</i>, <i>Wick... Read full abstract on PubMed →
Vitamin D deficiency is a global health concern linked to various chronic diseases. Although food fortification is a promising solution, its implementation remains limited by proce... Read full abstract on PubMed →
This study used a green validated method to evaluate the risk of exposure of individuals of different ages to acrylamide (AA) and 5-hydroxymethylfurfural (5-HMF) by consuming white... Read full abstract on PubMed →
Exhaled breath analysis using an e-nose is a groundbreaking tool for exhaled volatile organic compound (VOC) analysis, which has already shown its applicability in several respirat... Read full abstract on PubMed →
Since 1975, the Weurman Flavour Research Symposium has been held every three years in different European countries, and has been finally established as an international event that... Read full abstract on PubMed →
Proteins have a fundamental importance for their peculiar chemical characteristic, implication in metabolism and structure for all living organisms. In food systems, proteins provi... Read full abstract on PubMed →
Carob flour is increasingly popular in innovative functional foods. Its main producers are Mediterranean countries, facing health and nutrition challenges, and difficulties in tack... Read full abstract on PubMed →
Since millennia, humankind has exploited microbial diversity associated to give foodmatrices in order to obtain fermented foods and beverages, resulting in products with improvedqu... Read full abstract on PubMed →
Driven by the bakery industry urge to satisfy consumer demand for fresh, diverse and high quality bakery products, we investigated the influence of barley sourdough and vacuum cool... Read full abstract on PubMed →
<h4>Background</h4>The aim of the present study was to determine the effect of calcium phosphate and/or vitamin D₃ on bone and mineral metabolism.<h4>Methods</h4>Sixty omnivorous h... Read full abstract on PubMed →
<h4>Objective</h4>To evaluate the effects of overeating (140% of energy requirements) a high-fat low-energy density diet (HF/LED, 1.05 kcal/g), high-fat high-energy density diet (H... Read full abstract on PubMed →
The traditionally semi-nomadic Bedouin Arabs in Israel are undergoing urbanisation with concurrent lifestyle changes, including a shift to using unfortified white-flour bread inste... Read full abstract on PubMed →
This study aimed to investigate the volatile flavor compounds and tastes of six kinds of sauced pork from the southwest and eastern coastal areas of China using gas chromatography-... Read full abstract on PubMed →
This study aims to investigate the effect of three rapeseed varieties with different erucic acid (EA) and glucosinolates (GLSs) content, and different degumming methods on the vola... Read full abstract on PubMed →
Levulinic acid is a platform chemical with significant potential for conversion into a wide range of biobased chemicals and fuels. A common process for producing levulinic acid fro... Read full abstract on PubMed →
The OxFA process provides aqueous formic acid (FA) solutions of around 53 wt% directly from biomass-derived byproducts such as glycerol. The direct utilisation of this diluted FA s... Read full abstract on PubMed →
Levulinic acid, which can be obtained from biomass, has sparked great interest as a biologically-based chemical building block with wide versatility and potential. Its esterificati... 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.