Influence of blend proportion and baking conditions on the quality attributes of wheat, orange-fleshed sweet potato and pumpkin composite flour dough and bread: optimization of processing factors [0.03%]
小麦、橙肉甘薯和南瓜复合面粉面团和面包品质属性的影响因素及加工条件的优化
Solomon Kofi Chikpah,Joseph Kudadam Korese,Oliver Hensel et al.
Solomon Kofi Chikpah et al.
Orange-fleshed sweet potato (OFSP) and pumpkin fruit are underutilized crops with great potential for the production of high-quality bread with health-enhancing properties. However, the incorporation of nonconventional flour in bread formul...
Rachana Bhoite,Vinita Satyavrat,Manasa Premasudha Sadananda
Rachana Bhoite
Malnutrition is a global concern since it affects 130 million children under the age of 5 worldwide. The child's immunity is brutally compromised, making them susceptible to various diseases and infections, leading to a high mortality rate....
Chemical compositions, fatty acid profiles and selected contaminants in commercial potato and corn chips sold in the Tunisian market [0.03%]
Tunisia市场上销售的马铃薯和玉米片的化学成分、脂肪酸组成和部分污染物含量分析
Haifa Benkhoud,Yassine Mrabet,Nadia Nasraoui et al.
Haifa Benkhoud et al.
In the last decades, the snack food market is experiencing an important expansion due to the new fast-paced life-style associated with modernization. Crispy snacks, or chips are the most popular snack around the world, nevertheless, their o...
Adulteration detection technologies used for halal/kosher food products: an overview [0.03%]
清真/犹太洁食食品掺假检测技术概述
Mustafa Mortas,Nour Awad,Huseyin Ayvaz
Mustafa Mortas
In the Islamic and Jewish religions, there are various restrictions that should be followed in order for food products to be acceptable. Some food items like pork or dog meat are banned to be consumed by the followers of the mentioned relig...
Processing strategies to improve the breadmaking potential of whole-grain wheat and non-wheat flours [0.03%]
改善全麦和非小麦面粉的面包制作潜力的加工策略
Tamara Dapčević-Hadnađev,Jelena Tomić,Dubravka Škrobot et al.
Tamara Dapčević-Hadnađev et al.
Strategies to increase the bio-functionality of staple food, such as bread, by incorporating whole-grain wheat flour or flour from other, non-wheat grains instead of refined wheat flour are often constrained with the lack of their techno-fu...
Charis M Galanakis
Charis M Galanakis
Editorial
Discover food. 2021;1(1):1. DOI:10.1007/s44187-021-00003-3 2021
Personal vehicle use and food security among US adults who are primary shoppers for households with children [0.03%]
美国成年人中主要食品采购者使用个人车辆与粮食安全的关系
Curtis Jalen Antrum,Molly E Waring,Kristen Cooksey Stowers
Curtis Jalen Antrum
In 2020, 2.9 million households with children were food secure. Previous studies have demonstrated that reduced car access may contribute to issues of food security. This study examines whether using a personal vehicle by primary shoppers o...
Theresa Nakoma Ngoma,Victor Taleon,Brighton M Mvumi et al.
Theresa Nakoma Ngoma et al.
Maize is the staple cereal in Malawi, with a daily per capita consumption of 383 g (dry matter basis), primarily consumed in the form of nsima, a thick porridge. We combined a milling experiment with focus group discussions (FGDs) to provid...
Defining food well-being from the perspective of young Canadian consumers: an exploratory study [0.03%]
从加拿大年轻人的视角定义食品福利：一项探索性研究
Tian Zeng
Tian Zeng
Food well-being (FWB) is fundamental for consumers' overall well-being. Previous studies have explored FWB through five domains (food socialization, literacy, marketing, availability, and policy) or food-related concepts (e.g., food pleasur...