يعرض 1 - 10 نتائج من 192 نتيجة بحث عن '"Functional bread"', وقت الاستعلام: 1.14s تنقيح النتائج
  1. 1
    دورية أكاديمية
    Microalgae-Based Disinfectant Formulation for Aseptic Processing of Ethiopian Ingredient-Sourced Functional Bread and Its Molecular Docking Analysis to Reduce Hypernatremia

    المؤلفون: Mishra, Toshika, Kidie, Emebet, Vuppu, SuneethaAff1, IDs12033023009701_cor3

    المصدر: Molecular Biotechnology. :1-17

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  2. 2
    دورية أكاديمية
    Quality and staling characteristics of white bread fortified with lysozyme-hydrolyzed mealworm powder (Tenebrio molitor L.)

    المؤلفون: Su-Hyeon Pyo, Chae-Ryun Moon, So-Won Park, Ji-yu Choi, Jong-Dae Park, Jung Min Sung, Eun-Ji Choi, Yang-Ju Son

    المصدر: Current Research in Food Science, Vol 8, Iss , Pp 100685- (2024)

    مصطلحات موضوعية: Edible insects, Functional bread, Mealworm, Lysozyme, Chitin hydrolysate, Bread quality, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

    وصف الملف: electronic resource

    Relation: http://www.sciencedirect.com/science/article/pii/S266592712400011X; https://doaj.org/toc/2665-9271

    URL الوصول: https://doaj.org/article/4b321264e5f44ba49013a12a51bb441e

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  3. 3
    دورية أكاديمية
    Valorization and structural characterization of onion peel powder for the development of functional bread

    المؤلفون: Huda Ateeq, Rabia Shabir Ahmad, Muhammad Imran, Muhammad Afzaal, Mohd Asif Shah

    المصدر: International Journal of Food Properties, Vol 26, Iss 1, Pp 2553-2562 (2023)

    مصطلحات موضوعية: antioxidant profile functional bread, FTIR, onion peel powder, rheological properties, SEM, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

    وصف الملف: electronic resource

    Relation: https://doaj.org/toc/1094-2912; https://doaj.org/toc/1532-2386

    URL الوصول: https://doaj.org/article/87eef70ff3604fefbb6ef1eb04e5b1ad

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  4. 4
    دورية أكاديمية
    Underutilized Rosa canina Herbal Dust as an Innovative Natural Functional and Health Promoting Ingredient: A Proposal of Two-Novel Approaches

    المؤلفون: Nastić, Nataša, Vasić, Ana, Šoronja Simović, Dragana, Vladić, Jelena, Jokić, Stela, Aladić, Krunoslav, Vidović, SenkaAff1, IDs12649022019245_cor7

    المصدر: Waste and Biomass Valorization. 14(4):1207-1217

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  5. 5
    دورية أكاديمية
    Physicochemical, Rheological and Sensory Evaluation of Herbal Bread Containing Turmeric, Ginger, and Black Cumin Powder

    المؤلفون: Muhammad Suffyan Saddique, Muhammad Tauseef Sultan, Shahzad Zafar Iqbal, Christine Bosch, Saeed Akhtar, Hassan Raza, Naima Tariq, Waqas Ahmed

    المصدر: Foods, Vol 13, Iss 4, p 555 (2024)

    مصطلحات موضوعية: functional bread, black cumin, turmeric, ginger, rheological behavior, medicinal herbs, Chemical technology, TP1-1185

    وصف الملف: electronic resource

    Relation: https://www.mdpi.com/2304-8158/13/4/555; https://doaj.org/toc/2304-8158

    URL الوصول: https://doaj.org/article/7497cb52597d41b4bac0cde07923f091

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  6. 6
    كتاب إلكتروني
    Providing Wasteless Manufacturing of Aviation Biofuels by Using Camelina Seed Residues for Producing Functional Bread

    المؤلفون: Korniienko, IrynaAff9, Aff10, Anatskyi, AndriiAff9, Aff10, Baranovskyi, MykhailoAff9, Aff10

    المساهمون: Karakoc, T. Hikmet, Series EditorAff1, Aff7, Colpan, C Ozgur, Series EditorAff2, Dalkiran, Alper, Series EditorAff3, Boichenko, Sergii, editorAff4, Yakovlieva, Anna, editorAff5, Zaporozhets, Oleksandr, editorAff6, Shkilniuk, Iryna, editorAff8

    المصدر: Chemmotological Aspects of Sustainable Development of Transport. :127-152

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  7. 7
    دورية أكاديمية
    Bioactive Properties of Bread Formulated with Plant-based Functional Ingredients Before Consumption and Possible Links with Health Outcomes After Consumption- A Review

    المؤلفون: Amoah, IsaacAff1, Aff2, Aff3, IDs11130022009930_cor1, Cairncross, Carolyn, Osei, Emmanuel Ofori, Yeboah, Jacqueline Afua, Cobbinah, Jesse Charles, Rush, ElaineAff1, Aff2, IDs11130022009930_cor6

    المصدر: Plant Foods for Human Nutrition. 77(3):329-339

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  8. 8
    دورية أكاديمية
    Functional Perspective on Sourdough Bread

    المؤلفون: Gizem Kezer

    المصدر: Turkish Journal of Agriculture: Food Science and Technology, Vol 10, Iss 8, Pp 1410-1414 (2022)

    مصطلحات موضوعية: sourdough, lactic acid bacteria, functional bread, probiotic, health, Agriculture, Agriculture (General), S1-972

    وصف الملف: electronic resource

    Relation: http://www.agrifoodscience.com/index.php/TURJAF/article/view/4860; https://doaj.org/toc/2148-127X

    URL الوصول: https://doaj.org/article/8eea2030ce73419586060fc89558d419

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  9. 9
    دورية أكاديمية
    Optimization of ginger (Zingiber officinale) and cinnamon (Cinnamomum verum) on total phenolics, antioxidant activity and loaf volume of bread

    المؤلفون: Az Zahra Nur An Shilbi, Erni Sofia Murtini

    المصدر: Advances in Food Science, Sustainable Agriculture, and Agroindustrial Engineering, Vol 5, Iss 1, Pp 102-110 (2022)

    مصطلحات موضوعية: antioxidant activity, cinnamon, functional bread, ginger, optimization, Agriculture

    وصف الملف: electronic resource

    Relation: https://afssaae.ub.ac.id/index.php/afssaae/article/view/92/120; https://doaj.org/toc/2622-5921

    URL الوصول: https://doaj.org/article/16f94f8104b1482eb009b1e95cf85464

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  10. 10
    دورية أكاديمية
    Potential Effects of the Different Matrices to Enhance the Polyphenolic Content and Antioxidant Activity in Gluten-Free Bread

    المؤلفون: Carolina Bueno, Roberta Thys, Bruna Tischer

    المصدر: Foods, Vol 12, Iss 24, p 4415 (2023)

    مصطلحات موضوعية: gluten-free, plant-based matrices, antioxidants, functional bread, bioactive compounds, Chemical technology, TP1-1185

    وصف الملف: electronic resource

    Relation: https://www.mdpi.com/2304-8158/12/24/4415; https://doaj.org/toc/2304-8158

    URL الوصول: https://doaj.org/article/5aa261111bc44adc99f82223f5e14228

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