Insight into pectin-cation-phytate theory of hardening in common bean varieties with different sensitivities to hard-to-cook.

Irene Wainaina, Robert Lugumira, Elizabeth Wafula +3

Food research international (Ottawa, Ont.)

In this study, a detailed quantitative analysis of the mechanisms linked with pectin-cation-phytate hypothesis of hard-to-cook development (HTC) was evaluated to assess the plausibility of this...

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2022Medical literatureDOI

Impact of polluting fuels for cooking on diabetes mellitus and glucose metabolism in south urban China.

Xue-Yan Zheng, Shu-Li Ma, Wei-Jie Guan +7

Indoor air

We hypothesized that exposure to polluting fuels for cooking was associated with abnormality of glucose metabolism and diabetes mellitus (DM) in south urban China. 3414 residents were surveyed in 14...

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Research Library

Insight into pectin-cation-phytate theory of hardening in common bean varieties with different sensitivities to hard-to-cook.

Impact of polluting fuels for cooking on diabetes mellitus and glucose metabolism in south urban China.

The toxicity of cooking oil fumes on human bronchial epithelial cells through ROS-mediated MAPK, NF-&#x3ba;B signaling pathways and NLRP3 inflammasome.

Association of household fuel with acute respiratory infection (ARI) under-five years children in Bangladesh.

What Do Consumers Think About Employing Nanotechnology in Food Packaging?

Effects of household cooking with clean energy on the risk for hypertension among women in Beijing.

Heterocyclic amines in cooked meat products, shortcomings during evaluation, factors influencing formation, risk assessment and mitigation strategies.

Establishment of an appropriate method for determining multiple heterocyclic amines in soy products processed with various methods.

Assessment of heterocyclic aromatic amines contents in flamed and braised chicken in Burkina Faso.

An approach to improve the baking properties and determine the onset of browning in fat-free mozzarella cheese.

Modulation of Aroma and Flavor Using Plasma Technology

Improvement of the combine harvester with the study of the shredder of the non-grain part of the crop

Upgraded nutritional value of maize - the beneficial effect of phytochemicals

[Emission Characteristics and Inventory of Volatile Organic Compounds from Cooking in Sichuan Province].

Food Technology : Objective Food Chemistry and Nutrition

The Use of Nanotechnology in Enhancing Food Packaging Materials

Influence of different inclusion levels of wheat dried distiller’s grains with soluble (DDGS) in the diet of growing pigs on the digestibility of nutrients

Chitosan and flavonoid glycosides are promising combination partners for enhanced inhibition of heterocyclic amine formation in roast beef.

Probing the effect of Cu-SrO loading on catalyst supports (ZSM-5, Y-zeolite, activated carbon, Al2O3, and ZrO2) for aromatics production during catalytic co-pyrolysis of biomass and waste cooking oil.

Kitchen ventilation alleviated adverse associations of domestic fuel use and long-duration cooking with platelet indices as biomarkers of cardiovascular diseases.

Study of the process of peeling food varieties of chickpeas for processing it into cereal products

Distinctive applicative potential of microbial nanoparticles in food technology: a comprehensive understanding

Metods to increase the nutritional value of grain products

DEVELOPMENT OF TECHNOLOGY FOR CANNED VEGETABLES FOR FUNCTIONAL PURPOSE

PHYTOADDITIONAL SUPPLEMENTS PHYTO-SUPPLIANCES WITH BIOACTIVE PHYTO-EXTRACTS IN FOOD BIOTECHNOLOGY

Penerimaan konsumen dan nilai gizi cendol ikan lele (Clarias batrachus) dengan penambahan serbuk kopi

A brief journey through history

Research Trends in Food Technology and Nutrition

Handbook Tecnologías Emergentes Aplicadas en Alimentos

'To call each thing by its right name'? Exploring the potential of geometric morphometrics to interpret the diversity of archaeobotanical wheat grains

Side-stream products of malting: a neglected source of phytochemicals

Flavor challenges in extruded plant-based meat alternatives: A review.

Metabolic syndrome in rural Peruvian adults living at high altitudes using different cookstoves.

Rationale for dosing and mixing germinated flax seeds with wheat flour

The use of high-pressure technology on the example of directly squeezed apple juice as an opportunity to further substantiate the shelf-life juice

"Processing of Soybean Meal and Cake into Flour and Bran"

Wheat Kernel Prediction (Wheat Classification App)

The effect of chickpea flour and its addition levels on quality and in&#xa0;vitro starch digestibility of corn-rice-based gluten-free pasta.

Deciphering Haplotypic Variation and Gene Expression Dynamics Associated with Nutritional and Cooking Quality in Rice.

Family Characteristics Associated with Preparing and Eating More Family Evening Meals at Home.

The scientific and practical significance of organic powders made from root crops in the food industry

Hazardous emissions and concentrations of toxic metalloids and trace elements in charcoals from six commonly used tropical timbers for carbonization.

Assaying the performance of anion plasma technology applied for food preservation (Case study: Mustard green and orange)

(Digital Presentation) Developing Meat Alternatives with Screw-Based 3D Food Printing

A nanofiber application for thiamine stability and enhancement of bioaccessibility of raw, cooked salmon and red meat samples stored at 4&#xa0;&#xb0;C.

Digital solutions to enhance food safety and sustainability:perspectives from Finnish Lapland

Recent Trends in Food Biotechnology Contributing in Food Production and Processing

Iron and zinc bioavailability in common bean (Phaseolus vulgaris) is dependent on chemical composition and cooking method.

Tumbling and subsequent aging improves tenderness of beef steaks.

'Erythritol', a safe natural sweetener exhibits multi-stage anti-malarial activity by permeating into Plasmodium falciparum through aquaglyceroporin channel.

The toxicity of cooking oil fumes on human bronchial epithelial cells through ROS-mediated MAPK, NF-κB signaling pathways and NLRP3 inflammasome.

The effect of chickpea flour and its addition levels on quality and in vitro starch digestibility of corn-rice-based gluten-free pasta.

A nanofiber application for thiamine stability and enhancement of bioaccessibility of raw, cooked salmon and red meat samples stored at 4 °C.