Search results for " bread"
showing 10 items of 59 documents
Methods of the investigation of bee pollen and bee bread
2017
The main purpose of this publication was to evaluate which types of studies are used with the purpose of the estimation of nutritional value of bee pollen and bee bread. Bee pollen and bee bread are important bee-products that contains large amounts of nutritional and essential active biological compounds. Among different bioactive compounds with antioxidant properties which could be found in bee pollen and bread are polyphenolic substances, flavonoids, unsaturated acids and carotenoids. Bee pollen and bee bread are investigated by plenty of scientists for different quality indexes over two last decades. However, the composition of bee pollen and bee bread are not yet standardized nor defin…
Occurrence of fumonisins B1 and B2 in broa, typical Portuguese maize bread
2007
Fumonisin B1 (FB1) and fumonisin B2 (FB2) are mycotoxins mainly produced by Fusarium verticillioides, and Fusarium proliferatum, fungi species most commonly isolated from maize. The natural occurrence of FB1 and FB2 in broa, typical Portuguese maize bread, was evaluated in 30 samples. Twenty five were found positive with levels ranging from 142 to 550 [mu]g kg- 1. The limit established by the European regulations was exceeded by 27% of the samples. The tolerable daily intake for fumonisin B1, and B2, alone or in combination, for all of the analysed samples, was lower than 2 [mu]g kg- 1 body weight per day established by the European Commission. http://www.sciencedirect.com/science/article/B…
Improvement of Fatty Acid Profile in Durum Wheat Breads Supplemented with Portulaca oleracea L. Quality Traits of Purslane-Fortified Bread
2020
The addition of functional ingredients to breads could have effects on preventing cardiovascular diseases, cancers and inflammation. The incorporation of 0&ndash
The impact of mastication, salivation and food bolus formation on salt release during bread consumption
2014
Health authorities recommend higher fibre and lower salt content in bread products. However, these basic ingredients of bread composition are multifunctional, and important changes in their content influence the texture, flavour and acceptability of the product. This study was designed to investigate the link between oral processing, bolus formation and sodium release during the consumption of four different breads that varied in composition and structure. Chewing behaviour was determined by surface electromyography, and salivation was quantified from the water content of the boluses collected. The kinetics of bread degradation during food bolus formation was characterised by measuring the …
The Emergence of Women as Main Earners in Europe
2014
This paper conducts a cross-sectional empirical research aimed at documenting the emergence of a new family model characterized by women who earn the largest share of their household income. We show that in Europe, couples with women as the main earner have started to represent a non-negligible share of the population and identify the key characteristics of couples in which women are the main earner in comparison to equal-earner couples and to couples in which men are the main earner. We undertake a comparative approach using micro-level data from the European Social Survey on 19 countries and two time periods (2004 and 2010).
The Addition of α-cyclodextrin and γ-cyclodextrin Affect Quality of Dough and Prebaked Bread During Frozen Storage
2019
The effects of the addition of 0&ndash
Physical activity, sugar-sweetened beverages, whole grain bread and insomnia among adolescents and psychological distress in adulthood: prospective d…
2021
Abstract Background In this study, we examined the relationship between low levels of physical activity, high consumption of sugar-sweetened beverages and low consumption of whole grain bread and experiencing insomnia in adolescence and psychological distress in young adults. Methods This prospective study was based on information retrieved from the Trøndelag Health Study (HUNT) in Norway and included adolescents (age 13–19) participating in Young-HUNT3 (2006–2008) and in HUNT4 (2017–2019) 11 years later (age 23–31). The study sample consisted of 2,230 participants (1,287 females and 943 males). The exposure variables collected in adolescence included self-reported physical activity, consum…
R&D subsidies & external collaborative breadth: Differential gains and the role of collaboration experience
2018
The file attached to this record is the author's final peer reviewed version. External collaboration breadth is important for firms to acquire the knowledge needed to innovate. In this paper, we combine cross-sectional and longitudinal data from the Spanish Panel of Technological Innovation Survey (PITEC) to examine the indirect impact of R&D subsidies on firm external collaboration breadth. We contribute to understanding of the indirect impacts of R&D subsidies by first providing strong evidence of an economically significant average positive impact of R&D subsidies on firm external collaboration breadth. Second, our results advance understanding of the differential impacts of R&D subsidie…
Parameters of rye, wheat, barley, and oat sourdoughs fermented withLactobacillus plantarumLUHS135 that influence the quality of mixed rye-wheat bread…
2017
A Lactobacillus plantarum strain was used for the production of rye, wheat, barley, and oat sourdoughs, and the influence of different sourdoughs on mixed rye–wheat bread quality parameters and acrylamide formation was evaluated. L. plantarum LUHS135 demonstrated versatile carbohydrate metabolism, good growth and acidification rates, and the ability to excrete amylolytic and proteolytic enzymes in various cereal sourdoughs. The same starter and different cereal substrates allow to produce sourdoughs showing different characteristics. The type of sourdough and its quantity had significant influence on acrylamide content in bread (P ≤ 0.0001), and using 5% or 10% of wheat sourdough, 5%, 15%, …
The contribution of P. acidilactici, L. plantarum, and L. curvatus starters and L-(+)-lactic acid to the acrylamide content and quality parameters of…
2017
Abstract Lactic acid bacteria (LAB) from spontaneous rye sourdough were isolated, identified, and characterized by their growth, acidification rate, and carbohydrate metabolism. The isolated LAB were used for production of rye sourdough, and the influence of sourdough on mixed rye - wheat bread quality and acrylamide formation was evaluated. In addition, comparative studies by using acidification with L-(+)-lactic acid for mixed rye – wheat bread production were performed. Isolated LAB (P. acidilactici, L. plantarum, L. curvatus) demonstrated versatile carbohydrate metabolism, grown at 30 °C and 37 °C, and acidic tolerance. When the isolated strains were used for rye sourdough production, t…