Papers mentioning multigrain 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.
Modern diets often provide insufficient health-promoting nutrients, prompting the development of enriched staple foods. This study investigated the impact of incorporating germinat... Read full abstract on PubMed →
Ensuring the authenticity of commercial bread remains a critical concern because fraudulent cereal blends and the substitution of cheaper flours in premium bread can mislead consum... Read full abstract on PubMed →
BACKGROUND: Breakfast is vital for young children's health. In Australia, breakfast is often provided in government-approved Early Childhood Education and Care (ECEC) services. How... Read full abstract on PubMed →
<h4>Research background</h4>Aromas are known to influence human stimulation, mood and, consequently, food choices and decision-making. In recent years, there has been growing inter... Read full abstract on PubMed →
Wheat is a staple food in many countries globally, but it alone cannot meet the dietary demands of the growing population. To address this, there is an increasingly critical need t... Read full abstract on PubMed →
This study investigated the effects of <i>Lactococcus lactis</i> subsp. 1.2472 (L)-, <i>Streptococcus thermophilus</i> 1.2718 (S)-, and thermostable <i>Lactobacillus rhamnosus</i>... Read full abstract on PubMed →
Fungi are the main microorganisms responsible for the spoilage of bakery products, and their control and subsequent reduction of food waste are significant concerns in the agri-foo... Read full abstract on PubMed →
Bread is a staple, energy-rich food for people of all ages, so quality is important to consumers. In our region, most of the commercially available bread, whether packaged or unpac... Read full abstract on PubMed →
The fortification of bread is considered an effective approach for improving its nutritional properties. However, the incorporation of free bioactive components into bread formulat... Read full abstract on PubMed →
Public procurement of food is crucial for ensuring proper nutrition and the provision of high-quality products in public institutions like schools and kindergartens. It should be s... Read full abstract on PubMed →
Sodium overconsumption has become a serious health concern resulting in the Food and Drug Administration (FDA) publishing voluntary sodium reduction guidelines for a wide spectrum... Read full abstract on PubMed →
The popularity of sourdough bread has increased, however, traditional methods and ingredients may not always be used. This study compared the Australian bread category (October 201... Read full abstract on PubMed →
Chronic consumption of sodium in quantities exceeding recommendations has led to sodium being designated as a nutrient of health concern for overconsumption. As a result of the pre... Read full abstract on PubMed →
In the present feasibility study, SPME Arrow-GC-MS method coupled with chemometric techniques, was used for investigating the impact of two different storage conditions, namely fre... Read full abstract on PubMed →
A whole-grain diet is associated with the prevention of metabolic syndromes, including obesity, diabetes, and cardiovascular diseases. Sprouting improves the nutritional profile an... Read full abstract on PubMed →
Using highland barley, mung bean, black bean and Tartary buckwheat as raw materials, the multigrain meal replacement powder was set by twin-screw extrudation technology. The change... Read full abstract on PubMed →
To evaluate responses to different sourdough breads, six groups of rats were fed a conventional refined wheat bread with no sourdough content (C_WhB); a leavened spelt bread baked... Read full abstract on PubMed →
[EN] Nowadays, the pandemic situation has encouraged the idea of sustainable healthy foods leading to new trends in food consumption. Brewers spent grain (BSG) represents a potenti... Read full abstract on PubMed →
This study was conducted to validate a simulated commercial whole wheat multigrain bread baking process at 375 °F (190.6 °C) oven temperature for 35 min to inactivate Salmonella, a... Read full abstract on PubMed →
Lipid degradation during grain storage: markers, mechanisms and shelf-life extension treatments Lourdes Urban-Alandete M. Sc Human Metabolism B. Sc Food Science B. Sc Human... Read full abstract on PubMed →
All paper metadata — titles, authors, journals, years, DOIs — is public bibliographic information. Abstract snippets shown are truncated to fewer than 200 characters and link to the original source on PubMed or the publisher. We never reproduce full text.
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.