Results 141 to 150 of about 13,033 (248)

Molecular Mechanisms of Food Bioactive Constituents in the Management of Obesity and Hypertension: A Critical Review

Phytochemicals in Food and Medicine, Volume 1, Issue 3, September 2026.
Obesity and hypertension co‐exist and share molecular mechanisms in terms of dietary therapy, modulated by food bioactive constituents. ABSTRACT Obesity and hypertension are among the most pressing global public health challenges. They frequently co‐exist, with obesity‐related hypertension accounting for an estimated 75% of the hypertension burden ...
Samuel Oluwasegun Maccarthy, Emmanuel Anyachukwu Irondi, Abdulazeez Olamilekan Elemosho, Emmanuel Oladipo Ajani   +3 more
wiley   +1 more source

Impact of NaCl reduction and substitution with KCl and CaCl₂ on quality attributes of wheat-based bakery products. [PDF]

Front Nutr
Musiienko D, Jurkaninová L, Chrpová D, Kourimská L.   +3 more
europepmc   +1 more source

Effect of Three Bakery Products Formulated with High-Amylose Wheat Flour on Post-Prandial Glycaemia in Healthy Volunteers. [PDF]

Foods, 2023
Di Rosa C, De Arcangelis E, Vitelli V, Crucillà S, Angelicola M, Trivisonno MC, Sestili F, Blasi E, Cicatiello C, Lafiandra D, Masci S, Messia MC, De Gara L, Marconi E, Khazrai YM.   +14 more
europepmc   +1 more source

Effects of Direct Steam Injection and Spray‐Drying on the Physicochemical, Nutritional, and Functional Properties of Black Bean Protein Concentrates

Sustainable Food Proteins, Volume 4, Issue 3, September 2026.
Effects of direct steam injection and spray‐drying on the physicochemical, nutritional, and functional properties of black bean protein concentrates. ABSTRACT Direct steam injection (DSI) and spray‐drying are key unit operations in the industrial production of pulse protein ingredients that are often overlooked in laboratory‐scale studies.
Jasmin S. Yang, Tássia B. Pessato, Juliana M. L. N. de Moura Bell   +2 more
wiley   +1 more source

Authenticity in bakery products: Detection of pistachio fraud using NGS metabarcoding. [PDF]

Food Chem (Oxf)
Rammouz S, Reichstein A, Riehle J, Ferner A, Fischer M, Schäfers C.   +5 more
europepmc   +1 more source

Multi-Target Detection of Nuts and Peanuts as Hidden Allergens in Bakery Products through Bottom-Up Proteomics and High-Resolution Mass Spectrometry. [PDF]

Foods, 2023
Luparelli A, Losito I, De Angelis E, Pilolli R, Monaci L.   +4 more
europepmc   +1 more source

Processing‐Structure‐Function Relationships of Andean Proteins: Quinoa, Amaranth, Cañihua and Tarwi for Sustainable Food Applications

Sustainable Food Proteins, Volume 4, Issue 3, September 2026.
Quinoa, amaranth, tarwi, and cañihua are sustainable protein sources with strong nutritional and techno‐functional potential. Deeper knowledge in processing‐structure–function relationships is crucial for predictive design and large‐scale application in food systems.
Marcela Jarpa‐Parra, Susana Alfaro‐Araya   +1 more
wiley   +1 more source

Exploring the Effects of Plant-Based Ingredients and Phytochemicals on the Formation of Advanced Glycation End Products in Bakery Products: A Systematic Review. [PDF]

Food Sci Nutr
Turan-Demirci B, Gonen-Colak B, Buyuktuncer Z.   +2 more
europepmc   +1 more source

Health Benefits of Uses and Applications of Moringa oleifera in Bakery Products. [PDF]

Plants (Basel), 2021
Milla PG, Peñalver R, Nieto G.
europepmc   +1 more source

Nutritional quality traits in pea seed: Current knowledge and opportunities for genetic improvement

Annals of Applied Biology, Volume 189, Issue 2, September 2026.
This comprehensive review on nutritional traits in pea (Pisum sativum L.) summarizes the literature on genetic improvement of this highly nutritious and environmentally sustainable crop for different end‐uses. Abstract Pea is a major pulse crop valued for its high protein, carbohydrate, and mineral content, as well as its agronomic role in sustainable ...
Ahmed O. Warsame, Janneke Balk
wiley   +1 more source