Results 181 to 190 of about 113,253 (296)

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

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

Lupin Species and Protein Fraction Type Affect the Conformational State and Functional Performance of the Proteins

Sustainable Food Proteins, Volume 4, Issue 2, June 2026.
Defatted white and blue lupin seed flours were each sequentially fractionated into albumin, globulin, and glutelin followed by structure and function evaluation. The albumins had the best solubility profile, globulins produced emulsions with smallest oil droplet sizes, while glutelins had the highest foaming capacity.
Stanley Chukwuejim, Rotimi E. Aluko
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

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

Lupin (Lupinus angustifolius) as a Protein‐Rich Emerging Crop Adapted to Uruguay: Nutritional and Functional Potential

Sustainable Food Proteins, Volume 4, Issue 2, June 2026.
Characterization of Lupinus angustifolius cultivated in Uruguay. The figure summarizes the experimental workflow applied to six Lupinus angustifolius samples cultivated in Uruguay. After sample preparation, different analytical approaches were performed: Proximate composition determination of moisture, ash, crude protein, and crude fat by standard AOAC
Matías Rodríguez‐Elhordoy, Jessica Báez, Victoria Olt, Adriana Maite Fernández‐Fernández, Natalia Martínez, Bruno Irigaray, Javier Silva, Mariela Pistón, Daniel Vázquez, Alejandra Medrano   +9 more
wiley   +1 more source

Insight into Bioactive Compounds and Antioxidant Activity of Bakery Products Fortified with Fruit Pomace. [PDF]

Foods
Mandache MB, Vijan LE, Cosmulescu S.
europepmc   +1 more source

Modelling the economic effects of reducing the consumption of unhealthy commodities: An inter‐sectoral input–output approach

Addiction, Volume 121, Issue 6, Page 1398-1407, June 2026.
Abstract Aims Industry arguments against public health policies that reduce the consumption of unhealthy commodities often include the assertion that the policy will harm the economy by reducing production and costing jobs. However, this argument does not consider that consumers may spend money previously used for unhealthy commodity consumption on ...
Damon Morris, Duncan Gillespie, Megan James, Penny Breeze, Alan Brennan   +4 more
wiley   +1 more source

Methylcellulose-Alginate Composite Bead Incorporating Ethanol and Clove Essential Oil: Properties and Its Application in Bakery Products. [PDF]

Polymers (Basel)
Sangsuwan J, Thongchai P, Nalampang K.
europepmc   +1 more source

Application of Cyanidin-3-Glucosides as a functional food ingredient in rice-based bakery products. [PDF]

Saudi J Biol Sci, 2021
Shozib HB, Islam MM, Mahmud SAS, Bari MN, Akter N, Jahan S, Hosen S, Hossain MN, Nabi AHMN, Siddiquee MA, Haque MM.   +10 more
europepmc   +1 more source