Results 201 to 210 of about 112,280 (305)

Improving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products. [PDF]

Foods, 2021
Simonato B.
europepmc   +1 more source

Critical Evaluation of the Impact of COVID‐19 Pandemic on Child Health and Wellbeing and Suggested Preparedness for Future Pandemics–A Narrative Review

Health Science Reports, Volume 9, Issue 3, March 2026.
ABSTRACT Background and Aims The immediate and long‐term effects of COVID‐19 pandemic on the children go beyond just being a viral infection. A child's mental health and psychological issues like irritability, anxiety, sadness, non‐attentiveness, attention deficit and hyperactive disorder needed evaluation.
Ranjan K. Mohapatra, Ashish K. Sarangi, Gurudutta Pattnaik, Puneet K. Singh, Rasmita Dash, Venkataramana Kandi, L. V. Simhachalam Kutikuppala, Rudra Narayan Sahoo, Snehasish Mishra, Anita Mishra, Sourya Subhra Nasker, Sasmita Nayak, Hayam A. Alrasheed, Nawal A. Al Kaabi, Amer Alshengeti, Altaf A. Abdulkhaliq, Ali A. Rabaan, Maha F. Al‐Subaie, Saad Alhumaid, Kuldeep Dhama, Md. Kudrat‐E‐Zahan   +20 more
wiley   +1 more source

Peptide-Rich Yeast Fractions from Brewer's Spent Yeast: A Scalable Fractionation Approach and Their Functional Application in Bakery Products. [PDF]

Foods
Brassesco ME, Paupério A, Pereira CD, Ferreira JP, Pintado M.   +4 more
europepmc   +1 more source

Influence of Dry and Steam Thermal Pretreatments on the Structural Properties and Flowability of Faba Bean Flours

Legume Science, Volume 8, Issue 1, March 2026.
ABSTRACT Faba beans are emerging as a promising alternative protein source for bakeries, snacks, cereals and ready‐to‐eat foods. The quality and consistency of such products depend strongly on the processing behaviour of their flours, including handling, storage, mixing and extrusion performance, all of which are governed by flour flow and structural ...
Abraham Badjona, Robert Bradshaw, Caroline Millman, Martin Howarth, Bipro Dubey   +4 more
wiley   +1 more source

Valorisation of jackfruit seed flour in extrusion and bakery products: a review. [PDF]

Food Sci Biotechnol
Mohammed S, Dubey PK, Mishra AA, Rahman S.   +3 more
europepmc   +1 more source

Forgotten Fruit, Infinite Potential: History, Genetics, Cultivation, and Future Perspectives for Feijoa sellowiana

New Zealand Journal of Crop and Horticultural Science, Volume 54, Issue 1, March 2026.
Feijoa sellowiana (O. Berg), known as feijoa, is a South American fruit native to southern Brazil and northeastern Uruguay, with agronomic, nutritional, and industrial potential. Once restricted to its native range, the species is now cultivated in New Zealand, Colombia, and Georgia, where breeding programs and market chains are advancing its ...
Suelen Martinez Guterres, Danielle da Silva, Marianella Quezada, Dalvan Carlos Beise, Cristiano João Arioli, Joel Donazzolo, Rubens Onofre Nodari, Valdir Marcos Stefenon   +7 more
wiley   +1 more source

Unlocking the Potential of Adzuki Bean: A Sustainable Red Protein With Techno‐Functional and Antioxidant Properties for Plant‐Based Meat

Sustainable Food Proteins, Volume 4, Issue 1, March 2026.
Systematic evaluation of sustainable adzuki bean protein extraction revealed a multi‐functional ingredient with nutritional, antioxidant, and techno‐functional properties, enabling its direct use in a clean‐label jerky style prototype delivering a comparable protein level to meat jerky but with reduced sodium, sugar, cholesterol, at high dietary fiber ...
Gomathy Sandhya Subramanian, Jordy Ling, Ryan Soh, Qinghao Ning, Xin Yi See, Shu Mei Man, Jin Wen Aw, Keng Guan Lim, Daryl Lee, Sergey Gorelik, Rong Ying Megan Teo, Yoganathan Kanagasundaram, Siew Bee Ng, Khin Yin Win, Maria N. Antipina   +14 more
wiley   +1 more source

Quality Properties of Bakery Products and Pasta Containing Spent Coffee Grounds (SCGs): A Review. [PDF]

Foods
Ahanchi M, Sugianto EC, Chau A, Khoddami A.   +3 more
europepmc   +1 more source

A systems approach to social entrepreneurship [PDF]

, 2017
De Ruysscher, Clara, Claes, Claudia, Lee, Tim, Cui, Fenming, van Loon, Jos, De Maeyer, Jessica, Schalock, Robert L   +6 more
core   +2 more sources

Designing the Future of Food: Challenges to Innovation in Microalgae‐Derived Blue Protein Systems

Sustainable Food Proteins, Volume 4, Issue 1, March 2026.
This image illustrates the key factors in protein extraction from microalgae, along with the main sustainability opportunities and associated risks. ABSTRACT Microalgae are emerging as promising sources of “blue proteins,” a term used to categorize aquatic proteins derived from marine and freshwater organisms.
Luisa Chitolina Schetinger, Tatiele Casagrande do Nascimento, Marcele Leal Nörnberg, Christian Rodrigues Lugcheer, Duane Soares Vieira, Leila Queiroz Zepka, Eduardo Jacob‐Lopes   +6 more
wiley   +1 more source