Results 211 to 220 of about 112,280 (305)

Brassica oleracea var italica and Their By-Products as Source of Bioactive Compounds and Food Applications in Bakery Products. [PDF]

Foods
Quizhpe J, Ayuso P, Rosell MLÁ, Peñalver R, Nieto G.   +4 more
europepmc   +1 more source

Comparative Analysis of Physicochemical and Functional Properties in Commercial Protein Concentrates and Isolates From Pulses

Sustainable Food Proteins, Volume 4, Issue 1, March 2026.
This study evaluated the physicochemical and functional properties of commercially produced protein concentrates and isolates from pea, lentil, faba bean, and soybean, using air‐classification and wet fractionation. Protein concentrates showed significant differences in physicochemical and functional characteristics compared with isolates.
Dora Fenn, Ning Wang, Janelle Carlin, Mohsen Kompany‐Zareh, Anusha Samaranayaka, Praiya Asavajaru, Brittany Polley, Pankaj Bhowmik, Fabrice Berrué   +8 more
wiley   +1 more source

Effects of derivatization coupled with GC-FID analysis of cholesterol in some bakery products. [PDF]

Heliyon
Islam MA, Chun J.
europepmc   +1 more source

Performance, Body Development, and Diarrhoea Incidence in Sannen Goat Kids Fed Milk Replacer Supplemented With Bakery Yeast

Veterinary Medicine and Science, Volume 12, Issue 2, March 2026.
Liquid feeding of sucking Saanen goat kids in rural areas and developing countries Goat milk, milk replacer, and milk replacer plus bakery yeast More diarrhoea and lower gain with feeding milk replacer and yeast. ABSTRACT Background Feeding milk replacer with appropriate probiotics is one possibility to improve the artificial rearing of goat kids ...
Sayyed Mahmoud Nasrollahi, Alireza Ashkvari, Ali Jamali‐Fallah   +2 more
wiley   +1 more source

Key factors influencing the formation of α-dicarbonyls and dietary advanced glycation end products in bread and commercial bakery products: Impacts of sugar, lipid and gluten protein. [PDF]

Food Chem X
Tsai CY, Liao KW, Hsia SM, Tsai YC, Lin KJ, Ho CT, Hung WL.   +6 more
europepmc   +1 more source

The Prebiotic and Techno‐Functional Potential of Microbial Exopolysaccharides for Human Health and Food Systems

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 2, March 2026.
ABSTRACT Microbial exopolysaccharides (EPS) represent a diverse class of biopolymers holding considerable promise as functional food ingredients. This review analyzes the dual function of microbial EPS as a candidate for prebiotic agents and techno‐functional additives.
Md. Abdur Razzak, Hye Kim, Md. Ariful Haque, Min Ji Jang, Sehyeon Song, Anishka Talari, Lakshmi Devi Chittepu, Seockmo Ku   +7 more
wiley   +1 more source

Pea Starch and Pea Fiber—A Review of Functional Properties, Sensory Characteristics, and Value‐Added Uses

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 2, March 2026.
ABSTRACT The utilization of plant‐based ingredients, such as legumes, is gaining popularity because of consumer demand for sustainably sourced, high‐protein foods, and an increased number of consumers reluctant to consume animal‐based products. Legumes are often cultivated for their protein but are also rich in starch and fiber.
Mathias Johansson, Klara Nilsson, Madeleine Jönsson, Karin Wendin, Anna Ström, Maud Langton   +5 more
wiley   +1 more source

Buriti (<i>Mauritia flexuosa</i> L.f.) and Acuri (<i>Attalea phalerata</i> Mart. ex Spreng) Oils as Functional Lipid Sources in Bakery Products: Bioactive Composition, Sensory Evaluation, and Technological Performance. [PDF]

Foods
Souto RNM, Pinho JDS, Peixe CLD, Trindade MEF, de Souza PG, da Silva PE, Teixeira-Costa BE, Castelo-Branco VN, Teodoro AJ.   +8 more
europepmc   +1 more source

Microalgae Techno‐Functional Properties in Bread, Cookies, and Pasta Products: A Review

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 2, March 2026.
ABSTRACT Microalgae are gaining increasing attention in the food industry not only for their nutritional richness but also for their promising techno‐functional properties. Research shows that isolated compounds from microalgae exhibit excellent techno‐functional properties as emulsifiers and thickeners, sometimes outperforming commercial additives ...
Bridget Atubukha, Kunlun Liu, Zehua Huang, Ivett Jakab, Katalin Kóczán‐Manninger, Katalin Badak‐Kerti   +5 more
wiley   +1 more source

Influence of Cashew Agro‐Industrial By‐Product (Anacardium occidentale) and Cashew Tree Gum on the Properties of Sponge Cakes: A Fat Replacement Approach

Journal of Food Science, Volume 91, Issue 3, March 2026.
ABSTRACT The processing of cashew apple in Brazil, particularly in the Northeast region, generates tons of by‐products. This scenario highlights a significant waste of material with bioactive potential. In addition to these, the cashew tree also produces cashew gum, a natural exudate with important technological applications.
Maria Eduarda Nobre do Nascimento, João Bruno Guilherme Mendes, Lais Viana Vasconcelos, Jessica Maria Silva Sousa, Celli Rodrigues Muniz, Daniele Maria Alves Teixeira Sá, Francisca Joyce Elmiro Timbó de Andrade   +6 more
wiley   +1 more source