Results 211 to 220 of about 2,834,550 (298)

Starch Selection in Sweet Food Systems: A Texture‐Driven Framework Across Confectionery and Dessert Matrices

Journal of Texture Studies, Volume 57, Issue 5, October 2026.
Starch functions as a key hydrocolloid shaping texture and stability in the formulation engineering of sweet foods. Sugar‐starch hydration interactions control gelatinization and rheological behavior. Modified starches enhance tolerance to heat, shear, acidity, and low moisture, and starch‐hydrocolloid blends enable tailored textures and improved shelf
Nazanin Pournemati, Benedicta Biyimba, Ariel Buzera, Idaresit Ekaette   +3 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

Growth Strategy of Circular Startups

Business Strategy and the Environment, Volume 35, Issue 6, Page 7902-7915, September 2026.
ABSTRACT Circular startups (CSUs) play a crucial role in the circular transition by developing circular business models (CBMs) that minimise resource use and narrow material and energy loops. However, empirical research on how CBMs shape growth strategies and how ecosystems enable or constrain scaling remains limited.
Gustavo Dalmarco, Ana Inês, Carolina de Sousa Resende, Ricardo Zimmermann   +3 more
wiley   +1 more source

Inclusive or Inauthentic? Consumer Scepticism Towards LGBTQ‐Themed Cause‐Related Marketing

Journal of Consumer Behaviour, Volume 25, Issue 5, Page 2306-2320, September 2026.
ABSTRACT Cause‐related marketing (CRM) is widely used to signal corporate social responsibility and engage ethically motivated consumers, yet its effectiveness remains contested in identity‐sensitive domains such as LGBTQ inclusion. Drawing on Social Identity Theory and Attribution Theory, this research examines how LGBTQ cause identification ...
Wilson N. Ndasi
wiley   +1 more source

Matrix-matched quantification of volatile organic compounds (VOCs) in gluten free flours and bakery products. [PDF]

Food Chem X
Porrello A, Orecchio S, Maggio A.
europepmc   +1 more source

From Traditional Spice to Functional Ingredient: Phenolic Profile and Bioactive Properties of Sicilian Rhus coriaria L. Fruit

Chemistry &Biodiversity, Volume 23, Issue 9, September 2026.
The phenolic composition of Rhus coriaria fruits has been comprehensively characterized and linked to a variety of biological activities, including antioxidant, anti‐glycation, enzyme‐inhibitory, and cytoprotective effects. These findings highlight the functional potential of Sicilian sumac as a valuable source of health‐promoting phytochemicals ...
Katia Arena, Donatella Ambroselli, Roberto Laganà Vinci, Luigi Mondello, Luca Santi, Laura Dugo, Paola Dugo   +6 more
wiley   +1 more source

Comparative Evaluation of Starch and Protein Characteristics in Ancient Wheat Species

Cereal Chemistry, Volume 103, Issue 5, Page 681-694, September/October 2026.
ABSTRACT Background and Objectives Driven by increasing consumer demand for nutrient‐dense and more sustainable food options, ancient wheat species present a promising opportunity due to their environmental adaptability and perceived health benefits. Therefore, this study aims to evaluate the starch and protein characteristics of ancient wheat species,
Sathsara Deyalage, Kristin Whitney, Senay Simsek, Maneka Malalgoda   +3 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

Linear Programming Optimization of Nutritional and Technological Properties in Wheat Bread Fortified With Taioba (Xanthosoma sagittifolium L.) Leaf Flour

Cereal Chemistry, Volume 103, Issue 5, Page 754-766, September/October 2026.
ABSTRACT Background and Objectives This study applied linear programming to optimize taioba (Xanthosoma sagittifolium) leaf flour (TLF) incorporation in wheat bread, balancing nutritional enrichment and technological quality. Findings Breads containing 0%–15% TLF (flour basis) were produced and evaluated for composition, dough expansion, specific ...
Diana Jessica Souza Guimarães, Bárbara Kelly de Albuquerque Bezerra, Luciana Gama de Mendonça, Rafael Audino Zambelli   +3 more
wiley   +1 more source

Independence of Thermal, Pasting, and Gelling Properties From Particle Size in Cereal Flours Across Heating Temperatures

Cereal Chemistry, Volume 103, Issue 5, Page 799-811, September/October 2026.
ABSTRACT Background and Objectives This study investigated how particle size influenced pasting and gelling behaviors of cereal flours across a wide range of heating temperatures. Hard wheat, soft wheat, oats, barley, and rye were milled into flours using 0.5‐, 1.0‐, or 2.0‐mm screens, and the resulting flours were subjected to heating over 95°C–140°C ...
Fan Cheng, Dongxing Li, Dong‐Jin Lee, Ke Ding, Janelle Carlin, Emily Moore, Yongfeng Ai   +6 more
wiley   +1 more source