Results 41 to 50 of about 17,310 (258)

Bioaccessibility of Maillard Reaction Products from Biscuits Formulated from Buckwheat Flours Fermented by Selected Lactic Acid Bacteria

Microorganisms, 2023
The in vitro bioaccessibility of the soluble protein and Maillard reaction products (MRPs) such as furosine (an early indicator of the MR), free FIC (fluorescent intermediate compounds), and FAST index (fluorescence of advanced MRPs and tryptophan), and ...
Małgorzata Wronkowska, Dorota Szawara-Nowak, Mariusz Konrad Piskuła, Henryk Zieliński   +3 more
doaj   +1 more source

The Effect of Lactic Acid in Association With Steam in Reducing Microorganisms in Soft Wheat

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Within the food industry, steam is an effective method of microbial reduction for a variety of products. Previous studies have shown that tempering soft wheat with organic acids, as well as steam application, can potentially reduce wheat's microbial load with minor changes in the functional properties of the flour ...
Shpresa Musa, Jayne Stratton, Devin Rose, Andréia Bianchini   +3 more
wiley   +1 more source

How to Reduce Wheat Allergens and FODMAPs in Foods: A Critical Review of Patents

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Supported by scientific evidence, this critical review of the patent literature examined methods to reduce wheat allergens and FODMAPs in foods, which may trigger digestive disorders and other health problems. The following topics were covered: proteolytic enzymes, proteolytic bacteria and yeasts, separation, plant ...
Pierre Gélinas, Jérémie Théolier
wiley   +1 more source

Rat bioassay for evaluation of protein nutritional quality of wheat and wheat-sorghum biscuits fortified with longhorn grasshopper (Ruspolia differens) powder

Food Science of Animal Products
Protein-energy malnutrition (PEM) is a persistent public health challenge in most developing countries. This study investigated the protein nutritional value of wheat and wheat-sorghum biscuits fortified with longhorn grasshopper (Ruspolia differens) to ...
Amos Kipkemoi Ronoh, Charlotte Atsango Serrem, Susan Balaba Tumwebaze, Gertrude Mercy Were   +3 more
doaj   +1 more source

Soil Sulfur and Nitrogen Affect Wheat Flour Mixing Characteristics and Protein Features in Flour and Dough

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Sulfur and nitrogen affect wheat yield and the protein content and quality. Hard red spring wheat (Albany cultivar) grown under six different soil nitrate application levels (0, 60, 120, 180, 240, and 300 lbs/acre) and two sulfur levels (0 or 20 lbs/acre) was used.
E. T. Quayson, G. A. Annor, D. Kaiser, P.‐N. T. Johnson   +3 more
wiley   +1 more source

“Train and Hope”: The Role of Restorative Justice Coordinators in Sustaining a Culture of Care in Schools

Conflict Resolution Quarterly, EarlyView.
ABSTRACT This article examines the role of restorative justice coordinators in supporting teachers and schools in adopting a whole‐school approach to restorative justice in education. Coordinators are often tasked with implementing a train‐and‐hope model, in which they receive initial training in restorative justice but are largely left unsupported ...
Crystena Parker‐Shandal, Kristina R. Llewellyn, Sandeep Manku, Mackenzie Leclaire   +3 more
wiley   +1 more source

QUALITY AND TEXTURAL PROPERTIES EVALUATION OF GLUTEN-FREE BISCUIT DEVELOPED FROM MAIZE, RICE, BUCKWHEAT, AND SOYBEAN

Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, 2022
The research aims to develop a gluten-free biscuit from composite flour of maize, rice, buckwheat, and soybean by replacing wheat flour. Biscuits were prepared from four formulations of maize (40 parts), rice (20-35 parts), buckwheat (5-20 parts), and ...
PRAVIN OJHA , GANGA PATHAK , SUSHMA MAHARJAN , UTSHAH MANANDHAR, SOPHI MAHARJAN , ROMAN KARKI   +5 more
doaj  

Highly Processed Foods in Binge‐Eating Episodes: The Importance of Improving Food Reporting

International Journal of Eating Disorders, EarlyView.
ABSTRACT Objective Over the past 60 years, the proportion of highly processed foods rich in refined carbohydrates and added fats in the food environment has increased, coinciding with a rise in binge eating. While past research has focused on individual vulnerabilities for binge eating, emerging evidence suggests highly processed foods may exacerbate ...
Ingrid A. Worth, Tera L. Fazzino, Kendrin R. Sonneville, Kelly L. Klump, Ashley N. Gearhardt   +4 more
wiley   +1 more source

Nutritional composition, antioxidant, and sensory characteristics of gluten-free biscuits produced from malted finger millet (Eleusine coracana) flours

Discover Food
Finger millet (Eleusine coracana) is a gluten-free and nutrient-rich cereal grain which has been recognised for its prospective health benefits. To promote the use of finger millet (FM), the impact of malting on the nutritional content, antioxidant, and ...
Kundai Thelma Murungweni, Shonisani Eugenia Ramashia, Mpho Edward Mashau   +2 more
doaj   +1 more source

Safeguarding Online Research in Eating Disorders Against Fraud: Increasing Risks and Practical Recommendations

International Journal of Eating Disorders, EarlyView.
ABSTRACT Objective Recent growth of online research has been accompanied by an increase in reports of fraudulent participants, which can significantly comprise research validity. Drawing from our experience using Qualtrics with open recruitment, existing literature, and emerging studies in eating disorders (ED), we outline the risk and provide simple ...
Jamie‐Lee Pennesi, Mia L. Pellizzer, Tracey D. Wade   +2 more
wiley   +1 more source