Utilization of Germinated date seeds as a Source of Functional Ingredients in Biscuits [PDF]
Food Technology Research JournalIn order to increase the nutritional value of date seed and optimize the financial worth of these wastes, this study was conducted to assess the advantages of date seed (DSP) powder and germinated date seed powder (GDSP) by replacing them with wheat ...
Amira, M.A. Abd El-Salam +2 more
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Harčova Nauka ì Tehnologìâ, 2020 The paper focuses on how to improve the nutritional value of traditional low moisture bakery products from wheat flour by using flour from hemp oilcakes obtained by solvent extraction of oil.
N. Sokolova, K. Iorgacheva
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Consumers’ Understanding of Ultra-Processed Foods
Foods, 2022 Food classification systems have been proposed to improve food quality criteria. Among these systems, “processing level” has been used as a criterion. NOVA classification, as the denotation “ultra-processed” food (UPF), has been widely used in different ...
Juliana Sarmiento-Santos +5 more
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Evaluation of date kernel oils and their effects on wheat flour characteristics
Grasas y Aceites, 1991 Date kernels constitute about 13% of the whole date fruit, and cotain moderate amounts of oils with relatively high caloric values. Agwa soft and Aprimi dry date kernel oils were used in this work.
A. S. Elsakr
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Foods, 2023 Mealworm-flour-formulated flour-based products have gained increasing attention; however, their textural properties need to be improved. Propylene glycol alginate (PGA) is a commercial food additive with excellent emulsifying and stabilizing capabilities.
Xinyuan Xie +5 more
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Nutritional Properties of High Protein Pancakes Using Sorghum and Sweet Lupine [PDF]
Food Technology Research JournalOver the past ten years, legume flours have been the focus of ingredient innovation. Legume grains are suitable for a variety of consumer types, including those with celiac disease, due to their high protein and fiber content and lack of gluten.
Wafaa, Z. Elfeky +2 more
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A Multifunctional Bread Rich in Beta Glucans and Low in Starch Improves Metabolic Control in Type 2 Diabetes: A Controlled Trial [PDF]
, 2017 : Design: Functional foods may be useful for people with diabetes. The soluble fibers beta glucans can modify starch digestion and improve postprandial glucose response.
Lante, Anna, Tessari, Paolo
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Chemical, Sensory and Quality Evaluation of Cupcakes with Wheat Flour, Oat Flour and Strawberry Powder [PDF]
Food Technology Research JournalCupcakes are a popular treat enjoyed by people of all ages. This study aimed to develop cupcakes with improved nutritional value by incorporating whole-wheat oat flour and strawberry powder.
Amira, M. A. Abd El-Salam +2 more
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Determination of Potassium Bromate in Bread Brands in Sulaimani City, Kurdistan-Iraq
UHD Journal of Science and Technology, 2022 Bread is the most consumed and staple food in many countries worldwide. It is made from dough of flour such as wheat and barley, and water. It usually contains flour improver potassium bromate (KBrO3) which is used by bakers.
Abdullah Ahmed Hama +4 more
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Ascophyllum nodosum enriched bread reduces subsequent energy intake with no effect on post-prandial glucose and cholesterol in healthy, overweight males. A pilot study. [PDF]
, 2012 The consumption of seaweed isolates (such as alginate) has been shown to successfully reduce energy intake and modulate glycaemic and cholesterolaemic responses.
Fairclough, Andrew +3 more
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