Results 71 to 80 of about 7,639 (213)

Antioxidants in Plant‐Based Food Matrices: From Structure–Activity and Degradation Kinetics to Formulation Design

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.
ABSTRACT Plant‐based antioxidants are widely incorporated into foods to retard oxidative deterioration and to deliver health‐related benefits. Yet, their in‐product and in vivo performance frequently diverges from predictions based on solution‐phase chemical assays, because matrix interactions, processing history, and host metabolism reshape both ...
Márcio Vargas‐Ramella, Carmen Silvia Favaro‐Trindade, Bárbara Miranda‐Vilela, Mariana Estefanuto‐Costa, Marina Franco‐Brito, Bibiana Alves dos Santos, Paulo Cezar Bastianello Campagnol   +6 more
wiley   +1 more source

Utilization of cassava flour along with the addition of gluten for the preparation of noodles

International Journal on Food, Agriculture and Natural Resources
The aim of the study was to utilize the cassava flour in the preparation of noodles. Wheat flour, cassava flour and gluten were mixed in calculated amounts to produce noodles in the ratio (cassava flour:wheat flour:gluten) of 0:100:0, 92.5:0:7.5, 23.125 ...
Adit Sangroula, Kishor Rai, Priti Acharya, Nepoliyan Ghimire, Girija Sherma, Saru Giri, Sabina Khadka, Himalaya Ghimire, Ramila Dahal   +8 more
doaj   +1 more source

Stability of cassava flour-based food bars [PDF]

Food Science and Technology, 2013
The consumption of Brazilian cassava has been reduced due to a lack of adjustment to the modern lifestyle. To reverse this trend, new products could be developed specifically targeted to high-value niche markets. Cereal bars stand out as fast food high in nutritional value.
Silva, Erica Caroline da, Santos Sobrinho, Viviane dos, Cereda, Marney Pascoli   +2 more
openaire   +3 more sources

Increasing the Acceptability of Insect‐Based Foods as Future Foods: A Comprehensive Review of Barriers, Strategies, and Pathways to Mainstream Adoption

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.
ABSTRACT Edible insects are increasingly recognized for their high nutritional value and favorable environmental profile, yet their acceptance (defined as the continuum from willingness to try and purchase to repeated consumption) in Western and globalized food systems remains limited by cultural, sensory, regulatory, and economic barriers.
Jose Miguel Alvarez Suarez, Andrea M. Liceaga   +1 more
wiley   +1 more source

Physical and Sensory Properties of Instant Tiwul from Cassava Flour and Mocaf with Addition of Yellow Pumpkin Flour

, 2023
Instant tiwul is commonly made from cassava flour which product specification was characterized by its properties. However, some sensory attributes of instant tiwul were not desirable.
Ikhsani, Atika Yahdiyani, Afifah, Ika Qurroatul, Wijatniko, Bambang Dwi   +2 more
core   +1 more source

With a little help from my ‘ordinary friends’: relationships, networks, and resilience in Masisi, North Kivu, eastern Democratic Republic of the Congo

Disasters, Volume 50, Issue 3, July 2026.
Abstract Are social networks the key to understanding resilience in conflict? Recent studies suggest so, but relational research in conflict‐affected areas is rare. What exists stresses the importance of small circles of close family members, trusted friends, and co‐ethnic persons/groups, but tends to overlook their aggregate effect.
Solange G. Fontana
wiley   +1 more source

Karakteristik saus cabai dengan penambahan tepung ubi kayu fermentasi

Agrointek
An important characteristic that influences consumers in choosing sauces is texture. Therefore, fermented cassava flour adds to the chili sauce formula.
Fitrah Adelina, Teti Estiasih, Y Erning Indrastuti, Masitah Masitah, Essa Annisa Syadiah, Sudarmin Sudarmin, Reskiati Wiradhika Anwar   +6 more
doaj   +1 more source

Food Poverty and Early Childhood Development Across Food Insecurity Levels in Brazil

Maternal &Child Nutrition, Volume 22, Issue 3, July 2026.
ABSTRACT This cross‐sectional study investigated associations between food insecurity, food poverty, and early childhood development (ECD) among Brazilian children under 5 years of age, and explored whether the association between food poverty and ECD varied across food insecurity levels.
Micaela Rabelo Quadra, Fernanda Oliveira Meller, Antônio Augusto Schäfer, Leonardo Pozza Santos, André Demboski Dalpont, Gabriela Evaldt Espíndola, Gabriela Buccini   +6 more
wiley   +1 more source

Application of Flour Blends from Modified Cassava and Suweg Flours in Gluten-Free Steamed Brownies

This study aimed to formulate flour blends from modified cassava flour (MCF) and suweg flour (SF) and use them to produce gluten-free steamed brownies (GFSB) with desirable qualities.
Marta, Herlina, Arifin, Heni R., Cahyana, Yana, Shifa Auliya Yusnia, Yana Cahyana, Herlina Marta, Heni Radiani Arifin, Dewi Sondari, Fetriyuna, Fetriyuna, Sondari, Dewi, Fetriyuna Fetriyuna, Yusnia, Shifa A.   +11 more
core   +1 more source

Optimizing Carbon Sources in Biofloc Technology for Sustainable Aquaculture: A Meta‐Analytical Review

Aquaculture, Fish and Fisheries, Volume 6, Issue 3, June 2026.
ABSTRACT Aquaculture intensification is increasingly constrained by high water demand, nutrient‐rich effluents and disease risk, increasing interest in biofloc technology (BFT) as a waste‐recycling, low‐exchange production model. However, BFT performance depends strongly on the carbon source used to adjust the carbon‐to‐nitrogen (C/N) ratio and ...
Mavindu Muthoka, Esther Magondu, Markose Zewdie, Douglas Okemwa, Domitila Kyule, Jonathan Munguti, Erick Ogello   +6 more
wiley   +1 more source