Results 221 to 230 of about 200,831 (310)

Print, Eat, Heal: Unravelling the Potential of Bioactives in 3D Food Technology. [PDF]

Foods
Bürck M, Nakamoto MM, Ramos SDP, Assis M, Braga ARC.   +4 more
europepmc   +1 more source

Composition, Techno‐Functional Properties, and Biological Potential of Velvet and African Yam Beans as Plant Protein Sources

Sustainable Food Proteins, Volume 4, Issue 1, March 2026.
Graphical Overview of Protein quality characterization of velvet and African yam beans. ABSTRACT The increasing demand for plant‐based foods has intensified research in alternative protein sources. This study assessed the chemical composition, functional properties, and biological qualities of velvet bean (VB) and African yam bean (AYB) flours to ...
Chiemeziem Adanma Obike, Paul Ndubuisi Anyiam, Chinedum Uche Emelike, Emmanuel Nnaemeka Uhuo, Solomon Fanyam Igbazenda   +4 more
wiley   +1 more source

Quality and Digestibility of Gluten-Free Cookies Made From Rice Flour Substituted With Highly Enzyme-Resistant Mung Bean Starch. [PDF]

Int J Food Sci
Huong NTM, Tien NNT, Phi NTL, Hoa PN, Van Hung P.   +4 more
europepmc   +1 more source

Pea Flours Display Wide‐Ranging Intrinsic Physicochemical and Functional Traits Affecting Their Role as Food Ingredients

Sustainable Food Proteins, Volume 4, Issue 1, March 2026.
Pea flour functionality is rooted in genetic diversity. This study leverages rapid NIR spectral screening of 650 Pisum sativum accessions to uncover intrinsic variability in unrefined pea flours. Twenty spectrally distinct samples were selected for compositional and functional analysis. Wide‐ranging protein solubility and physicochemical heterogeneity,
Emma D. Matzen, Mette S. Mikkelsen, Julian D. McClements, Lutz Grossmann   +3 more
wiley   +1 more source

What Makes Lupins Less Palatable to Consumers? Can the Sensory Quality of Lupin be Improved and Commercialized? [PDF]

Compr Rev Food Sci Food Saf
Wanniarachchi PC, Shea G, Mocerino M, Bennett SJ, Bhattarai RR, Coorey R.   +5 more
europepmc   +1 more source

Advancements in Pulse Protein Processing: Innovations in Pretreatment, Extraction–Precipitation, and Post‐Extraction Techniques

Sustainable Food Proteins, Volume 4, Issue 1, March 2026.
This review provides a comprehensive overvgabiew of pulsgre protein processing, highlighting innovations at each step: pretreatments, extraction, precipitation, separation, and post‐production. We emphasize advancements in less‐discussed methods such as fermentation‐assisted techniques, reverse micellar extraction, and post‐fraction washing and drying.
Nikitha Modupalli, Sukanya Poddar, Md Mahfuzur Rahman   +2 more
wiley   +1 more source

The influence of soft wheat grain germination on its technological properties. [PDF]

PLoS One
Shaimerdenova D, Omaraliyeva A, Tarabayev B, Chakanova Z, Iskakova D, Sarbassova G, Kizatova M, Anuarbekova S.   +7 more
europepmc   +1 more source