Results 171 to 180 of about 143,898 (297)

Effect of teff and flaxseed flours on physicochemical, textural, and sensory properties of gluten‐free noodles

Journal of the Science of Food and Agriculture, Volume 105, Issue 14, Page 7955-7963, November 2025.
Abstract BACKGROUND The growing interest in health‐oriented nutrition has resulted in a higher demand for gluten‐free foods, in addition to those with celiac disease and gluten sensitivity. In this study, to address nutritional deficiencies linked to a gluten‐free diet, teff flour (TF) and flaxseed flour (FSF) were added to gluten‐free noodle ...
Elif Kurt, Betül Şeref, Hacer Levent, Büşra Solmaz   +3 more
wiley   +1 more source

Functional Breads Enriched With Amaranth Flour and Grape Pomace Peels: Protein Fraction Bioaccessibility and Antioxidant Properties

Sustainable Food Proteins, Volume 3, Issue 4, November 2025.
This study examined how amaranth flour (AF) and red grape pomace peels (GP) affect peptide bioaccessibility and antioxidant activity in bread. Simulated digestion revealed that AF and GP influence peptide profiles through protein–phenolic interactions and disulfide bonding, altering solubility and molecular weight distribution.
Mariela Rodríguez, Federico Bianchi, Barbara Simonato, Corrado Rizzi, Valeria A. Tironi   +4 more
wiley   +1 more source

Coeliac disease: where are we in 2014? [PDF]

Presents up-to-date information on coeliac disease, with recommendations on whom to test and how to test them, and how to manage patients once they are diagnosed.
Andrew S. Day, Kristin Kenrick
core  

Nutritional characterization of gluten free non-traditional pasta [PDF]

, 2018
When a food is formulated, its characterization is important from the chemical and biochemical point of view; even more whennon-traditional raw materials are used. Noodles were made with cassava starch and corn flour (4:1), milk, egg, salt and xanthangum.
Chigal, Paola Soledad, Chiola Zayas, Maria Ofelia, Milde, Laura Beatríz   +2 more
core  

Structural and Functional Properties of Araucaria araucana and Araucaria angustifolia Seed Proteins as a Plant‐Based Food Source

Sustainable Food Proteins, Volume 3, Issue 4, November 2025.
Morphologically, A. angustifolia seeds were significantly larger, while A. araucana exhibited more regular, triangular shapes. Proximate composition revealed a carbohydrate‐rich profile in both species, with a significantly higher lipid content in A. araucana. Amino acid analysis showed similar profiles, with high levels of aspartic and glutamic acids.
Juliana Ripari Garrido, Mariela Patrignani, Paula A. Conforti   +2 more
wiley   +1 more source

Ziziphus spina‐christi (L.) Leaf Extract Improves Growth, Feed Utilization, Digestive Enzymes and Blood Metabolites in Broiler Chickens

Veterinary Medicine and Science, Volume 11, Issue 6, November 2025.
Ziziphus spina‐christi (ZSC) has been a part of traditional medicine for centuries in North Africa and the Middle East, and numerous secondary metabolites have been isolated from this plant. So, the current study investigated the impact of ZSLE, a novel feed additive with varying amounts, and the results indicated that ZSL extract exhibits growth ...
Fayiz M. Reda, Hassan A. Rudayni, Hemat K. Mahmoud, Nahed A. El‐Shall, Abdullah S. Alawam, Ahmed A. Allam, Mayada R. Farag, Mahmoud Alagawany, Most Khairunnesa   +8 more
wiley   +1 more source

A Comprehensive Review of Germination Impact on Moringa Seeds and Sprouts: Physiological and Biochemical Changes, Bioactive Compounds, Health Benefits, and Food Applications

Comprehensive Reviews in Food Science and Food Safety, Volume 24, Issue 6, November 2025.
ABSTRACT Germination is emerging as a promising bioprocess to produce edible moringa sprouts with enhanced nutritional value and health benefits. Germinated moringa seeds could be marketed as a novel food ingredient for functional food formulations. Attempts to understand the bioactive compounds and their associated health benefits of moringa seeds and
Yi Liu, Yi Kai, Dejian Huang, Shao Quan Liu, Yuyun Lu   +4 more
wiley   +1 more source

トウモロコシ由来の新しい飼料原料のニジマスにおける栄養価評価に関する研究 [PDF]

, 2015
東京海洋大学博士学位論文 平成25年度(2013) 応用生命科学 課程博士 甲第301号指導教員: 佐藤秀一全文公表年月日: 2016-03 ...
Prachom Noratat
core   +1 more source

Influence of Nonenzymatic Browning Reactions on the Digestibility and Gut Microbiota Fermentation of Starch and Protein

Comprehensive Reviews in Food Science and Food Safety, Volume 24, Issue 6, November 2025.
ABSTRACT Cooking has dramatic effects on the digestion and fermentation of food components. The changes that occur to starch and protein during nonenzymatic browning (NEB) have garnered attention due to health concerns. Among these changes, Maillard reaction, caramelization, and oxidation have major effects on starch and protein digestibility, as well ...
Wensheng Ding, Yichen Bai, Devin J. Rose
wiley   +1 more source

Porous Architecture in 3D Food Printing: Advances in Formulation, Process Control, and Sustainable Structural Design

Comprehensive Reviews in Food Science and Food Safety, Volume 24, Issue 6, November 2025.
ABSTRACT 3D food printing offers precise control over the shape, texture, and nutritional profile of edible structures, enabling high customization. A key yet under‐explored feature in this field is the internal porous architecture, which significantly affects mechanical strength, texture, and overall functionality.
Lorenzo Lombardi, Luigi Davide Gala, Claudio Esposito, Daniele Tammaro   +3 more
wiley   +1 more source