Results 201 to 210 of about 72,319 (349)

Development of Natural Colorant-Loaded Oleogels and Their Use in Cookies. [PDF]

Foods
Bakir E, Yalcin H.
europepmc   +1 more source

Effects of Blanching on Phytochemical Retention, Antioxidant Capacity, and Microstructure of Banana Flower (Musa spp., Musaceae)

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
Hot‐water blanching (100°C, 1–5 min), citric acid treatment (1%–5% w/v in water), and microwave blanching (720 W, 30–40 s) were employed to modify the bioactive compounds of banana flowers. Microwave blanching for 40 s yielded the highest amounts of total phenolics (7.60 mg GAE/g), total flavonoids (4.90 mg QE/g), and antioxidant activity.
Saurabh Bhosle, Sonia Morya, Robert Mugabi   +2 more
wiley   +1 more source

Physicochemical, Rheological, and Sensory Characterization of Gluten-Reduced Cookies Enriched with Amaranth and Chickpea Flours. [PDF]

Foods
De la Cruz Sarchi SA, Pozo Alvear LJ, Rivas Rosero CA, Torres Mayanquer FG, Mina Ortega JI, Jácome Sarchi GA.   +5 more
europepmc   +1 more source

Safety Evaluation of Bacillus Isolates From Fermented Tarhana With Probiotic Potential

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
Fifty‐three Bacillus strains were isolated from traditional tarhana. MALDI‐TOF MS identified the isolates within the Bacillus subtilis group. None of the isolates harbored the tested virulence genes. The isolates exhibited high tolerance to bile salts and simulated gastric conditions.
Ayşe Avcı, Esma Alemdar, Elif Sezer, İnci Cerit, Fikriye Alev Akçay, İbrahim Çakır   +5 more
wiley   +1 more source

Integrated Strategy for Low-FODMAP Bread Formulation: Selection of Wheat Flours and Microbial Starter. [PDF]

Foods
Galgano F, Tramutola A, Condelli N, Lomonaco A, Scarpa T, Casale R, Di Renzo T, Nazzaro S, Cintoni M, Mele MC, D'Antuono I, Reale A.   +11 more
europepmc   +1 more source

Nutritional Quality, Phenolic Compounds, Fatty Acid Composition, Texture, and Sensory Properties of Full‐Fat/Semi‐Fat Quinoa, Chia, or Chickpea Biscuits Developed for Celiac Patients

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
This study aims to develop and compare full‐fat/semi‐fat gluten‐free biscuits produced from white quinoa, chia seed, and chickpea flours with wheat biscuits intended for celiac patients. Gluten‐free biscuits had higher levels of phosphorus, magnesium, potassium, caffeic acid, and linoleic acid than wheat biscuits.
Seda Yalcin, Azize Atik, İlker Atik
wiley   +1 more source

Extrusion-Based 3D Food Printing of Gluten-Free Quinoa Biscuits: Formulation and Printing Parameter Optimization. [PDF]

J Food Sci
Du X, Zhang Z, Zhan L, Gong L, Shi Q, Wang D, Guan H, Fan S.   +7 more
europepmc   +1 more source

A Sustainable Approach for the Use of Plant Proteins as Functional Ingredients in Dairy Alternatives

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
Plant proteins in dairy alternatives. ABSTRACT The increasing global demand for sustainable and health‐promoting foods has positioned plant‐based proteins as key components in the development of dairy alternatives. This review critically examines plant protein sources: legumes, cereals, pseudocereals, oilseeds, and nuts not merely by composition, but ...
Boutheina Ben Akacha, Monika Michalak, Miroslava Kačániová, Maciej Ireneusz Kluz, Wirginia Kukula‐Koch, Wojciech Koch, Ramona Suharoschi, Rania Ben Saad, Stefania Garzoli, Anis Ben Hsouna   +9 more
wiley   +1 more source

Impact of microwave- and far-infrared-assisted acid modification on the structure and functional properties of zein-corn dough. [PDF]

Food Chem X
Liu Y, Liu Z, Song B, Li Q, Wang Y, Zhou Y, Zhao C, Zhang H, Wu Y, Xu X, Liu J.   +10 more
europepmc   +1 more source

Integrated pretreatment and fermentation strategies for L‐lactic acid production from brewers' spent grain using native Streptococcus infantarius and Bacillus coagulans

Journal of Chemical Technology &Biotechnology, Volume 101, Issue 9, Page 1869-1876, September 2026.
Abstract BACKGROUND Brewers' spent grain (BSG) is an abundant lignocellulosic byproduct of the brewing industry with strong potential as a renewable substrate for biotechnological production of lactic acid (LA). This study evaluated integrated pretreatment, enzymatic hydrolysis, and fermentation strategies to enable efficient production of optically ...
Mónica Olvera, Carmen G. Hernández‐Valencia, Carmina Montiel, Agata Olszewska‐Widdrat, Joachim Venus, Miquel Gimeno   +5 more
wiley   +1 more source