Results 41 to 50 of about 1,794 (177)

Influence of calcium ions addition from gluconate and lactate salts on refined wheat flour dough rheological properties

CyTA - Journal of Food, 2018
This study analysed the effect of calcium ions from gluconate and lactate salts on the rheological properties of wheat flour dough. The empirical rheological properties of wheat flour dough were evaluated on Farinograph, Amylograph, Falling Number and ...
Georgiana Gabriela Codină, Dumitru Zaharia, Silviu-Gabriel Stroe, Sorina Ropciuc   +3 more
doaj   +1 more source

Rheological Characterization of a Low‐Concentration Water‐Based Collagen Dispersion Under Extensional, Shear, and Oscillatory Deformation

Polymer Engineering &Science, EarlyView.
Combined capillary and oscillatory rheology provided complementary insights into the linear, nonlinear, and extensional flow behavior of a 3 wt% collagen dispersion, improving the understanding of its processing‐relevant rheological characteristics. ABSTRACT This study presents an investigation of the extensional, shear, and oscillatory rheological ...
Fadi Alzarzouri, Xiaohe Xu, Manfred Wilhelm, Jan Skočilas   +3 more
wiley   +1 more source

Processing‐Structure‐Function Relationships of Andean Proteins: Quinoa, Amaranth, Cañihua and Tarwi for Sustainable Food Applications

Sustainable Food Proteins, Volume 4, Issue 3, September 2026.
Quinoa, amaranth, tarwi, and cañihua are sustainable protein sources with strong nutritional and techno‐functional potential. Deeper knowledge in processing‐structure–function relationships is crucial for predictive design and large‐scale application in food systems.
Marcela Jarpa‐Parra, Susana Alfaro‐Araya   +1 more
wiley   +1 more source

New approach to the study of dough mixing processes

Czech Journal of Food Sciences, 2010
The importance of the dough mixing, knowledge of the requirements of individual types of flour in the mixing, and achieving the proper quality with respect to the final dough properties are still actual problems.
Zdenka MUCHOVÁ, Boris ŽITNÝ
doaj   +1 more source

Designing nutritionally improved waffles containing glycerol monostearate based oleogel and aquafaba

Journal of the Science of Food and Agriculture, Volume 106, Issue 11, Page 6779-6788, 30 August 2026.
Abstract BACKGROUND Plant‐based diets are considered healthier and more sustainable, while solutions are sought to replace saturated fats in foods products. Aquafaba (AF) from chickpea cans was foamed to formulate waffles. AF was concentrated at three dry matter contents.
Cristian Szekely, Andreea Pușcaș, Andruța Elena Mureșan, Vlad Mureșan   +3 more
wiley   +1 more source

The use of edible insects in human food

Journal of the Science of Food and Agriculture, Volume 106, Issue 10, Page 5775-5787, 15 August 2026.
Abstract The world population is expected to reach approximately 10 billion people by 2050, which will significantly increase global food demand and may lead to agricultural shortages and a higher risk of food insecurity. In this context, this review discusses the potential of insects as alternative sources of animal protein, addressing their ...
Pamela Barroso de Oliveira, Hugo Calixto Fonseca, Cláudia Regina Vieira, Gleidson Giordano Pinto de Carvalho, Jane Sélia dos Reis dos Coimbra, Bruna Mara Aparecida de Carvalho Mesquita   +5 more
wiley   +1 more source

Mitigating effect of fucoidan versus sodium alginate on quality degradation of frozen dough and final steamed bread

Food Chemistry: X
The impact of fucoidan (FD) and sodium alginate (SA) addition (0.3, 0.6, and 0.9 g/100 g wheat flour, dry basis) and freezing time on the rheology, water, structural characteristics of dough, and the quality of end steamed bread was explored in this ...
Xue Yang, Jinying Guo, Mengli Niu, Can Lu, Ping Wang, Denglin Luo   +5 more
doaj   +1 more source

Thermoplastic‐Resin Transfer Molding Technology: Development and Challenges Toward Industrialization

Polymer Composites, Volume 47, Issue 15, Page 13317-13358, 10 August 2026.
Illustration of the key aspects involved in the manufacture of thermoplastic composites by T‐RTM highlighting the relationships between raw materials, resin mixing strategies, polymerization parameters, and processing equipment ranging from laboratory to industrial scale. ABSTRACT Driven by increasingly stringent international environmental regulations,
Filipe P. Martins, Paulo S. Lima, Ricardo Torcato, Laura Santos, J. M. Oliveira   +4 more
wiley   +1 more source

Non‐Enzymatic Browning Under Emerging Cooking Technologies: Matrix‐Dependent Pathways, Neoformed Compounds, and Nutritional–Toxicological Trade‐Offs

eFood, Volume 7, Issue 4, August 2026.
Non‐enzymatic browning in foods is a dynamic reaction network integrating Maillard chemistry, caramelization, lipid oxidation, and ascorbic acid degradation. Processing technologies and matrix factors govern pathways, balancing desirable sensory attributes with harmful compounds.
Djilali Benabdelmoumene, Said Dahmouni, Muhammad Waqar, Zineb Bengharbi, Mustapha Kamel Fodil, Noureddine Benguennouna, Wasim S. M. Qadi, Ahmed Mediani   +7 more
wiley   +1 more source

Effects of Extrusion Conditions and Oil Addition on the Characteristics of Cheese‐Flavored Corn Snacks and Food Bolus Formation and Properties

Journal of Texture Studies, Volume 57, Issue 4, August 2026.
The independent variables influenced the oral processing of corn snacks, and temporality had a low importance in characterizing them. The sunflower oil content had little impact on their sensory profile, suggesting that low sunflower oil content may be sensorially acceptable, contributing to improved nutritional value of corn snacks.
Juliana de Carvalho Marchesin, Christian Salles, Ana Carolina Conti   +2 more
wiley   +1 more source