Results 141 to 150 of about 299,382 (256)
Development and Characterization of Low‐Glycemic Couscous Enriched With β‐Glucans and Proteins
Food Science &Nutrition, Volume 14, Issue 8, August 2026.Traditional couscous production with 50/50 blends of different raw materials (wheat, barley and lentil). ABSTRACT In this study, a novel functional couscous with reduced glycemic potential was developed by enrichment of traditional couscous with β‐glucan and protein through the addition of hull‐less barley (cv. Chifaa) and lentil flours.
Ece Surek +10 more
wiley +1 more source
New Gluten-Free Extruded Snack-Type Products Based on Rice and Chickpea and Fortified with Passion Fruit Skin: Extrusion Cooking Effect on Phenolic Composition, Non-Nutritional Factors, and Antioxidant Properties. [PDF]
MoleculesCiudad-Mulero M +11 more
europepmc +1 more source
Extrusion cooking : craft or science?
It is not longer ago than the seventies when a food extruder was described as a piece of equipment, consisting out of a barrel and one or two screws. The function of the extruder was believed to receive an agricultural product, to transport it from a feed section to a screw metering section over a compression section.
openaire +1 more source
Enrichment of Gluten‐Free Fresh Pasta With Cricket Flour: Technological and Nutritional Quality
Food Science &Nutrition, Volume 14, Issue 8, August 2026.Gluten‐free fresh pasta was formulated with increasing levels of Acheta domesticus flour (0%–10%). Nutritional composition, cooking performance, color, texture, and in vitro digestibility were evaluated. Consumer perception revealed acceptable sensory quality up to 5.8% inclusion, highlighting cricket flour as a promising ingredient for protein ...
Carlos Gabriel Arp +3 more
wiley +1 more source
From Composition to Function: Defining Functional Equivalence in Plant‐Based Meat Analogs
Sustainable Food Proteins, Volume 4, Issue 3, September 2026.
Akila Srinivasagam Ramasamy Venkateswaran +1 more
wiley +1 more source
Journal of Food Process Engineering, Volume 49, Issue 8, August 2026.The retention of lactoferrin lactoperoxidase, and lysozyme in milk concentrated by ultrafiltration (UF) before cheesemaking and on cheese properties was studied. Cheese made with concentrated milk retained 17% more LF than the control. No effect on cheese properties was observed. UF could be an additional tool to enhance cheese bioactivity.
Marie‐Claude Gentès +3 more
wiley +1 more source
Palatal violence: Sonic gatekeeping and enemy‐making in wartime Ukraine
Journal of Linguistic Anthropology, Volume 36, Issue 2, August 2026.Abstract Within 2 days of Russia's full‐scale invasion of Ukraine, a single word—palianytsia, a Ukrainian round loaf—became a phonetic test separating Ukrainians from Russians. The article traces how a culinary term was enregistered as a wartime shibboleth that structurally marks the very citizens it was meant to protect as enemies.
Anatoli Ulyanov
wiley +1 more source
Food Classification for Swallowing Disorders Perception by Senior Population
Journal of Texture Studies, Volume 57, Issue 4, August 2026.By evaluating instrumental testing against focus group activities, this study illustrates a clear mismatch between laboratory measurements and human perception across major food classification guidelines. The workflow highlights that current frameworks are highly variable and too technical, suggesting simpler, more practical tools.
Kovan Ismael‐Mohammed +4 more
wiley +1 more source
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 +2 more
wiley +1 more source