Results 191 to 200 of about 263,199 (319)
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 +3 more
wiley +1 more source
Physical Properties of Mixtures of Rice Starch and Tapioca Starch Prepared by Extrusion Cooking Technology [PDF]
, 2015 Wen Xia +5 more
openalex +1 more source
Interdisciplinary approaches to enhance sensory properties and consumer acceptance in pulse crops
PLANTS, PEOPLE, PLANET, Volume 7, Issue 6, Page 1639-1656, November 2025.Enhancing the flavor profile of pulse crops such as chickpea, dry pea, and lentil is essential for increasing human acceptance of plant‐based diets. Despite their nutritional value, undesirable sensory attributes of pulses, including off‐flavors and bitterness, reduce consumer acceptance.
Chamodi Senarathne, Dil Thavarajah
wiley +1 more source
BJOG: An International Journal of Obstetrics &Gynaecology, Volume 132, Issue 12, Page 1762-1771, November 2025.ABSTRACT Objective To compare long‐term clinical and cost‐effectiveness of pessary self‐management (SM) with clinic‐based care (CBC) for pelvic floor‐specific quality of life (QoL). Design Four‐year questionnaire follow‐up of trial participants. Setting UK pessary clinics.
Carol Bugge +22 more
wiley +1 more source
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
An Overview of West African Traditional Soft Cheese: Processing, Safety, and Quality Characteristics
Comprehensive Reviews in Food Science and Food Safety, Volume 24, Issue 6, November 2025.ABSTRACT West African soft cheese (WASC) is widely consumed and nutritionally valuable across West Africa. It also sustains livelihoods, particularly among Fulani households, by providing regular income for women and strengthens household food security and autonomy. However, concerns persist about its safety and quality.
Mahounakpon Wilfried Tossou +5 more
wiley +1 more source
Development of Model for Extrusion Cooking Based on Textural Properties of Extrudate Prepared from Rice Broken and Pigeon Pea Dal Broken Flour Blends [PDF]
, 2019 Ajeet Sarathe, A Duggal, Mohan Singh
openalex +1 more source
Extrusion cooking of immature rice grain: under-utilized by-product of rice milling process. [PDF]
J Food Sci Technol, 2020 Albayrak BB +3 more
europepmc +1 more source
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 +3 more
wiley +1 more source