Results 51 to 60 of about 250,651 (209)

Plant-based burgers: effects of protein source, type of extrusion and cooking technology on oxidation status and in vitro digestibility

Future Foods
The effects of cooking method (microwaving/pan frying) and in vitro digestion of plant-based burgers formulated with different protein types (soy/pea) and extrusion types (low/high moisture) were assessed.
Itziar Ariz-Hernandez, Iciar Astiasaran, Diana Ansorena   +2 more
doaj   +1 more source

Phenolic‐Associated Dietary Fiber Ingredients From Agro‐Industrial Residues: Processing‐Dependent Identity and Food‐Grade Translation

ChemFoodChem, EarlyView.
Agro‐industrial residues contain dietary fiber and phenolics, but coexistence alone does not establish a phenolic‐bound ingredient. Processing‐dependent identity is verified through fraction‐specific analysis and common‐basis mass balance. Food‐grade translation requires final‐product performance, sensory acceptance, safety, and claim‐matched ...
Yitong Niu, Ireland LaBass, Sicheng Wang, Cheu Peng Leh, Ting Han   +4 more
wiley   +1 more source

Post‐ovipositional staging series of the foveate, gold‐dust day gecko, Phelsuma laticauda (Gekkota: Squamata)

Developmental Dynamics, EarlyView.
Abstract Background Disorders affecting the fovea, a specialized pit in the human retina necessary for high acuity vision, represent a significant healthcare burden across the globe. Degenerative diseases (e.g., macular degeneration) and developmental conditions (e.g., albinism and aniridia) affecting the fovea can lead to irreversible, central vision ...
Andrew E. Wegerski, Aaron H. Griffing, Courtney E. Murr, Tony Gamble, Brian P. Brooks, Robert B. Hufnagel, Ashley M. Rasys   +6 more
wiley   +1 more source

Impact of Sprouting and Brachystegia eurycoma Supplementation on the Functional, Proximate Composition, and Bioactive, Antioxidant, and Enzyme‐Inhibitory Properties of Sorghum Flour

Food Chemistry International, EarlyView.
Sprouting and Brachystegia eurycoma supplementation improved sorghum flour nutrition, antioxidant activity and enzyme inhibition for functional foods. ABSTRACT Sprouting and cereal–legume supplementation are effective strategies for improving the functional, nutritional, and nutraceutical qualities of cereal‐based flour and products.
Khadijat Oluwashola Abdulrazaaq, Emmanuel Anyachukwu Irondi, Emmanuel Oladipo Ajani   +2 more
wiley   +1 more source

Optimization of extrusion process of rice flour enriched with pistachio nut flour

Italian Journal of Food Science, 2016
Response surface methodology deriving by superimposing individual contour plots, was used to investigate the optimum operating conditions for extrusion-cooking of rice flour enriched with pistachio nut flour.
C. SEVERINI, T. DE PILLI, A. DEROSSI
doaj   +1 more source

Changes in Phenolics during Cooking Extrusion: A Review

Foods, 2021
In this paper, significant attention is paid to the retention of phenolics in extrudates and their health effects. Due to the large number of recent articles devoted to total phenolic content (TPC) of input mixtures and extrudates, the technological ...
Evžen Šárka, Marcela Sluková, Svatopluk Henke   +2 more
doaj   +1 more source

Enhancement of technofunctional properties of chickpea flour through composite blending with teff and proso millet

Food Biomacromolecules, EarlyView.
Abstract The increasing demand for nutritionally rich and gluten‐free foods has intensified research interest in underutilized cereals and legumes as an alternative to conventional wheat‐based flours. The study aims to investigate the potential of developing composite flours from proso millet (Panicum miliaceum), teff (Eragrostis tef), and chickpea ...
Ritusha Maurya, Pratiksha Singh, Sangeeta Yadav, Pinki Saini   +3 more
wiley   +1 more source

Alternative protein sources: Extraction, modification and strategies for developing sustainable high‐quality food products

Food Biomacromolecules, EarlyView.
Novel Protein Sources: Strategies and Challenges for Product Formulation Abstract Search for alternative protein sources has intensified in the recent years, owing to the increasing population, demand for sustainable food systems and consumer's shift towards healthier diet choices.
Prem Sankaran, Baskaran Nagarethinam, Sunil Chikkaballapur Krishnappa, Chandrasekar Veerapandian, Ashish Rawson   +4 more
wiley   +1 more source

Impact of degree of milling on physical, mechanical, cooking, textural, and pasting qualities of rice

Food Biomacromolecules, EarlyView.
Abstract The degree of milling significantly affects the physical, mechanical, cooking, textural, and pasting properties of rice. The research was conducted to assess how strongly the degree of milling (DOM) affects these characteristics in various rice varieties.
Saadia Zainab, Jiajing Han, Xianqing Zhou, Yurong Zhang, Saira Tanweer   +4 more
wiley   +1 more source

Chemical and conformational changes in proteins through clean label strategies for enhanced functionality: Recent advances

Food Biomacromolecules, EarlyView.
Abstract Process‐based functionalization of food materials has gained immense interest as they contribute to the development of clean label ingredients that can offer similar functional properties as food additives of synthetic origin. Chemical and conformational changes in proteins can induce diverse and targeted functionalities that can be useful as ...
Bindvi Arora, Upasana Yadav, Lekshmi SG, Alka Joshi, Pallavi Singh, Anamika Thakur, Shruti Sethi, Dinesh Kumar   +7 more
wiley   +1 more source