Results 171 to 180 of about 17,084 (284)

Reality Winners

Critical Quarterly, EarlyView.
Lee Grieveson
wiley   +1 more source

Enrichment of Pasteurized Dairy Product and Brownie With Edible Insect (Tenebrio molitor) to Analyze Acceptance Using Check‐All‐That‐Apply Methodology

Food Science &Nutrition, Volume 13, Issue 11, November 2025.
BDTM1, Brownie with pasteurized dairy product and Tenebrio molitor powder; BTM1, Brownie with Tenebrio molitor powder; BTM2, Brownie with Tenebrio molitor powder and Tenebrio molitor protein hydrolysate; DTM1H, Pasteurized dairy product with Tenebrio molitor powder and hazelnut aroma; DTM1HV, Pasteurized dairy product with Tenebrio molitor powder and ...
Marta Ros‐Baró, Marta Capellas Puig, Gemma Chiva‐Blanch, Diana A. Díaz‐Rizzolo, Alicia Aguilar Martínez, Montserrat Jorba Rafart, Irina Chiriac, Mar Blanco Rogel, Montserrat Pujolà Cunill, Patricia Casas‐Agustench, Anna Bach‐Faig   +10 more
wiley   +1 more source

Effect of teff and flaxseed flours on physicochemical, textural, and sensory properties of gluten‐free noodles

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, Betül Şeref, Hacer Levent, Büşra Solmaz   +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, Jihua Li, Fei Wang, Xiaoyi Wei, Tiaokun Fu, Zhenwen Zhang   +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

Four Year Clinical and Cost Effectiveness of Vaginal Pessary Self‐Management Versus Clinic‐Based Care for Pelvic Organ Prolapse (TOPSY): Long Term Follow‐Up of a Randomised Controlled Superiority Trial

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, Rohna Kearney, Catherine Best, Kirsteen Goodman, Sarkis Manoukian, Lynn Melone, Melanie Dembinsky, Helen Mason, Andrew Elders, Margaret Graham, Wael Agur, Suzanne Breeman, Jane Culverhouse, Lucy Dwyer, Mark Forrest, Karen Guerrero, Christine Hemming, Aethele Khunda, Angela Kucher, Doreen McClurg, John Norrie, Ranee Thakar, Suzanne Hagen   +22 more
wiley   +1 more source

Development of High-Moisture Meat Analogues with Hemp and Soy Protein Using Extrusion Cooking. [PDF]

Foods, 2020
Zahari I, Ferawati F, Helstad A, Ahlström C, Östbring K, Rayner M, Purhagen JK.   +6 more
europepmc   +1 more source

Influence of Nonenzymatic Browning Reactions on the Digestibility and Gut Microbiota Fermentation of Starch and Protein

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

Comparison of Whole and Gutted Baltic Herring as a Raw Material for Restructured Fish Product Produced by High-Moisture Extrusion Cooking. [PDF]

Foods, 2020
Nisov A, Aisala H, Holopainen-Mantila U, Alakomi HL, Nordlund E, Honkapää K.   +5 more
europepmc   +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