Results 101 to 110 of about 31,509 (250)

Studies regarding the influence of brown flaxseed flour addition in wheat flour of a very good quality for bread making on bread quality

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, 2016
The aim of this study was to incorporate brown flaxseed into bread in order to improve it quality. For this purpose, different levels of whole ground brown flaxseed (5%, 10%, 15% and 20%) were used to substitute wheat flour 650 type of a very good ...
Georgiana Gabriela CODINA, Silvia MIRONEASA, Elena TODOSI-SANDULEAC   +2 more
doaj   +1 more source

Dietary Polyphenols and Their Effects on Cell Biochemistry and Pathophysiology 2014 [PDF]

, 2015
Epidemiological studies suggest that high dietary intake of phytochemicals and in particular of polyphenols is associated with decreased risk of a multitude of diseases states including cardiovascular disease, cancer, and neurodegenerative diseases.
Angeloni, Cristina, Maraldi, Tullia, Milenkovic, Dragan, Vauzour, David   +3 more
core   +5 more sources

Black Gram (Vigna mungo L.) Hull as a Source of Soluble Dietary Fiber: Preparation and Application in Chocolate Cake With Lowering Glycemic Index

Legume Science, Volume 8, Issue 2, June 2026.
ABSTRACT Black gram hull (BGH), by‐product from a sprouting process, is a source of soluble dietary fiber (SDF) with bioactivity, making it an interesting ingredient for development of food products with health‐promoting effect. This research aims to examine the effect of alkaline‐aided extraction (0.5%, 1%, and 2% NaOH solutions) on physicochemical ...
Chi Vo Ngoc Dinh, Tantawan Pirak, Nopparat Prabsangob   +2 more
wiley   +1 more source

Comparative Functionality and Processing of Plant‐Proteins: A Path Toward Optimized Sustainable Plant‐Based Meat Analogues (PBMAs): A Review

Sustainable Food Proteins, Volume 4, Issue 2, June 2026.
The review provides a comprehensive comparison in terms comparison of commercially established and emerging plant protein sources, focusing on their structural, rheological, and sensory attributes for developing sustainable plant‐based meat analogues (PBMAs).
Mian N. Riaz, Fariha Irshad, Muhammad Bilal Haider, Debomitra Dey   +3 more
wiley   +1 more source

Investigation of some physicochemical properties of safflower oil blends

Grasas y Aceites
The current study aimed to explore the effects of blending safflower oil with terebinth and flaxseed oils at different ratios (5–20%) on its physicochemical properties, oxidative stability, fatty acid profile, and sensory quality.
B.B. Doğan, D. Arslan
doaj   +1 more source

Statistical Overview of Field Crop Acres, Yields, and Prices in Western Canada [PDF]

Crop Production/Industries, Production Economics,
Jeffrey, Scott R., Unterschultz, James R., Yang, Danyi   +2 more
core   +1 more source

Lupin Species and Protein Fraction Type Affect the Conformational State and Functional Performance of the Proteins

Sustainable Food Proteins, Volume 4, Issue 2, June 2026.
Defatted white and blue lupin seed flours were each sequentially fractionated into albumin, globulin, and glutelin followed by structure and function evaluation. The albumins had the best solubility profile, globulins produced emulsions with smallest oil droplet sizes, while glutelins had the highest foaming capacity.
Stanley Chukwuejim, Rotimi E. Aluko
wiley   +1 more source

Analysis of the Developmental Regulation of the Cyanogenic Compounds in Seedlings of Two Lines of \u3cem\u3eLinum usitatissimum\u3c/em\u3e L. [PDF]

, 2003
The developmental profiles and tissue distribution of the four cyanogenic compounds in seedlings of two developmentally contrasting inbred lines of flax (Linum usitatissimum L.) were examined using HPLC.
Fieldes, Mary Ann, Krech, M.J.
core   +1 more source

Can Artificial Intelligence Chatbots Plan Therapeutic Ketogenic Diets for Children With Epilepsy?

Journal of Human Nutrition and Dietetics, Volume 39, Issue 3, June 2026.
ABSTRACT Rationale Ketogenic Diet Therapy (KDT) is an effective but complex treatment for paediatric drug‐resistant epilepsy. Access to trained dietitians limits the global use of KDT. The increasing use of artificial intelligence (AI) chatbots for health and dietary advice presents both opportunities and risks.
Faye Ajmera, Helen Lowe, Jolynn Dickson, Karen Owusu, Maria Zak, Suvasini Sharma   +5 more
wiley   +1 more source

Integrated Assessment of Lipid Oxidation and Off‐Flavor Formation in Plant Protein Powders

Journal of the American Oil Chemists' Society, Volume 103, Issue 5, Page 371-386, May 2026.
Impact of residual lipids on oxylipin and off‐flavor formation in commercial plant proteins: A detailed analysis of precursor‐product relationships by GC‐FID, LC‐MS/MS, and GC‐MS. ABSTRACT The widespread adoption of plant proteins is hindered by their inherent off‐flavors, often linked to lipid oxidation products.
Fernanda Furlan Goncalves Dias, Wellington da Silva Oliveira, Stanislau Bogusz Junior, Ameer Y. Taha   +3 more
wiley   +1 more source