Results 101 to 110 of about 90,989 (265)

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

Possibilities of using acorn flour in products Based on flour

8th International Congress Flour-Bread'15 ; 10th Croatian Congress of Cereal Technologists Brašno-Kruh '15 : proceedings, 2015
Oaks (Quercus spp.) are widespread species of temperate zone of the northern hemisphere including Europe, North Africa, Middle East, Asia and North America. Acorns, the fruit of the oak, have been used in human nutrition for thousands of years and more recently archaeological research confirms that in the past acorns have been an important source of ...
Polimac, Mirjana, Koceva Komlnić, Daliborka, Lukinac, Jasmina   +2 more
openaire   +6 more sources

Functional diabetic biscuits enriched with cereal fibers, black plum (jamun) and bioactive spices

Food Biomacromolecules, EarlyView.
Cereal fibres, black plum (jamun) seed powder and bioactive spices can be combined with controlled mixing, hydration and baking to design functional biscuits. Fibre‐rich structures may limit starch accessibility, while polyphenols may inhibit starch‐digesting enzymes.
Renukadevi Jeyavelkumaran, Saranya Krishnan, Mridula Dhanapal Saravanan, Nimithasree Keerthivasan   +3 more
wiley   +1 more source

Pumpkin and chia seeds as functional foods and their application in different food products: A review

Food Biomacromolecules, EarlyView.
Abstract Functional foods have gained increasing attention for their capacity to promote health and reduce chronic‐disease risk beyond basic nutrition. Among plant‐based functional ingredients, pumpkin (Cucurbita spp.) and chia (Salvia hispanica L.) seeds are nutrient‐dense sources of proteins, unsaturated fatty acids, dietary fiber, tocopherols ...
Fatima Urooj, Fatima Javed, Abdul Mueez Ahmad, Laiba Younas, Sadia Ansar, Sumbal Raana, Muhammad Abdullah, Rimsha Amjad, Kashaf Basharat   +8 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

Structural, physicochemical, and techno‐functional properties of ultrasound‐treated chickpea starch

Food Biomacromolecules, EarlyView.
Abstract This study investigated the effects of ultrasonication duration (10, 20, 30, and 40 min) on the physicochemical, functional, structural, thermal, and rheological properties of chickpea starch. Ultrasonication significantly enhanced water absorption capacity (WAC) and oil absorption capacity (OAC), with maximum values observed for U40 (2.13 g/g
Sakshi Singh, Mehvish Habib, Shumaila Jan, Kulsum Jan, Suhaib Hasan, Khalid Bashir   +5 more
wiley   +1 more source

Sonication‐assisted green extraction and functional characterization of dietary fiber from a novel PD2LV65 oat (Avena sativa L.) cultivar

Food Biomacromolecules, EarlyView.
Abstract This study explored the oat cultivar PD2LV65 as a native source of dietary fiber (DF) and optimized its extraction using response surface methodology. A three‐factor three‐level design assessed the impact of time (10, 20, and 30 min), temperature (20°C, 30°C, and 40°C), and amplitude (60%, 70%, and 80%) on the extraction efficacy.
Muhammad Suhail Ibrahim, Muhammad Nadeem, Tahir Mahmood Qureshi, Waseem Khalid, Abdul Rehman, Muneer Rehman, Nida Firdous, Angela Aluko   +7 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

Nutritional, Functional, and Analytical Characterization of Banana Blossom: A Waste Valorization Approach

Future Postharvest and Food, EarlyView.
Banana blossom (Musa paradisiaca spp.). Segregation of different parts (Pistil, Calyx, Bract, Stem). Nutritional, Functional and Analytical Characterisation. Bract has high carbohydrate, aminoacids and nutrient profile. Stem has high protein and colour stability. Pistil has better flavour binding, lipid interactions and strong cooking stability. Banana
Aamnesh Antonisamy, Sanakya Murugesan, Srithar Harimuthuvel, Suresh Kumar Kalakandan, Gururaj Pejavara Narayana, Sushmita Mandal   +5 more
wiley   +1 more source

Evaluation of the Nutrient Components of Flours, Color Profile, and Sensory Qualities of Cake From Wheat and Celosia argentea Seed Blends

Future Postharvest and Food, EarlyView.
Composite flour was developed with 5%, 10%, 15%, and 20% inclusion of Celosia seeds flour. The flour was used in the production of cake. Cake made with 5% composite flour compared favorably with cake from 100% wheat flour. ABSTRACT Nutritional benefits and physical appearance are of great importance in determining the acceptance of confectionary ...
Kudirat Titilope Araoye, Dupe Temilade Otolowo, Opeyemi Olaitan Alabi, Ayo Oluwadunsi Olugbuyi, Timilehin Bernice Oduoye, Folakemi Mary Ajayi, Olamide Ibukunoluwa Adedayo, Ayomide Esher Ade‐Alabi, Oluwatosin David Aregbe, Samuel Olaniyi Bowofola, Oluwatooyin Faramade Oludahunsi   +10 more
wiley   +1 more source