Results 151 to 160 of about 90,989 (265)

Extraction‐dependent changes in immunoglobulin E binding profiles of processed lesser mealworm (Alphitobius diaperinus) proteins

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Alphitobius diaperinus, the lesser mealworm, is an edible insect considered safe for human consumption; however, its proteins show documented cross‐reactivity with crustacean and house dust mite (HDM) allergens, raising potential concerns for allergic populations.
Michelle M Epstein, Isabel Mafra, Carla SS Teixeira, Bruno Carriço‐Sá, Anna‐Laura Mettinger, Caterina Villa, Sahar Kazemi, Oskar Hoffmann, Joana Costa   +8 more
wiley   +1 more source

Optimized Hydrothermal Pretreatment of Quinoa Seeds and Its Impact on the Functional, Rheological, and Breadmaking Properties of Quinoa Flour. [PDF]

J Food Sci
Dudu OE, Bolaji OO, Olotu TA, Tajudeen RA, Dudu JW, Oyeyinka SA.   +5 more
europepmc   +1 more source

Identification and quality characterization of a putative novel 17x + 8y high‐molecular‐weight glutenin subunit recombination in bread wheat

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND High‐molecular‐weight glutenin subunits (HMW‐GSs) are major determinants of dough rheological behavior and bread‐making quality in bread wheat (Triticum aestivum L.). Among wheat genomes, the Glu‐B1 locus exhibits the highest allelic diversity; however, recombination events between x‐ and y‐type HMW‐GS genes are considered extremely
Nevzat Aydin, Bedrettin Demir, Mehmet Koyuncu, Jan Bocianowski, Aras Türkoğlu   +4 more
wiley   +1 more source

Effects of Baegjinju Rice Flour Particle Size on Flour Functionality and Quality Characteristics of Batter-Coated Deep-Fat-Fried Chicken. [PDF]

Foods
Oh D, Jeon YH, Cho Y.
europepmc   +1 more source

White and whole wheat flour breads: composition and simultaneous exposure to group B trichothecenes

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND The study aimed to determine the profile of group B trichothecenes (TCTBs), to estimate the daily exposure to them and to evaluate the relationship with the composition of different types of sliced wheat bread. A method for simultaneous determination of the TCTBs (deoxynivalenol (DON), 3‐acetyl‐deoxynivalenol, 15‐acetyl ...
Andressa Cunha Lemos, Verônica Simões de Borba, Milena Da Silva Matsuda Valencia, Priscila Tessmer Scaglioni, Eliana Badiale‐Furlong   +4 more
wiley   +1 more source

Freeze-Drying Enhances Functional Properties and Sensory Acceptability of Cranberry Bean (<i>Phaseolus vulgaris</i> L.) Flour in Gluten-Free Cupcakes. [PDF]

Foods
Bouhlel NE, Azeiez S, Gomaa A, Zourgui L, Power KA, Mansour W, Hammami R.   +6 more
europepmc   +1 more source

Combined effects of kombucha consumption and aerobic exercise on oxidative stress and metabolic parameters in Wistar rats

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Background Kombucha, a fermented tea containing symbiotic bacteria and yeast, and aerobic exercise each confer distinct health benefits, but their combined effects remain poorly understood. This study investigated the combined effects of consuming kombucha fermented for 7 days and performing moderate aerobic exercise on physiological outcomes ...
Jean Carlos Costa Nogueira, Luis Paulo Santos Ribas, Raquel Moura, Jean Ramos Boldori, Alexsander Pedroso Garcia, Kaueli Rodrigues Amaral, Franciele Aline Smaniotto, Tatiana Emanuelle, Cristiane Casagrande Denardin   +8 more
wiley   +1 more source

Effect of sonication on European and Peruvian lupin flours: impact on the technological quality of gluten‐free breads and as a partial substitute for wheat

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND A widely cultivated pulse, lupin, has garnered interest for its beneficial nutritional properties, especially for baking applications. The harmful alkaloid content and poor functional properties of lupin limit its wider use. Sonication is an ecofriendly technology used to modify molecular structures.
Emilia Kärkkäinen, Julio Vidaurre‐Ruiz, Jonas Ehren, Angeleth Pacheco, Gloria Jesus Pascual‐Chagman, Jukka‐Pekka Suomela, Ritva Repo‐Carrasco‐Valencia   +6 more
wiley   +1 more source

Nutritional Quality, Phenolic Compounds, Fatty Acid Composition, Texture, and Sensory Properties of Full-Fat/Semi-Fat Quinoa, Chia, or Chickpea Biscuits Developed for Celiac Patients. [PDF]

Food Sci Nutr
Yalcin S, Atik A, Atik İ.
europepmc   +1 more source

Agronomic and nutritional performance of lentil–hull‐less barley mixtures under temperate Swiss conditions: protein content, protein yield stability, β‐glucan content and separation ability

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Intercropping of legumes with cereals enhances resilience, resource efficiency, and nutritional quality in food systems, yet few studies have integrated yield stability with grain quantity and post‐harvest processability. Lentils (Lens culinaris Medik.) and hull‐less barley (Hordeum vulgare L. var.
Filippo Carmenati, Stefania Giacomozzi, Yannik Schlup, Eveline Jenny, Andreas Kägi, Johan Six, Susanne Vogelgsang   +6 more
wiley   +1 more source