Results 1 to 10 of about 10,935 (195)

Naturally gluten-free flours are commonly contaminated, while commercially produced gluten-free flours are relatively safe: a market-based study in Turkey [PDF]

Frontiers in Nutrition
BackgroundGluten contamination and unintentional gluten exposure are serious health concerns for patients with celiac disease. Gluten-free (GF) products may become contaminated at any stage, including harvesting, production, storage, or sale. This study,
Hacer Yalçimin Öcal, Hülya Gökmen Özel   +1 more
doaj   +2 more sources

Nutritional and Antioxidant Comparison of Oil Press Cakes and Wheat Flours [PDF]

Molecules
Plants are sources of compounds with important effects on health, but plant-based food industry generates substantial waste amounts, especially in oil production.
Olina Dudasova Petrovicova, Nevena Dabetic, Milica Zrnic Ciric, Brizita Djordjevic, Vanja Todorovic   +4 more
doaj   +2 more sources

Impact of Air-Drying Temperature on Antioxidant Properties and ACE-Inhibiting Activity of Fungal Fermented Lentil Flour

Foods, 2023
Solid-state fermentation (SSF) with Pleurotus ostreatus enhances the nutritional value of legumes. However, drying can cause significant changes in physical and nutritional properties of the final products.
Janaina Sánchez-García, Sara Muñoz-Pina, Jorge García-Hernández, Ana Heredia, Ana Andrés   +4 more
doaj   +1 more source

HPAEC-PAD Analytical Evaluation of Carbohydrates Pattern for the Study of Technological Parameters Effects in Low-FODMAP Food Production

Molecules, 2023
Background: “FODMAPs” (fermentable-oligo-, di-, monosaccharides, and polyols) are a group of fermentable carbohydrates and polyols largely diffused in food products.
Olimpia Pitirollo, Maria Grimaldi, Claudio Corradini, Serena Pironi, Antonella Cavazza   +4 more
doaj   +1 more source

The ancient Egyptian bread and fermentation [PDF]

Microbial Biosystems Journal, 2020
The use of yeast to leaven bread by the production of carbon dioxide was developed in Egypt. The ancient Egyptians extended their bread-making technology to the production of an acidic beer called boza or boozah from a lightly baked "loaf' of germinated ...
Esraa Mohamed
doaj   +1 more source

Relation between Hagberg-Perten falling number and acidity of wheat flour according to storage and agricultural systems [PDF]

Ratarstvo i Povrtarstvo, 2015
Wheat flour samples from three agricultural systems and two storage modes were evaluated and compared in dynamics of their titratable acidity and Falling number by Hagberg-Perten method during one year storage and their interaction.
Petrenko Vasyl, Osipova Tetyana, Lyubich Vilaliy, Homenko Lidia   +3 more
doaj   +1 more source

Addition of Chickpea Flour in Durum Wheat Flour Makes Tortilla More Nutritious and Palatable, and Technologically Acceptable

Foods, 2022
In order to contribute to the reduction of nutritional deficiencies in Morocco, this study was undertaken to develop a healthier tortilla with higher iron and protein, while maintaining adequate technological and sensory qualities.
Asmaa Benayad, Mona Taghouti, Aouatif Benali, Abdelmajid Zouahri, Samir Bikri, Youssef Aboussaleh, Nadia Benbrahim, Shiv Kumar   +7 more
doaj   +1 more source

Overview of the Incorporation of Legumes into New Food Options: An Approach on Versatility, Nutritional, Technological, and Sensory Quality

Foods, 2023
Consumers are more aware and demanding of healthy food options, besides being concerned with environment-friendly consumption. This paper aims to evaluate nutritional, technological, and sensory characteristics of legumes and their products’ quality and ...
Helena de Oliveira Schmidt, Viviani Ruffo de Oliveira   +1 more
doaj   +1 more source

Ghanaian Cocoa (Theobroma cacao L.) Bean Shells Coproducts: Effect of Particle Size on Chemical Composition, Bioactive Compound Content and Antioxidant Activity

Agronomy, 2021
The worldwide cocoa bean shell (CBS) generation is estimated at around 900,000 tons. In their composition, this coproduct showed several bioactive compounds like methylxanthines or polyphenolic compounds. Thus, the aim of this work was to investigate the
Carmen Botella-Martínez, Raquel Lucas-Gonzalez, Carmen Ballester-Costa, José Ángel Pérez-Álvarez, Juana Fernández-López, Johannes Delgado-Ospina, Clemencia Chaves-López, Manuel Viuda-Martos   +7 more
doaj   +1 more source

Physicochemical and Rheological Characteristics of Commercial and Monovarietal Wheat Flours from Peru

Foods, 2023
In Peru, wheat (Triticum aestivum L.) is one of the main resources in the food industry; however, due to its low harvested area, it is the second most imported cereal. The quality of wheat flour was studied to verify that it has desirable characteristics
Ivan Best, Alan Portugal, Sandra Casimiro-Gonzales, Luis Aguilar, Fernando Ramos-Escudero, Zoila Honorio, Naysha Rojas-Villa, Carlos Benavente, Ana María Muñoz   +8 more
doaj   +1 more source