Results 1 to 10 of about 135,950 (157)

Nutritional and Functional Properties of Gluten-Free Flours

Applied Sciences, 2021
This study characterized and compared 13 gluten-free (GF) flours (rice, brown rice, maize, oat, millet, teff, amaranth, buckwheat, quinoa, chickpea, gram, tiger nut, and plantain) for their nutritional and functional properties.
Alina Culetu, Iulia Elena Susman, Denisa Eglantina Duta, Nastasia Belc   +3 more
doaj   +2 more sources

Techno-Functional and Rheological Properties of Alternative Plant-Based Flours

Foods, 2023
The use of alternative vegetal sources is a proposed strategy to improve the diversity and quality of plant-based products on the market, currently led by soy and pea.
Celia Badia-Olmos, Laura Laguna, Claudia Mónika Haros, Amparo Tárrega   +3 more
doaj   +2 more sources

Effect of germination on the chemical composition, thermal, pasting, and moisture sorption properties of flours from chickpea, lentil, and yellow pea

Food Chemistry, 2019
Chemical composition, thermal, pasting, and moisture adsorption properties of flours from chickpea (Cicer aretinium L.), lentil (Lens culinaris Merr.), and yellow pea (Pisum sativum L.) were investigated over a 6-day germination.
Bingcan Chen, Minwei Xu, Senay Simsek
exaly   +2 more sources

Irradiation does not impact the immunogenicity of food flours used for oral immunotherapy [PDF]

Journal of Allergy and Clinical Immunology: Global
Background: Peanut and tree nut flours are considered drug products by the US Food and Drug Administration when used during oral immunotherapy clinical trials and oral food challenges and must meet specific standards for microbial contamination and ...
Timothy P. Moran, MD, PhD, Anusha Penumarti, PhD, Robert M. Immormino, PhD, Talia Northup, BS, Rishu Guo, PhD, Janelle Kesselring, BS, Andrew Turner, BS, Priscilla Mathai, BS, Jessica R. Humphrey, MS, Johanna M. Smeekens, PhD, Edwin H. Kim, MD, MS, Yamini V. Virkud, MD, MA, MPH, Patricia C. Fulkerson, MD, PhD, Michael D. Kulis, PhD   +13 more
doaj   +2 more sources

Characterization of corn, cassava, and commercial flours: Use of amylase‐rich flours of germinated corn and sweet potato in the reduction of the consistency of the gruels made from these flours—Influence on the nutritional and energy value

Food Science and Nutrition, 2019
Malnutrition appears in weaning age and is usually due to weaning food which is of low nutritional value. This problem led us to investigate the study of the physicochemical and functional properties of cassava flours and corn flours, and the ...
Hilaire Macaire Womeni, Tambo Tene Stephano   +1 more
exaly   +2 more sources

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

Proximate, Physicochemical, Techno-Functional and Antioxidant Properties of Three Edible Insect (Gonimbrasia belina, Hermetia illucens and Macrotermes subhylanus) Flours

Foods, 2022
In this study, edible insect flours from Gonimbrasia belina (Mashonzha), Hermetia illucens (black soldier fly larvae) and Macrotermes subhylanus (Madzhulu) were prepared and assessed in terms of proximal, physicochemical, techno-functional and ...
Nthabeleng Vanqa, V. Mshayisa, Moses Basitere   +2 more
semanticscholar   +1 more source