Results 131 to 140 of about 26,270 (302)

Nutritional composition and antidiabetic potential of fine and coarse flours from common and tartary buckwheat

Data will be made available on request.This study evaluates the nutritional and bioactive properties and the in vitro antidiabetic activity of fine and coarse flours derived from several common and tartary buckwheat (Fagopyrum esculentum Moench and ...
Lorenzo, Chiara di, Pozzoli, Carola; ;, Bani, Corinne, Bautista-Expósito, Sara, Pozzoli, Carola, Restani, Patrizia, Martínez-Villaluenga, Cristina, Peñas, Elena, Mercogliano, Francesca   +8 more
core   +1 more source

Comparative performances of composite flours from blends of yam (Dioscorea rotundata), cassava (Manihot esculenta Crantz) and wheat flours in cake preparation

, 2013
Investigation was carried out on comparative performance of composite flours of wheat-cassava and wheat-yam blends in preparation of cake. Low cyanide cassava and white yam were prepared into flours.
Abdul, KS, Falade, KO, Olapade, AA
core   +1 more source

Guidelines for Immunomodulatory Assays of Food Bioactives on Drosophila melanogaster Model

Future Postharvest and Food, EarlyView.
Guidelines are proposed for evaluating the immunomodulatory effects of food bioactives in Drosophila melanogaster, involving treatment with bioactives, pathogen preparation, infection routes, and immune response assessment. This model highlights the conserved mechanisms of cellular and humoral immunity for studying host‐microbe interactions.
Wenqi Huang, Shiye Lin
wiley   +1 more source

The effect of plantain and tigernut flours substitution on the antioxidant, physicochemical and pasting properties of wheat-based composite flours

, 2016
Wheat based composite flour was substituted with plantain and tigernut flours in order to enhance its protein, fibre, minerals, antioxidants and resistant starch contents.
I.B. Oluwalana, O.O. Awolu, Y.A. Bamigbola   +2 more
core   +1 more source

Genetic and Molecular Basis of Processing Traits and Genetic Improvement Progress in Major Fruit Crops

Future Postharvest and Food, EarlyView.
Processing quality in fruit crops is governed by complex genetic networks controlling texture, sweetness, color, browning, aroma, and nutritional quality. Advances in genomics, genomic selection, and genome editing enable the development of processing‐oriented cultivars with improved industrial performance, reduced postharvest losses, and enhanced ...
M. Ranjani, Kaviya Dharshini U, Shalini Gaur Rudra   +2 more
wiley   +1 more source

Analytical characterization of the flours.

, 2017
Contents of water, ash, crude protein (CP) and the Osborne fractions albumins/globulins (ALGL), prolamins and glutelins of wheat, rye, barley and oat flours (mixture of four cultivars each).
Peter Koehler (387374), Barbara Lexhaller (3779572), Kathrin Schalk (3779578), Katharina Anne Scherf (3779575)   +3 more
core   +1 more source

Physicochemical Characterization and Storage Performance of Curcumin‐Loaded Vegetable‐ and Corn‐Derived Edible Films, With Preliminary Development of AgNP–κ‐Carrageenan Films for Food Packaging Applications

Future Postharvest and Food, EarlyView.
Food by‐products were valorized into curcumin‐loaded κ‐carrageenan/cellulose/dimodan edible films containing corn or vegetable powder. Films showed hydrophilic surfaces and distinct thicknesses. Coated cherries exhibited significant weight loss differences after 3 weeks, whereas refrigerated fruit had the lowest loss.
Chinaza Godswill Awuchi
wiley   +1 more source

Physicochemical, Functional, and Health‐Promoting Properties of Processed Nettle (Urtica Dioica) Leaves: A Review

Future Postharvest and Food, EarlyView.
Stinging nettle (Urtica dioica L.) leaves are a nutrient‐dense source of proteins, dietary fiber, chlorophylls, carotenoids, and phenolic compounds. Processing technologies enable the production of powders and extracts for incorporation into bakery, beverage, dairy, and nutraceutical products; however, challenges remain regarding sensory quality ...
Mary Nkongho Tanyitiku, Rakshya Pandit, Mihiri Vanniarachchy   +2 more
wiley   +1 more source

Nutritional and Antioxidant Comparison of Oil Press Cakes and Wheat Flours

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   +1 more source

Oleogels as Emerging Solid Fat Substitutes: Basic Characteristics, Preparation Strategies, and Food Applications

Food Safety and Health, EarlyView.
This article reviews the basic characteristics, factors affecting properties of oleogels, and preparation methods of oleogels. Meanwhile, their applications in meat products, dairy products, baked goods, and delivering bioactive compounds are highly summarized.
Wenyuan Zhang, Wenjin Han, Ning Zhou, Ziyue Xu, Jiayi Song, Dapeng Li, Yannan Chen   +6 more
wiley   +1 more source