Results 181 to 190 of about 26,270 (302)

Impact of Intercropped Legume Flours on the Nutritional and Textural Attributes of Wheat Cakes: A Sustainable Approach to Enhanced Nutrition. [PDF]

Foods
Mulla MF, Manifacier M, Alves S, Hussey K, Martinez-Abad A, Castanedo M, Kia NV, Mullins E, Lynch R, Gallagher E.   +9 more
europepmc   +1 more source

Study of the mineral composition of different Nigerian yam flours

, 2014
Yam is a root crop essential for the lives of hundreds of millions of people in many African, Asian and South American countries. Yam roots are in fact used to produce a variety of food items, including yam flour.
Roriz, Mariana, Piccirillo, Clara, Vincenza, Ferraro, Omohimi, Celstina, Vasconcelos, Marta W., Abayomi, Louise A., Sanni, Lateef, Pintado, Manuela   +7 more
core  

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 Traditional Moroccan <i>Bandek</i> Processing on Nutritional Composition, In Vitro Starch Digestibility, and Volatile Profiles of Barley and Durum Wheat Genotypes. [PDF]

Foods
Ozkan K, Palombi L, Jilal A, Salih G, Sestili F, Ozer C, Tufariello M, Laddomada B, Sagdic O, Visioni A, Palombieri S, Koksel H.   +11 more
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

Integrated Strategy for Low-FODMAP Bread Formulation: Selection of Wheat Flours and Microbial Starter. [PDF]

Foods
Galgano F, Tramutola A, Condelli N, Lomonaco A, Scarpa T, Casale R, Di Renzo T, Nazzaro S, Cintoni M, Mele MC, D'Antuono I, Reale A.   +11 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

Fungal contamination, mycotoxins, histamine, and allergen-related immunoreactivity in edible insects and insect-fortified complementary foods. [PDF]

Front Fungal Biol
Imbumi M, Okoth S, Audenaert K, De Steur H, Gellynck X, Tanga CM, De Saeger S, Kimiywe J, Raes K.   +8 more
europepmc   +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

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