Results 11 to 20 of about 26,320 (256)

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

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

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

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

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

Sensory profile of gluten-free breads based on alternative commercial flours [PDF]

, 2023
Gluten-free breads (GFB) are based mainly on refined flours, being characterised by a poor nutritional profile. The use of alternative flours, rich in protein and dietary fibre in the design of GFB could improve either technological or nutritional ...
Irigoytia, Karen Florencia, Esposito, Nancy Noemi, de Escalada Pla, Marina Francisca, Parodi, Maria Belen, Genevois, Carolina Elizabeth   +4 more
core   +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

Growth Kinetics of Probiotic Lactobacillus Strains in the Alternative, Cost-Efficient Semi-Solid Fermentation Medium

Biology, 2020
The growing need for Lactobacillus bacteria usage in industry and the expending probiotic market led to a search for new cost-efficient fermentation media from which a high yield of these bacteria could be obtained. The following study aimed to elaborate
Katarzyna Śliżewska, Agnieszka Chlebicz-Wójcik   +1 more
doaj   +1 more source