Journal of the Science of Food and Agriculture, Volume 106, Issue 12, Page 7163-7170, September 2026.Abstract BACKGROUND Accurate quantification of soybean storage protein subunits glycinin (11S) and β‐conglycinin (7S), and their ratio (11S/7S), is essential for applications in plant breeding, food processing, and allergen research. Although sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS‐PAGE) is widely used due to its accessibility ...
Yaojie Zheng +6 more
wiley +1 more source
Problems and Approaches in the Improvement of Gluten-Free Bread Texture: A Comprehensive Review. [PDF]
Int J Food SciAlibekova Z +5 more
europepmc +1 more source
Quality‐driven reformulation of Plantago ovata enriched non‐fermented beef salami
Journal of the Science of Food and Agriculture, Volume 106, Issue 12, Page 7245-7256, September 2026.Abstract BACKGROUND Plantago ovata (psyllium) is a hydrocolloid additive that is used widely in foods; however, meat applications of this bioactive ingredient are limited. This study evaluated the effects of 0% to 5% Plantago husk on non‐fermented beef salami during 60 days of storage. Proximate composition, physicochemical properties, texture profile,
Tulay Elal Mus +6 more
wiley +1 more source
Techno-Economic and Statistical Assessment of Agricultural Flours for Bacterial Cellulose Production by <i>Komagataeibacter xylinus</i>. [PDF]
Polymers (Basel)Absharina D +3 more
europepmc +1 more source
Evaluation of Soaking Effects on Physicochemical and Functional Properties of Pinto and Black Beans
Legume Science, Volume 8, Issue 3, September 2026.ABSTRACT Common beans (Phaseolus vulgaris L.) are nutritionally valuable legumes that provide essential nutrients and polyphenolic compounds with strong antioxidant properties. Dry beans are typically subjected to soaking as a conventional pre‐cooking step to mitigate the hard‐to‐cook effect and reduce cooking time.
Mariam Yakubu +4 more
wiley +1 more source
Effects of Milling Methods on the Physicochemical Properties of Rice Flour from Indica, Japonica, and Glutinous Rice. [PDF]
FoodsZheng C, Ren Z, Li L, Zheng X.
europepmc +1 more source
Improvement of Rheological, Textural and Sensorial Properties of Dough and Enriched Cakes by Addition of <i>Cucumis melo</i> L. Peels Powder. [PDF]
Food Sci NutrMallek-Ayadi S, Bahloul N.
europepmc +1 more source
Evaluation of the Nutritional, Rheological, Functional, and Sensory Properties of Cookies Enriched with Taro (<i>Colocasia esculenta</i>) Flour as a Partial Substitute for Wheat Flour. [PDF]
FoodsDossa S +10 more
europepmc +1 more source
Related searches:
Abstract This study aimed to investigate the pasting, thermal, and functional characteristics of the flour blends formulated between chestnut and wheat or rice flours. A total of 21 flour blends were formulated and morphology, pasting, thermal and functional properties were determined.
Shiyun Zhou +3 more
openaire +1 more source
Physicochemical and functional properties of sweetpotato flour
Journal of the Science of Food and Agriculture, 2019AbstractBACKGROUNDSweetpotato (Ipomoea batatas Lam.) is a major starchy crop with great agricultural significance in many countries. There is a need to assess more genetic resources for sweetpotato quality improvement. This study aims to analyze physicochemical properties of whole (unpeeled) root flours from seven New Zealand sweetpotato varieties with
Rongbin Cui, Fan Zhu
openaire +2 more sources