Results 111 to 120 of about 17,212 (306)
Food Chemistry International, EarlyView.Sprouting and Brachystegia eurycoma supplementation improved sorghum flour nutrition, antioxidant activity and enzyme inhibition for functional foods. ABSTRACT Sprouting and cereal–legume supplementation are effective strategies for improving the functional, nutritional, and nutraceutical qualities of cereal‐based flour and products.
Khadijat Oluwashola Abdulrazaaq +2 more
wiley +1 more source
Bioavailability through lactic fermentation in millet for combating hidden hunger
Food Biomacromolecules, EarlyView.Millets are nutrient‐rich grains with considerable potential to combat hidden hunger, but the presence of anti‐nutritional factors, can restrict mineral bioavailability. Processing strategies including soaking, germination, cooking, and lactic acid fermentation can reduce the anti‐nutritional factors.
Ajina Anila Sugathan +3 more
wiley +1 more source
, 2017 Starches extracted from banana (Honduras variety) and plantain (Agbagba variety) were modified by pre-gelatinization, oxidation and acetylation. Native and modified starches were evaluated for chemical, functional and pasting properties. Total starch (TS)
Ganiyat O. Olatunde +2 more
core +1 more source
Food Biomacromolecules, EarlyView.Abstract The increasing demand for nutritionally rich and gluten‐free foods has intensified research interest in underutilized cereals and legumes as an alternative to conventional wheat‐based flours. The study aims to investigate the potential of developing composite flours from proso millet (Panicum miliaceum), teff (Eragrostis tef), and chickpea ...
Ritusha Maurya +3 more
wiley +1 more source
Food Biomacromolecules, EarlyView.Eggshell powder strengthens Premna microphylla Turcz. polysaccharide–mung bean starch gels through noncovalent interactions, producing calcium‐fortified dysphagia food boluses with tunable texture and International Dysphagia Diet Standardization Initiative Level 6–7 suitability.
Weidong Zhang +5 more
wiley +1 more source
Evaluation of noodles gluten-free from corn and rice flour to celiac disease
Egyptian Journal of NutritionThis research was aimed at evaluating formulas of gluten-free prepared rice flour, and gelatinization rice flour and corn flour at different levels as well as xanthan gum added the different formulas separately.
doaj +1 more source
Functional diabetic biscuits enriched with cereal fibers, black plum (jamun) and bioactive spices
Food Biomacromolecules, EarlyView.Cereal fibres, black plum (jamun) seed powder and bioactive spices can be combined with controlled mixing, hydration and baking to design functional biscuits. Fibre‐rich structures may limit starch accessibility, while polyphenols may inhibit starch‐digesting enzymes.
Renukadevi Jeyavelkumaran +3 more
wiley +1 more source
, 2019 Thermal properties of starch gelatinization under different treatments as determined by differential scanning calorimeter (DSC).
Liming Zhang (213971) +4 more
core +1 more source
Food Biomacromolecules, EarlyView.Abstract Functional foods have gained increasing attention for their capacity to promote health and reduce chronic‐disease risk beyond basic nutrition. Among plant‐based functional ingredients, pumpkin (Cucurbita spp.) and chia (Salvia hispanica L.) seeds are nutrient‐dense sources of proteins, unsaturated fatty acids, dietary fiber, tocopherols ...
Fatima Urooj +8 more
wiley +1 more source