Results 241 to 250 of about 17,212 (306)

Effect of Polydextrose and Its Complex on the Pasting, Function, and Microstructural Characteristics of Low-Gluten Wheat Dough and Steamed Buns. [PDF]

Gels
Chang S, Chen R, Dai B, Li X.
europepmc   +1 more source

Rheological and Tribological Properties of Tara Gum‐Thickened Lentil Soups at Selected IDDSI Levels for Dysphagia Management

Legume Science, Volume 8, Issue 4, December 2026.
ABSTRACT This study evaluated the application of a tara gum‐based commercial thickener to formulate texture‐modified lentil soups across International Dysphagia Diet Standardization Initiative (IDDSI) Levels 1–4 for dysphagia management, characterizing their rheological and tribological properties at 5°C, 25°C, and 37°C.
Jasim Ahmed, Linu Thomas, Abdulwahab Almusallam, Hasan Al‐Attar   +3 more
wiley   +1 more source

Rheological Performance of Wholemeal Flour from Bread Wheat Under Contrasting Agro-Ecological Conditions: A Multi-Environment Analysis of Mixolab^® 2 Parameters and Genotypic Stability. [PDF]

Foods
El Bouzidi H, Taghouti M, Baidani A, Gaboun F, Tadesse DW, Britel I, Moussa Hassane M, Abdellaoui MA, El Ftouh I, Oudrhiri FE, Diria G.   +10 more
europepmc   +1 more source

Innovative Processing Technologies for Legumes and Legume Products—A Review

Legume Science, Volume 8, Issue 4, December 2026.
ABSTRACT The demand for plant‐based foods to improve food security, reduce malnutrition and promote better health worldwide has increased significantly in recent years. Legumes are a nutrient‐rich, sustainable, less expensive source of plant‐based foods, making them a healthy option for developing new food products.
Md Mirza Sahria Kamal, Kirk D. Dolan, Muhammad Siddiq   +2 more
wiley   +1 more source

Effect of the addition of yacon flour (Smallanthus sonchifolius) and freezing on baking performance. [PDF]

J Sci Food Agric
Atanazio-Silva GA, Garzon R, Torrano GP, Tadini CC, Rosell CM.   +4 more
europepmc   +1 more source

Mucuna pruriens as a Sustainable Functional Food: Applications From Seed to Product

Modern Agriculture, Volume 4, Issue 2, December 2026.
This review highlights Mucuna pruriens as a nutrient‐rich legume with significant nutritional, therapeutic, and agricultural value. Its protein‐rich seeds contain essential minerals and L‐DOPA, but high antinutritional compounds require effective processing before consumption.
Crossby Osei Tutu, Reuben Acheampong, Papa Toah Akonor, Bernard Kwabena Asiedu, Rexford Obeng, Anthonia Helga Andoh‐Odoom, Dora Duah‐Bisiw, Jacob Ulzen, Michael Wiafe‐Kwagyan, Nii Korley Kortei, Justice Owusu‐Bempah   +10 more
wiley   +1 more source

A strategy for decreasing prolamin content in rice endosperm through gene editing. [PDF]

J Integr Plant Biol
Shen Z, Li Y, Huang Y, Wang T, Jian S, Guan Z, Feng Y, Dang X, Shan X, Sun S, Guo M, Hu Z, Yang Y, Yan C.   +13 more
europepmc   +1 more source

Genotypic diversity and genome-wide association study of gelatinization and retrogradation properties of potato starch. [PDF]

Food Chem (Oxf)
Ahmad D, Zhang L, Gao Y, Deng B, Wu D, Bao J.   +5 more
europepmc   +1 more source