Results 91 to 100 of about 45,057 (241)
Food Biomacromolecules, EarlyView.Abstract The rising demand for plant‐based meat alternatives has had advancements in processing technologies such as extrusion to meet consumer preferences for enhanced sensory qualities and nutritional benefits. High moisture extrusion (HME), a thermo‐mechanical process employing elevated moisture levels (40%–70%), has emerged as a promising method ...
Nur Hameedah Binte Ramadhan +2 more
wiley +1 more source
Trabalho Final do Curso de Mestrado Integrado em Medicina, Faculdade de Medicina, Universidade de Lisboa, 2023O glúten é o principal constituinte dos cereais mais consumidos no mundo (trigo, centeio e cevada), fazendo parte da base da alimentação humana.
Nunes, Madalena Sá Leal de Jesus
core
A problemática do glúten na dieta humana [PDF]
, 2015 Monografia realizada no âmbito da unidade Estágio Curricular do Mestrado Integrado em Ciências Farmacêuticas, apresentada à Faculdade de Farmácia da Universidade de CoimbraA problemática do glúten na dieta humana tem sido alvo de grande preocupação ...
Sousa, Diogo Emanuel Silva de
core
Plano de negócio: Glúten Free – Fast Food [PDF]
, 2020 Gluten Free fast food arose from the idea of supplying a portion that had been forgotten in the market until then, making possible the desire to consume a tasty and healthy food.
Almeida , Dyen Witiney Carolino +2 more
core +1 more source
Desenvolvimento de pães sem glúten enriquecidos com microalgas [PDF]
, 2019 Mestrado em Engenharia Alimentar - Instituto Superior de AgronomiaEstima-se que 1% da população mundial e 3% da população nacional seja intolerante ao glúten. Estes doentes necessitam de uma dieta restrita de glúten (APC 2019).
Vasco, Inês Filipa Santana
core +4 more sources
Development and characterization of a nutritionally rich traditional fermented product aktori
Food Biomacromolecules, EarlyView.Graphical representation of development of traditional fermented Aktori. The figure illustrates the development of aktori, a traditional food fermented with curd, which demonstrates enhanced nutritional and functional properties, along with probiotic characteristics.
Shambhvi, Mahesh Gupta
wiley +1 more source
Food Biomacromolecules, EarlyView.Agri‐food wastes and by‐products are transformed into sustainable biopolymer composites through extraction, modification, and advanced fabrication technologies. These value‐added materials exhibit enhanced mechanical, barrier, antimicrobial, and biodegradable properties, enabling applications in food packaging, edible coatings, and preservation systems
Samuel Ayofemi Olalekan Adeyeye +1 more
wiley +1 more source
Gastroenterology Research and Practice, 2016 Background. Celiac disease seems to be rare in Colombians, but there are currently no data about the prevalence rates of symptomatic adverse reactions to gluten or adherence to gluten-free diet (GFD) in this population. Aim. to evaluate the self-reported
Francisco Cabrera-Chávez +6 more
doaj +1 more source
Future Postharvest and Food, EarlyView.A nutrient‐dense grain, proso millet is well‐known for its high protein content and vital amino acids. It is high in fiber, vitamins, and minerals and has many health advantages, including promoting heart health, enhancing digestion, and helping with weight management.
Sangeeta Yadav +3 more
wiley +1 more source
Cefaleia e doença celíaca ou sensibilidade ao glúten – uma revisão [PDF]
, 2013 The aim of this study is to do a review of the relationship of celiac disease (CD) or gluten sensitivity (GS) with headache.The authors conclude that there is a connection between headaches and gluten intolerance.O objetivo do estudo foi fazer uma ...
Frachia, Mariana de Lima +4 more
core +2 more sources