Results 41 to 50 of about 45,585 (199)

Studies on the Nutritional, Functional, Textural, and Sensory Characteristics of Finger and Barnyard Millet‐Incorporated Nuggets

Food Chemistry International, EarlyView.
The graphic illustrates the development of nuggets traditionally known as “wari” prepared with whole green grams and composite flour barnyard millet var. (PRJ‐1) and finger millet var. (VL‐M‐380) in a 1:1 ratio. The addition of millet significantly improved the nutritional value of nuggets, providing higher levels of protein, carbohydrates, fiber ...
Payal Chauhan, Mahesh Gupta
wiley   +1 more source

Restrição de glúten e caseína em pacientes com transtorno do espectro autista

Rasbran, 2019
O transtorno do espectro autista interrompe processos normais de desenvolvimento social, cognitivo e comunicativo, manifestando-se normalmente até os três anos de idade e prevalência no sexo masculino. Estudos buscam fatores que possam contribuir para a
Yara Rodrigues Amaro Pimentel, Camila Teodoro Rezende Picinin, Daniele Caroline Faria Moreira, Érika Aparecida Azevedo Pereira, Marco Antônio Olavo Pereira, Brunna Sullara Vilela   +5 more
doaj  

Canadian Retail Survey of Gluten-Free Products and Products That Contain Inherently Gluten-Free Ingredients

Journal of Food Protection
Given the abundant presence of retail products with gluten-containing cereal grains (wheat, barley, and rye), the strict avoidance of gluten can be challenging, and consumers with a gluten sensitivity will look for gluten-free equivalent products.
Terry B. Koerner, Chantal Cleroux, Christine Poirier, Shelley Dai, Simon Cowell   +4 more
doaj   +1 more source

Identification of novel antibody-reactive detection sites for comprehensive gluten monitoring. [PDF]

PLoS ONE, 2017
Certain cereals like wheat, rye or barley contain gluten, a protein mixture that can trigger celiac disease (CD). To make gluten-free diets available for affected individuals the gluten content of foodstuff must be monitored.
Niels Röckendorf, Barbara Meckelein, Katharina A Scherf, Kathrin Schalk, Peter Koehler, Andreas Frey   +5 more
doaj   +1 more source

Pulsed Light Technology in Food Safety and Preservation: Principles, Applications, and Future Directions

Food Chemistry International, EarlyView.
Pulsed light technology uses short high‐intensity broad‐spectrum flashes (200–1100 nm) to inactivate microbes via DNA damage. It preserves food quality, extends shelf life, and works on liquids, meats, and produce, often combined with other hurdles for enhanced efficacy.
Abdul Mueez Ahmad, Laiba Younas, Fatima Javed, Rimsha Amjad, Muhammad Tayyab Raza   +4 more
wiley   +1 more source

Impact of Sprouting and Brachystegia eurycoma Supplementation on the Functional, Proximate Composition, and Bioactive, Antioxidant, and Enzyme‐Inhibitory Properties of Sorghum Flour

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, Emmanuel Anyachukwu Irondi, Emmanuel Oladipo Ajani   +2 more
wiley   +1 more source

ELABORAÇÃO DE PRÉ-MISTURA PARA BOLO SEM GLÚTEN

Alimentos e Nutrição, 2012
Para os portadores da doença celíaca a ingestão de produtos que contém glúten danifica a superfície da mucosa do intestino, dificultando a absorção de nutrientes pelo organismo.
Naiara Cansi RAMOS, Luciani Tatsch PIEMOLINI-BARRETO, Ivana Greice SANDRI   +2 more
doaj  

Mango Seed Valorization: Sustainable Source of Nutrients, Bioactives, and Value‐Added Applications

Food Chemistry International, EarlyView.
Highlighting mango seed as a valuable yet overlooked by‐product, promoting its utilization and reducing agroindustrial waste. ABSTRACT Mango (Mangifera indica L.) is one of the most widely cultivated tropical fruits, generating large quantities of by‐products during processing, with mango seed representing 20%–25% of the whole fruit weight ...
Priyanka Yadav, Mazia Ahmed, Unaiza Iqbal, Pinki Saini   +3 more
wiley   +1 more source

Doença celíaca: vida sem glúten

Revista Uningá, 2009
A doença celíaca (DC) é definida como uma intolerância alimentar permanente ao glúten e caracteriza-se pela lesão da mucosa do intestino delgado acarretando na diminuição da área disponível para a absorção dos nutrientes.
SUELEN STELA VOLPATO, VITOR HUGO ENUMO SOUZA   +1 more
doaj  

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, Naziya Kadengal, Vinod Kumar Nathan, Prakash M. Halami   +3 more
wiley   +1 more source