Results 51 to 60 of about 14,422 (235)
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
Food Biomacromolecules, EarlyView.Abstract Polyphenolic compounds have attracted increasing market demand and extensive attention due to their potential health benefits and bioactivities. Meanwhile, proteins are widely used in the food industry for their nutritional and functional properties. However, the application of proteins in the food industry is often limited by challenges, such
Fang Li +7 more
wiley +1 more source
Frontiers in Plant Science, 2020 Temperature and nitrogen (N) availability are two important environmental factors that may produce important changes in grain composition during grain filling of bread wheat.
Miriam Marín-Sanz +3 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
Foods, 2022 Flavonoids have antioxidant, anti-inflammatory and immunomodulatory properties, and may alleviate food allergic reactions and intestinal inflammation induced by ω-5 gliadin, a main allergen of wheat food allergy in children.
Shuangshuang Wu +7 more
doaj +1 more source
Novel mechanisms of gliadin immunotoxicity? [PDF]
Gut, 2010 These results open the way for alternative therapies for Coeliac Disease based on the use of antioxidants, TGt inhibitors (and PPARg modulators), or the re-induction of tolerance. Competing interests None.
Arranz Sanz, Eduardo +1 more
openaire +3 more sources
Food Safety and Health, EarlyView.Sensory‐driven optimization of multi‐millet cookie formulation using RSM. ABSTRACT The effect of the composition of multi‐millet flour on the sensory acceptability of gluten‐free cookies containing xanthan gum as a binding agent was investigated and optimized.
Akash Kumar +4 more
wiley +1 more source
Pesquisa Agropecuária Brasileira, 2010 The objective of this study was to identify gliadin band patterns and the extent of genetic diversity in durum wheat genotypes from Northwestern Iran and the Republic of Azerbaijan.
Mohammad Zaefizadeh +5 more
doaj +1 more source
Designing nutritionally improved waffles containing glycerol monostearate based oleogel and aquafaba
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND Plant‐based diets are considered healthier and more sustainable, while solutions are sought to replace saturated fats in foods products. Aquafaba (AF) from chickpea cans was foamed to formulate waffles. AF was concentrated at three dry matter contents.
Cristian Szekely +3 more
wiley +1 more source
Assessment of Frost Tolerance of Wheat Doubled Haploids by Gliadin Electrophoresis
Czech Journal of Genetics and Plant Breeding, 2002 The relationship between gliadin alleles, known to mark frost tolerance, and actual frost tolerance was investigated in 52 doubled haploids (DH) from the cross Florida× Vlada.
I.T. Prášil +3 more
doaj +1 more source