Results 91 to 100 of about 4,076,614 (131)

Tropical Plantains, Tubers, and Roots: Advancing Food Quality, Safety, and Processing Innovations for Global Nutritional Equity

Food Science &Nutrition, Volume 14, Issue 11, November 2026.
Plantains, tubers, and roots (PTRs) represent strategic nutritional and caloric pillars for over 500 million people across tropical regions. This review evaluates traditional bioprocessing against eco‐innovative thermomechanical and non‐thermal technologies (HPP, extrusion, encapsulation) to overcome severe post‐harvest losses and antinutritional risks.
Mundéné‐Timothée Junior Lawrence, Veeranna Hitlamani, Njintang Yanou Nicolas, Aashitosh A. Inamdar   +3 more
wiley   +1 more source

Optimization of gluten-free bread formulation containing leblebi flour and evaluation of dough and bread properties

, 2016
Gluten-free bread is a complex system formed by many components which differently interacts during processing. For the development of a high quality gluten-free bread, an overall consideration of ingredients and process conditions is thus required ...
Ş. Harsa, M. Lucisano, C. Cappa, G. Kahraman   +3 more
core   +1 more source

Gluten-Free Products Are Insufficient Source of Folate and Vitamin B12 for Coeliac Patients [PDF]

, 2011
Bezglutenska prehrana, jedini lijek za oboljele od celijakije, može biti neuravnotežena zbog nedostataka nekih hranjivih tvari. Bezglutenski proizvodi sadrže manju količinu vitamina B, osobito folata, nego slični proizvodi koji sadrže gluten.
Panjkota Krbavčić, Ines, Colić Barić, Irena, Bituh, Martina, Zadro, Zvonko, Žižić, Vesna   +4 more
core   +1 more source

Food Properties, Bioactive Components, and Human Factors as Determinants of Low Nutrient Supply From Foods Can Be Improved With Adequate Nutritional Strategies

Food Science &Nutrition, Volume 14, Issue 11, November 2026.
Nutrient adequacy depends on food composition, bioaccessibility, absorption, physiological utilization, dietary access, supply stability, etc. Food properties, human health, agricultural conditions, and socioeconomic barriers influence nutrient delivery.
Chinaza Godswill Awuchi
wiley   +1 more source

Application of Extruded Maize Flour in Gluten-free Bread Formulations

, 2012
Celiac disease is an immune-mediated disease, triggered in genetically susceptible individuals by ingested gluten from wheat, rye, barley and other closely related cereal grains. The only effective treatment is a strict gluten free diet for life. Latvian
Laila Ozola, Dace Klava, Ruta Galoburda, Evita Straumite   +3 more
core   +1 more source

Quantitative and Qualitative Control of Wheat Flour Dough's Mechanical Properties via Dietary Protein Addition

Food Science &Nutrition, Volume 14, Issue 11, November 2026.
Regression and classification models linked 432 wheat flour–protein dough formulations to 19 mechanical properties. Rheological properties were generally more predictable than texture properties, with cross‐validated R2 reaching 0.865 and classification accuracy reaching 89.3%.
Jingxian An, Owen Jones, Senay Simsek, Kristin Whitney, Bruce Hamaker, Yuan Yao   +5 more
wiley   +1 more source

The Influence of Oat β-Glucans of Different Molar Mass on the Properties of Gluten-Free Bread

Molecules
The influence of β-glucans on the properties of gluten-free dough and bread is still not fully explained, with the literature suggesting both positive and negative effects.
Angelika Bieniek, Krzysztof Buksa
doaj   +1 more source

Effect of the addition of yacon flour (Smallanthus sonchifolius) and freezing on baking performance

Journal of the Science of Food and Agriculture, Volume 106, Issue 14, Page 8391-8401, November 2026.
Abstract BACKGROUND Yacon (Smallanthus sonchifolius), a tuber rich in fructans, presents potential for application in breadmaking due to its nutritional properties and cryoprotectant activity. The aim of this study was to evaluate the incorporation of yacon flour in bread formulations (50 g/kg and 100 g/kg on flour mixture basis) and its impact on ...
Gabriel A. Atanazio‐Silva, Raquel Garzon, Giulliana P. Torrano, Carmen C. Tadini, Cristina M. Rosell   +4 more
wiley   +1 more source

Cereal Biomass Valorization for Functional Food Ingredients: Fractionation and Circular Biorefinery Strategies

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 6, November 2026.
ABSTRACT Food processing must transition toward resource‐efficient systems that operate within planetary boundaries. Cereals, as climate‐resilient staples, offer strong potential to valorize nutrient‐rich fractions. Zero‐waste biorefinery concepts and green fractionation technologies, integrated with structure–function principles, enable the conversion
Rahul Biswas, Marjo Pöysä, Samson Adeoye Oyeyinka, Abayneh Getachew Demesa, Savindi Wanninayake, Samuel Perez‐Vega   +5 more
wiley   +1 more source

Conventional and Emerging Protein Ingredients in Farinaceous Products: Amino Acid Quality, Digestibility, Biological Value, and Functional Performance

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 6, November 2026.
ABSTRACT The increasing demand for protein‐enriched foods has renewed interest in farinaceous products as widely consumed and technologically adaptable matrices for nutritional improvement. However, protein enrichment cannot be evaluated solely by increases in crude protein content, as nutritional value depends on essential amino acid (EAA) balance ...
P. Álvarez‐Arteaga, M. A. Lazo‐Vélez, L. Mateo Cordero‐Clavijo, S. Paterson   +3 more
wiley   +1 more source