Results 101 to 110 of about 16,815 (227)

Effect of Dough Yield, Flour Type and Fermentation Time on Sourdough Near‐Infrared Spectral Data With ANOVA–Simultaneous Component Analysis

Journal of Chemometrics, Volume 40, Issue 6, June 2026.
ABSTRACT Near‐infrared (NIR) spectroscopy combined with ANOVA–simultaneous component analysis (ASCA) provides a powerful approach for investigating sourdough fermentation. Two complementary longitudinal experiments (repeated four times) were conducted to evaluate the influence of key design factors on sourdough development over a 28‐day refreshment ...
Mari van Wyk, Federico Marini, Marena Manley   +2 more
wiley   +1 more source

Role of chitosan and transglutaminase on the elaboration of gluten-free bread

Journal of Food Science and Technology, 2019
The increasing sensitivity to gluten has aroused interest in gluten-free products like bread. However, one of the biggest challenges of producing gluten-free bread is to get a good quality structure. We hypothesize that using chitosan along with transglutaminase, a network of crosslinks would be generated, guaranteeing a better structure.
Hanndson Araujo Silva, Eudeson G. Paiva, Hugo M. Lisboa, Elita Duarte, Mario Cavalcanti-Mata, Thaisa Gusmão, Rennan de Gusmão   +6 more
openaire   +3 more sources

Foodborne Carcinogens: Formation Pathways, Health Risks, and Cutting‐Edge Physical and Chemical Prevention Strategies

eFood, Volume 7, Issue 3, June 2026.
This review highlights the formation of foodborne carcinogens during processing and evaluates different mitigation strategies, including natural antioxidants and modern cooking techniques, to reduce associated cancer risks and enhance food safety. ABSTRACT Food processing methods, though vital for improving food safety, taste, and shelf life, can ...
Naglaa S. Ashmawy, Ahmed A. Zaky, Noha H. Badr, Ali Korin, Mohamed A. Farag   +4 more
wiley   +1 more source

Nonthermal Food Processing Technologies: A Comprehensive Review

Future Postharvest and Food, Volume 3, Issue 2, Page 124-141, June 2026.
The graphical abstract illustrates the shift from traditional thermal food preservation methods to advanced nonthermal technologies. Traditional methods, represented by heating, often compromise the nutritional and sensory quality of foods. In contrast, nonthermal approaches such as high‐pressure processing (HPP), pulsed electric field (PEF ...
Ashok Kumar Yadav, Dinesh Chandra Rai, Aman Rathaur, Hradesh Rajput, Sudhir Kumar, Zeenat Aman   +5 more
wiley   +1 more source

Buck Wheat: Nutritional, Bioactive Characteristics, Health Benefits, and Side Effects

Future Postharvest and Food, Volume 3, Issue 2, Page 142-162, June 2026.
ABSTRACT Micronutrient deficits have resulted from an over‐reliance on a small number of cereal crops for food security. The agricultural sector faces severe sustainability issues due to the rapid growth of the world's population and sudden climatic changes.
Momina Farooq, Sajad Ahmad Mir, Zahida Naseem   +2 more
wiley   +1 more source

Gluten-free Bread: Economic, Nutritional And Technological Aspects

, 2015
This chapter presents a detailed description of previously published works of the economical, nutritional and technological aspects of the research and production of gluten-free bread, which can benefit not only countries that do not produce wheat, but ...
Chang Y.K., Clerici M.T.P.S.
core  

A Comprehensive Review on Nutrition, Phytochemistry, Pharmacology and Food Application Perspectives of Bioactive Rich Superfruits

Future Postharvest and Food, Volume 3, Issue 2, Page 163-184, June 2026.
The review critically evaluated and compared the selected superfruit phytochemistry, their bioactive composition and the key health benefits majorly emphasizing the antioxidant potential. It has highlighted the translational challenges in formulating functional foods by addressing the issues related to delivery system, bioavailability mechanism and the
Sharath Kumar Nagaraja, Javid Iqbal Mir, Mahendra Kumar Verma, Aamir Hussain Dar   +3 more
wiley   +1 more source

Effect of buckwheat flour on microelements and proteins contents in gluten-free bread

Czech Journal of Food Sciences, 2011
Coeliac disease is an autoimmune gluten-sensitive entheropathy. The only available treatment for it is the life-long adherence to a gluten-free diet although these products are often poor in proteins, minerals, and vitamins.
Urszula Krupa-Kozak, Małgorzata Wronkowska, Maria Soral-Śmietana   +2 more
doaj   +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  

Effect of quinoa flour on gluten-free bread batter rheology and bread quality

Journal of Cereal Science, 2016
A new gluten-free bread formulations composed of quinoa, buckwheat, rice flour and potato starch were developed in the present study. Rheological characteristics of the bread batter with increasing amount of quinoa were determined; storage (G′) and loss modulus (G″) values were also measured for investigation of viscoelastic properties. To evaluate the
Turkut, Gulsum Merve, Cakmak, Hulya, Kumcuoglu, Seher, Tavman, Sebnem   +3 more
openaire   +3 more sources