Results 101 to 110 of about 4,076,614 (131)

Multi‐Response Optimization of Formulation and Processing Parameters for a High‐Protein Beef‐Based Snack to Enhance Mechanical Crispiness, Acoustic Crispiness, and Protein Digestibility

Journal of Food Science, Volume 91, Issue 11, November 2026.
ABSTRACT This study aimed to optimize the formulation and processing parameters of beef‐based chips to maximize textural properties and protein digestibility using response surface methodology (RSM) with a central composite design. Statistical models were developed to predict the effects of beef powder incorporation level (%), extruded sheet thickness (
Sandamini Wickramaarachchi, Mauro Mocerino, Maxim Lebedev, Casiana Blanca J. Villarino, Gary A. Dykes, Ranil Coorey   +5 more
wiley   +1 more source

Fundamental research on gluten-free bread [PDF]

, 2018
The interest in gluten-free products has increased drastically over the past decades. This is the result of advanced detection methods for gluten-related disorders and the lifestyle choices of consumers. Gluten plays a key role in the production of bread,
Horstmann, Stefan W.
core   +1 more source

Coupling Oxygen‐Enriched Drip Irrigation With an Optimized Nitrogen Rate Improves Yield, Water Productivity and Grain Quality of Winter Wheat: A Two‐Season Field Study

Journal of Agronomy and Crop Science, Volume 212, Issue 6, November 2026.
ABSTRACT Drip irrigation displaces soil air at the emitter and transiently depresses dissolved oxygen (DO) in the wetted root zone, and recovery is slow in fine‐textured, slightly saline soils. Whether aeration of the irrigation stream can be combined with nitrogen (N) management to raise water productivity while safeguarding grain quality in winter ...
Qi Xu, Wenda Du, Changkun Ma, Quanjiu Wang   +3 more
wiley   +1 more source

Optimization of Roasting Enhances Bioactive Profiles, Antioxidant Activity, and Reduces Lectin Content in Bean Flours: Implications for Functional Plant‐Based Ingredients

Journal of Food Process Engineering, Volume 49, Issue 11, November 2026.
Graphical representation of the response surface methodology (RSM) framework applied to optimize roasting temperature (150°C–220°C) and time (10–20 min) in pulses. Optimized processing and subsequent milling produce roasted bean flour with significantly reduced lectin content and improved phytochemical profiles and antioxidant activity.
Olumide O. Fashakin, Karen Cichy, Ilce G. Medina‐Meza   +2 more
wiley   +1 more source

Medical nutrition therapy: use of sourdough lactic acid bacteria as a cell factory for delivering functional biomolecules and food ingredients in gluten free bread

Microbial Cell Factories, 2011
Celiac disease (CD) is an immune-mediated disease, triggered in genetically susceptible individuals by ingesting gluten from wheat, rye, barley, and other closely related cereal grains.
Moroni Alice, Arendt Elke K, Zannini Emanuele   +2 more
doaj   +1 more source

Innovation in Family Firms: The Role of Absorptive Capacity and Knowledge Collaboration

Journal of Product Innovation Management, Volume 43, Issue 6, Page 953-971, November 2026.
ABSTRACT While prior research suggests that family ownership can significantly facilitate sales and innovation, empirical findings often overlook the nuanced differences in innovation inputs between family and non‐family firms. We address this gap by examining the extent to which family firms are able to use absorptive capacity by creating knowledge ...
David Bruce Audretsch, Maksim Belitski, Christina Guenther, Natalia Vershinina   +3 more
wiley   +1 more source

Updated Scientific Opinion on the risks for animal and human health related to the presence of phomopsins in feed and food

EFSA Journal, Volume 24, Issue 11, November 2026.
Abstract The EFSA CONTAM Panel assessed the risks for animal and human health related to the presence of phomopsins in feed and food. Lupins are considered the main source of phomopsins. Since the previous CONTAM Panel 2012 Opinion on phomopsins, new studies investigated the structural diversity of phomopsins.
EFSA Panel on Contaminants in the Food Chain (CONTAM), Helle Katrine Knutsen, Agneta Åkesson, Margherita Bignami, Laurent Bodin, James Kevin Chipman, Gisela Degen, Antonio Hernández‐Jerez, Tim Hofer, Christer Hogstrand, Stefano Landi, Jean‐Charles Leblanc, Kyriaki Machera, Evangelia Ntzani, Isabelle P. Oswald, Salomon Sand, Katharina Vejdovszky, Barbara Viviani, Vasileios Bampidis, Guido Rychen, Ronald Maul, Edoardo Carnesecchi, Jean‐Lou Dorne, Petra Gergelová, Eirini Kouloura, Elena Rovesti, Lydia Alarcón Asensio, Sofie Schryvers, Chantra Eskes   +28 more
wiley   +1 more source

Development of high protein gluten-free oat bread

, 2015
Chemical composition of oats and its suitability for baking were reviewed in the literature part. The special features of baking without gluten and possibilities to increase the quality of gluten-free bread were also discussed.
Rekola, Kristiina
core  

Improving the technology of gluten-free bread from composite flour mixtures

Новые технологии
The article presents the research on the development of bread technology from gluten-free composite mixtures: No. 1 from a mixture of rice and flax flour (70: 30), No. 2 from flax and corn flour (50: 50) and No. 3 from pumpkin and corn flour (50: 50).
A. I. Soloveva, D. A. Bragina, Yu. V. Ushakova, G. Y. Rysmukhambetova   +3 more
doaj   +1 more source

Protein quality in wheat [PDF]

, 2004
The overall objective of the present studies was to increase the understanding about protein quality in wheat, i.e. to make it possible to improve the production of wheat with desired quality for different end-uses.
Kuktaite, Ramune
core   +1 more source