Results 121 to 130 of about 27,519 (235)
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.ABSTRACT The aging population presents an increasing need for protein‐rich food that supports health, functionality, and quality of life in senior adults. Plant proteins, with their sustainability and nutritional potentials, are emerging as promising yet complex alternatives to animal proteins in this context.
Kinza Mukhtar +3 more
wiley +1 more source
Maladie coeliaque et eucharistie [PDF]
, 2001 paru en anglais sous le titre Celiac Disease and Eucharistic Communion, in The Jurist, 61, 2001 [2003], p. 281-289International audienceThis article aimed to help prevent celiac-sufferers from being excluded from Eucharistic communion.
Bamberg, Anne
core +1 more source
Effects of Sodium Reduction on the Physicochemical Characteristics of Pretzel Bites
Journal of Food Science, Volume 91, Issue 5, May 2026.ABSTRACT Excessive sodium intake is a global health concern that is largely driven by processed foods. This study evaluated the effects of sodium chloride (NaCl) reduction on the physicochemical properties of pretzel bites. Samples were formulated with five NaCl levels (T1 [0% reduction], T2 [15.91% reduction], T3 [29.28% reduction], T4 [40.53 ...
Reichell P. Cruz Cabrera +5 more
wiley +1 more source
Safety of acute exposure to the food additive glycerol (E 422) from beverages
EFSA Journal, Volume 24, Issue 5, May 2026.Abstract The European Commission requested EFSA to assess the acute exposure to glycerol (E 422) from slush ice drinks and de‐alcoholised wine. The acute exposure assessment was conducted on a single‑consumption‑event basis considering the reported use levels and analytical data of glycerol in slush ice drinks and the proposed maximum level of 50,000 ...
EFSA Panel on Food Additives and Flavourings (FAF) +22 more
wiley +1 more source
Improving the technology of gluten-free bread from composite flour mixtures
Новые технологииThe 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 +3 more
doaj +1 more source
Nutritional characterization of gluten free non-traditional pasta [PDF]
, 2018 When a food is formulated, its characterization is important from the chemical and biochemical point of view; even more whennon-traditional raw materials are used. Noodles were made with cassava starch and corn flour (4:1), milk, egg, salt and xanthangum.
Chigal, Paola Soledad +2 more
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Coelic association Malta [PDF]
, 2000 Coeliac Association Malta is a voluntary organisation for people with Coeliac Disease or Dermatitis Herpetiformis. It is a non-profitable support group founded in 1989 by coeliacs themselves in order to promote the welfare of coeliacs in Malta ...
Pace Balzan, Carole
core
Automated Gluten Detection in Bread Images Using Convolutional Neural Networks
Applied SciencesCeliac disease and gluten sensitivity affect a significant portion of the population and require adherence to a gluten-free diet. Dining in social settings, such as family events, workplace gatherings, or restaurants, makes it difficult to ensure that ...
Aviad Elyashar +4 more
doaj +1 more source
Opportunities in Tajikistan to breed wheat varieties resistant to seed-borne diseases and improved baking quality [PDF]
, 2013 Wheat seed-borne diseases and options for improving baking quality of wheat, as well as the role of genotypes for breeding to achieve high yield and quality are the key issues discussed in this introductory paper.
Husenov, Bahromiddin
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Investigation of the Water-retaining Capacity of the Carbohydrate Complex of Rye-wheat Dough with Addition of Polyfunctional Food Supplement “Magnetofооd” [PDF]
, 2018 Today in Ukraine the share of low-quality bakery products is near 20–25 %, because they often don\u27t correspond to quality standards and sanitary norms, because of being produced of flour with low bakery properties. That is why new raw material sources,
Alexandrov, A. (Alexandr) +4 more
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