Results 31 to 40 of about 4,076,614 (131)
PLoS ONE, 2020 Starch based gluten-free bread (formulations containing mixture of corn and potato starch with hydrocolloids) are deficient in nutrients and do not contain health promoting compounds.
Dorota Gumul +3 more
doaj +2 more sources
Okara-Enriched Gluten-Free Bread: Nutritional, Antioxidant and Sensory Properties
Molecules, 2023 The aim of this study was to produce an eco-innovative gluten-free bread with a pleasant taste and a unique formulation that includes the highest quality grains and pseudocereals (buckwheat; rice; and millet); and okara; a by-product of soy milk ...
Mirjana B. Pešić +9 more
doaj +1 more source
Brazilian Journal of Food Technology, 2020 Coeliac disease forces on the developing of gluten-free products. Gluten-free cereals may be modified by techniques like cooking-extrusion or by adding compounds like lactic acid in order to obtain mixtures with adequate viscoelastic properties for the ...
Elvia Murgueytio, Stalin Santacruz
doaj +1 more source
Gluten-free bread. I. Development of a gluten-free sourdough
, 2013 Although the food industry has risen to the formulation challenges associated with removing gluten from the dough, and a number of gluten-free (GF) products are now commercially available on the market, many GF breads formulations are frequently based on
M. Mariotti +4 more
core +2 more sources
U.S. Consumers Sometimes Prefer Seemingly Redundant Labels
Agribusiness, EarlyView.ABSTRACT More food products are carrying seemingly redundant labels, which are marketing claims or certifications that reiterate product attributes already conveyed. In this paper, we aim to answer two questions on redundant labels. First, do consumers view redundant labels as deceptive or informative? Second, how do redundant labels affect product and
Jackson Lusk +2 more
wiley +1 more source
Foods, 2023 Celiac patients tend to have an unbalanced diet, because gluten-free products typically contain a high amount of fats and carbohydrates and a low amount of proteins, minerals, and dietary fiber.
Rocío Peñalver, Gaspar Ros, Gema Nieto
doaj +1 more source
Impact of the Degree of Hydrolysis on the Functional Properties of Rice Proteins – A Review
Cereal Chemistry, EarlyView.ABSTRACT Background and Objectives Enzymatic hydrolysis has been established as an effective strategy to improve the functional properties of plant proteins. Rice proteins are particularly attractive because of their hypoallergenic nature, high nutritional value, and sustainability, although their technological applications remain limited by their low ...
Poliana Martins de Ávila +1 more
wiley +1 more source
ChemFoodChem, EarlyView.Agro‐industrial residues contain dietary fiber and phenolics, but coexistence alone does not establish a phenolic‐bound ingredient. Processing‐dependent identity is verified through fraction‐specific analysis and common‐basis mass balance. Food‐grade translation requires final‐product performance, sensory acceptance, safety, and claim‐matched ...
Yitong Niu +4 more
wiley +1 more source
Addition of particle stabilised foams to optimise the quality of gluten‐free toast bread
, 2023 The number of people buying gluten-free breads and baked goods is increasing. To optimise the quality of gluten-free breads, fat and additives are still often used. This project investigated whether the use of particle-stabilised foams could eliminate or
Müller, Nadina +3 more
core +1 more source
Annales Academiae Medicae Silesiensis, 2023 Introduction: Grain products, especially bread, play an essential role in the nutrition of people around the world. However, due to the release of excessive amounts of pollutants into the environment, grain products may also contain some amounts of ...
Magdalena Gacal +2 more
doaj +1 more source