Results 51 to 60 of about 27,519 (235)
How to Reduce Wheat Allergens and FODMAPs in Foods: A Critical Review of Patents
Cereal Chemistry, EarlyView.ABSTRACT Background and Objectives Supported by scientific evidence, this critical review of the patent literature examined methods to reduce wheat allergens and FODMAPs in foods, which may trigger digestive disorders and other health problems. The following topics were covered: proteolytic enzymes, proteolytic bacteria and yeasts, separation, plant ...
Pierre Gélinas, Jérémie Théolier
wiley +1 more source
Karakteristik Roti Bebas Gluten Berbahan Dasar Pati Ganyong Termodifikasi [PDF]
, 2018 Modified canna starch by Heat Moisture Treatment (HMT) and xanthan gum (GX) showed had potential used in the formulation of gluten-free breads. This study aimed to explore the phyiscals and sensory caharacteristics of gluten-free breads from some types ...
Malahayati, N. (Nura) +3 more
core
Food Chemistry International, EarlyView.Composite sourdough breads were developed from blends of unripe plantain, tiger nut, and fenugreek flours. Optimized formulations improved pasting stability and enhanced texture, producing softer more elastic crumbs. The enriched breads contained higher dietary fiber and bioactive compounds, and significantly reduced serum cholesterol markers ...
Mary T. Ademosun +4 more
wiley +1 more source
Development of gluten-free wrap bread : a thesis submitted in partial fulfilment of the requirements for the degree of Master of Food Technology, Massey University, Albany, New Zealand [PDF]
, 2016 Gluten, the storage protein in wheat, barley and rye is associated with coeliac disease, wheat allergy and non-coeliac gluten sensitivity. The clinical symptoms include diarrhoea, anaemia, nausea, mouth sore and psychological symptoms and in some cases
Yang, Tianyi
core
Food Biomacromolecules, EarlyView.Abstract Edible coatings have emerged as a significant advancement in the food industry. This review explains the different materials, methods, and applications of edible coatings, with a special focus on the integration of nanotechnology and its contribution to the circular economy.
Shankar Senthilkumar +4 more
wiley +1 more source
Production technology gluten-free bread and the national flour product-beshbarmak dough
Алматы технологиялық университетінің хабаршысы, 2021 The article presents data on the selection and biochemical composition of flour from cereals and legumes that do not contain gluten for the production of gluten-free bread and national flour product. The novelty of research is to study the effect of food
D. A. Shaimerdenova +5 more
doaj
Foods, 2023 Current gluten-free food development trends tend to favour pigmented rice flour. Bario Merah Sederhana is a type of red-pigmented rice that is indigenous to Sarawak, Malaysia. This research investigates the nutritional, texture, and sensory properties of
Macdalyna Esther Ronie +3 more
doaj +1 more source
Food Biomacromolecules, EarlyView.Abstract Whereas gluten‐free bread production often relies on starch‐heavy formulations, this study introduces a novel approach by leveraging the synergistic effects of fermented/pre‐gelatinized Cardaba banana, pigeon pea, and lemon pomace—an underutilized agro‐industrial byproduct.
Abimbola Abike Osanbikan +5 more
wiley +1 more source
Quality of Gluten Free Bread with the Addition of Xanthan Gum and Different Kneading Methods
Food ScienTech Journal, 2023 White bread generally uses wheat as the main ingredient due to its high viscosity and elasticity in the presence of gluten. However, because gluten is an allergen, not everyone can eat white bread.
Siti Chairiyah Batubara +1 more
doaj +1 more source
Gluten Immunogenic Peptides as Standard for the Evaluation of Potential Harmful Prolamin Content in Food and Human Specimen [PDF]
, 2018 Gluten is a complex mixture of storage proteins in cereals like wheat, barley, and rye. Prolamins are the main components of gluten. Their high content in proline and glutamine makes them water-insoluble and difficult to digest in the gastrointestinal ...
Cebolla Ramírez, Ángel +3 more
core +1 more source