Results 61 to 70 of about 4,076,614 (131)
Desenvolvimento de produto alimentício sem glúten elaborado a partir da percepção de consumidores celíacos [PDF]
, 2014 Tese (doutorado) - Universidade Federal de Santa Catarina, Centro de Ciências Agrárias, Programa de Pós-Graduação em Ciência dos Alimentos, Florianópolis, 2014.O único tratamento para a doença celíaca (DC), uma desordem imunomediada sistêmica ...
Nascimento, Amanda Bagolin do
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Gluten-free bread. II. Compressed yeast versus gluten-free sourdough
, 2013 The use of the sourdough as a form of leavening is one of the oldest biotechnological processes in baked goods production. When used in optimised amounts, in fact, sourdough can improve the volume, texture, flavor, and nutritional value of bread and can ...
M. Mariotti, M. Lucisano, C. Cappa
core +2 more sources
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND A widely cultivated pulse, lupin, has garnered interest for its beneficial nutritional properties, especially for baking applications. The harmful alkaloid content and poor functional properties of lupin limit its wider use. Sonication is an ecofriendly technology used to modify molecular structures.
Emilia Kärkkäinen +6 more
wiley +1 more source
Gluten-free bread with cereal crops flour [PDF]
, 2016 The results of studies of the effect of different types of gluten-free flour on the production process and quality indicators of gluten-free bread.
Hryshchenko, Anna, Mykhonik, Larysa
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Plant Breeding, EarlyView.ABSTRACT Sorghum [Sorghum bicolor (L.) Moench] is a vital cereal crop in dry regions worldwide. However, in sub‐Saharan Africa (SSA), grain yields from currently grown varieties remain low (< 1 ton/ha) and exhibit variable nutrient composition. Therefore, the objective of this study was to undertake a genetic analysis of selected East African‐adapted ...
Charles Andiku +3 more
wiley +1 more source
Advances in gluten-free bread technology
, 2014 The unattractive appearance of gluten-free bread still remains a challenge in gluten-free breadmaking. In response to this, additives such as dairy products, soya and eggs have been used to improve the quality of gluten-free bread, but with limited ...
Le Roes-Hill, Marilize +2 more
core +1 more source
Major Reference Works, Page 1-35.Bergey's Manual of Systematics of Archaea and Bacteria (BMSAB) is a reference work aimed at undergraduates, graduate students, researchers, professors and experienced professionals at all levels. About a hundred new genera and 600+ new species have been described per year for each of the last 5 years.
Vincenzina Fusco +7 more
wiley +1 more source
Functional Optimization of a Novel Gluten-Free Bread Made with Tapioca Starch and Red Lentil Flour
FoodsCommercially produced gluten-free bread has gained popularity over the past decade. However, it often struggles to match its gluten-containing counterparts in terms of nutritional aspects, appearance, texture, and consumer acceptability.
Federico Bianchi +2 more
doaj +1 more source
Legume Science, Volume 8, Issue 4, December 2026.ABSTRACT Legumes (family Fabaceae) are vital, nutrient‐dense global resources rich in proteins, complex carbohydrates and micronutrients. Although offering agronomic benefits like nitrogen fixation, their dietary utilization is often constrained by anti‐nutritional factors (ANFs) such as phytates, tannins, lectins and oligosaccharides, which reduce ...
Diana Kavaya +3 more
wiley +1 more source
Influence of the Addition of Buckwheat Flour on Gluten Free Bread Quality and Antioxidant Capacity
Czech Journal of Food Sciences, 2009 The diet based on gluten free products is characterised by a low content of some nutritional components such as proteins and mineral components, as well as non-nutritional but physiologically important components like dietary fibre.
M. Wronkowska +4 more
doaj +1 more source