Results 61 to 70 of about 7,370 (184)

Chemistry Underlying the Behavior of Food and Agricultural Components During Industrial Manufacturing Processes and Its Implications in Quality Assurance, Food Quality, and Food Safety Management: A Systematic Review

Food Safety and Health, EarlyView.
Industrial manufacturing processes have transformative effects on the components of food matrix. These transformations in food matrix and components have direct implications for quality assurance (QA), food quality (e.g., nutritional profile and texture), and food safety management (e.g., pathogen control and toxin mitigation). ABSTRACT This systematic
Chinaza Godswill Awuchi
wiley   +1 more source

The Effect of Sodium Caseinate and Microbial Transglutaminase Enzyme on Rheological, Physical and Sensorial Properties of Corn-based Gluten Free Bread [PDF]

Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, 2019
Celiac disease is a common autoimmune disorder which is triggered by receiving gluten. In this study, corn flour was used as gluten-free flour. Therefore, in order to simulate the properties of gluten, the use of enzymes with cross-linking ability such ...
Nesa Safavi, Mehdi Gharekhani
doaj   +1 more source

Advantages of low‐glycaemic‐index carbohydrates in regulating glycaemic response of energy bar: A review

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Energy bars are widely consumed functional foods among athletes and physically active consumers who require convenient sources of sustained energy. Their carbohydrate composition, particularly the type and ratio of digestible sugars such as glucose, fructose and sucrose, strongly influences glycaemic index (GI), postprandial blood glucose ...
Raju Sasikumar, Ayush Gupta, Selva Kumar T, Kaviarasu Ganesan, Sheena Haorongbam, Ravikumar Rajarathinam, Sandeep Janghu, Sandeep Kumar Panda, Amit K. Jaiswal   +8 more
wiley   +1 more source

Effect of the addition of yacon flour (Smallanthus sonchifolius) and freezing on baking performance

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Yacon (Smallanthus sonchifolius), a tuber rich in fructans, presents potential for application in breadmaking due to its nutritional properties and cryoprotectant activity. The aim of this study was to evaluate the incorporation of yacon flour in bread formulations (50 g/kg and 100 g/kg on flour mixture basis) and its impact on ...
Gabriel A. Atanazio‐Silva, Raquel Garzon, Giulliana P. Torrano, Carmen C. Tadini, Cristina M. Rosell   +4 more
wiley   +1 more source

Glycemic Control, Animal Protein Intake, and the Risk of Diabetic Retinopathy Progression Among Patients With Type 2 Diabetes

The Kaohsiung Journal of Medical Sciences, EarlyView.
ABSTRACT Effective glycemic control and food consumption play crucial roles in modulating diabetic retinopathy (DR) progression. This observational longitudinal study explored the hemoglobin A1c (HbA1c) and dietary patterns and their associations with the risk and progression of DR among 369 individuals with type 2 diabetes.
Yu‐Ju Wu, Chih‐Cheng Hsu, Chih‐Yiu Tsai, Shang‐Jyh Hwang, Kun‐Der Lin, Pi‐Chen Lin, Ya‐Fang Huang, Chiao‐I Chang, Meng‐Chuan Huang   +8 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, D. Szawara-Nowak, D. Zielińska, A. Troszyńska, M. Soral-Śmietana   +4 more
doaj   +1 more source

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

Journal of Product Innovation Management, EarlyView.
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

Improving the gluten-free bread recipe

EUREKA: Life Sciences
Approximately 1–2% of the world's population suffers from celiac disease, the only way to combat which is to exclude gluten-containing products from the diet. Given that bakery products are the basis of the diet of most people, the development of recipes based on gluten-free raw materials is a common problem for manufacturers. The problem of production
Maryna Samilyk, Yaroslav Nahornyi
openaire   +1 more source

Improving gluten-free bread volume using additives: A review

Food Chemistry Advances
The use of additives in gluten-free bread for characteristics improvement has led to a wide range of formulations. Moreover, the choice of additives seems arbitrary and hinders standardization of products.
William Asongni Djeukeu, Julien Armel Agamou Assiene, Fabrice Fabien Dongmo Dongho, Vanessa Guemkam Boudjeka, Adelaide Mawamba Demasse, Fernande Christine Biyegue Nyangono, Evariste Fedoung Fongzossie, Inocent Gouado   +7 more
doaj   +1 more source

Durum Wheat cv. Svevo Reference Genome Rel.2.0: A Comprehensive Tool for Wheat Genomics

Plant Biotechnology Journal, EarlyView.
ABSTRACT Advancements in plant genome sequencing and assembly have enabled the production of increasingly accurate and contiguous genome sequences. Here, we present the chromosome‐level assembly of the durum wheat (Triticum turgidum L. ssp. durum, cv. Svevo) reference genome produced using accurate long‐reads, optical mapping and Hi‐C. The new assembly
Elisabetta Mazzucotelli, Cristian Forestan, Gina Zastrow‐Hayes, David Swarbreck, Yael Lev‐Mirom, Emile Cavalet‐Giorsa, Matteo Bozzoli, Anna Maria Mastrangelo, Daniela Marone, Vincent Ranwez, Johanna Girodolle, Victor Llaca, Kevin Fengler, Charlotte Harris, Helena Toegelová, Pavla Navrátilová, Primetta Faccioli, Francesca Desiderio, Ana Paola Valladares, Gemy Kaithakottil, Rachel L. Rusholme‐Pilcher, Manuel Spannagl, Heidrun Gundlach, Klaus F. X. Mayer, Victoria C. Blake, Justin D. Faris, Steven S. Xu, Taner Z. Sen, Eric Yao, Julio Isidro y Sánchez, Chunyi Liu, Muhammad A. Farooq, Sandra Stefanelli, Chiara Cappucci, Leah Oren, Tamar Eilam, Mario Giorgioni, Alessandra Stella, Barbara Lazzari, Massimiliano Lauria, Aldo Ceriotti, Raul Pirona, Elahe Tavakol, Valentyna Klymiuk, Jennifer Ens, Harmeet Singh Chawla, Sean Walkowiak, Nicola Pecchioni, Filippo M. Bassi, Miguel Sanchez‐Garcia, Gabriella Sonnante, Pasquale L. Curci, Giovanni Giuliano, Giuseppe Aprea, Asher Pasha, Agata Gadaleta, Ilaria Marcotuli, Stefania Masci, Francesco Sestili, Samuela Palombieri, Davide Scaglione, Michele Morgante, Hana Šimková, Nicholas J. Provart, Simon G. Krattinger, Curtis J. Pozniak, Nathalie Chantret, Anthony Hall, Assaf Distelfeld, Roberto Tuberosa, Marco Maccaferri, Luigi Cattivelli   +71 more
wiley   +1 more source