Results 61 to 70 of about 27,519 (235)

Nonthermal Food Processing Technologies: A Comprehensive Review

Future Postharvest and Food, EarlyView.
The graphical abstract illustrates the shift from traditional thermal food preservation methods to advanced nonthermal technologies. Traditional methods, represented by heating, often compromise the nutritional and sensory quality of foods. In contrast, nonthermal approaches such as high‐pressure processing (HPP), pulsed electric field (PEF ...
Ashok Kumar Yadav, Dinesh Chandra Rai, Aman Rathaur, Hradesh Rajput, Sudhir Kumar, Zeenat Aman   +5 more
wiley   +1 more source

Effect of a combination of enzymes on the fundamental rheological behavior of bread dough enriched with resistant starch [PDF]

, 2016
The effect of three enzymes on the fundamental rheological parameters of bread dough with high content of resistant starch (RS) was studied. The RS was added as an alternative to increase the fiber ingestion while the enzymes, to overcome the gluten ...
Altuna, Luz, Ribotta, Pablo Daniel, Tadini, Carmen C.   +2 more
core   +2 more sources

Buck Wheat: Nutritional, Bioactive Characteristics, Health Benefits, and Side Effects

Future Postharvest and Food, EarlyView.
ABSTRACT Micronutrient deficits have resulted from an over‐reliance on a small number of cereal crops for food security. The agricultural sector faces severe sustainability issues due to the rapid growth of the world's population and sudden climatic changes.
Momina Farooq, Sajad Ahmad Mir, Zahida Naseem   +2 more
wiley   +1 more source

A Comprehensive Review on Nutrition, Phytochemistry, Pharmacology and Food Application Perspectives of Bioactive Rich Superfruits

Future Postharvest and Food, EarlyView.
The review critically evaluated and compared the selected superfruit phytochemistry, their bioactive composition and the key health benefits majorly emphasizing the antioxidant potential. It has highlighted the translational challenges in formulating functional foods by addressing the issues related to delivery system, bioavailability mechanism and the
Sharath Kumar Nagaraja, Javid Iqbal Mir, Mahendra Kumar Verma, Aamir Hussain Dar   +3 more
wiley   +1 more source

Effects of Tamarind Seed Polysaccharides on Pasting and Rheological Characteristics and Bread-Making Quality of Gluten-Free Potato Starch [PDF]

Shipin Kexue
In this study, different mass concentrations (0%, 1%, 2%, 3%, and 4%, based on starch mass) of tamarind seed polysaccharides (TSP) were added to endow potato starch (PS) bread with gluten-like properties in order to improve the processing performance and
SUN Yujia, LI Diming, LIU Yantao, LI Pengfei, SUN Fusheng, ZHANG Yan, YANG Nan
doaj   +1 more source

Wheat glutenin subunits and dough elasticity: findings of the EUROWHEAT project [PDF]

, 2000
Detailed studies of wheat glutenin subunits have provided novel details of their molecular structures and interactions which allow the development of a model to explain their role in determining the visco-elastic properties of gluten and dough.
Barro, Beckwith, Belton, Belton, Belton, Belton, Branlard, Branlard, Bushuk, D'Ovidio, Domenico Lafiandra, Field, Gilbert, Gras, Kasarda, Kasarda, Köhler, Lafiandra, Lawrence, Lawrence, Lindsay, Miles, Mita, Payne, Payne, Payne, Payne, Peter Belton, Peter R Shewry, Popineau, Popineau, Shewry, Shewry, Wellner, Werner, Yves Popineau   +35 more
core   +1 more source

Marine Macroalgae as a Safe Healthy Food While Meeting Food Security Challenges Arising From Climate Changes

Food Safety and Health, EarlyView.
Planned harvesting and processing of marine macroalgae could meet future global food needs and mitigate fuel‐originated carbon dioxide responsible for climate change. Microalgal foods are nutritious and safe. The utilization of macroalgae would avoid environmental problems arising from the release of overgrowing macroalgae caused by heatwaves, which ...
Upali Samarajeewa
wiley   +1 more source

Ohmic heating - a novel approach for gluten-free bread baking [PDF]

, 2019
Gluten-free (GF) batters usually present several technological challenges that limit the performance during conventional baking and the resulting product quality. Due to the volumetric heating principle and faster heating rates, ohmic heating (OH) may be
Bender, Denisse, Fauster, Thomas, Gratz, Maximilian, Jäger, Henry, Kinner, Mathias, Pichler, Stefanie, Schoenlechner, Regine, Vogt, Silvan, Wicki, Beata   +8 more
core   +1 more source

Formulation, Overall Acceptability, Nutritive Value Assessment of Gluten-free, Vegan Bread and Comparison with Contemporary Gluten-free Bread

Journal of Pharmaceutical Research International, 2021
Gluten-free and vegan bakery items have been gaining popularity. Their demand has increased over the past few years, with India being one of the largest gluten-free food consumers. The gluten-free pieces of bread available in the market are crumbly in nature and have a dry mouthfeel, reducing its overall acceptability among consumers.
Radhika Hedaoo, Shamal More, Pankaj Deshpande, Akansha Laddha   +3 more
openaire   +2 more sources

Wheat flour particle size: Influence of mill design and effects on quality and performance

JSFA reports, EarlyView.
Abstract Among the various characteristics of wheat (Triticum aestivum) flour, particle size is of paramount importance globally. The industrial process of separating the three main components (endosperm, bran, and germ) must ensure that the desired quality is delivered to customers through a progressive reduction in the size of the endosperm until the
Ricardo Barroso Lopes, Daniele Bach, Luiz Gustavo Lacerda, Ivo Mottin Demiate   +3 more
wiley   +1 more source