Results 71 to 80 of about 16,815 (227)
Protein quality in wheat [PDF]
, 2004 The overall objective of the present studies was to increase the understanding about protein quality in wheat, i.e. to make it possible to improve the production of wheat with desired quality for different end-uses.
Kuktaite, Ramune
core
Future Postharvest and Food, EarlyView.A nutrient‐dense grain, proso millet is well‐known for its high protein content and vital amino acids. It is high in fiber, vitamins, and minerals and has many health advantages, including promoting heart health, enhancing digestion, and helping with weight management.
Sangeeta Yadav +3 more
wiley +1 more source
Development of isoflavone-containing gluten-free rice bread
, 2019 女性ホルモンのひとつ，エストロゲンと似た構造をもつ大豆イソフラボンは，種々の健康増進作用をもつ．本研究では大豆イソフラボンを継続して少しずつ摂取できるグルテン不使用パンの開発を検討した．著者らが最近開発したパン生地に粗精製イソフラボン（有効濃度55.8％）を配合すると，パンの比容積は無添加と同等の4ml/g程度を維持し，きめ・色合いなどの外観，味・香り・食感なども顕著な低下が見られなかった．焼成後のパンはイソフラボン総量で0.15％（w/w），アグリコン換算で0.089％（w/w ...
矢野, 裕之 +2 more
core +1 more source
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
Effects of Tamarind Seed Polysaccharides on Pasting and Rheological Characteristics and Bread-Making Quality of Gluten-Free Potato Starch [PDF]
Shipin KexueIn 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
JSFA reports, EarlyView.Abstract Background Lafun is made by fermenting and drying cassava chunks, which are then milled into flour and cooked into dough. Its quality characteristics are variety‐dependent, while it may become too soft or even liquefy during storage, leading to rejection by end‐users.
Laurent Adinsi +6 more
wiley +1 more source
, 2023 Introduction: The consumption of gluten-free foods has continued to increase in recent years. Given their higher intake amongst individuals both with or without a medically diagnosed gluten allergy or sensitivity, it is important to understand how the ...
Tjhin A. (16051052) +5 more
core +1 more source
Designing nutritionally improved waffles containing glycerol monostearate based oleogel and aquafaba
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND Plant‐based diets are considered healthier and more sustainable, while solutions are sought to replace saturated fats in foods products. Aquafaba (AF) from chickpea cans was foamed to formulate waffles. AF was concentrated at three dry matter contents.
Cristian Szekely +3 more
wiley +1 more source
Applied Food ResearchThe effect of baking time-temperature and incorporation of liquid whey on the physical properties of whey supplemented composite sorghum-rice gluten-free bread was investigated.
Borufan Itefa Achalu +2 more
doaj +1 more source
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 +8 more
wiley +1 more source