Results 71 to 80 of about 4,076,614 (131)

Debittering Methods in Lupinus Species: A Comprehensive Review

Legume Science, Volume 8, Issue 4, December 2026.
ABSTRACT Lupinus species (spp.), commonly known as lupins, represent a promising source of plant‐based protein and bioactive compounds for food applications. However, their utilization in food products is constrained by the presence of quinolizidine alkaloids, which impart characteristic bitterness and pose toxicity risks.
María de Fátima Arevalo‐Oliva, Edgardo Calandri, Gilbert Rodriguez, Ivone Yanira Choquetico Iquiapaza, Andrea Brandolini, Alyssa Hidalgo   +5 more
wiley   +1 more source

The development of gluten-free milk-free French bread [PDF]

, 2013
Approximately 6% of children and approximately 4% of adults in the western countries including the United States (US) have food allergies. Milk allergy is reported to be one of the most common food allergies affecting as high as 7% in the US.
Bentley, Annette Camnetar, null null, Annette Bentley   +2 more
core   +1 more source

Mucuna pruriens as a Sustainable Functional Food: Applications From Seed to Product

Modern Agriculture, Volume 4, Issue 2, December 2026.
This review highlights Mucuna pruriens as a nutrient‐rich legume with significant nutritional, therapeutic, and agricultural value. Its protein‐rich seeds contain essential minerals and L‐DOPA, but high antinutritional compounds require effective processing before consumption.
Crossby Osei Tutu, Reuben Acheampong, Papa Toah Akonor, Bernard Kwabena Asiedu, Rexford Obeng, Anthonia Helga Andoh‐Odoom, Dora Duah‐Bisiw, Jacob Ulzen, Michael Wiafe‐Kwagyan, Nii Korley Kortei, Justice Owusu‐Bempah   +10 more
wiley   +1 more source

High amylopectin Cilembu sweet potato starch for structure formation in sorghum bread

Discover Food
Gluten-free bread often suffers from poor structure and hard texture due to the absence of gluten, which provides viscoelasticity. The use of starch as a structure forming ingredient in gluten-free foods has been recognized, but the influence of ...
Burhannudin Sutisna, Fadhila Izzah Zahirah, Avindini Salsabila, Nisa Vinka Nurul Hayati, Dianika Lestari, Made Tri Ari Penia Kresnowati   +5 more
doaj   +1 more source

The Production of Free Gluten Baguette Bread containing Hydrcolloidds (Hydroxy propyl methyl cellulose and Farsi Gum) for Celiac Patients [PDF]

Journal of Advanced Biomedical Sciences, 2020
Background & Objective: Celiac disease is an autoimmune disorder of the small intestine. The use of a gluten-free diet is the most important method of treating celiac disease. Corn and rice flour are alternative options for wheat flour in bakery products.
Asiye Ahmadi Dastgerdi, Akram Ghahramani-Chermahini, Majid Gholami Ahangaran, Manoochehr Momeni-Shahraki   +3 more
doaj  

From Food Waste to Phytochemicals: Green Recovery, Food‐Matrix Applications, and Metabolic‐Health Translation of Residue‐Derived Polyphenols

Phytochemicals in Food and Medicine, Volume 1, Issue 4, December 2026.
Decision rule: The lowest‐scoring gate determines overall readiness. Suggested concise take‐home message: Residue‐derived polyphenols should advance from chemically defined sources through food‐grade recovery and real‐matrix validation to realistic exposure‐based health evidence.
Chandan Kumar Sahu, Syed Irshaan, S. Karthikeyan   +2 more
wiley   +1 more source

Development of Gluten-Free Bread Production Technology with Enhanced Nutritional Value in the Context of Kazakhstan

Foods
This research aims to enhance the nutritional value of gluten-free bread by incorporating a diverse range of components, including additives with beneficial effects on human health, e.g., dietary fibers. The research was focused on improving the texture,
Nazira Utarova, Mukhtarbek Kakimov, Bożena Gajdzik, Radosław Wolniak, Ainur Nurtayeva, Saule Yeraliyeva, Michał Bembenek   +6 more
doaj   +1 more source

Phenomic prediction of club wheat milling yields

The Plant Phenome Journal, Volume 9, Issue 1, December 2026.
Abstract Near‐infrared reflectance spectroscopy (NIRS) provides a nondestructive method for estimating physical and chemical grain properties and is widely used in breeding programs to phenotype traits such as texture, color, moisture, protein, and oil content. Club wheat (Triticum aestivum subsp.
Peter Schmuker, Alecia Kiszonas, Sheri Rynearson, Kim Garland‐Campbell, Michael Pumphrey   +4 more
wiley   +1 more source

Circular Valorization of Agricultural Residues Into Food‐Grade Single‐Cell Protein via Carbon‐Fixation Fermentation

Sustainable Food Proteins, Volume 4, Issue 4, December 2026.
Integrated circular biorefinery concept coupling fruit‐processing residue valorization with renewable H2‐powered CO2 fixation for sustainable, food‐grade single‐cell protein production. ABSTRACT The conversion of agricultural residues into food‐grade single‐cell protein (SCP) has emerged as a promising strategy to simultaneously address increasing ...
Gebeyehu Ayele, Habtamu Admassu, Gadissa Mosisa, Abebe Desalegn, Molla Abeje   +4 more
wiley   +1 more source

Problems and Approaches in the Improvement of Gluten-Free Bread Texture: A Comprehensive Review

International Journal of Food Science
Currently, creating gluten-free bread comparable with traditional bread remains a major scientific and technological challenge. Gluten is a wheat flour protein complex, mainly gliadins (ω-, α-, and γ-gliadins) and glutenins consist of low molecular ...
Zaripa Alibekova, Meruert Bayisbayeva, Rosnah Shamsudin, Asem Bakhtybekova, Ravshanbek Alibekov, Zhambul Aimenov   +5 more
doaj   +1 more source