Results 81 to 90 of about 16,815 (227)

Quality evaluation study on the gluten-free rice

, 2019
微細構造解析，官能評価，成分分析，MRI 解析により３種のグルテン不使用米粉パンA，B，C を比較した．A は米粉，水，イースト，砂糖，食塩，油脂を原料とし，B はさらに増粘多糖類とトレハロースを含む．またC は，増粘多糖類を含まないが，たまご，乳類，トレハロースを含む．テクスチャー用語体系を利用した多肢選択法とコレスポンデンス分析による，「パンをさわった感じ」の官能評価（N=10）から，「食パンらしさ」には，” 硬くて乾燥vs 柔らかくてしっとり” と，“ 粗さvs きめ細かさ ...
早川, 文代, 風見, 由香利, 矢野, 裕之, YANO, Hiroyuki, HAYAKAWA, Fumiyo, カザミ, ユカリ, セキヤマ, ヤスヨ, SEKIYAMA, Yasuyo, 関山, 恭代, KAZAMI, Yukari, ハヤカワ, フミヨ, ヤノ, ヒロユキ   +11 more
core   +1 more source

Quality of gluten-free buckwheat-rice bread [PDF]

, 2021
In case of celiac disease the products containing gluten must be excluded from the nutrition. The offer of gluten-free products (especially pastry) is low and in addition the gluten-free breads are typical of dry crust and crumb and higher firmness in ...
Kráčmar, Stanislav, Burešová, Iva, Dvořáková, Petra   +2 more
core  

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

Addition of particle stabilised foams to optimise the quality of gluten‐free toast bread

, 2023
The number of people buying gluten-free breads and baked goods is increasing. To optimise the quality of gluten-free breads, fat and additives are still often used. This project investigated whether the use of particle-stabilised foams could eliminate or
Müller, Nadina, Schmid, Tamara, Steinegger, Stefanie, Kinner, Mathias   +3 more
core   +1 more source

Transcriptional adapter ADA2 regulates yield and end‐use quality through liquid–liquid phase separation in wheat

Journal of Integrative Plant Biology, EarlyView.
The transcriptional adapter ADA2 interacts with the histone acetyltransferase GCN5 to regulate starch and storage protein content in wheat grains through histone acetylation. ADA2 undergoes phase separation and is modulated by GCN5, affecting histone acetyltransferase activity and gene transcription.
Xiaobang Zhang, Ruijie Zhang, Yuhan Zhang, Tao Yang, Longfei Wu, Yuan Cao, Jun Xiao, Jigang Li, Xin Gao, Xinyou Cao, Jie Liu, Mingming Xin, Yuan Zong, Zhongfu Ni, Qixin Sun, Yingyin Yao   +15 more
wiley   +1 more source

A comparative study of gluten-free sprouts in the gluten-free bread-making process

European Food Research and Technology, 2018
The addition of sprouted grains and seeds to cereal products has been identified as one of the upcoming trends in recent market reports. In this study, seven types of sprouts (amaranth, brown millet, corn, lentil, lupin, pea, quinoa) were milled and characterised with respect to their compositional (starch, protein, fat, ash, fibre, moisture) and ...
Horstmann SW, Atzler JJ, Heitmann M, Zannini E, Lynch KM, Arendt EK   +5 more
openaire   +2 more sources

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

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

Improvement of gluten-free bread by addition of pentosans from rye bran

, 2013
The polysachcharide arabinoxylan, a pentosans is the most important thickening component in rye for bread making in combination with sourdough fermentation.
V. Bessero Belti, M. Mariotti, S. D’Amico, S. Tömösközic, R. Schönlechner, M. Lucisano, J. Schmidt, K. Hanz, E. Berghofer, G. Carozzo   +9 more
core  

The use of edible insects in human food

Journal of the Science of Food and Agriculture, Volume 106, Issue 10, Page 5775-5787, 15 August 2026.
Abstract The world population is expected to reach approximately 10 billion people by 2050, which will significantly increase global food demand and may lead to agricultural shortages and a higher risk of food insecurity. In this context, this review discusses the potential of insects as alternative sources of animal protein, addressing their ...
Pamela Barroso de Oliveira, Hugo Calixto Fonseca, Cláudia Regina Vieira, Gleidson Giordano Pinto de Carvalho, Jane Sélia dos Reis dos Coimbra, Bruna Mara Aparecida de Carvalho Mesquita   +5 more
wiley   +1 more source