Results 81 to 90 of about 4,076,614 (131)

“I Want to Live in the Metro Neighborhood”: Gentrification, Food Access, and Transitional Neighborhood Identity in Toronto

City &Society, Volume 38, Issue 3, December 2026.
ABSTRACT This article builds on scholarship about gentrifying foodscapes by exploring public debates around a grocery store that opened in the Junction Triangle, a predominately white, mixed income neighborhood in Toronto, Canada. Shortly after the completion of a new condominium development, Metro Inc. decided to open their discount chain, Food Basics,
Cameron Butler
wiley   +1 more source

Investigation of stress relaxation in hydrated gluten networks using spectral analysis [PDF]

Gluten and its protein fractions were isolated from wheat flour. Stress relaxation in hydrated gluten, its protein fractions and varying percentage mixtures of the components were investigated by means of rheometry and confocal laser scanning microscopy.
Dahunsi, Oluwatodimu Samuel
core   +2 more sources

Harnessing genetic variation for grain quality from diverse wheat landraces

New Phytologist, Volume 252, Issue 5, Page 1924-1942, December 2026.
Grain protein content is usually measured on bulk samples, hiding variation between individual grains. We used hyperspectral imaging to predict protein in c. 15 000 single grains from over 500 Watkins wheat landraces grown in two environments, resolving both mean protein content and grain‐to‐grain uniformity.
Luqman B. Safdar, M. John Foulkes, Alix Cornish, Elizabeth D. Goodman, Andrew B. Riche, David Steele, Charlie Philp, Shiva Rahimitanha, Martin Whitworth, Iain R. Searle, Matt Kerton, Malcolm J. Hawkesford, Simon Griffiths, Rahul A. Bhosale, Scott A. Boden, Ian D. Fisk   +15 more
wiley   +1 more source

Techniques to Improve the Volume, Texture and Nutritional Quality of Gluten-free Bread [PDF]

, 2021
This article highlights the use of soy flour to improve the protein and fiber of gluten free bread. Also, the use of an extrusion process on soybean and corn flour blends improves the volume and texture of the bread. A full listing of the ingredients and
Christman, Zachary
core  

Processing‐Induced Changes in Bioactive Compounds, Physicochemical, Nutritional, and Sensory Properties of Asian Salted Noodles Fortified With Red Beetroot Flour

Cereal Chemistry, Volume 103, Issue 6, Page 898-911, November/December 2026.
ABSTRACT Background and Objectives Asian salted noodles (ASN) are popular in East and Southeast Asia and in parts of Europe and the Americas. However, ASN are deficient in certain nutrients (e.g., vitamins, minerals, and dietary fiber) and bioactive compounds.
Gia Ngoc Lam, Fan Zhu
wiley   +1 more source

Effect of buckwheat flour on microelements and proteins contents in gluten-free bread

Czech Journal of Food Sciences, 2011
Coeliac disease is an autoimmune gluten-sensitive entheropathy. The only available treatment for it is the life-long adherence to a gluten-free diet although these products are often poor in proteins, minerals, and vitamins.
Urszula Krupa-Kozak, Małgorzata Wronkowska, Maria Soral-Śmietana   +2 more
doaj   +1 more source

Desiccant‐Mediated Moisture Regulation for Sustainable Wheat Storage: Impacts on Grain Quality, Pest Suppression, and End‐Use Quality

Food and Energy Security, Volume 15, Issue 6, November/December 2026.
Desiccant‐mediated moisture regulation effectively controlled wheat moisture while helping preserve grain quality, flour functionality, and chapati texture, indicating its potential as a sustainable approach for reducing storage‐related deterioration and post‐harvest losses. ABSTRACT Grain drying techniques using desiccants are an effective alternative
Hafiz Muhammad Bilal Yousuf, Muhammad Yasin, Aiman Noreen, Kurt A. Rosentrater, Umair Ali, Muhammad Naeem, Nazih Y. Rebouh, Abdulrahman Saad Aldawood   +7 more
wiley   +1 more source

Effect of hydrocolloids on selected properties of gluten-free dough and bread

, 2011
Addition of hydrocolloids (H/C) in gluten-free (GF) bread formulation is necessary in order to act as polymeric substances that should mimic the viscoelastic properties of gluten and increase the dough’s gas-retaining ability. The properties of H/C vary
D. Sabanis, C. Tzia, Sabanis, D, Tzia, C
core   +1 more source

Consumer Preferences in Developing Derivative Product of Gluten Free Bread Cookly

Jurnal Aplikasi Bisnis dan Manajemen
Background: Cookly is a bread manufacturer that uses cassava as the main ingredient to produce gluten-free products. Cookly requires innovative development of derived products that cater to consumer needs.
Thania Usamah Balweel, Anny Ratnawati, Ani Nuraisyah   +2 more
doaj   +1 more source

Microalgae Proteins for Sustainable Food Systems: A Comprehensive Review of Advanced Extraction Technologies, Functional Performance, Bioactivity, and Industrial Translation

Food Frontiers, Volume 7, Issue 6, November 2026.
Microalgae proteins combine high nutritional value with low environmental impact. Advanced extraction technologies, integrated biorefineries, and AI‐driven optimization enhance protein recovery, functionality, and bioactivity, enabling applications in foods, nutraceuticals, feed, and sustainable circular bioeconomy systems.
Shuvojit Roy, Durjoy Das, Md. Hassan Bin Nabi, Animesh Sarkar, Mahabub Alam, Mukta Roy   +5 more
wiley   +1 more source