Results 231 to 240 of about 6,089,662 (290)

Development and Quality Evaluation of Fiber‐Enriched Pasta Incorporating Green Banana Flour and Whole Wheat Flour: Physicochemical, Antioxidant, and Sensory Properties

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
This study developed fiber‐enriched pasta by incorporating green banana flour and whole wheat flour and evaluated its nutritional, physicochemical, antioxidant, and sensory properties. Enrichment increased protein, dietary fiber, calcium, and iron contents, while DPPH radical‐scavenging activity reached 95.7%.
Shariful Islam, Nusrat Sadia Himu, Md. Faridul Islam, Amena Kibria, Mohammad Nazrul Islam Bhuiyan, Md. Jaynal Abedin, Md. Nuruddin Miah, Md. Abdus Satter Miah   +7 more
wiley   +1 more source

Patterns of Ultra-Processed Food Consumption in a Gluten-Free Diet: A Target for Nutritional Intervention. [PDF]

Nutrients
Nestares T, Jiménez-Muñoz M, Flor-Alemany M, Herrador-López M, Bossini-Castillo L, Zapata-Martínez I, Navas-López VM, Martín-Masot R.   +7 more
europepmc   +1 more source

Diet, the Gut Microbiome, and Mental Health: Mechanistic Perspectives. [PDF]

Mol Nutr Food Res
Hetta HF, Hassan RAA, Alanazi FE, Alqifari SF, Albalwi MA, Albalawi AA, Bukhari SQ, Alatawi Z, Ellah NHA, Ramadan YN.   +9 more
europepmc   +1 more source

Development of a Dairy Product Enriched With Oleaster Flour: A Novel Gluten‐Free Functional Pudding

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
Oleaster peel and flesh flour have been found to be potential ingredients for puddings. Oleaster flour enrichment led to an improvement in pudding properties, adding value to the final product. ABSTRACT This study aimed to characterize the physicochemical, textural, microbiological, bioactive, and sensory properties of milk‐based puddings enriched with
İrem Uzunsoy, Fundagül Erem, Elif Ayşe Anli   +2 more
wiley   +1 more source

Laboratory Monitoring of Nutritional Deficiencies in Children Following Restrictive Diets: A Narrative Review and Risk-Based Considerations. [PDF]

Children (Basel)
Dobrijević D, Pastor K, Stojšić M.
europepmc   +1 more source

Impact of Inoculation Strategy on Dendrobium nobile Lindl. Rice Wine Quality Through the Use of Saccharomyces cerevisiae FBKL2.8022 and Wickerhamomyces anomalus FBKL2.8023

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
This graphical abstract compares four fermentation strategies for D. nobile rice wine: simultaneous inoculation without D. nobile (SW), simultaneous inoculation with D. nobile (DnSW), sequential inoculation without D. nobile (WS), and sequential inoculation with D. nobile (DnWS). Simultaneous inoculation (SW/DnSW) enhanced volatile compound content (up
Hongling Gan, Guichun Huang, Lin Zhang, Lanyan Cen, Yifeng Dai, Shuyi Qiu, Xiaodan Wang, Chaoyang Wei   +7 more
wiley   +1 more source

Development of Innovative Gluten-Free and Egg-Free Pasta from Acorn Flour and Carob-Xanthan Hydrogel. [PDF]

Gels
Vurro F, Ailoaiei AM, Squeo G, Caponio F, Pasqualone A.   +4 more
europepmc   +1 more source

Rethinking Restrictive Diets in IBD: Toward an Inclusion-Focused Nutritional Paradigm. [PDF]

Curr Gastroenterol Rep
Cunha B, Alter A, Berschback M, Park S, Gold S, Schneider Y.   +5 more
europepmc   +1 more source

Rice Protein as an Alternative Ingredient for Sustainable Food Formulations: Nutritional Quality, Functional Properties, Health-promoting Potential, and Emerging Applications. [PDF]

Plant Foods Hum Nutr
Meza SLR, Rodrigues LA, Medina S, Egea I, Sinnecker P, de Oliveira M.   +5 more
europepmc   +1 more source

Amaranth (<i>Amaranthus caudatus</i> L.): Nutritional Composition, Bioactive Compounds, Processing Technologies, Food Applications, and Future Perspectives. [PDF]

Molecules
Alva-De-La-Cruz K, Silvera-Otañe GP, Moreno-Rojo C, Schmiele M, Paucar-Menacho LM.   +4 more
europepmc   +1 more source