Results 111 to 120 of about 6,067,132 (275)

Advantages of low‐glycaemic‐index carbohydrates in regulating glycaemic response of energy bar: A review

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, Ayush Gupta, Selva Kumar T, Kaviarasu Ganesan, Sheena Haorongbam, Ravikumar Rajarathinam, Sandeep Janghu, Sandeep Kumar Panda, Amit K. Jaiswal   +8 more
wiley   +1 more source

Development of a Canadian Food Composition Database of Gluten-Free Products. [PDF]

Foods, 2022
Jamieson JA, Gill K, Fisher S, English M.   +3 more
europepmc   +1 more source

The formation and deformation of protein structures with viscoelastic properties [PDF]

, 2011
This study describes the formation of a gluten substitute. Chapter 1 describes the properties that are necessary to obtain a gluten substitute. Chapter 2 describes the formation and properties of protein particle suspensions.
van Riemsdijk, L.E., Riemsdijk, L.E., van   +1 more
core  

Effect of the addition of yacon flour (Smallanthus sonchifolius) and freezing on baking performance

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Yacon (Smallanthus sonchifolius), a tuber rich in fructans, presents potential for application in breadmaking due to its nutritional properties and cryoprotectant activity. The aim of this study was to evaluate the incorporation of yacon flour in bread formulations (50 g/kg and 100 g/kg on flour mixture basis) and its impact on ...
Gabriel A. Atanazio‐Silva, Raquel Garzon, Giulliana P. Torrano, Carmen C. Tadini, Cristina M. Rosell   +4 more
wiley   +1 more source

Calcium and Iron Content of Cereal-Based Gluten-Free Products. [PDF]

Foods, 2022
Jeanes Y, Spitale A, Nicolini G, Bergmann V, Fagbemi L, Rasheid R, Hovland C, Costabile A.   +7 more
europepmc   +1 more source

Sourdough fermentation as a modulator of nutritional quality in cereal‐based baked products

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Sourdough fermentation, an ancient food bioprocessing technology, has attracted renewed attention for its positive impact on the nutritional profile and sensory attributes of leavened baked products. This process relies on the symbiotic activity between lactic acid bacteria and yeasts, which leads to acidification, proteolysis, enzyme ...
Reyna Stefanson, Sathsara Deyalage, Sachini Senarathna, Maneka Malalgoda   +3 more
wiley   +1 more source

Pigmented Corn Varieties as Functional Ingredients for Gluten-Free Products. [PDF]

Foods, 2021
Colombo F, Di Lorenzo C, Petroni K, Silano M, Pilu R, Falletta E, Biella S, Restani P.   +7 more
europepmc   +1 more source

Nutrient content in gluten free and gluten containing products

, 2020
Background: Gluten free diet is the only treatment for persons with celiac disease. In recent years the interest for gluten free products has increased and gluten free products are perceived to be a healthier alternative than gluten containing products ...
Slydahl, Marlene Mari
core  

Trends and Advances in Gluten-Free Products

Health Leadership and Quality of Life
Introduction: Gluten is a protein present in grains such as wheat, barley and rye which provides elasticity and structure to baked products, however, worldwide there are people with celiac disease or non-celiac gluten sensitivity and because the body does not assimilate this protein it is necessary to avoid it, therefore currently there is a growing ...
Dayana E. Gutiérrez Reyes, Cristina A. Arteaga Almeida   +1 more
openaire   +1 more source

Interactive effects of cooking method, genotype and environment on nutritional and antinutritional quality of quinoa (Chenopodium quinoa Willd.) seeds

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Quinoa has gained global attention as a climate‐resilient crop with high nutritional value and strong potential to enhance food security. Quinoa seeds are characterized by high‐quality protein with a balanced essential amino acid profile and are rich in dietary fiber, vitamins, essential minerals, healthy lipids and bioactive ...
Rahma Goussi, Rim Ben Youssef, Hamza Gadhoumi, Hatem Ben Jouira, Arafet Manaa   +4 more
wiley   +1 more source