Results 51 to 60 of about 6,067,132 (275)
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 +9 more
core +2 more sources
Techno-functionality of different legume flours intended for gluten-free applications [PDF]
, 2023 Consumption of legumes is associated with health benefits thanks to their unique nutritional profile rich in proteins and fibre and with a good amino acid profile [1].
Cristina Alamprese +2 more
core +2 more sources
Cereal Chemistry, EarlyView.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
DNA Nanotechnology Meets Peptide and Protein Self‐Assembly
Chemistry – A European Journal, EarlyView.Combining DNA nanotechnology with peptide and protein assembly provides complementary platforms for the rational engineering of functional biomaterials. This Perspective discusses the emerging field of self‐assembling DNA‐peptide and DNA‐protein hybrid systems that combine the structural precision and programmability of DNA nanotechnology with the ...
Marcel Hanke +4 more
wiley +1 more source
Sourdough-Based Biotechnologies for the Production of Gluten-Free Foods [PDF]
Foods, 2016 Sourdough fermentation, a traditional biotechnology for making leavened baked goods, was almost completely replaced by the use of baker’s yeast and chemical leavening agents in the last century. Recently, it has been rediscovered by the scientific community, consumers, and producers, thanks to several effects on organoleptic, technological, nutritional,
NIONELLI, LUANA +1 more
openaire +4 more sources
International Journal of Eating Disorders, EarlyView.ABSTRACT Objective To synthesize the evidence on the associations between vegetarian and vegan diets (VVDs) and eating disorder (ED) symptoms compared with omnivorous diets across the lifespan. Method Following the preferred reporting items for systematic reviews and meta‐analyses (PRISMA) 2020 Guidelines, we searched PubMed, Scopus, Cochrane Library ...
Valentina Díaz‐Goñi +8 more
wiley +1 more source
Gluten-free Pasta : Technology and Quality Evaluation
, 2010 Gluten forming proteins are fundamental for the production of a great variety of foods, including pasta, most appropriately made from durum wheat. The replacement of gluten network, in order to produce gluten-free pasta (GFP), is a major technological ...
M. Mariotti, M. Lucisano, C. Cappa
core +2 more sources
Food Bioengineering, EarlyView.Fermentation enhances nutritional & techno‐functional properties of plant protein. Three distinct stages of fermentation impact on different aspects of plant protein. Fermentation induces flavors modulation through new organic compounds formation. Plant protein fermentation improves their utility in food applications.
Disha +3 more
wiley +1 more source
Investigation of quality indicators of flour made of chickpea, corn and rice
Новые технологииThe article presents the results of the investigation of the quality indicators of flour from chickpeas, corn and rice. Gluten-free foods literally become a panacea to a healthy and happy life for people suffering from celiac disease, given that patients
G. Y. Arutyunova +4 more
doaj +1 more source
Food Chemistry International, EarlyView.The graphic illustrates the development of nuggets traditionally known as “wari” prepared with whole green grams and composite flour barnyard millet var. (PRJ‐1) and finger millet var. (VL‐M‐380) in a 1:1 ratio. The addition of millet significantly improved the nutritional value of nuggets, providing higher levels of protein, carbohydrates, fiber ...
Payal Chauhan, Mahesh Gupta
wiley +1 more source