Results 131 to 140 of about 216,318 (403)
Antioxidant Properties of Gluten-Free Pasta Enriched with Vegetable By-Products [PDF]
, 2022 Amel Betrouche +6 more
openalex +1 more source
Torque measurement in real time during mixing and kneading of bread dough with high content of resistant maize starch and enzymes [PDF]
, 2016 In this work, a methodology to measure torque during dough mixing in large scale was developed and the baking performance of bread dough formulated with resistant starch (RS) and enzymes was evaluated.
Altuna, Luz +4 more
core +1 more source
Food Frontiers, EarlyView.ABSTRACT This study examined the fermentation mechanism of Gansu starter cultures (GSSC) and Henan starter cultures (HNSC), each mixed with yeast, in enhancing the distinctive flavor of bread. High‐throughput sequencing analysis revealed that 157 bacterial genera and 53 fungal genera were identified in the GSSC, while the HNSC comprised 29 bacterial ...
Xiaoming Wang +9 more
wiley +1 more source
Ancient Wheat Species Can Extend Biodiversity of Cultivated Crops [PDF]
, 2011 Wheat genetic resources may be grown in organic farming systems or in less favourable areas for bread wheat species. Characteristics of hulled wheat species (23 varieties of einkorn, emmer wheat, spelt wheat) were studied and evaluated within a two-year ...
Capouchova, Ivana +4 more
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Food Frontiers, EarlyView.This review highlights recent biotechnological innovations in the valorization of food waste through enzyme‐assisted processing and microbial fermentation to enhance nutritional, techno‐functional, and shelf‐stable properties for developing sustainable, plant‐based functional foods and nutraceuticals.
Md. Sakhawot Hossain +6 more
wiley +1 more source
Nutrients, 2019 Background: A strictly gluten-free diet (GFD) is the basis for managing celiac disease (CD). Numerous studies have reported nutritional deficiencies/imbalances ascribable to a GFD.
G. Nardo +7 more
semanticscholar +1 more source
Research of Influence of Potassium-rich Diets on the Physical Performance of Students [PDF]
, 2018 The aim of the work is the scientific substantiation and experimental support of the expedience and use of potassium-cationic water for improving the bread quality and the study of the influence of potassium-rich diets on the physical performance of ...
Goriainova, I. (Iuliia) +4 more
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Food Biomacromolecules, EarlyView.Abstract Arrowroot (Maranta arundinacea L.) starch, a versatile carbohydrate source with high amylose content and unique functional properties, holds significant potential in food and non‐food industries. This study highlights advancements in the extraction, characterization, modification, and applications of arrowroot starch (AS).
Himashri Konch +2 more
wiley +1 more source
Gastroenterology Research and Practice, 2016 Background. Celiac disease seems to be rare in Colombians, but there are currently no data about the prevalence rates of symptomatic adverse reactions to gluten or adherence to gluten-free diet (GFD) in this population. Aim. to evaluate the self-reported
Francisco Cabrera-Chávez +6 more
doaj +1 more source
Food Biomacromolecules, EarlyView.Effect of treatments on quality of sorghum flour. Abstract The utilisation of sorghum flour in food processing remains limited due to its hard grain texture, poor functional properties, and the presence of anti‐nutritional compounds such as tannins and phytic acid. To enhance its technological and nutritional applicability, two sorghum varieties (SL 45
Kamaljit Kaur +4 more
wiley +1 more source