THE NATURE OF THE ANTIPERISTALTIC FACTOR FROM WHEAT GLUTEN [PDF]
, 1963 H. Bishop +3 more
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Insects as sustainable source of feed for poultry
JSFA reports, EarlyView.Abstract Production of animal feed in an environmentally effective way is the key point for the development of sustainable agriculture. The livestock farming industry is increasing globally to meet the demand for animal protein, resulting in higher food–feed competition while rationing animal diets. In addition, it creates increased pressure on natural
Jian Ying Zhang +5 more
wiley +1 more source
Consumer attitudes, willingness to pay and hedonic evaluations of innovative legume gnocchi products
Journal of the Science of Food and Agriculture, Volume 105, Issue 5, Page 2867-2878, 30 March 2025.Abstract BACKGROUND With growing concerns over the adverse effects of animal‐derived products on health, animal welfare and the environment, the rising popularity of plant‐based foods underscores the importance of understanding consumer preferences and determining acceptance.
Muhammad Adzran Che Mustapa +5 more
wiley +1 more source
A RADIOCHEMICAL METHOD FOR THE ESTIMATION OF THE SULPHYDRYL-TO-DISULPHIDE RATIO IN WHEAT GLUTEN [PDF]
, 1962 C. C. Lee, Eric R. Samuels
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Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND The growing interest in health‐oriented nutrition has resulted in a higher demand for gluten‐free foods, in addition to those with celiac disease and gluten sensitivity. In this study, to address nutritional deficiencies linked to a gluten‐free diet, teff flour (TF) and flaxseed flour (FSF) were added to gluten‐free noodle ...
Elif Kurt +3 more
wiley +1 more source
Protein content and flour viscosity predict pasta quality in pinto bean germplasm
Journal of the Science of Food and Agriculture, EarlyView.Abstract Background Pinto bean (Phaseolus vulgaris L.) is the most widely grown dry bean market class in the USA. While traditionally consumed as whole pulses, making products from pinto bean flour is being explored to increase appeal and consumption by consumers.
Sharon Hooper +8 more
wiley +1 more source
Investigation of the Cinnamon Influence on the Wheat Bread Quality Enriched with Flax Seeds Oil Meal [PDF]
, 2018 The materials of the article are studies that are conducted with the aim of expanding the use of non-traditional raw materials for functional purposes in the technology of bakery products.
Bilyk, O. (Olena) +5 more
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Red Mud as an Additive in the Extrusion of Protein‐Based Porous Materials
Macromolecular Materials and Engineering, EarlyView.Protein‐based foams from agricultural by‐products were altered using red mud, a waste from alumina production, as an additive. Red mud significantly increased elasticity, acting as a plasticizer and redox agent. Strain at break reached 190% in high‐gluten content foams with raw red mud, demonstrating red mud's potential as a sustainable additive for ...
Saga Holmström +5 more
wiley +1 more source
Genotype and environment interaction on yield and quality parameters of organically grown winter wheat – Triticum aestivum L. genotypes [PDF]
, 2005 The interaction of genotype and environment upon yield and quality parameters of eight winter wheat (Triticum aestivum L.) genotypes was studied under organic conditions in Austria over two growing periods, 2001/2002 and 2002/2003, respectively.
Dashbaljir, Ichinkhorloo +4 more
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An Improved Chromatographic Separation of Wheat Gluten Proteins [PDF]
, 1965 CW Wrigley
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