Results 151 to 160 of about 43,442 (263)

Clinical Utility of Anti-Gliadin IgG Antibody (AGA IgG) and Characterization of Patients with Suspected Non-Celiac Gluten Sensitivity: Prospective, Observational Study in Japan. [PDF]

Nutrients
Motoyama M, Yamada H, Yoshimura C, Matsunaga H.   +3 more
europepmc   +1 more source

Attitudes and behaviours of consumers towards plant‐based yoghurt alternatives: a cross‐cultural study

Journal of the Science of Food and Agriculture, Volume 106, Issue 11, Page 6326-6336, 30 August 2026.
Abstract BACKGROUND Increased awareness of sustainable food production and vegan, vegetarian and flexitarian diets are driving the growth in dairy substitutes, particularly plant‐based yoghurts. To understand consumer perception or mind‐set and facilitate adoption of plant‐based yoghurt products, a multi‐phase study using both qualitative and ...
Mitali K Gupta, Jeremy J Cottrell, Damir D Torrico, Melindee Hastie, Sally L Gras, Frank R Dunshea, Jing Lei   +6 more
wiley   +1 more source

Proso Millet Cultivar Effects on Rheology of Dough and Quality Characteristics of Gluten-Free Breads. [PDF]

Foods
Singh M, Adedeji AA.
europepmc   +1 more source

High‐pressure homogenization and pH‐shifting modification of hazelnut protein isolates: Functional enhancement, allergenicity reduction, and probiotic microencapsulation performance

Journal of the Science of Food and Agriculture, Volume 106, Issue 11, Page 6365-6379, 30 August 2026.
Abstract BACKGROUND Plant‐based proteins, such as hazelnut protein isolates (HPIs), often exhibit limited solubility and functionality, as well as allergenic potential, thereby limiting their applicability in food products. This investigation sought to improve the techno‐functional characteristics of HPI and mitigate its allergenicity via high‐pressure
Ilyas Atalar, Hatice Elen, Osman Gul, Abdullah Kurt, M.Irfan Aksu, Nevzat Konar   +5 more
wiley   +1 more source

Berry Powder-Enriched Gluten-Free Extruded Snacks: Nutritional Quality and Antioxidant Potential. [PDF]

Molecules
Kurmanbayeva A, Alzhaxina N, Dalabayev A, Balykbayev N, Kaiyrkeldi A.   +4 more
europepmc   +1 more source

Designing nutritionally improved waffles containing glycerol monostearate based oleogel and aquafaba

Journal of the Science of Food and Agriculture, Volume 106, Issue 11, Page 6779-6788, 30 August 2026.
Abstract BACKGROUND Plant‐based diets are considered healthier and more sustainable, while solutions are sought to replace saturated fats in foods products. Aquafaba (AF) from chickpea cans was foamed to formulate waffles. AF was concentrated at three dry matter contents.
Cristian Szekely, Andreea Pușcaș, Andruța Elena Mureșan, Vlad Mureșan   +3 more
wiley   +1 more source

Development and Optimization of Rice and Teff Based Gluten-Free Mixes for Traditional Algerian Pancakes: Evaluation of Technological Properties, Nutritional Quality, and Sensory Attributes. [PDF]

Foods
Fetouhi A, Bourekoua H, Ayad R, Djeghim F, Bouchrit M, Mosbah A, Kerbab K, D'Elia M, Rastrelli L, Cherak S.   +9 more
europepmc   +1 more source

Gluten [PDF]

, 2018
R. Tauber, F. H. Perschel
openaire   +2 more sources

The use of edible insects in human food

Journal of the Science of Food and Agriculture, Volume 106, Issue 10, Page 5775-5787, 15 August 2026.
Abstract The world population is expected to reach approximately 10 billion people by 2050, which will significantly increase global food demand and may lead to agricultural shortages and a higher risk of food insecurity. In this context, this review discusses the potential of insects as alternative sources of animal protein, addressing their ...
Pamela Barroso de Oliveira, Hugo Calixto Fonseca, Cláudia Regina Vieira, Gleidson Giordano Pinto de Carvalho, Jane Sélia dos Reis dos Coimbra, Bruna Mara Aparecida de Carvalho Mesquita   +5 more
wiley   +1 more source

Attitudes and Barriers Toward Consumption of More Plant-Based Foods Among Danish Patients with Celiac Disease. [PDF]

Nutrients
Nielsen CC, Linneberg A, Kårhus LL, Schovsbo SU, Hansen NM.   +4 more
europepmc   +1 more source