Results 91 to 100 of about 3,433,332 (294)

Oleogels as Emerging Solid Fat Substitutes: Basic Characteristics, Preparation Strategies, and Food Applications

Food Safety and Health, EarlyView.
This article reviews the basic characteristics, factors affecting properties of oleogels, and preparation methods of oleogels. Meanwhile, their applications in meat products, dairy products, baked goods, and delivering bioactive compounds are highly summarized.
Wenyuan Zhang, Wenjin Han, Ning Zhou, Ziyue Xu, Jiayi Song, Dapeng Li, Yannan Chen   +6 more
wiley   +1 more source

Marine Macroalgae as a Safe Healthy Food While Meeting Food Security Challenges Arising From Climate Changes

Food Safety and Health, EarlyView.
Planned harvesting and processing of marine macroalgae could meet future global food needs and mitigate fuel‐originated carbon dioxide responsible for climate change. Microalgal foods are nutritious and safe. The utilization of macroalgae would avoid environmental problems arising from the release of overgrowing macroalgae caused by heatwaves, which ...
Upali Samarajeewa
wiley   +1 more source

Beyond Gut Modulation: A Critical Review of the Therapeutic Potential, Safety, and Clinical Prospects of Natural Polysaccharides for IBD

Food Safety and Health, EarlyView.
In this review, we critically summarized the application of natural polysaccharides (NPs) for the treatment of IBD. This approach combines, in a unique way (right), the basic structure–activity relationships of NPs from different origins (left) with their multipronged mode of action, which involves modulation of the gut microbiota and other ...
Felix Danso, A. M. Abd El‐Aty, Kwaku Amoah, Xianghong Ju   +3 more
wiley   +1 more source

Chemistry Underlying the Behavior of Food and Agricultural Components During Industrial Manufacturing Processes and Its Implications in Quality Assurance, Food Quality, and Food Safety Management: A Systematic Review

Food Safety and Health, EarlyView.
Industrial manufacturing processes have transformative effects on the components of food matrix. These transformations in food matrix and components have direct implications for quality assurance (QA), food quality (e.g., nutritional profile and texture), and food safety management (e.g., pathogen control and toxin mitigation). ABSTRACT This systematic
Chinaza Godswill Awuchi
wiley   +1 more source

Investigation of quality indicators of flour made of chickpea, corn and rice

Новые технологии
The 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, M. M. Udychak, S. A. Gisheva, L. V. Gnetko, B. B. Siyukhova   +4 more
doaj   +1 more source

Applying Simulation Method in Formulation of Gluten-Free Cookies

ITM Web of Conferences, 2017
At present time priority direction in the development of new food products its developing of technology products for special purposes. These types of products are gluten-free confectionery products, intended for people with celiac disease.
Nikitina Marina, Nikitin Igor, Kulakov Vladimir   +2 more
doaj   +1 more source

Chemical composition and rheological properties of some gluten-free flour formulations [PDF]

Archives of Agriculture Sciences Journal
The increasing prevalence of celiac disease and gluten sensitivity has led to a growing demand for nutritious gluten-free products. This study aimed to develop gluten-free flour formulations using quinoa (F1), buckwheat (F2), millet (F3), and their ...
M. Abdelmegiud, F. El-Soukkary, E. El-Naggar, R. Abdelsalam   +3 more
doaj   +1 more source

Impacts of the use of gluten-free cereals and spices on the quality parameters of beer

, 2020
The purpose of this study was to prepare different pale beers by using selected gluten-free ingredients that will be suitable for people suffering from celiac disease. The quality attributes of wort and beer produced entirely from malted oat grains alone,
Orhotohwo, Oghenetega Lois
core  

Coeliac disease: where are we in 2014? [PDF]

, 2014
Presents up-to-date information on coeliac disease, with recommendations on whom to test and how to test them, and how to manage patients once they are diagnosed.
Andrew S. Day, Kristin Kenrick
core  

A curated gluten protein sequence database to support development of proteomics methods for determination of gluten in gluten-free foods

, 2017
The unique physiochemical properties of wheat gluten enable a diverse range of food products to be manufactured. However, gluten triggers coeliac disease, a condition which is treated using a gluten-free diet.
Mike Buckley, Clare Mills, E. N., Mills, Elizabeth Clare, Lee A. Gethings, Sophie Bromilow, Buckley, M., Bromley, M., Gethings, Lee A, Bromley, Mike, Shewry, P. R., Buckley, Michael; id_orcid, Shewry, Peter R, Langridge, James I, Mike Bromley, James I. Langridge, Bromilow, Sophie, Bromilow, S., E.N. Clare Mills, Langridge, J. I., Gethings, L. A., Peter R. Shewry   +20 more
core   +1 more source