Results 121 to 130 of about 4,366,067 (404)
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
Potensi Aneka Tepung Gluten Free-Casein Free Berbahan Dasar Umbi sebagai Subtitusi Tepung Terigu Bagi Anak Autis [PDF]
, 2015 Kegiatan pengabdian ini bertujuan untuk memberikan bekal pengetahuan mengenai aneka umbi yang bias digunakan sebagai tepung alternatif pengganti tepung terigu.
Probosari, R. M. (Riezky)
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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
Effect of Substitution of Rice Flour with Quinoa Flour on the Chemical-Physical, Nutritional, Volatile and Sensory Parameters of Gluten-Free Ladyfinger Biscuits [PDF]
, 2020 Michela Cannas +6 more
openalex +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
PIE BUAH BEBAS GLUTEN BEBAS KASEIN (FGFG) SEBAGAI ALTERNATIF MAKANAN TAMBAHAN ANAK AUTIS [PDF]
, 2018 PIE BUAH BEBAS GLUTEN BEBAS KASEIN (FGFC) SEBAGAI ALTERNATIF MAKANAN TAMBAHAN ANAK AUTIS Yulita Megawati*, Elza Ismail, Nugraheni Tri Lestari Jurusan Gizi Poltekkes Kemenkes Yogyakarta, Jl. Tatabumi No.
Elza, Ismail +2 more
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Nonthermal Food Processing Technologies: A Comprehensive Review
Future Postharvest and Food, EarlyView.The graphical abstract illustrates the shift from traditional thermal food preservation methods to advanced nonthermal technologies. Traditional methods, represented by heating, often compromise the nutritional and sensory quality of foods. In contrast, nonthermal approaches such as high‐pressure processing (HPP), pulsed electric field (PEF ...
Ashok Kumar Yadav +5 more
wiley +1 more source
Mood Disorders and Gluten: It’s Not All in Your Mind! A Systematic Review with Meta-Analysis [PDF]
, 2018 Gluten elimination may represent an effective treatment strategy for mood disorders in individuals with gluten-related disorders. However, the directionality of the relationship remains unclear. We performed a systematic review of prospective studies for
Bold, Justine +3 more
core +3 more sources
Evaluation of producing gluten-free bread by utilizing amaranth and lipase and protease enzymes [PDF]
, 2023 Saadat Azizi, Mohammad Hossein Azizi
openalex +1 more source
The prevalence and impact of gluten‐free food insecurity in pediatric celiac disease
Journal of Pediatric Gastroenterology and Nutrition, EarlyView.Abstract Objectives Celiac disease (CeD) requires lifelong adherence to a gluten‐free (GF) diet (GFD), though GF foods are more expensive. This study aimed to: (1) evaluate concordance between GF and general food insecurity (FI) among households with a child with CeD, (2) assess demographic and social factors associated with GF FI, and (3) investigate ...
Andrew Krueger +6 more
wiley +1 more source