Results 121 to 130 of about 3,433,332 (294)
The formation and deformation of protein structures with viscoelastic properties [PDF]
, 2011 This study describes the formation of a gluten substitute. Chapter 1 describes the properties that are necessary to obtain a gluten substitute. Chapter 2 describes the formation and properties of protein particle suspensions.
van Riemsdijk, L.E. +1 more
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Journal of the Science of Food and Agriculture, EarlyView.Abstract Energy bars are widely consumed functional foods among athletes and physically active consumers who require convenient sources of sustained energy. Their carbohydrate composition, particularly the type and ratio of digestible sugars such as glucose, fructose and sucrose, strongly influences glycaemic index (GI), postprandial blood glucose ...
Raju Sasikumar +8 more
wiley +1 more source
ECONOMIC EVALUATION OF WET CORN GLUTEN FEED IN BEEF FEEDLOT FINISHING [PDF]
An economic evaluation of wet corn gluten feed used in beef feedlot finishing was done. Data were from feeding trials at North Dakota State University. Four rations were analyzed at 0 percent, 28 percent, 56 percent, and 85 percent wet corn gluten based ...
Haugen, Ronald H., Hughes, Harlan G.
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Gluten-free and casein-free diets as a form of alternative treatment for autism spectrum disorders [PDF]
, 2009 Includes bibliographical ...
Washnieski, Gwenda
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Effect of the addition of yacon flour (Smallanthus sonchifolius) and freezing on baking performance
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND Yacon (Smallanthus sonchifolius), a tuber rich in fructans, presents potential for application in breadmaking due to its nutritional properties and cryoprotectant activity. The aim of this study was to evaluate the incorporation of yacon flour in bread formulations (50 g/kg and 100 g/kg on flour mixture basis) and its impact on ...
Gabriel A. Atanazio‐Silva +4 more
wiley +1 more source
Sourdough fermentation as a modulator of nutritional quality in cereal‐based baked products
Journal of the Science of Food and Agriculture, EarlyView.Abstract Sourdough fermentation, an ancient food bioprocessing technology, has attracted renewed attention for its positive impact on the nutritional profile and sensory attributes of leavened baked products. This process relies on the symbiotic activity between lactic acid bacteria and yeasts, which leads to acidification, proteolysis, enzyme ...
Reyna Stefanson +3 more
wiley +1 more source
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND Quinoa has gained global attention as a climate‐resilient crop with high nutritional value and strong potential to enhance food security. Quinoa seeds are characterized by high‐quality protein with a balanced essential amino acid profile and are rich in dietary fiber, vitamins, essential minerals, healthy lipids and bioactive ...
Rahma Goussi +4 more
wiley +1 more source
Fate of Aflatoxins and Fumonisins During Gluten‐Free Pasta Processing: Untargeted 13C‐Labelling LC‐HRMS Based Approach [PDF]
J Mass SpectromABSTRACT Based on previous experience and current knowledge, it is assumed that mycotoxins contaminating raw materials could be degraded or modified due to exposure to thermal and mechanical conditions during food processing, potentially resulting in degradation and/or conversion products.
Rollo E +5 more
europepmc +2 more sources