Results 121 to 130 of about 96,143 (309)
Understanding youth preferences for a mentorship program for celiac disease: A qualitative study
JPGN Reports, EarlyView.Abstract Objective Celiac disease (CeD) is an autoimmune condition triggered by gluten ingestion that causes intestinal inflammation and multiple symptoms. Management requires strict adherence to a gluten‐free diet (GFD), yet youth with CeD on a GFD report lower quality of life (QoL) and higher rates of depression and anxiety.
Ashley L. Dunn +6 more
wiley +1 more source
JPGN Reports, EarlyView.Abstract Objectives Many individuals use artificial intelligence tools such as Open AI's ChatGPT and Google's Gemini to assess their symptoms or learn about a disease. However, studies to evaluate responses provided by artificial intelligence tools are lacking.
Ashwin Agrawal +3 more
wiley +1 more source
Wheat flour particle size: Influence of mill design and effects on quality and performance
JSFA reports, EarlyView.Abstract Among the various characteristics of wheat (Triticum aestivum) flour, particle size is of paramount importance globally. The industrial process of separating the three main components (endosperm, bran, and germ) must ensure that the desired quality is delivered to customers through a progressive reduction in the size of the endosperm until the
Ricardo Barroso Lopes +3 more
wiley +1 more source
JSFA reports, EarlyView.Abstract Background Lafun is made by fermenting and drying cassava chunks, which are then milled into flour and cooked into dough. Its quality characteristics are variety‐dependent, while it may become too soft or even liquefy during storage, leading to rejection by end‐users.
Laurent Adinsi +6 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
The use of edible insects in human food
Journal of the Science of Food and Agriculture, EarlyView.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 +5 more
wiley +1 more source
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND Chinese steamed bread (CSB) is a traditional East Asian staple. Its texture and nutrition depend on the gluten and starch content of the wheat flour that it contains. Incorporation of golden kiwifruit, which is rich in dietary fiber, vitamin C, and phenolic antioxidants, offers a novel fortification strategy.
Jiecheng Li +2 more
wiley +1 more source
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND Bioactive peptides derived from protein hydrolysates provide various health benefits; however, their practical application is limited by low gastrointestinal stability, enzymatic degradation, and poor intestinal absorption. Overcoming these challenges remains a key bottleneck for oral peptide delivery.
Nagihan Kalintas Caglar +6 more
wiley +1 more source