Results 151 to 160 of about 37,720 (287)

Linking Nutritional, Sensory, and Functional Quality in Plant‐Based Proteins Through Structural Modification and Computational Insights

Sustainable Food Proteins, Volume 4, Issue 1, March 2026.
The lacking essential amino acids, low digestibility, bioavailability, bitterness, and presence of anti‐nutritional factors that limit the consumption of plant proteins and their use in food formulations are discussed comprehensively. The findings of recent studies on novel technologies and computer‐based applications used to cope with these challenges
Humeyra Cavdar Dincturk, Rukiye Gundogan, Asli Can Karaca, Esra Capanoglu   +3 more
wiley   +1 more source

The effect of a gluten-free diet in patients with autoimmune thyroiditis, type 1 diabetes mellitus, psoriasis, metabolic syndrome and without gluten-related disorder - a literature review

Dominika Zaliwska, Adrianna Kraszkiewicz, Monika Kienanh, Natalia Paduszyńska, Marta Justyna Gonciarz, Dominika Karolina Adamiec, Agnieszka Aleksandra Strojny, Anna Dąbrowska, Monika Anna Kamińska, Magdalena Czach   +9 more
openalex   +2 more sources

Advancements in Pulse Protein Processing: Innovations in Pretreatment, Extraction–Precipitation, and Post‐Extraction Techniques

Sustainable Food Proteins, Volume 4, Issue 1, March 2026.
This review provides a comprehensive overvgabiew of pulsgre protein processing, highlighting innovations at each step: pretreatments, extraction, precipitation, separation, and post‐production. We emphasize advancements in less‐discussed methods such as fermentation‐assisted techniques, reverse micellar extraction, and post‐fraction washing and drying.
Nikitha Modupalli, Sukanya Poddar, Md Mahfuzur Rahman   +2 more
wiley   +1 more source

Development of Gluten-Free Crispy Chicken With Vegetable Powder Coating. [PDF]

Int J Food Sci
Ates Cakiroglu K, Savas E, Kilci Z, Karaoglan AD, Cetin RU.   +4 more
europepmc   +1 more source

The Prebiotic and Techno‐Functional Potential of Microbial Exopolysaccharides for Human Health and Food Systems

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 2, March 2026.
ABSTRACT Microbial exopolysaccharides (EPS) represent a diverse class of biopolymers holding considerable promise as functional food ingredients. This review analyzes the dual function of microbial EPS as a candidate for prebiotic agents and techno‐functional additives.
Md. Abdur Razzak, Hye Kim, Md. Ariful Haque, Min Ji Jang, Sehyeon Song, Anishka Talari, Lakshmi Devi Chittepu, Seockmo Ku   +7 more
wiley   +1 more source

Rethinking Celiac Disease Management: Treatment Approaches Beyond the Gluten-Free Diet. [PDF]

Biomedicines
Kounatidis D, Pavlou A, Evangelopoulos A, Psaroudaki M, Kotsi E, Petrakou I, Paraskevopoulos P, Stamatopoulos V, Mylona E, Vallianou NG.   +9 more
europepmc   +1 more source

Production of gluten‐free bread using soybean flour [PDF]

, 2004
Pablo D. Ribotta, Salvador F. Ausar, Maria del Mar Morcillo, Gabriela Pérez, Dante M. Beltramo, Alberto E. León   +5 more
openalex   +1 more source

Effect of bleaching and fermentation on the physico-chemical, pasting properties and bread baking performance of various gluten free flour

, 2022
William Djeukeu Asongni, Assiéné Agamou Julien Armel, Fabrice Fabien Dongho Dongmo, Inocent Gouado   +3 more
openalex   +1 more source

Technological and Nutritional Characteristics of Gluten-Free Pasta Enriched With Tomato and Linseed By-Products. [PDF]

Food Sci Nutr
Pasini G, Arp CG, de Leo S, Brandolini A, Estivi L, Hidalgo A.   +5 more
europepmc   +1 more source

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

, 2017
Sophie Bromilow, Lee A. Gethings, Michael Buckley, Michael Bromley, Peter R. Shewry, James Langridge, E. N. Clare Mills   +6 more
openalex   +1 more source