Results 191 to 200 of about 4,252,327 (352)

Chalk Yeasts Cause Gluten-Free Bread Spoilage. [PDF]

Microorganisms
Pellegrini M, Iacumin L, Coppola F, Barbieri F, Montanari C, Gardini F, Comi G.   +6 more
europepmc   +1 more source

Structural and Functional Properties of Araucaria araucana and Araucaria angustifolia Seed Proteins as a Plant‐Based Food Source

Sustainable Food Proteins, Volume 3, Issue 4, November 2025.
Morphologically, A. angustifolia seeds were significantly larger, while A. araucana exhibited more regular, triangular shapes. Proximate composition revealed a carbohydrate‐rich profile in both species, with a significantly higher lipid content in A. araucana. Amino acid analysis showed similar profiles, with high levels of aspartic and glutamic acids.
Juliana Ripari Garrido, Mariela Patrignani, Paula A. Conforti   +2 more
wiley   +1 more source

Assessment of Gliadin in Supposedly Gluten-Free Foods Prepared and Purchased by Celiac Patients

, 2001
Vera Lúcia Sdepanian, Isabel Cristina Affonso Scaletsky, Ulysses Fagundes‐Neto, Mauro Batista de Morais   +3 more
openalex   +1 more source

Water Redistribution and Structural Changes of Starch During Storage of a Gluten-free Bread [PDF]

, 2005
Carlos Osella, H. D. Sánchez, Carlos R. Carrara, Marisa A. de la Torre, Marı́a del Pilar Buera   +4 more
openalex   +1 more source

Outcomes in Adults with Celiac Disease Following a Gluten-Free Diet. [PDF]

J Clin Med
Balaban DV, Enache I, Balaban M, David RA, Vasile AD, Popp A, Jinga M.   +6 more
europepmc   +1 more source

Ziziphus spina‐christi (L.) Leaf Extract Improves Growth, Feed Utilization, Digestive Enzymes and Blood Metabolites in Broiler Chickens

Veterinary Medicine and Science, Volume 11, Issue 6, November 2025.
Ziziphus spina‐christi (ZSC) has been a part of traditional medicine for centuries in North Africa and the Middle East, and numerous secondary metabolites have been isolated from this plant. So, the current study investigated the impact of ZSLE, a novel feed additive with varying amounts, and the results indicated that ZSL extract exhibits growth ...
Fayiz M. Reda, Hassan A. Rudayni, Hemat K. Mahmoud, Nahed A. El‐Shall, Abdullah S. Alawam, Ahmed A. Allam, Mayada R. Farag, Mahmoud Alagawany, Most Khairunnesa   +8 more
wiley   +1 more source

Development and quality evaluation of high-protein gluten-free pasta formulations. [PDF]

Sci Rep
Mostafa S, Ata SM, Hussein AMS, Zaky AA.
europepmc   +1 more source

A Comprehensive Review of Germination Impact on Moringa Seeds and Sprouts: Physiological and Biochemical Changes, Bioactive Compounds, Health Benefits, and Food Applications

Comprehensive Reviews in Food Science and Food Safety, Volume 24, Issue 6, November 2025.
ABSTRACT Germination is emerging as a promising bioprocess to produce edible moringa sprouts with enhanced nutritional value and health benefits. Germinated moringa seeds could be marketed as a novel food ingredient for functional food formulations. Attempts to understand the bioactive compounds and their associated health benefits of moringa seeds and
Yi Liu, Yi Kai, Dejian Huang, Shao Quan Liu, Yuyun Lu   +4 more
wiley   +1 more source

The Use of Response Surface Methodology to Optimise Malting Conditions of Proso Millet (Panicum miliaceum L.) as a Raw Material for Gluten-Free Foods [PDF]

, 2007
Martin Zarnkow, Matthias Keßler, Felix Burberg, Werner Back, Elke K. Arendt, Stefan Kreisz   +5 more
openalex   +1 more source

Development and quality assessment of gluten-free cookies using rice flour and date fruit. [PDF]

Front Nutr
Akram S, Chatha A, Abid J, Farooq U, Ahmad AMR.   +4 more
europepmc   +1 more source