Results 211 to 220 of about 96,143 (309)

Valorization of Spent Millet Flour in Composite Bread: Characterization, Predictive Modeling, and Multi‐Objective Optimization for Nutritional Enhancement

Food Science &Nutrition, Volume 14, Issue 5, May 2026.
This study presents the circular valorization pathway from spent millet flour (SMF) generation during traditional pito beverage processing to its incorporation into composite wheat bread. The workflow is presented in four sequential stages: (1) By‐product recovery: SMF is collected from pito residues, oven‐dried at 60°C, milled, and sieved to 250 μm ...
Afia Sakyiwaa Amponsah, Gladys Kyere, Kwadwo Boateng Prempeh, Kwadwo Adinkrah‐Appiah   +3 more
wiley   +1 more source

Limited Availability and Higher Cost of Gluten-Free Foods Continue in the United Kingdom: A Comparative Follow-Up Over More Than a Decade. [PDF]

J Hum Nutr Diet
McInnes H, Klapan L, Moore U, Singh J, Whelan K.   +4 more
europepmc   +1 more source

Formulation of Gluten‐Free Biscuits Based on Tiger Nut, Dana, and Mixture of Avocado and Margarine: Nutritional Composition and Glycemic Index of Optimal Sample

Food Science &Nutrition, Volume 14, Issue 5, May 2026.
This study aimed to develop a gluten‐free biscuit with a low glycemic index by completely replacing wheat flour with flours from three local plant foods (tiger nut, dana, and avocado). The methodology began with the production of tiger nut and dana flours and avocado paste followed by the mixing plan and obtention of 09 (nine) formulations. The optimal
Ghislain Maffo Tazoho, Booh'boo Tchassi, Donald Sévérin Dangang Bossi, Stephano Tambo Tene, Hilaire Macaire Womeni, Inocent Gouado   +5 more
wiley   +1 more source

Gluten-free oats and diet quality in children and youth with celiac disease. [PDF]

J Pediatr Gastroenterol Nutr
Mager DR, Jiang Z, Rashke S, Turner JM.
europepmc   +1 more source

Food Structure Modulation of Antioxidant Bioaccessibility and Gut Epithelial Protection: The Case of Bread and Pasta Made With Pigmented Wheat

Food Science &Nutrition, Volume 14, Issue 5, May 2026.
Pigmented wheat was processed into pasta and bread and subjected to in vitro digestion. The resulting bioaccessible fractions were characterized for antioxidant capacity and used to treat Caco‐2 epithelial monolayers under inflammatory conditions. Compared with control wheat, pigmented pasta retained higher antioxidant activity and improved intestinal ...
Giulia Feliziani, Marianna Tagliasco, Xinying Suo, Nicoletta Pellegrini, Elena Vittadini, Laura Bordoni, Rosita Gabbianelli   +6 more
wiley   +1 more source

Valorization of Pear Pomace in Taro Gluten-Free Muffins: Composition, Texture, and Sensory Profile. [PDF]

Foods
Kavak DD, Yilmaz BA, Akdeniz B.
europepmc   +1 more source

Epidemiology, Risk Factors and Pathophysiology of Primary Sclerosing Cholangitis in Inflammatory Bowel Disease: An Update

JCC Plus, Volume 1, Issue 3, May 2026.
ABSTRACT Background and Aims Primary sclerosing cholangitis (PSC) and inflammatory bowel disease (IBD) represent a unique clinical syndrome affecting up to 80% of PSC patients, characterised by distinct epidemiological patterns, pathophysiological mechanisms and clinical outcomes that differ substantially from either condition occurring independently ...
Luisa Bertin, Paul Henderson, Richard Pollok, Natália Queiroz, Luca Fabris, Edoardo Vincenzo Savarino, Iago Rodríguez‐Lago, Brigida Barberio   +7 more
wiley   +1 more source