Results 251 to 260 of about 99,312 (338)

Engineering Processes for Plant‐Based Meat Analogs: Current Status and Future Outlook

Comprehensive Reviews in Food Science and Food Safety, Volume 24, Issue 6, November 2025.
ABSTRACT Plant‐based meat analogs (PBMAs) have emerged as a promising alternative to conventional meat, driven by growing consumer interest in sustainability, ethical considerations, and health‐conscious diets. However, despite initial market enthusiasm, PBMAs struggle with declining consumer acceptance due to their inability to fully replicate the ...
Saqib Gulzar, Abdul Fateh Hosseini, Olga Martín‐Belloso, Robert Soliva‐Fortuny, Syed S. H. Rizvi   +4 more
wiley   +1 more source

Effect of Thermal Treatment on Nutritional and Physicochemical Properties of Sweet Pumpkin Flour and its Impact on Resistant Starch and Sensory Quality of Muffins and Noodles

Journal of Food Science, Volume 90, Issue 11, November 2025.
ABSTRACT This study aimed to investigate the effects of oven baking (180°C for 40 min), microwaving (8 min), and steaming (20 min) on the physicochemical properties, β‐carotene content, and in vitro digestibility of sweet pumpkin flours, along with the sensory profiles of muffins and noodles prepared with the treated flours.
Mingyo Ha, Felicia Irawan, Ha‐Eun Han, Sangmyung Jun, Dong‐Hwa Cho, Hyun‐Jung Chung   +5 more
wiley   +1 more source

P0423 BONE MINERAL DENSITY AFTER A LONG TERM GLUTEN FREE DIET IN CELIAC PATIENTS

, 2004
I. A. Cura, Manuel Molina, Juan C. Sarria, Gerardo Prieto, Isabel Polanco   +4 more
openalex   +1 more source

Gluten Contamination of Labelled Gluten-Free Food Products Marketed in China. [PDF]

Foods
Li Y, Liu Q, Godefroy S, Li J, Chen Y.
europepmc   +1 more source

Multifactorial Optimization of Gluten-Free Cookie With Artichoke Bracts as Rice Flour Substitute and Transglutaminase. [PDF]

Food Sci Nutr
Dadalı C, Özcan Y, Ensari İC.
europepmc   +1 more source

Physical and Chemical Properties of Gluten-Free Biscuits Incorporated With Purple Sweet Potato Flour. [PDF]

Int J Food Sci
Punfujinda C, Pattarathitiwat P, Chombhuphan R, Songnearm S, Tula P, Sakkaekaew K, Anunvrapong A, Boukaew S, Chumkaew K.   +8 more
europepmc   +1 more source

Strangler Figs and Their Spirits: How Indigenous Beliefs and Practices Influence an Iban Landscape, West Kalimantan, Indonesia

Biotropica, Volume 57, Issue 6, November 2025.
This study explores how Iban cultural beliefs in Indonesian Borneo influence the protection and distribution of strangler figs, keystone tree species with spiritual significance. Despite agricultural expansion, sacred perceptions lead to the conservation of large figs across both forests and farmland mosaics.
Ditro Wibisono Wardi Parikesit, Hardiyanti, Firman Heru Kurniawan, Douglas Sheil   +3 more
wiley   +1 more source

Optimization of Gluten-Free Bread Formulation Using Whole Sorghum-Based Flour by Response Surface Methodology. [PDF]

Foods
Rodríguez-España M, Figueroa-Hernández CY, Suárez-Quiroz ML, Canelo-Álvarez F, de Dios Figueroa-Cárdenas J, González-Ríos O, Rayas-Duarte P, Hernández-Estrada ZJ.   +7 more
europepmc   +1 more source

Parents' perceptions of the gluten-free casein-free diet for their children with autism

, 2005
Annette Puglisi
openalex   +2 more sources

Predicting Symptomatic Response to Prokinetic Treatment Using Gastric Alimetry

Neurogastroenterology &Motility, Volume 37, Issue 11, November 2025.
Gastric Alimetry biomarkers may help in the prediction of prokinetic response in patients with chronic gastroduodenal symptoms. Lower postprandial amplitudes, indicating a reduced meal response, appear to predict benefit. ABSTRACT Background Chronic neurogastroduodenal disorders are challenging to manage, with therapy often initiated on a trial and ...
Chris Varghese, Sibylle Van Hove, Gabriel Schamberg, Billy Wu, Nooriyah Poonawala, Mikaela Law, Nicky Dachs, Gen Johnston, India Fitt, Daphne Foong, Henry P. Parkman, Thomas Abell, Vincent Ho, Stefan Calder, Armen A. Gharibans, Christopher N. Andrews, Gregory O'Grady   +16 more
wiley   +1 more source