Results 81 to 90 of about 37,720 (287)
Beneficial effects of oats in the gluten-free diet of adults with special reference to nutrient status, symptoms and subjective experiences [PDF]
, 2003 Stine Störsrud +2 more
openalex +1 more source
Maize‐derived arabinoxylans modulate starch pasting, gel structure, and retrogradation
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND Starch–fiber interactions play a paramount role in determining the functional quality and stability of starch‐based food products. This study systematically examined how maize arabinoxylans (MAX) influences the hydration, pasting, textural, and microstructural properties of maize starch gels.
Nicola Gasparre +2 more
wiley +1 more source
Вестник Северо-Кавказского федерального университета, 2022 Nowadays a serious problem of specialized food production industry is to improve the quality of gluten-free food products. The use of different kinds of food micro-ingredients does not provide fully the necessary structural and mechanical properties of ...
Valeriya Masalova +3 more
doaj
Bridging wheat kernel microstructure and flour rheology occurring during wheat germination
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND Wheat germination increases α‐amylase activity, leading to significant biochemical and structural changes that influence flour rheological properties. Understanding the correlation between internal kernel structure and flour rheology is essential for predicting processing performance and optimizing the use of germinated wheat in ...
Isanka Gimhani +3 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
Celiac Disease and the Gluten-free Diet: Registered Dietitian Nutritionists’ Self-reported Knowledge Varies [PDF]
, 2017 Joan Geiger +4 more
openalex +1 more source
Assessment of Nutritional Value and Maillard Reaction in Different Gluten-Free Pasta [PDF]
, 2023 Maria Cristina Messia +4 more
openalex +1 more source
Recent Developments in Sustainable Composites for Printed Circuit Boards (PCBs): A Review
Macromolecular Materials and Engineering, EarlyView.This review presents the potential of using natural plant fibers and biodegradable polymers as sustainable printed circuit boards (PCBs). This review provides future directions in innovation and sustainable PCBs development. Bio‐composites PCBs are both environmentally friendly and sustainable due to the natural fibres they contain.
Erdem Selver +7 more
wiley +1 more source
Gluten-free products from chickpea flour [PDF]
, 2021 А. Г. Нечепорук +4 more
openalex +1 more source
Macromolecular Materials and Engineering, EarlyView.Chewable softgels are a patient‐preferred alternative to conventional oral forms, offering pleasant taste, fast onset, and suitability for children or patients with swallowing difficulties. However, they present relevant challenges in their formulation: the shell must balance chewability, machinability, and stability, while the fill must mask the ...
Almudena Naharros‐Molinero +3 more
wiley +1 more source