Results 91 to 100 of about 3,659,156 (167)

Conventional and Emerging Protein Ingredients in Farinaceous Products: Amino Acid Quality, Digestibility, Biological Value, and Functional Performance

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 6, November 2026.
ABSTRACT The increasing demand for protein‐enriched foods has renewed interest in farinaceous products as widely consumed and technologically adaptable matrices for nutritional improvement. However, protein enrichment cannot be evaluated solely by increases in crude protein content, as nutritional value depends on essential amino acid (EAA) balance ...
P. Álvarez‐Arteaga, M. A. Lazo‐Vélez, L. Mateo Cordero‐Clavijo, S. Paterson   +3 more
wiley   +1 more source

Multi‐Response Optimization of Formulation and Processing Parameters for a High‐Protein Beef‐Based Snack to Enhance Mechanical Crispiness, Acoustic Crispiness, and Protein Digestibility

Journal of Food Science, Volume 91, Issue 11, November 2026.
ABSTRACT This study aimed to optimize the formulation and processing parameters of beef‐based chips to maximize textural properties and protein digestibility using response surface methodology (RSM) with a central composite design. Statistical models were developed to predict the effects of beef powder incorporation level (%), extruded sheet thickness (
Sandamini Wickramaarachchi, Mauro Mocerino, Maxim Lebedev, Casiana Blanca J. Villarino, Gary A. Dykes, Ranil Coorey   +5 more
wiley   +1 more source

Optimization of gluten-free bread formulation containing leblebi flour and evaluation of dough and bread properties

, 2016
Gluten-free bread is a complex system formed by many components which differently interacts during processing. For the development of a high quality gluten-free bread, an overall consideration of ingredients and process conditions is thus required ...
Ş. Harsa, M. Lucisano, C. Cappa, G. Kahraman   +3 more
core   +1 more source

Coupling Oxygen‐Enriched Drip Irrigation With an Optimized Nitrogen Rate Improves Yield, Water Productivity and Grain Quality of Winter Wheat: A Two‐Season Field Study

Journal of Agronomy and Crop Science, Volume 212, Issue 6, November 2026.
ABSTRACT Drip irrigation displaces soil air at the emitter and transiently depresses dissolved oxygen (DO) in the wetted root zone, and recovery is slow in fine‐textured, slightly saline soils. Whether aeration of the irrigation stream can be combined with nitrogen (N) management to raise water productivity while safeguarding grain quality in winter ...
Qi Xu, Wenda Du, Changkun Ma, Quanjiu Wang   +3 more
wiley   +1 more source

Application of Extruded Maize Flour in Gluten-free Bread Formulations

, 2012
Celiac disease is an immune-mediated disease, triggered in genetically susceptible individuals by ingested gluten from wheat, rye, barley and other closely related cereal grains. The only effective treatment is a strict gluten free diet for life. Latvian
Laila Ozola, Dace Klava, Ruta Galoburda, Evita Straumite   +3 more
core   +1 more source

Optimization of Roasting Enhances Bioactive Profiles, Antioxidant Activity, and Reduces Lectin Content in Bean Flours: Implications for Functional Plant‐Based Ingredients

Journal of Food Process Engineering, Volume 49, Issue 11, November 2026.
Graphical representation of the response surface methodology (RSM) framework applied to optimize roasting temperature (150°C–220°C) and time (10–20 min) in pulses. Optimized processing and subsequent milling produce roasted bean flour with significantly reduced lectin content and improved phytochemical profiles and antioxidant activity.
Olumide O. Fashakin, Karen Cichy, Ilce G. Medina‐Meza   +2 more
wiley   +1 more source

Innovation in Family Firms: The Role of Absorptive Capacity and Knowledge Collaboration

Journal of Product Innovation Management, Volume 43, Issue 6, Page 953-971, November 2026.
ABSTRACT While prior research suggests that family ownership can significantly facilitate sales and innovation, empirical findings often overlook the nuanced differences in innovation inputs between family and non‐family firms. We address this gap by examining the extent to which family firms are able to use absorptive capacity by creating knowledge ...
David Bruce Audretsch, Maksim Belitski, Christina Guenther, Natalia Vershinina   +3 more
wiley   +1 more source

Fundamental research on gluten-free bread [PDF]

, 2018
The interest in gluten-free products has increased drastically over the past decades. This is the result of advanced detection methods for gluten-related disorders and the lifestyle choices of consumers. Gluten plays a key role in the production of bread,
Horstmann, Stefan W.
core   +1 more source

Gluten-Free Products Are Insufficient Source of Folate and Vitamin B12 for Coeliac Patients [PDF]

, 2011
Bezglutenska prehrana, jedini lijek za oboljele od celijakije, može biti neuravnotežena zbog nedostataka nekih hranjivih tvari. Bezglutenski proizvodi sadrže manju količinu vitamina B, osobito folata, nego slični proizvodi koji sadrže gluten.
Panjkota Krbavčić, Ines, Colić Barić, Irena, Bituh, Martina, Zadro, Zvonko, Žižić, Vesna   +4 more
core  

Medical nutrition therapy: use of sourdough lactic acid bacteria as a cell factory for delivering functional biomolecules and food ingredients in gluten free bread

Microbial Cell Factories, 2011
Celiac disease (CD) is an immune-mediated disease, triggered in genetically susceptible individuals by ingesting gluten from wheat, rye, barley, and other closely related cereal grains.
Moroni Alice, Arendt Elke K, Zannini Emanuele   +2 more
doaj   +1 more source