Results 131 to 140 of about 37,744 (254)

It's bean too long: Interventions to reintroduce legumes to the UK palate and plate

Annals of Applied Biology, Volume 189, Issue 1, July 2026.
Increased legume consumption can offer considerable health and sustainability benefits. Legume intake in the UK is low, and a number of barriers to intake have been identified. Adopting the Nuffield Council on Bioethics Intervention Ladder, we identify and review an array of interventions—with increasing levels of intervening—that could support ...
Neil Bernard Boyle, Beth Armstrong, Nicola J. Buckland, Laura Lane, Samantha J. Caton, Christian Reynolds, Christina Vogel, Louise Dye   +7 more
wiley   +1 more source

Effect of Dough Yield, Flour Type and Fermentation Time on Sourdough Near‐Infrared Spectral Data With ANOVA–Simultaneous Component Analysis

Journal of Chemometrics, Volume 40, Issue 6, June 2026.
ABSTRACT Near‐infrared (NIR) spectroscopy combined with ANOVA–simultaneous component analysis (ASCA) provides a powerful approach for investigating sourdough fermentation. Two complementary longitudinal experiments (repeated four times) were conducted to evaluate the influence of key design factors on sourdough development over a 28‐day refreshment ...
Mari van Wyk, Federico Marini, Marena Manley   +2 more
wiley   +1 more source

Foodborne Carcinogens: Formation Pathways, Health Risks, and Cutting‐Edge Physical and Chemical Prevention Strategies

eFood, Volume 7, Issue 3, June 2026.
This review highlights the formation of foodborne carcinogens during processing and evaluates different mitigation strategies, including natural antioxidants and modern cooking techniques, to reduce associated cancer risks and enhance food safety. ABSTRACT Food processing methods, though vital for improving food safety, taste, and shelf life, can ...
Naglaa S. Ashmawy, Ahmed A. Zaky, Noha H. Badr, Ali Korin, Mohamed A. Farag   +4 more
wiley   +1 more source

Recent practical researches in the development of gluten-free breads [PDF]

npj Science of Food, 2019
AbstractWheat bread is consumed globally and has played a critical role in the story of civilization since the development of agriculture. While the aroma and flavor of this staple food continue to delight and satisfy most people, some individuals have a specific allergy to wheat or a genetic disposition to celiac disease.
openaire   +2 more sources

Gluten-free Bread: Economic, Nutritional And Technological Aspects

, 2015
This chapter presents a detailed description of previously published works of the economical, nutritional and technological aspects of the research and production of gluten-free bread, which can benefit not only countries that do not produce wheat, but ...
Chang Y.K., Clerici M.T.P.S.
core  

Nonthermal Food Processing Technologies: A Comprehensive Review

Future Postharvest and Food, Volume 3, Issue 2, Page 124-141, June 2026.
The graphical abstract illustrates the shift from traditional thermal food preservation methods to advanced nonthermal technologies. Traditional methods, represented by heating, often compromise the nutritional and sensory quality of foods. In contrast, nonthermal approaches such as high‐pressure processing (HPP), pulsed electric field (PEF ...
Ashok Kumar Yadav, Dinesh Chandra Rai, Aman Rathaur, Hradesh Rajput, Sudhir Kumar, Zeenat Aman   +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  

Buck Wheat: Nutritional, Bioactive Characteristics, Health Benefits, and Side Effects

Future Postharvest and Food, Volume 3, Issue 2, Page 142-162, June 2026.
ABSTRACT Micronutrient deficits have resulted from an over‐reliance on a small number of cereal crops for food security. The agricultural sector faces severe sustainability issues due to the rapid growth of the world's population and sudden climatic changes.
Momina Farooq, Sajad Ahmad Mir, Zahida Naseem   +2 more
wiley   +1 more source

Role of chitosan and transglutaminase on the elaboration of gluten-free bread

Journal of Food Science and Technology, 2019
The increasing sensitivity to gluten has aroused interest in gluten-free products like bread. However, one of the biggest challenges of producing gluten-free bread is to get a good quality structure. We hypothesize that using chitosan along with transglutaminase, a network of crosslinks would be generated, guaranteeing a better structure.
Hanndson Araujo Silva, Eudeson G. Paiva, Hugo M. Lisboa, Elita Duarte, Mario Cavalcanti-Mata, Thaisa Gusmão, Rennan de Gusmão   +6 more
openaire   +3 more sources

Gluten-free bread quality enhancement by sugar beet fibre application

, 2018
The food industry faces major challenges in gluten-free (GF) bread production especially in terms of bread quality and nutritional adequacy. GF breads available on the market usually have numerous quality defects including reduced volume, poorly ...
Šereš Zita, Šoronja-Simović Dragana (6412964), Djordjević Miljana (6412970), Nikolić Ivana (6412967), Djordjević Miljana, Maravić Nikola, Maravić Nikola (6412979), Djordjević Marijana, Nikolić Ivana, Šereš Zita (6412973), Šoronja-Simović Dragana, Djordjević Marijana (6412961)   +11 more
core   +1 more source