Results 51 to 60 of about 3,659,156 (167)

Proximate Compositions, Texture, and Sensory Profiles of Gluten-Free Bario Rice Bread Supplemented with Potato Starch

Foods, 2023
Current gluten-free food development trends tend to favour pigmented rice flour. Bario Merah Sederhana is a type of red-pigmented rice that is indigenous to Sarawak, Malaysia. This research investigates the nutritional, texture, and sensory properties of
Macdalyna Esther Ronie, Hasmadi Mamat, Ahmad Hazim Abdul Aziz, Muhd Khairi Zainol   +3 more
doaj   +1 more source

Pumpkin and chia seeds as functional foods and their application in different food products: A review

Food Biomacromolecules, EarlyView.
Abstract Functional foods have gained increasing attention for their capacity to promote health and reduce chronic‐disease risk beyond basic nutrition. Among plant‐based functional ingredients, pumpkin (Cucurbita spp.) and chia (Salvia hispanica L.) seeds are nutrient‐dense sources of proteins, unsaturated fatty acids, dietary fiber, tocopherols ...
Fatima Urooj, Fatima Javed, Abdul Mueez Ahmad, Laiba Younas, Sadia Ansar, Sumbal Raana, Muhammad Abdullah, Rimsha Amjad, Kashaf Basharat   +8 more
wiley   +1 more source

MODERNIZATION OF GLUTEN-FREE BREAD PRODUCTION TECHNOLOGIES

Шәкәрім университетінің хабаршысы: Техника ғылымдар
In the modern world, great importance is attached to healthy and safe nutrition. With increasing awareness of health and well-being, consumers are increasingly paying attention to the composition of products, their nutritional value and their effect on ...
Zh. Atambaevа, A. Nurgazina, A. Kambarova, A. Utegenova, B. Kulushtaevа   +4 more
doaj   +1 more source

Chemical and conformational changes in proteins through clean label strategies for enhanced functionality: Recent advances

Food Biomacromolecules, EarlyView.
Abstract Process‐based functionalization of food materials has gained immense interest as they contribute to the development of clean label ingredients that can offer similar functional properties as food additives of synthetic origin. Chemical and conformational changes in proteins can induce diverse and targeted functionalities that can be useful as ...
Bindvi Arora, Upasana Yadav, Lekshmi SG, Alka Joshi, Pallavi Singh, Anamika Thakur, Shruti Sethi, Dinesh Kumar   +7 more
wiley   +1 more source

Supplementary Material for: The nutritional quality of gluten-free vs. non-gluten-free pre-packaged foods and beverages sold in Hong Kong

, 2023
Introduction: The consumption of gluten-free foods has continued to increase in recent years. Given their higher intake amongst individuals both with or without a medically diagnosed gluten allergy or sensitivity, it is important to understand how the ...
Tjhin A. (16051052), Barrett E. (16051055), COYLE D.H. (16051058), Louie J.C.Y. (16051064), Ho C.K.W. (16051049), Wu J.H.Y. (16051061)   +5 more
core   +1 more source

Quality of Gluten Free Bread with the Addition of Xanthan Gum and Different Kneading Methods

Food ScienTech Journal, 2023
White bread generally uses wheat as the main ingredient due to its high viscosity and elasticity in the presence of gluten. However, because gluten is an allergen, not everyone can eat white bread.
Siti Chairiyah Batubara, Nur Hanifah Muliyana   +1 more
doaj   +1 more source

Evaluation of the Nutrient Components of Flours, Color Profile, and Sensory Qualities of Cake From Wheat and Celosia argentea Seed Blends

Future Postharvest and Food, EarlyView.
Composite flour was developed with 5%, 10%, 15%, and 20% inclusion of Celosia seeds flour. The flour was used in the production of cake. Cake made with 5% composite flour compared favorably with cake from 100% wheat flour. ABSTRACT Nutritional benefits and physical appearance are of great importance in determining the acceptance of confectionary ...
Kudirat Titilope Araoye, Dupe Temilade Otolowo, Opeyemi Olaitan Alabi, Ayo Oluwadunsi Olugbuyi, Timilehin Bernice Oduoye, Folakemi Mary Ajayi, Olamide Ibukunoluwa Adedayo, Ayomide Esher Ade‐Alabi, Oluwatosin David Aregbe, Samuel Olaniyi Bowofola, Oluwatooyin Faramade Oludahunsi   +10 more
wiley   +1 more source

Effects of Tamarind Seed Polysaccharides on Pasting and Rheological Characteristics and Bread-Making Quality of Gluten-Free Potato Starch [PDF]

Shipin Kexue
In this study, different mass concentrations (0%, 1%, 2%, 3%, and 4%, based on starch mass) of tamarind seed polysaccharides (TSP) were added to endow potato starch (PS) bread with gluten-like properties in order to improve the processing performance and
SUN Yujia, LI Diming, LIU Yantao, LI Pengfei, SUN Fusheng, ZHANG Yan, YANG Nan
doaj   +1 more source

Physicochemical, Functional, and Health‐Promoting Properties of Processed Nettle (Urtica Dioica) Leaves: A Review

Future Postharvest and Food, EarlyView.
Stinging nettle (Urtica dioica L.) leaves are a nutrient‐dense source of proteins, dietary fiber, chlorophylls, carotenoids, and phenolic compounds. Processing technologies enable the production of powders and extracts for incorporation into bakery, beverage, dairy, and nutraceutical products; however, challenges remain regarding sensory quality ...
Mary Nkongho Tanyitiku, Rakshya Pandit, Mihiri Vanniarachchy   +2 more
wiley   +1 more source

Chemistry Underlying the Behavior of Food and Agricultural Components During Industrial Manufacturing Processes and Its Implications in Quality Assurance, Food Quality, and Food Safety Management: A Systematic Review

Food Safety and Health, EarlyView.
Industrial manufacturing processes have transformative effects on the components of food matrix. These transformations in food matrix and components have direct implications for quality assurance (QA), food quality (e.g., nutritional profile and texture), and food safety management (e.g., pathogen control and toxin mitigation). ABSTRACT This systematic
Chinaza Godswill Awuchi
wiley   +1 more source