Results 81 to 90 of about 3,659,156 (167)

“I Want to Live in the Metro Neighborhood”: Gentrification, Food Access, and Transitional Neighborhood Identity in Toronto

City &Society, Volume 38, Issue 3, December 2026.
ABSTRACT This article builds on scholarship about gentrifying foodscapes by exploring public debates around a grocery store that opened in the Junction Triangle, a predominately white, mixed income neighborhood in Toronto, Canada. Shortly after the completion of a new condominium development, Metro Inc. decided to open their discount chain, Food Basics,
Cameron Butler
wiley   +1 more source

Desiccant‐Mediated Moisture Regulation for Sustainable Wheat Storage: Impacts on Grain Quality, Pest Suppression, and End‐Use Quality

Food and Energy Security, Volume 15, Issue 6, November/December 2026.
Desiccant‐mediated moisture regulation effectively controlled wheat moisture while helping preserve grain quality, flour functionality, and chapati texture, indicating its potential as a sustainable approach for reducing storage‐related deterioration and post‐harvest losses. ABSTRACT Grain drying techniques using desiccants are an effective alternative
Hafiz Muhammad Bilal Yousuf, Muhammad Yasin, Aiman Noreen, Kurt A. Rosentrater, Umair Ali, Muhammad Naeem, Nazih Y. Rebouh, Abdulrahman Saad Aldawood   +7 more
wiley   +1 more source

Techniques to Improve the Volume, Texture and Nutritional Quality of Gluten-free Bread [PDF]

, 2021
This article highlights the use of soy flour to improve the protein and fiber of gluten free bread. Also, the use of an extrusion process on soybean and corn flour blends improves the volume and texture of the bread. A full listing of the ingredients and
Christman, Zachary
core  

Investigation of stress relaxation in hydrated gluten networks using spectral analysis [PDF]

Gluten and its protein fractions were isolated from wheat flour. Stress relaxation in hydrated gluten, its protein fractions and varying percentage mixtures of the components were investigated by means of rheometry and confocal laser scanning microscopy.
Dahunsi, Oluwatodimu Samuel
core   +2 more sources

Tropical Plantains, Tubers, and Roots: Advancing Food Quality, Safety, and Processing Innovations for Global Nutritional Equity

Food Science &Nutrition, Volume 14, Issue 11, November 2026.
Plantains, tubers, and roots (PTRs) represent strategic nutritional and caloric pillars for over 500 million people across tropical regions. This review evaluates traditional bioprocessing against eco‐innovative thermomechanical and non‐thermal technologies (HPP, extrusion, encapsulation) to overcome severe post‐harvest losses and antinutritional risks.
Mundéné‐Timothée Junior Lawrence, Veeranna Hitlamani, Njintang Yanou Nicolas, Aashitosh A. Inamdar   +3 more
wiley   +1 more source

Effect of the addition of yacon flour (Smallanthus sonchifolius) and freezing on baking performance

Journal of the Science of Food and Agriculture, Volume 106, Issue 14, Page 8391-8401, November 2026.
Abstract BACKGROUND Yacon (Smallanthus sonchifolius), a tuber rich in fructans, presents potential for application in breadmaking due to its nutritional properties and cryoprotectant activity. The aim of this study was to evaluate the incorporation of yacon flour in bread formulations (50 g/kg and 100 g/kg on flour mixture basis) and its impact on ...
Gabriel A. Atanazio‐Silva, Raquel Garzon, Giulliana P. Torrano, Carmen C. Tadini, Cristina M. Rosell   +4 more
wiley   +1 more source

Effect of buckwheat flour on microelements and proteins contents in gluten-free bread

Czech Journal of Food Sciences, 2011
Coeliac disease is an autoimmune gluten-sensitive entheropathy. The only available treatment for it is the life-long adherence to a gluten-free diet although these products are often poor in proteins, minerals, and vitamins.
Urszula Krupa-Kozak, Małgorzata Wronkowska, Maria Soral-Śmietana   +2 more
doaj   +1 more source

Cereal Biomass Valorization for Functional Food Ingredients: Fractionation and Circular Biorefinery Strategies

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 6, November 2026.
ABSTRACT Food processing must transition toward resource‐efficient systems that operate within planetary boundaries. Cereals, as climate‐resilient staples, offer strong potential to valorize nutrient‐rich fractions. Zero‐waste biorefinery concepts and green fractionation technologies, integrated with structure–function principles, enable the conversion
Rahul Biswas, Marjo Pöysä, Samson Adeoye Oyeyinka, Abayneh Getachew Demesa, Savindi Wanninayake, Samuel Perez‐Vega   +5 more
wiley   +1 more source

Effect of hydrocolloids on selected properties of gluten-free dough and bread

, 2011
Addition of hydrocolloids (H/C) in gluten-free (GF) bread formulation is necessary in order to act as polymeric substances that should mimic the viscoelastic properties of gluten and increase the dough’s gas-retaining ability. The properties of H/C vary
D. Sabanis, C. Tzia, Sabanis, D, Tzia, C
core   +1 more source

Consumer Preferences in Developing Derivative Product of Gluten Free Bread Cookly

Jurnal Aplikasi Bisnis dan Manajemen
Background: Cookly is a bread manufacturer that uses cassava as the main ingredient to produce gluten-free products. Cookly requires innovative development of derived products that cater to consumer needs.
Thania Usamah Balweel, Anny Ratnawati, Ani Nuraisyah   +2 more
doaj   +1 more source