Results 41 to 50 of about 10,982 (185)

Unlocking the Functional Properties of Plant Proteins in Designing Food Formulations for Senior Adults

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT The aging population presents an increasing need for protein‐rich food that supports health, functionality, and quality of life in senior adults. Plant proteins, with their sustainability and nutritional potentials, are emerging as promising yet complex alternatives to animal proteins in this context.
Kinza Mukhtar, Jian Ying, Yong Wang, Cordelia Selomulya   +3 more
wiley   +1 more source

Sustainable bioplastics manufacturing from renewable sources

FEBS Open Bio, Volume 16, Issue 4, Page 686-708, April 2026.
Bioplastics are manufactured by using polymers from different bio‐based sources. These novel materials not only offer biodegradability but also possess various functional properties that make them suitable for diverse applications. Recent developments in the preparation of bioplastics are reported, highlighting the distinct properties of each type of ...
C. Valeria L. Giosafatto, Marika Avitabile, Michela Famiglietti, Talayeh Kordjazi, Marzieh Moosavi‐Nasab, Odile F. Restaino, Loredana Mariniello   +6 more
wiley   +1 more source

The influence of Fusarium infection and growing location on the quantitative protein composition of (part I) emmer (Triticum dicoccum) [PDF]

, 2010
The effect of the fungal infection by Fusarium graminearum and Fusarium culmorum of emmer and wheat cultivars on their total protein content and the protein fractions albumins + globulins, gliadins and glutenins and their different protein types was ...
Elke Pawelzik, Herbert Wieser, Kai Eggert   +2 more
core   +1 more source

Micronization of Whole Grain Flours: Innovative Approaches for Improving Functional Characteristics and Product Performance

eFood, Volume 7, Issue 2, April 2026.
This review discusses the latest advances in micronization techniques for whole‐grain flours, emphasizing their impact on structural, physicochemical, techno‐functional, and nutritional attributes, as well as their implications for product development and sustainability.
Diksha Arora, Kamaljit Kaur, Taranpreet Kaur, Julia Sebastian, Seid Reza Falsafi   +4 more
wiley   +1 more source

The influence of long-term inputs of catch crops and cereal straw on yield, protein composition and technological quality of a spring and a winter wheat [PDF]

, 2011
Under conditions of restricted nitrogen (N) input such as in organic farming systems, crop N uptake must rely on N mineralised from applied animal manure, crop residues and native soil organic matter.
Carcea, M., Narducci, V., Samson, M.-F., Thomsen, I.K.   +3 more
core  

Celiac Immunogenic Potential of α-Gliadin Epitope Variants from Triticum and Aegilops Species [PDF]

, 2019
The high global demand of wheat and its subsequent consumption arise from the physicochemical properties of bread dough and its contribution to the protein intake in the human diet.
Barro Losada, Francisco, Comino Montilla, Isabel María, López Casado, Miguel Ángel, Moreno Amador, María de Lourdes, Ozuna Serafini, Carmen Victoria, Ruiz Carnicer, Ángela, Segura Montero, Verónica, Sousa Martín, Carolina, Torres López, María Isabel   +8 more
core   +1 more source

Physico‐Nutritional Profiling and Assessment of Proteins as Well as Soluble and Insoluble Phenolic Acids in Gamma Irradiated Wheat Grains Through SWATH‐MS and HPLC Analysis and Their Functionality

Food Science &Nutrition, Volume 14, Issue 4, April 2026.
Gamma irradiation (Dmin 650 Gy) proved effective in controlling insect pest infestations in stored wheat grains which otherwise undergo extensive losses during storage. SWATH‐MS based proteomics affirmed integrity of major storage proteins including prolamines and increased extractability of phenolics (soluble free & conjugated) was observed in ...
S. Saxena, S. Kumar, D. K. Maurya, J. Tripathi, J. Kumar, A. B. Hadapad, S. Gautam   +6 more
wiley   +1 more source

Bridging wheat kernel microstructure and flour rheology occurring during wheat germination

Journal of the Science of Food and Agriculture, Volume 106, Issue 6, Page 3451-3461, April 2026.
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, Bin Xao Fu, Jitendra Paliwal, Cristina M Rosell   +3 more
wiley   +1 more source

Proceedings of the COST SUSVAR/ECO-PB Workshop on organic plant breeding strategies and the use of molecular markers [PDF]

, 2005
In many countries,national projects are in progress to investigate the sustainable low-input approach.In the present COST network,these projects are coordinated by means of exchange of materials,establishing common methods for assessment and statistical ...

core  

Cocoa Attenuates Gluten‐induced Pathogenesis in a Preclinical Model of Celiac Disease

Molecular Nutrition &Food Research, Volume 70, Issue 8, 27 April 2026.
Cocoa intake exerts a protective effect against key hallmarks of CeD, attenuating inflammation and limiting the damage to the intestinal structure. ABSTRACT Celiac disease (CeD) is an autoimmune‐mediated disorder triggered by gluten ingestion. Strict adherence to a gluten‐free diet (GFD) is currently the only available treatment, yet it presents ...
Marina Girbal‐González, María José Rodríguez‐Lagunas, Arturo Rodríguez‐Banqueri, Ulrich Eckhard, F. Xavier Gomis‐Rüth, Àngels Franch‐Masferrer, Francisco J. Pérez‐Cano   +6 more
wiley   +1 more source