Results 91 to 100 of about 2,835 (287)
Bajra‐based functional laddu—Standardization, nutritional profiling, molecular characterization
Food Biomacromolecules, EarlyView.Abstract The bajra laddu experimental formulations consisted of composite flour containing varying proportions of bajra flour and gram flours viz, T0‐0:100, T1‐25:75, T2‐50:50, T3‐75:25, and T4‐100:0, respectively. The sensory acceptability of the standardized product was assessed by semitrained panelists using a nine‐point hedonic scale, which ...
Mridula Pandey +5 more
wiley +1 more source
Annals of Nutrition and Metabolism, 2015 Celiac disease (CD) is a frequent chronic inflammatory enteropathy caused by gluten in genetically predisposed individuals that carry disease susceptibility genes (HLA-DQ2/8). These genes are present in about 30-40% of the general population, but only a small percentage of carriers develops CD.
openaire +2 more sources
Effects of yeast polysaccharides on the quality of wheat dough and toast
Food Biomacromolecules, EarlyView.Abstract This study assessed how the soluble yeast polysaccharide (SYP) affected the physicochemical, pasting, and rheological properties of the wheat flour as well as the texture, the visual appearance, and the sensory evaluation of the toast.
Guozhen Wang +5 more
wiley +1 more source
Schwefelgehalte, Proteinfraktionen und Kleberzugfestigkeit von Weizen – Ergebnisse eines Ringversuchs biologisch-dynamischer Züchter [PDF]
, 2005 Schwefelmangel führt bei Weizen zu erheblich festeren Teigen. Daher kollidierte in den 80er Jahren unvorhergesehen das Zuchtziel einer Steigerung der Backqualität durch eine Straffung der Proteinstruktur mit einer exogen bewirkten zusätzlichen ...
Hagel, Ingo +2 more
core
Nonthermal Food Processing Technologies: A Comprehensive Review
Future Postharvest and Food, EarlyView.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 +5 more
wiley +1 more source
The Importance of Determination of some Physical – Chemical Properties of Wheat and Flour [PDF]
, 2009 The content of the some ingredients, such as proteins, ash, etc. is important in food products, either they are present in raw materials or in final products.
Amra Odobašić +5 more
core +1 more source
Buck Wheat: Nutritional, Bioactive Characteristics, Health Benefits, and Side Effects
Future Postharvest and Food, EarlyView.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 +2 more
wiley +1 more source
Future Postharvest and Food, EarlyView.The review critically evaluated and compared the selected superfruit phytochemistry, their bioactive composition and the key health benefits majorly emphasizing the antioxidant potential. It has highlighted the translational challenges in formulating functional foods by addressing the issues related to delivery system, bioavailability mechanism and the
Sharath Kumar Nagaraja +3 more
wiley +1 more source
The role of nutrition in the treatment of irritable bowel syndrome
Family Medicine & Primary Care Review, 2021 Antoine Aoun +3 more
doaj +1 more source
WHEAT QUALITY AND WHEAT YIELDS: TRADE-OFFS AMONG PRICE, YIELD, PROFIT, AND RISK [PDF]
In this report, important wheat quality attributes and their links to varietal differences are identified, and their technical and economic importance to the milling and baking industries is examined.
Smith, Vincent H.
core +1 more source