Results 171 to 180 of about 1,929 (216)

Plant‐Derived Oleosomes: Biotechnological Advancements on the Composition, Membrane Proteins, and Food and Pharmaceutical Applications

Food Frontiers, Volume 7, Issue 2, March 2026.
Plant‐derived oleosome; structural morphology, extraction, oleosome‐membrane proteins extraction, fabrication techniques, and cutting‐edge food and pharmaceutical applications. ABSTRACT Oleosomes are spherical subcellular organelles comprising triacylglycerols and sterol esters (lipid core) surrounded by a specialized monolayer membrane, composed of ...
Zafarullah Muhammad, Abdullah, Buntora Pasaribu, Shahzad Farooq, Sohail Khan, Rabia Ramzan, Warda Mustfa, Francis Padi Lamptey   +7 more
wiley   +1 more source

Clinical Characteristics and Disease Burden of Wheat Allergy Dependent on Augmentation Factors in Recreationally Active and Trained Individuals. [PDF]

Scand J Med Sci Sports
Faihs V, Kugler C, Linhart RK, Pilz JF, Biedermann T, Brockow K.   +5 more
europepmc   +1 more source

Differential Safety and Lipid Control Efficacy of β‐1,3/1,6‐Glucan Oligosaccharides and Polysaccharides Derived From Ophiocordyceps dipterigena BCC 2073 in Healthy Volunteers

Food Science &Nutrition, Volume 14, Issue 3, March 2026.
This randomized, blinded, placebo‐controlled trial uncovers the novel findings that daily supplementation with 2000 mg of β‐1,3/1,6‐glucan oligosaccharides or polysaccharides for 12 weeks is safe in healthy individuals. The oligosaccharides demonstrated superior lipid‐lowering efficacy with fewer adverse events than the polysaccharides.
Numphung Rungraung, Niramol Muangpracha, Pakkapong Phucharoenrak, Wai Prathumpai, Dunyaporn Trachootham   +4 more
wiley   +1 more source

The Quality Characteristics of Gluten-Free Cake Produced from Maize Starch, Chia and Lentil Flours. [PDF]

Plant Foods Hum Nutr
Kılıç A, Boz H.
europepmc   +1 more source

Recent Advances in Plant‐Based Dairy Alternatives: Technological Innovations, Nutritional Enhancement, Sustainability, and Consumer Perspectives

Food Science &Nutrition, Volume 14, Issue 3, March 2026.
Plant based beverages (PBBs) Raw materials (cereals, nuts, legume, seed and tuber) Market increase: 30 billion USD in 2023 to 160 billion USD by 2030 Protein: cow, quinoa, soy, and a chickpea > 3g Carbohydrate: ↑quinoa, coconut, chickpea, and rice milk Fat: ↑coconut and sesame milk Authentication technologies (For fraud prevention (almonds, pistachios,
Nabeel Ashraf, Zunaira Arshad, Ahmad Din, Huma Bader Ul Ain, Esther Ugo Alum, Tabussam Tufail   +5 more
wiley   +1 more source

Functional and Rheological Properties of Gluten-Free Flour Blends from Brown <i>Eragrostis tef</i> (Zucc.) Trotter and <i>Glycine max</i> (L.) Merr. [PDF]

Molecules
Mekuria SA, Marcinkowski D, Harasym J.
europepmc   +1 more source

A randomized, double-blind, placebo-controlled, multiple dose, parallel study to investigate the effects of a cathepsin S inhibitor in celiac disease. [PDF]

Clin Transl Sci
Bentley D, Mannino M, Manchester M, Teixeira PC, Reis B, Boyce M, Nagel S.   +6 more
europepmc   +1 more source

Improving End-Use Quality Through Introducing Cysteines Into the Central Repeat Domain of High-Molecular-Weight Glutenin Subunit 1Dx2 in Bread Wheat. [PDF]

Plant Biotechnol J
Wei B, Zhang L, Fan R, Zhang Q, Sun J, Yin C, Liu D, Liu X, Liu A, Jiao Y, Gao C, Jia X, Wang X, Zhang A, Cao X, Wang D, Zhang X.   +16 more
europepmc   +1 more source

Enhancing the quality of rice-based gluten-free bread using sourdoughs fermented with Lactobacillus fermentum and Lactobacillus plantarum. [PDF]

Sci Rep
Seyedahmadi S, Gharekhani M, Tariverdi S, Bakhshabadi H.   +3 more
europepmc   +1 more source