Results 221 to 230 of about 2,835 (287)

Characterization of Hemp Seed Cake and Its Use as a Functional Ingredient for Bakery Application

Food Frontiers, Volume 7, Issue 3, May 2026.
ABSTRACT Hemp seed cake, a by‐product of cold‐pressing hemp for oil extraction, was characterized for its nutritional composition and content of antioxidant compounds and then was used as a functional ingredient for the fortification of bread and as a model system for bakery application. The whole ground hemp cake (WHC) exhibits high nutritional value,
Francesca Carrà, Vincenzo Disca, Fabiano Travaglia, Monica Locatelli, Jean Daniel Coïsson   +4 more
wiley   +1 more source

The influence of soft wheat grain germination on its technological properties. [PDF]

PLoS One
Shaimerdenova D, Omaraliyeva A, Tarabayev B, Chakanova Z, Iskakova D, Sarbassova G, Kizatova M, Anuarbekova S.   +7 more
europepmc   +1 more source

Targeting of Gut Microbiota by Bioactive Peptides for the Improvement of Metabolic Diseases: A Review

Food Frontiers, Volume 7, Issue 3, May 2026.
Bioactive peptides (BPs) derived from dietary proteins modulate the gut microbiotametabolism axis by reshaping microbial composition and regulating key metabolites, including short‐chain fatty acids. BPs also enhance intestinal barrier integrity and immune homeostasis, thereby reducing inflammation.
Jiao Li, Yongchao Chen, Zhihua Li, Gang Liu, Hongmei Jiang, Jun Fang, Sujuan Ding   +6 more
wiley   +1 more source

Dietary Gluten Intake and Cardiovascular Disease Mortality in Japanese Adults in the Takayama Study. [PDF]

J Nutr
Tsuji M, Wada K, Yamakawa M, Sugino M, Mori T, Nagata C.   +5 more
europepmc   +1 more source

The Rise of Plant‐Based Proteins: Consumer Perception and Challenges

Food Science &Nutrition, Volume 14, Issue 5, May 2026.
The health, economic, and environmental impacts of plant proteins, research, R&D investments, and regulations have driven the plant‐based food market to rise. Considering these developments and the challenges related to plant‐based foods, we have compiled research on plant‐based proteins from the perspective of consumers in various countries.
Batuhan Inanlar, Esra Capanoglu
wiley   +1 more source

Serological analysis of gluten-related antibodies in idiopathic neuropathies and cerebellar ataxia. [PDF]

J Neurol
Rouvroye MD, Warendorf J, Vrancken A, Eftimov F, Wieske L, Faber CG, Hoeijmakers JGJ, Damoiseaux J, van de Warrenburg B, van Gaalen J, van der Molen R, Bouma G, Bontkes H.   +12 more
europepmc   +1 more source

Valorization of Spent Millet Flour in Composite Bread: Characterization, Predictive Modeling, and Multi‐Objective Optimization for Nutritional Enhancement

Food Science &Nutrition, Volume 14, Issue 5, May 2026.
This study presents the circular valorization pathway from spent millet flour (SMF) generation during traditional pito beverage processing to its incorporation into composite wheat bread. The workflow is presented in four sequential stages: (1) By‐product recovery: SMF is collected from pito residues, oven‐dried at 60°C, milled, and sieved to 250 μm ...
Afia Sakyiwaa Amponsah, Gladys Kyere, Kwadwo Boateng Prempeh, Kwadwo Adinkrah‐Appiah   +3 more
wiley   +1 more source

CSF Markers of TG6 Autoimmunity in Gluten Ataxia. [PDF]

Cerebellum
Floare ML, Wharton SB, Simpson JE, Aeschlimann D, Hadjivassiliou M.   +4 more
europepmc   +1 more source

ROLE OF DISULFIDE BONDS IN THE DEVELOPMENT OF THE RHEOLOGICAL PROPERTIES OF GLUTEN 1. REDUCTION AND REOXYDATION OF THE DISULFIDE BONDS [PDF]

, 1969
Lásztity, R.
core   +1 more source