Results 231 to 240 of about 71,432 (357)

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

Supplemental Effects of Euphausia superba Protein Concentrate to Wheat Gluten

, 1977
Keiko Matsumoto, Soichi CHOKKI, Daizen HAMAKURA, Akio Maekawa, Takao Suzuki   +4 more
openalex   +2 more sources

A Comprehensive Review of Germination Impact on Moringa Seeds and Sprouts: Physiological and Biochemical Changes, Bioactive Compounds, Health Benefits, and Food Applications

Comprehensive Reviews in Food Science and Food Safety, Volume 24, Issue 6, November 2025.
ABSTRACT Germination is emerging as a promising bioprocess to produce edible moringa sprouts with enhanced nutritional value and health benefits. Germinated moringa seeds could be marketed as a novel food ingredient for functional food formulations. Attempts to understand the bioactive compounds and their associated health benefits of moringa seeds and
Yi Liu, Yi Kai, Dejian Huang, Shao Quan Liu, Yuyun Lu   +4 more
wiley   +1 more source

Effects of dietary gluten on body weight and gut microbiota in BALB-C mice using 16 S rRNA-Based analysis. [PDF]

Sci Rep
Dülger MS, Erdem NZ, Dümen E.
europepmc   +1 more source

COMPOSITION AND STORAGE CHARACTERISTICS OF WET CORN GLUTEN FEED

, 1985
T. E. DROPPO, G.K. Macleod, D.G. Grieve
openalex   +1 more source

Influence of Nonenzymatic Browning Reactions on the Digestibility and Gut Microbiota Fermentation of Starch and Protein

Comprehensive Reviews in Food Science and Food Safety, Volume 24, Issue 6, November 2025.
ABSTRACT Cooking has dramatic effects on the digestion and fermentation of food components. The changes that occur to starch and protein during nonenzymatic browning (NEB) have garnered attention due to health concerns. Among these changes, Maillard reaction, caramelization, and oxidation have major effects on starch and protein digestibility, as well ...
Wensheng Ding, Yichen Bai, Devin J. Rose
wiley   +1 more source

New therapies in celiac disease. [PDF]

Curr Opin Gastroenterol
Santonicola A, Soldaini C, Ciacci C.
europepmc   +1 more source

Porous Architecture in 3D Food Printing: Advances in Formulation, Process Control, and Sustainable Structural Design

Comprehensive Reviews in Food Science and Food Safety, Volume 24, Issue 6, November 2025.
ABSTRACT 3D food printing offers precise control over the shape, texture, and nutritional profile of edible structures, enabling high customization. A key yet under‐explored feature in this field is the internal porous architecture, which significantly affects mechanical strength, texture, and overall functionality.
Lorenzo Lombardi, Luigi Davide Gala, Claudio Esposito, Daniele Tammaro   +3 more
wiley   +1 more source

FODMAP Diet in Celiac Disease and Gluten-Related Disorders. [PDF]

Nutrients
Usai Satta P, Mocci G, Lai M.
europepmc   +1 more source

A physicochemical study on gluten of wheat varieties of different breadmaking properties [PDF]

, 1977
Butaki, Reuben Cherukut
core   +1 more source