Results 81 to 90 of about 22,562 (317)

In Vitro Antihyperglycemic, Antioxidant, and Technofunctional Properties of Fonio Millet Instant Breakfast Meal Enriched With Food By‐Products

Future Postharvest and Food, EarlyView.
ABSTRACT Valorizing agro by‐products and using underutilized food crops are two important ways to guarantee sustained food and health security in the tropics. Hence, this study was to create a functional breakfast meal using a combination of soy cake (SC), cocoa bean shell (CBS), and germinated fonio millet.
Olusola Samuel Jolayemi, Durosimi Yisa, Shukurat Abolore Ismaila, Oluwapelumi Esther Foluso, Modesola Dorcas Boboye   +4 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, Husejin Keran, Indira Šestan, Midhat Jašić, Mirsad Salkić, Nihada Ahmetović   +5 more
core   +1 more source

A multicentre case control study on complicated coeliac disease: two different patterns of natural history, two different prognoses. [PDF]

, 2014
Background: Coeliac disease is a common enteropathy characterized by an increased mortality mainly due to its complications. The natural history of complicated coeliac disease is characterised by two different types of course: patients with a new ...
Ambrosiano, G., Andrealli, A., Astegiano, M., Biagi, F., Caio, G., Carroccio, A., Ciacci, C., Ciccocioppo, R., Corazza, G., D'Odorico, A., de Pretis, G., De Vitis, I., Ferretti, F., Gasbarrini, A., Gobbi, P., M. a. r. c. h. e. s. e., A., Mansueto, P., Meggio, A., Neri, M., Piscaglia, A., Schiepatti, A., Segato, S., Volta, U., Zingone, F.   +23 more
core   +1 more source

Functional Characteristics of Bioactive Millet Peptides: A Comprehensive Review

Future Postharvest and Food, EarlyView.
The graphical abstract of this paper highlights the functional characteristics of bioactive peptides derived from millets. It is a promising ingredient and can be used in various applications in food, pharmaceuticals, and healthcare industries and possess biological functions.
Kouser Jan, Aamir Hussain Dar, Kshirod Kumar Dash, Shivangi Srivastava, Vinay Kumar Pandey, Parmjit S. Panesar, Wani Suhana Ayoub, Entesar Hanan, Iqra Bashir, Anurag Singh, Shafat Ahmad Khan   +10 more
wiley   +1 more source

Efeito do cozimento e mercaptoetanol na proteínas do glúten de trigo. [PDF]

, 2011
Neste trabalho o glúten de trigo foi submetido a ação de mercaptoetanol e ao cozimento com o intuito de se quantificar as alterações causadas por estes processos nas concentrações das estruturas secundárias de suas proteínas componentes.bitstream/CNPDIA ...
BATISTA, T. M. de, BERNARDES FILHO, R.
core   +1 more source

Properties of Bread Dough with Added Fiber Polysaccharides and Phenolic Antioxidants: A Review [PDF]

During breadmaking, different ingredients are used to ensure the development of a continuous protein network that is essential for bread quality. Interests in incorporating bioactive ingredients such as dietary fiber (DF) and phenolic antioxidants into ...
Abang Zaidel, Adams, Ahrné, Ajila, Almajano, Anderson, Anil, Anjum, Arts, Attenburrow, Atwell, Autio, Aït Kaddour, Bagheri, Baltsavias, Bangur, Belton, Belton, Belton, BeMiller, Bilgiçli, Biliaderis, Bloksma, Borrelli, Bourquin, Boyer, Brennan, Burr, Bushuk, Chen, Collar, Cummings, Damodaran, Daniel, Danno, Dikeman, Dobraszczyk, Dobraszczyk, Dobraszczyk, Dobraszczyk, Erkkilaä, European Commission, Falcão-Rodrigues, Fan, Fardet, Faubion, Feeney, Fermin, Filipovic, Funami, Gelroth, Gomez, Gordan, Grassberger, Gupta, Gélinas, Gökmen, Haraszi, Hargreaves, Harvey, Hayta, He, Hoseney, Jaeger, Jenkins, Jenkins, Jiménez, Kaack, Kendall, Kent-Jones, Khatkar, Kim, Kokelaar, Kromhout, Krystallis, Kunzek, Kyoung Chun, Lagrain, Lagrain, Landillon, Leeds, Lefebvre, Lefebvre, Levi, Liyana-Pathirana, Lunn, Létang, Maforimbo, Manu, Michalska, Miller, Miller, Mondal, Mori, Nandini, Ng, Ottenhof, Peighambardoust, Pelucchi, Peters, Pirozi, Piteira, Pomeranz, Pommet, Popineau, Prasad Rao, Price, Prosky, Purlis, Renard, Ritota, Rosell, Rouillé, Rupasinghe, Sablani, Sangnark, Sasaki, Scheppach, Schofield, Scott, Shahidi, Shewry, Shewry, Shi, Singh, Song, Stathopoulos, Steffe, Sudha, Sudha, Sun, Sun-Waterhouse, Sun-Waterhouse, Thaipong, Toufeili, Trowell, Tsai, Van Soes, Vergara-Valencia, Vergnes, Von Elbe, Wang, Wang, Wang, Wegrzyn, Wellner, Wellner, Wesley, Wesley, Wieser, Wojdyło, Xu, Yilmaz, Zielinski   +153 more
core   +2 more sources

Evaluation of Physicochemical and Sensory Properties of Multi‐Nutrient Fortified Flours

Food Safety and Health, EarlyView.
Malnutrition is a prevalent issue in underdeveloped countries, and the development of high‐nutrient foods is a proposed intervention to address this issue. Food fortification is one of the best interventions to address this problem. Wheat–millet multi‐nutrient flour with enhanced nutritional value, such as increased protein, fiber, and antioxidant ...
Gaurav Chaudhary, Monu Kumar, Nisha Swami, Deepti Rani Sehrawat, Anita Rani Sehrawat   +4 more
wiley   +1 more source

Improvement of Quality of Composite Bread by Incorporating Dual Modified Traditional Rice Flour [PDF]

, 2017
Bakery industry is heavily depended on wheat flour due to its favorable properties. This dependency has proven disadvantageous for Bakery industry in countries where wheat cultivation is not possible.
Navaratne, S. (Seneveratne), Peries, M. (Maheshika), Wijesekara, K. (Kolitha)   +2 more
core   +1 more source

Gluten intolerance and age of gluten introduction

, 2015
Greiner T and Kylberg E. Unpublished letter submitted to Lancet in 1994.
openaire   +2 more sources

Coconut Flour as a Novel Functional Ingredient in Tilapia Fish Sausage: Effect on Textural and Sensory Properties

Food Safety and Health, EarlyView.
The inclusion of coconut flour produced from coconut meat residue in fish sausage enriched the protein profile while adding the functional ingredient such as dietary fiber without affecting the textural properties. ABSTRACT Coconut meat residue, a byproduct of coconut milk industry, was converted into coconut flour (CFs) and used in developing ...
Rose Mary James, Elavarasan Krishnamoorthy   +1 more
wiley   +1 more source