Results 91 to 100 of about 922 (177)

Development and Characterization of Low‐Glycemic Couscous Enriched With β‐Glucans and Proteins

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
Traditional couscous production with 50/50 blends of different raw materials (wheat, barley and lentil). ABSTRACT In this study, a novel functional couscous with reduced glycemic potential was developed by enrichment of traditional couscous with β‐glucan and protein through the addition of hull‐less barley (cv. Chifaa) and lentil flours.
Ece Surek, Kubra Ozkan, Cagla Ozer, Abderrazek Jilal, Ghizlane Salih, Halide Yildirim, Andrea Visioni, Francesco Sestili, Eda Aktas‐Akyildiz, Osman Sagdic, Hamit Koksel   +10 more
wiley   +1 more source

Assessment of Allergenic Potential for Cross‐Reactivity of Olive (Olea europaea) Pit Xylo‐Oligosaccharide‐Rich Extract With Legislated Allergens in the European Union

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
Spray‐dried xylo‐oligosaccharide‐rich extract derived from olive pit endocarps was assessed for potential cross‐reactivity using in vitro ELISA and in silico approaches. The ELISA tests indicated potential cross‐reactivities with nuts (hazelnut, almond, pistachio, peanut), gluten, and milk in certain batches.
Maame Ekua Manful, Joseph O'Shea, Antía Torres, Paz Otero, Catherine Barry‐Ryan   +4 more
wiley   +1 more source

Enrichment of Gluten‐Free Fresh Pasta With Cricket Flour: Technological and Nutritional Quality

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
Gluten‐free fresh pasta was formulated with increasing levels of Acheta domesticus flour (0%–10%). Nutritional composition, cooking performance, color, texture, and in vitro digestibility were evaluated. Consumer perception revealed acceptable sensory quality up to 5.8% inclusion, highlighting cricket flour as a promising ingredient for protein ...
Carlos Gabriel Arp, Stefano Zardetto, Alyssa Hidalgo, Gabriella Pasini   +3 more
wiley   +1 more source

Papaya‐Leaf‐Assisted Fermentation for Enhanced Extraction of Cassava Peel Starch and Its Application in Biodegradable Films

Starch - Stärke, Volume 78, Issue 8, August 2026.
Papaya‐leaf‐assisted fermentation enhanced cassava‐peel starch recovery relative to fermentation without leaves and direct grinding, while lowering nitrogenous residues. Films plasticized with glycerol and acetic acid exhibited disrupted starch hydrogen bonding, loss of A‐type crystallinity, and pronounced hydrophilicity. Soil‐burial tests showed rapid,
Onyinyechi Assumpta Ononuju, Obioma Gertrude Onukwube, Ikechukwu Chibuzo Ukaga, Chinonye Francisca Chijioke, Amarachi Udoka Nkwoada, Simeon Chukwudozie Nwanonenyi, Marta González Plaza, Nnamdi Lawrence Obasi, Cynthia Ekwy Ogukwe, Martin Onwu Chidozie Ogwuegbu   +9 more
wiley   +1 more source

Effects of addition of glutinous rice flour on the quality of rice flour cakes

Japanese Journal of Sensory Evaluation, 2013
TSUCHIYA, Kyoko, HAYAKAWA, Kanako, NARITA, Akiko, MINEKI, Machiko   +3 more
openaire   +1 more source

Improving the Antioxidant Activity and Consumer Acceptance of Rice Snacks Fortified With Barley

Journal of Food Science, Volume 91, Issue 8, August 2026.
ABSTRACT Although ricebased snacks are popular, they are primarily composed of refined starch and often lack dietary fiber and bioactive compounds. Barley is rich in these compounds; however, its incorporation into rice‐based products often results in undesirable changes in physicochemical and sensory properties. Therefore, this study aimed to evaluate
Il Sook Choi, Eun Jung Kwak
wiley   +1 more source

Valorization of Artichoke Bracts as a Simultaneous Fat and Wheat Flour Substitute in Cookies

Journal of Food Science, Volume 91, Issue 8, August 2026.
ABSTRACT The valorization of food processing byproducts has become increasingly important for sustainable food production. Artichoke processing generates substantial amounts of waste, particularly in the form of bracts, which are rich in bioactive compounds and dietary fiber.
Ceyda Dadalı, Yağmur Özcan
wiley   +1 more source

Hydrocolloid‐Assisted Hydrothermal Modification of Intact Rice Kernels for Reduced Digestibility and Cooked‐Rice Quality

Journal of Food Science, Volume 91, Issue 8, August 2026.
ABSTRACT Cooked rice is a high‐glycemic‐index staple, and reducing its starch digestibility is therefore important. This study evaluated hydrocolloid‐assisted hydrothermal treatment of intact kernels for lowering cooked‐rice starch digestibility while preserving texture and appearance. The kernels were mildly heated near the starch onset gelatinization
Dong‐Hwa Cho, Mingyo Ha, HyunHo Bae, Ju Hun Lee, Hyun‐Jung Chung   +4 more
wiley   +1 more source

Effects of grain substitution and cooking methods on the quality characteristics and nutritional properties of traditional Korean Ssuk-Injeolmi (쑥인절미) for elderly consumers

Journal of Ethnic Foods
Ssuk-injeolmi (쑥인절미), a traditional Korean glutinous rice cake containing Ssuk (mugwort) historically prepared by steaming, is nutritionally limited by its high glycemic index, low dietary fiber, and adhesive texture that poses dysphagia risk for elderly
Yunjin Bang, Jangmun Lee, Baekgyeong Seon, Yeeun Kim, Sunmin Park   +4 more
doaj   +1 more source

Food without fire: Environmental and nutritional impacts from a solar stove field experiment

American Journal of Agricultural Economics, Volume 108, Issue 4, Page 1121-1144, August 2026.
Abstract Over 80% of the population in rural Sub‐Saharan Africa relies on biomass cooking fuel, a substantial source of anthropogenic greenhouse gases. We use a field experiment in Zambia to investigate the impact of solar stoves on biomass fuel use and cooking habits.
Laura E. McCann, Jeffrey D. Michler, Maybin Mwangala, Osaretin Olurotimi, Natalia Estrada Carmona   +4 more
wiley   +1 more source