Results 91 to 100 of about 904 (171)
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.ABSTRACT Gluten‐free regulations require analytical systems that can reliably measure gluten in wheat, rye, and barley, and, in some jurisdictions, in oats across diverse food ingredients and processed foods. Examples include baked goods, fermented products such as beer, and extruded snack foods, where processing can alter gluten extractability and ...
Bert Popping +6 more
wiley +1 more source
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.ABSTRACT A global shift from diets rich in animal‐based products toward plant‐based diets has been widely promoted as a key strategy for creating more sustainable food systems. However, the adoption of plant‐based alternatives depends on multiple factors, including consumer preferences, sensory quality, product affordability, and availability, in ...
Yan Xu, Ndegwa Henry Maina, Yaqin Wang
wiley +1 more source
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.ABSTRACT The global prevalence of iron (Fe) deficiency anemia (IDA) continues to pose major public health challenges, necessitating the development of effective fortification strategies. Dairy‐based systems are promising vehicles for Fe fortification and delivery due to their widespread consumption and nutritional value, although their complex matrix ...
Ishara De Silva +5 more
wiley +1 more source
It's bean too long: Interventions to reintroduce legumes to the UK palate and plate
Annals of Applied Biology, Volume 189, Issue 1, July 2026.Increased legume consumption can offer considerable health and sustainability benefits. Legume intake in the UK is low, and a number of barriers to intake have been identified. Adopting the Nuffield Council on Bioethics Intervention Ladder, we identify and review an array of interventions—with increasing levels of intervening—that could support ...
Neil Bernard Boyle +7 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 +3 more
openaire +1 more source
Food FrontiersGlutinous rice flour paste, ideal for 3D printing due to its strong adhesive and mechanical properties, is limited by its tendency to retrograde. This study demonstrates hydrophilic colloids (guar gum, xanthan gum, and sodium alginate) can effectively ...
Di Chen +8 more
doaj +1 more source
PROXIMATE, TANNIN, AND AMYLOSE IN SIX SORGHUM VARIETIES ACROSS TWO PLANTING SEASONS
Biotropia: The Southeast Asian Journal of Tropical BiologyARTICLE HIGLIGHTS - Sorghum nutrition varies across varieties and growing seasons - Dry season increases starch and amylose content in some varieties - Rainy season enhances protein levels in sorghum grains - Genotype-environment interaction affects ...
Arif Muazam +5 more
doaj +1 more source
Effect of improvers on the quality of quick-frozen rice balls
Shipin yu jixieObjectiveThis study aimed to improve the quality degradation of quick-frozen glutinous rice balls during frozen storage by exploring the appropriate formulation of improvers.MethodsThe addition of hydrothreose, soluble soybean polysaccharide and ...
SHI Jiacheng +5 more
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Zhongguo youzhi旨在为不同传统米面食品煎炸加工提供参考，以大豆油为煎炸油，糯米糍粑、小麦油糕和黄米年糕为煎炸食材，探究煎炸过程中大豆油酸值、过氧化值、p-茴香胺值、全氧化值、极性化合物含量和脂肪酸组成的变化情况。结果表明：由于不同煎炸食材的水分、脂肪及抗氧化物质等的含量和组成存在差异，煎炸糯米糍粑的大豆油酸值显著低于煎炸其他两种食材大豆油的 ...
何雪梅1，黄晨昕1，李红丽1，陈文杰2，李琪1，于修烛1 HE Xuemei1, HUANG Chenxin1, LI Hongli1,CHEN Wenjie2, LI Qi1, YU Xiuzhu1
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Effect on the texture of butter cake of rice flour added to glutinous rice flour
Abstracts of the Annual Meeting of the Japan Society of Cookery Science, 2012 Tsuchiya, Kyoko +3 more
openaire +1 more source