Results 71 to 80 of about 23,248 (160)
Nutritional characterization of gluten free non-traditional pasta [PDF]
, 2018 When a food is formulated, its characterization is important from the chemical and biochemical point of view; even more whennon-traditional raw materials are used. Noodles were made with cassava starch and corn flour (4:1), milk, egg, salt and xanthangum.
Chigal, Paola Soledad +2 more
core
Journal of Food Process Engineering, Volume 49, Issue 5, May 2026.The graphical abstract presents plant protein sources and emerging extraction and enzymatic hydrolysis techniques, highlighting innovative technologies to increase yield, preserve nutritional quality, and generate hydrolysates and bioactive peptides with potential health benefits and sustainable industrial applications. ABSTRACT The growth of the world
Lara Louzada Aguiar +8 more
wiley +1 more source
Quality assessment and sensory evaluation of green banana starch enriched instant noodles
Applied Food ResearchIn this study, instant noodles (INs) were prepared by partially replacing wheat flour with green banana starch, which has a functional ingredient called resistant starch (RS).
Md. Faridul Islam +7 more
doaj +1 more source
Plant Biotechnology Journal, Volume 24, Issue 5, Page 3407-3425, May 2026.ABSTRACT Heat stress significantly damages crop yield and quality. PLATZ (PLANT A/T‐RICH SEQUENCE‐AND ZINC‐BINDING PROTEIN) transcription factors play pivotal roles in plant growth, development, and environmental stress responses. While the functions of PLATZ members in response to drought and salt stress are well characterised, their roles in heat ...
Xue Gong +7 more
wiley +1 more source
Revue des Sciences de la SantéChild malnutrition is a major health and socio-economic challenge in Madagascar, with a rate exceeding the emergency threshold in certain areas like the Boeny Region.
Marie Anita RANDRIAMIHAJA VOHANGY +4 more
doaj +1 more source
The 2024 European Union report on pesticide residues in food
EFSA Journal, Volume 24, Issue 5, May 2026.Abstract Under European Union legislation (Article 32, Regulation (EC) No 396/2005), the European Food Safety Authority publishes an annual report assessing pesticide residue levels in food. In 2024, 9842 samples were analysed as part of the EU‐coordinated multiannual control programme subset, of which 1.2% were found to be non‐compliant.
European Food Safety Authority (EFSA) +4 more
wiley +1 more source
Impact of Green Pulp Banana and Flaxseed Flour on Pound Cake Quality [PDF]
International Journal of Nutrition and Food Sciences, 2017 The study investigated the combined effects of different levels of green pulp banana and flaxseed flour on the technological properties of pound cake. The effect of these ingredients was observed on the physical properties of the pound cakes (specific volume, symmetry, moisture and weight loss).
openaire +1 more source
CAUIM: Amazonian Cassava‐Based Programmable Biocolloid
Advanced Intelligent Systems, Volume 8, Issue 4, April 2026.Bridging indigenous heritage and computation, this work introduces the usage of cauim, a traditional Amazonian cassava fermented beverage, as a programmable memristive‐like substrate and resistance switching. The material exhibits frequency‐dependent dynamics enabling reconfigurable Boolean logic operations.
Raphael Fortulan +5 more
wiley +1 more source
eFood, Volume 7, Issue 2, April 2026.Composition, biological activity and food application of banana biomass. ABSTRACT The global banana processing industry generates substantial organic waste in the form of peels, leaves, stems, and flowers, posing both environmental challenges and opportunities for valorization within a circular economy framework.
Bushra Iram Fatima +8 more
wiley +1 more source