Results 131 to 140 of about 3,816 (191)

Novel Development and Sensory Evaluation of Extruded Snacks from Unripe Banana (Musa ABB cv. Kluai 'Namwa') and Rice Flour Enriched with Antioxidant-Rich Curcuma longa Microcapsules. [PDF]

Foods
Awaeloh N, Limsuwan S, Na-Phatthalung P, Kaewmanee T, Chusri S.   +4 more
europepmc   +1 more source

Development of a Clean-Label Meat-Free Alternative to Deli Ham. [PDF]

Foods
Carvalho L, Caetano B, Godinot C, Komora N, Ferreira A, Rocha C, Barbosa B, Raymundo A, Sousa I.   +8 more
europepmc   +1 more source

In vitro biological activity and nutritional evaluation of purple potato (Solanum tuberosum L. var. Vitelotte). [PDF]

BMC Chem
Sabuncu M, Dulger Altıner D, Sahan Y.
europepmc   +1 more source

Advances in Resistant Starch Research from Agro-Industrial Waste: A Bibliometric Analysis of Scientific Trends. [PDF]

Foods
Saavedra-Cordova MA, Mosilot-Acosta VS, Grandez-Yoplac DE, Chavez SG, Guadalupe GA.   +4 more
europepmc   +1 more source

Enhancing Banana Flour Quality through Physical Modifications and Its Application in Gluten-Free Chips Product. [PDF]

Foods
Kunyanee K, Van Ngo T, Kusumawardani S, Luangsakul N.   +3 more
europepmc   +1 more source

New Gluten-Free Extruded Snack-Type Products Based on Rice and Chickpea and Fortified with Passion Fruit Skin: Extrusion Cooking Effect on Phenolic Composition, Non-Nutritional Factors, and Antioxidant Properties. [PDF]

Molecules
Ciudad-Mulero M, Vega EN, García-Herrera P, Fernández-Tomé S, Pedrosa MM, Arribas C, Berrios JJ, Pan J, Leal P, Cámara M, Fernández-Ruiz V, Morales P.   +11 more
europepmc   +1 more source

Fortified Cereal-Based Foodstuffs: Technological, Sensory, and Nutritional Properties. [PDF]

Foods
Tolve R, Simonato B.
europepmc   +1 more source

Hybrid and Plant-Based Burgers: Trends, Challenges, and Physicochemical and Sensory Qualities. [PDF]

Foods
Mercês ZDCD, Salvadori NM, Evangelista SM, Cochlar TB, Rios AO, Oliveira VR.   +5 more
europepmc   +1 more source

Influence of Hydrocolloids on the Cooking Quality and Techno-Functional Properties of Unripe Banana Flour Pasta. [PDF]

Food Sci Nutr
Dibakoane SR, Mlambo V, Meiring B, Sibanyoni JJ, Anyasi TA, Wokadala OC.   +5 more
europepmc   +1 more source

Development and Evaluation of Low-Fat Fish and Chicken Nuggets Fortified With Date Seed Powder and Quinoa Flour as Agricultural Dietary Fiber Sources. [PDF]

Food Sci Nutr
Naghdi S, Rezaei M, Kashiri M, Rezaei F, Naseri S, Nourani H, Khakpour Z.   +6 more
europepmc   +1 more source