Results 101 to 110 of about 409,908 (333)
Current Trends in Enrichment of Wheat Pasta: Quality, Nutritional Value and Antioxidant Properties
Processes, 2021 Wheat pasta is one of the most important cereal products and is becoming increasingly popular worldwide because of its convenience, simple formulation, long shelf life, and high energetic value.
D. Dziki
semanticscholar +1 more source
How to Reduce Wheat Allergens and FODMAPs in Foods: A Critical Review of Patents
Cereal Chemistry, EarlyView.ABSTRACT Background and Objectives Supported by scientific evidence, this critical review of the patent literature examined methods to reduce wheat allergens and FODMAPs in foods, which may trigger digestive disorders and other health problems. The following topics were covered: proteolytic enzymes, proteolytic bacteria and yeasts, separation, plant ...
Pierre Gélinas, Jérémie Théolier
wiley +1 more source
Clinical Pharmacology &Therapeutics, EarlyView.We evaluated whether concomitant 5‐aminosalicylic acid (5‐ASA) influences clinical remission in patients with ulcerative colitis (UC) receiving Janus kinase inhibitors (JAKi). In this retrospective, multicenter cohort study, UC patients receiving tofacitinib (n = 181), upadacitinib (n = 313), or filgotinib (n = 139) were included.
Antonio Tursi +100 more
wiley +1 more source
Influence of Wheatgrass Juice on Techno-Functional Properties and Bioactive Characteristics of Pasta
Journal of Food Quality, 2022 Pasta is an excellent source for fortification of ingredients and wheatgrass juice (WGJ) as a natural source of vital nutrients and antioxidants; the study was taken to develop WGJ-rich functional pasta. Wheatgrass juice (WGJ) was added at the rate of 33,
Keshavdeep Bawa +4 more
doaj +1 more source
Corporate Social Responsibility and Environmental Management, EarlyView.ABSTRACT This research investigates how sustainability‐oriented initiatives aimed at innovating a firm's business model can lead to different economic, social and environmental performance configurations, with the objective of identifying the determinants that explain these differences. We carried out a multiple case study, selecting firms based on the
Paolo Di Toma +3 more
wiley +1 more source
European Eating Disorders Review, EarlyView.ABSTRACT Objective While loss of control (LOC) eating is associated with poor outcomes following metabolic and bariatric surgery (MBS), the mechanisms driving it are less understood. This study used momentary, naturalistic data to examine glucose as a biological correlate of LOC eating after Roux‐en‐Y gastric bypass (RYGB).
Gail A. Kerver +6 more
wiley +1 more source
Studies of thermal conductivity in Fermi-Pasta-Ulam like lattices
, 2004 The pioneering computer simulations of the energy relaxation mechanisms performed by Fermi, Pasta and Ulam can be considered as the first attempt of understanding energy relaxation and thus heat conduction in lattices of nonlinear oscillators.
Antonio Politi +3 more
core +1 more source
Food Chemistry International, EarlyView.Healthy snacks formulated with food by‐products are gaining interest within the food industry. Decoction residues of Hibiscus sabdariffa (roselle) retain thermostable polyphenols. Extruded snacks enriched with roselle showed a reduction in the expansion index as the roselle concentration increased.
Monserrat Hernández‐Bautista +3 more
wiley +1 more source
Banana Powder as an Additive to Common Wheat Pasta
Foods, 2020 This study aimed to analyse the effect of dried banana powder (BP) on common wheat pasta characteristics. Wheat flour (type 500) was replaced with 1%, 2%, 3%, 4% and 5% of BP. Control pasta without BP addition was also prepared.
Beata Biernacka +3 more
doaj +1 more source
Buck Wheat: Nutritional, Bioactive Characteristics, Health Benefits, and Side Effects
Future Postharvest and Food, EarlyView.ABSTRACT Micronutrient deficits have resulted from an over‐reliance on a small number of cereal crops for food security. The agricultural sector faces severe sustainability issues due to the rapid growth of the world's population and sudden climatic changes.
Momina Farooq +2 more
wiley +1 more source