Results 71 to 80 of about 25,255 (263)

Consumer attitudes, willingness to pay and hedonic evaluations of innovative legume gnocchi products

Journal of the Science of Food and Agriculture, Volume 105, Issue 5, Page 2867-2878, 30 March 2025.
Abstract BACKGROUND With growing concerns over the adverse effects of animal‐derived products on health, animal welfare and the environment, the rising popularity of plant‐based foods underscores the importance of understanding consumer preferences and determining acceptance.
Muhammad Adzran Che Mustapa, Zein Kallas, Laura López‐Mas, Cristina Alamprese, Silvia Contiero, Ingrid Aguiló‐Aguayo   +5 more
wiley   +1 more source

Development and sensory properties of extruded sorghum-based gluten-free pasta [PDF]

Food and Feed Research
Pasta is one of the most consumed staples worldwide. New formulations incorporating novel nutritious ingredients are now common in its production. The purpose of this study was to formulate, optimise and evaluate the sensory properties of sorghum-based ...
Gwekwe Blessing, Nyanga Loveness K., Matsungo Tonderayi M., Chidewe Cathrine, Mukanganyama Stanley, Nyakudya Elijah, Mtambanengwe Florence, Mapfumo Paul, Chopera Prosper   +8 more
doaj   +1 more source

Is quinoa‐farming sustainable in marginal environments? Social, economical and environmental aspects

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Quinoa (Chenopodium quinoa Willd.) is an Andean grain crop introduced as a novel crop to many parts of the world in recent years. Recognized for nutritious seeds and high abiotic stress tolerance, it has been promoted as an element of climate‐resilient agriculture, particularly in marginal environments.
Anna Tabea Mengen, Damir Esenaliev, Jakhongir Babadjanov, Lukas John, Sandra M. Schmöckel, Botir Khaitov   +5 more
wiley   +1 more source

Green Barley as an Ingredient in Pasta: Antioxidant Activity and Sensory Characteristics Evaluation

Contemporary Agriculture, 2018
The aims of the present study was to determine antioxidant activity, sensory properties as well as total polyphenol, flavonoid and chlorophyll content of raw and cooked pasta enriched by 1%, 3% and 5% addition of green barley powder.
Ivanišová Eva, Košec Martin, Brindza Ján, Grygorieva Olga, Tokár Marián   +4 more
doaj   +1 more source

Advantages of low‐glycaemic‐index carbohydrates in regulating glycaemic response of energy bar: A review

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Energy bars are widely consumed functional foods among athletes and physically active consumers who require convenient sources of sustained energy. Their carbohydrate composition, particularly the type and ratio of digestible sugars such as glucose, fructose and sucrose, strongly influences glycaemic index (GI), postprandial blood glucose ...
Raju Sasikumar, Ayush Gupta, Selva Kumar T, Kaviarasu Ganesan, Sheena Haorongbam, Ravikumar Rajarathinam, Sandeep Janghu, Sandeep Kumar Panda, Amit K. Jaiswal   +8 more
wiley   +1 more source

Application of a D-Optimal Mixture Design for the Development and Optimization of a Pasta Enriched With Pumpkin Products. [PDF]

J Food Sci
ABSTRACT Fortification of wheat‐based products with high‐nutritional‐value ingredients is becoming of great interest as a strategy for producing high‐quality sustainable food products. Therefore, pumpkin products such as pulp (PPU), peel (PPE), and seed (PS) were blended into wheat pasta at different proportions and combinations using D‐optimal mixture
Oufighou A, Brahmi F, Achat S, Smail-Benazzouz L, Arroul Y, Slimani S, Saadi S, Boulekbache-Makhlouf L, Artés-Hernández F, Castillejo N.   +9 more
europepmc   +2 more sources

Review of nutrition management of pediatric intestinal pseudo‐obstruction

Nutrition in Clinical Practice, EarlyView.
Abstract Chronic intestinal pseudo‐obstruction (CIPO) is a rare, heterogeneous, and debilitating disorder characterized by profound intestinal dysmotility and severe nutrition challenges. Its presentation resembles that of mechanical bowel obstruction, but CIPO occurs in the absence of luminal obstruction.
Senthilkumar Sankararaman, Raisa Rani James, Bushra El‐Amaireh, Andrea Adler, Kadakkal Radhakrishnan, Sujithra Velayuthan   +5 more
wiley   +1 more source

Six‐ and Twelve‐Month Changes in Body Composition and 24‐h Energy Expenditure After a Very Low‐Calorie Ketogenic Diet

Obesity, EarlyView.
ABSTRACT Objective This study assessed changes in body composition and 24‐h energy metabolism at 6 and 12 months after initiation of a 1‐month very low‐calorie ketogenic diet (VLCKD) in women with obesity. Methods Seventeen women with obesity who completed a 1‐month VLCKD underwent a 4‐week transition phase with carbohydrate reintroduction, followed by
Alessio Basolo, Paolo Piaggi, Valentina Angeli, Paola Fierabracci, Chiara Bologna, Giordano Paolucci, Guido Salvetti, Luca Chiovato, Jonathan Krakoff, Alberto Landi, Ferruccio Santini   +10 more
wiley   +1 more source

Development of Herbal Fortified Millet Pasta

Journal of Agriculture, Food and Environment
The present research focused on formulating millet-based pasta enriched with medicinal herbs and comparing it with control pasta prepared from 100% whole wheat.
Bensi PS
doaj   +1 more source

Understanding the effects of patch‐burn grazing management on aboveground grassland invertebrate biodiversity

Oikos, EarlyView.
Landscape heterogeneity is widely recognized as a driver of biodiversity, yet its consequences for above‐ground, foliage‐dwelling insect communities under active grassland management remain underexplored. Patch‐burn grazing (PBG), which rotates fire across patches within a grazed landscape, is designed to promote spatial and temporal heterogeneity by ...
Zachary L. T. Bunch, Meghan L. Avolio, Sally E. Koerner, Kevin R. Wilcox, Lydia H. Zeglin, Kimberly J. Komatsu   +5 more
wiley   +1 more source