Results 71 to 80 of about 1,009 (171)

Heat‐Induced Toxicants: Sensory Appeal Distracts Consumers' Attention From Potential Toxicological Risks of Thermally Processed Foods

Food Science &Nutrition, Volume 14, Issue 4, April 2026.
The central paradox of thermal processing of foods. (A) The application of heat (e.g., frying, baking, grilling) to food initiates complex chemical reactions, most notably the Maillard reaction and thermal degradation of protein, lipids, and carbohydrate. (B) These reactions create a desirable sensory experience characterized by enticing aromas, golden‐
Joachim Dotto Matondo, Abdulsudi Issa‐Zacharia   +1 more
wiley   +1 more source

Nutritional and Microbial Quality of Locally Processed Plantain Flour

International Journal of Innovative Science and Research Technology (IJISRT)
Flour is a fibre rich in carbohydrate but the preparation and packaging process are exposed to microbial contaminations and nutritional alterations. This study was therefore undertaken to evaluate the microbial and nutritional quality of packaged and unpackaged plantain flour.
Oku I., Oyadougha W.T.
openaire   +1 more source

Total and resistant starch from foodstuff for animal and human consumption in Costa Rica

Current Research in Food Science, 2020
Starchy ingredients are a key source of carbohydrates and have an essential role in a healthy diet. Starch amount in foodstuffs is paramount as it allows diet professionals to base their formulations on scientific data.
Graciela Artavia, Carolina Cortés-Herrera, Fabio Granados-Chinchilla   +2 more
doaj   +1 more source

Nutritional assessment of instant poundo flour from blends of yam and unripe plantain flour

Ceylon Journal of Science
Instant pounded yam dough obtained from yam flour is an emerging alternative to pounding boiled yams. Incorporating unripe plantain four into it becomes necessary to obtain an enriched meal for a better and healthier diet option. This study therefore investigated the nutritional compositions of yam and unripe plantain flour blends and the sensory ...
J. A. Adejuyitan, B. E. Alabi, M. R. Awe
openaire   +1 more source

Osmotic dehydration kinetics of plantain (Musa paradisiaca) using a low-calorie sugar

Discover Food
Plantain is consumed as a stable food in most sub-Saharan countries and to some extent in southern America and Asia. To avoid deterioration of the plantain after harvest and to provide food variety, a reasonable quantity of plantain is now being ...
Lobe Elias Eyembe, Divine Bup Nde, Sonchieu Jean   +2 more
doaj   +1 more source

Reported Availability, Additional Cost and Use of Methods to Limit Cross‐Contact of Gluten‐Free Foods in Restaurants in a Canadian Large Urban Centre

Journal of Human Nutrition and Dietetics, Volume 39, Issue 2, April 2026.
ABSTRACT Background The availability and cost of gluten‐free (GF) products in grocery stores and online have increased in recent years, but less is known about availability and cost of GF menu items in restaurants, as well as whether methods are being implemented to limit cross‐contact (CC) of GF with gluten‐containing menu items.
Danielle Defries, Caitlynn Danchuk, Jo‐Ann Stebbing, Jay C. Petkau, Heather Blewett   +4 more
wiley   +1 more source

Wheat-plantain flour blends enriched with velvet beans flours: Vitamins and mineral composition

Research Journal of Food Science and Nutrition
Wheat (Triticum aestivum) has been the major ingredient in the production of different kind of foods but relatively low in total protein especially in lysine and other amino acids, which could be supplemented by other nutrient dense flours to produce composite flours. This would reduce the over dependence on the importation of wheat.
T. K. Adebayo, E. A. Akande, A. S. Daramola, L. A. Azeez, I. A. Abdulraheem   +4 more
openaire   +1 more source

Quality attribute of plantain (Musa paradisiaca) sponge-cake supplemented with watermelon (Citrullus lanatus) rind flour

Cogent Food & Agriculture, 2019
This study is aimed at supplementing Watermelon rind flour (WF) into cakes production with Plantain Flour (PF). Six cake samples were produced from the composite mixture of PF and WF in varying proportions of 100:0, 90:10, 80:20,70:30, 60:40 and 50:50 ...
M. O. Adegunwa, I. O. Oloyede, L. A. Adebanjo, E. O. Alamu   +3 more
doaj   +1 more source

Issue Information

Food Biomacromolecules, Volume 3, Issue 2, Page 205-208, June 2026.
No abstract is available for this article.
wiley   +1 more source

[Preparation of cookies with a flour mixture of wheat and green plantain].

Archivos latinoamericanos de nutricion, 2001
With the purpose of diversifying the use of green plantain flour, a functional evaluation was performed by substituting 7% of chocolate cookie wheat flour by dehydrated green plantain flour; thus allowing to obtain a product with good physical and organoleptic qualities, as well as a better nutritional quality, as for dietary fibre and resistant starch.
R, Maldonado, E, Pacheco de Delahaye
openaire   +1 more source