Results 51 to 60 of about 3,424 (185)

Mixed sorghum and quinoa flour improves protein quality and increases antioxidant capacity in vivo. [PDF]

, 2020
Quinoa is a pseudocereal that has high protein quality and sorghum has phenolic compounds that give it a higher antioxidant capacity, however, its protein quality is low.
QUEIROZ, V. A. V., BARROS, F. A. R. de, PIROZI, M. R., TOLEDO, R. C. L., MARTINEZ, O. D. M., MARTINO, H. S. D.   +5 more
core   +1 more source

Optimization of Multi‐Millet Cookie Formulation Using Mixture Design and Their Physicochemical Characterization

Food Safety and Health, EarlyView.
Sensory‐driven optimization of multi‐millet cookie formulation using RSM. ABSTRACT The effect of the composition of multi‐millet flour on the sensory acceptability of gluten‐free cookies containing xanthan gum as a binding agent was investigated and optimized.
Akash Kumar, Shashi Shekhar Mishra, Rekha Kaushik, Rahul Mehra, Shiv Kumar   +4 more
wiley   +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

Texture Engineering of Nondairy Yogurt Alternatives: Ingredient Selection, Processing Strategies, and the Role of In Situ Dextrans

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.
ABSTRACT A global shift from diets rich in animal‐based products toward plant‐based diets has been widely promoted as a key strategy for creating more sustainable food systems. However, the adoption of plant‐based alternatives depends on multiple factors, including consumer preferences, sensory quality, product affordability, and availability, in ...
Yan Xu, Ndegwa Henry Maina, Yaqin Wang
wiley   +1 more source

Technology of apple desserts for functional purpose [PDF]

E3S Web of Conferences
The article deals with the relevance and development of technologies of dessert dishes of functional purpose - apple mousse with fructose and quinoa flour.
Feshchenko Valentina, Nikonets Olesya, Komarova Svetlana, Klimovtsova Natalia, Ereschenko Yulia   +4 more
doaj   +1 more source

Probiotics and Their Functional Role in Mitigating Antinutrient Effects In Vivo—A Systematic Review and Meta‐Analysis

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.
ABSTRACT Antinutrients like phytic acid and oxalates reduce mineral bioavailability by forming insoluble complexes with iron, zinc, and calcium. Probiotic supplementation may counteract these effects through enzymatic activity (e.g., phytase, oxalate decarboxylase) and microbiota modulation. This PRISMA‐based meta‐analysis evaluated 27 in vivo studies (
Ligia Olar‐Pop, Mihaiela Cornea‐Cipcigan, Călina Cristina Ciont, Ramona Suharoschi, Raluca Maria Pop, Oana Lelia Pop   +5 more
wiley   +1 more source

Desenvolvimento de produto alimentício sem glúten elaborado a partir da percepção de consumidores celíacos [PDF]

, 2014
Tese (doutorado) - Universidade Federal de Santa Catarina, Centro de Ciências Agrárias, Programa de Pós-Graduação em Ciência dos Alimentos, Florianópolis, 2014.O único tratamento para a doença celíaca (DC), uma desordem imunomediada sistêmica ...
Nascimento, Amanda Bagolin do
core  

Foodborne Carcinogens: Formation Pathways, Health Risks, and Cutting‐Edge Physical and Chemical Prevention Strategies

eFood, Volume 7, Issue 3, June 2026.
This review highlights the formation of foodborne carcinogens during processing and evaluates different mitigation strategies, including natural antioxidants and modern cooking techniques, to reduce associated cancer risks and enhance food safety. ABSTRACT Food processing methods, though vital for improving food safety, taste, and shelf life, can ...
Naglaa S. Ashmawy, Ahmed A. Zaky, Noha H. Badr, Ali Korin, Mohamed A. Farag   +4 more
wiley   +1 more source

Quality and sensory profiling of gluten free bread as a function of quinoa, corn and xanthan content: Statistical analysis and modeling study [PDF]

مجله پژوهش‌های علوم و صنایع غذایی ایران, 2018
In the study, the effect of compositional parameters (Xanthan, Corn flour and quinoa flour content) on sensory characteristics and image features of gluten free bread were evaluated.
بهزاد ناصحی, محمد نوشاد   +1 more
doaj   +1 more source

Synergistic Enhancement: Whole Wheat Substrate Improves Memory in Mice by Optimizing Folate Metabolism and Systemic Antioxidant Capacity

Food Bioengineering, Volume 5, Issue 2, Page 244-258, June 2026.
ABSTRACT This study rigorously assessed the impact of folic acid‐fortified whole wheat products on mitigating mild liver injury caused by prolonged excessive folic acid consumption, improving folic acid bioavailability, and enhancing spatial cognitive functions in mice over a 48‐day intervention period.
Yan Qi, Songyi Lin, Meina Zhang, Yue Tang   +3 more
wiley   +1 more source