Results 51 to 60 of about 118,009 (158)
Future Postharvest and Food, EarlyView.Composite flour was developed with 5%, 10%, 15%, and 20% inclusion of Celosia seeds flour. The flour was used in the production of cake. Cake made with 5% composite flour compared favorably with cake from 100% wheat flour. ABSTRACT Nutritional benefits and physical appearance are of great importance in determining the acceptance of confectionary ...
Kudirat Titilope Araoye +10 more
wiley +1 more source
Use of quinoa (Chenopodium quinoa Willd.) flour in a couscous-type product as a substitute for wheat couscous [PDF]
, 2023 Quinoa (Chenopodium quinoa Willd.) couscous is a new nutritional product that can replace wheat couscous. The processes of agglomeration, steam-cooking, and drying for its preparation were analyzed.
Carlos Burbano-Agreda +7 more
core +1 more source
Food Safety and Health, EarlyView.Biosensors enable rapid, sensitive, and portable detection of pathogens, contaminants, allergens, and food adulteration. Integration with smart packaging, smartphones, IoT, and machine learning supports real‐time monitoring and intelligent decision‐making, whereas microfluidics, biodegradable materials, explainable AI, and blockchain offer pathways ...
Mohima Akther Any +7 more
wiley +1 more source
Development and sensory evaluation of gluten free bakery products using quinoa (Chenopodium Quinoa) flour [PDF]
, 2017 Quinoa based gluten free bakery products were prepared by supplementing roasted quinoa flour in oats and rice flour at different substitution levels and were organoleptically evaluated using eight point hedonic rating scale for sensory attributes by a ...
Navjot Kaur +3 more
core +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 +1 more
doaj +1 more source
Sourdough fermentation as a modulator of nutritional quality in cereal‐based baked products
Journal of the Science of Food and Agriculture, EarlyView.Abstract Sourdough fermentation, an ancient food bioprocessing technology, has attracted renewed attention for its positive impact on the nutritional profile and sensory attributes of leavened baked products. This process relies on the symbiotic activity between lactic acid bacteria and yeasts, which leads to acidification, proteolysis, enzyme ...
Reyna Stefanson +3 more
wiley +1 more source
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND Buckwheat is a strategic raw material for plant‐based milk production due to its gluten‐free nature and rich bioactive profile. However, antinutritional factors and starch structure limit the nutritional quality and technological properties of such beverages.
Merve Tuğçe Tunç +4 more
wiley +1 more source
Assessing the Performance of Different Grains in Gluten-Free Bread Applications
Applied Sciences, 2020 A comparative analysis of quinoa, sorghum, millet and rice flours and breads in terms of proximate composition, resistant starch, antioxidant activity and total phenolic content was realized in this study.
Iuliana Banu, Iuliana Aprodu
doaj +1 more source
SN Applied Sciences, 2022 Highlights Extruded quinoa flour of the Negra Collana variety and kanihua variety of Ramis are novel nutraceutical ingredients in food design and antianemic of food origin.
Gladys Moscoso-Mujica +11 more
doaj +1 more source
PLANTS, PEOPLE, PLANET, EarlyView.Fonio (Digitaria exilis and Digitaria iburua) cereals are valued for their drought resilience, adaptability to poor soils, and cultural importance. In Nigeria, where both species are cultivated, fonio has declined due to labor‐intensive processing, lower yields, and changing livelihood choices. By documenting 21 landraces (15 D. exilis and 6 D. iburua),
Ishaq Muawiyya +4 more
wiley +1 more source