Results 61 to 70 of about 3,424 (185)
Food Bioengineering, Volume 5, Issue 2, Page 314-334, June 2026.Technological and biotechnological processes, including fermentation with selected starter cultures, convert diverse plant raw materials into fermented plant‐based milks. These processes enhance nutritional profiles, functional and probiotic compounds, and improve physicochemical and sensory properties, supported by predictive modeling to optimize ...
Luiz Henrique de Oliveira Cruz +3 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
Buck Wheat: Nutritional, Bioactive Characteristics, Health Benefits, and Side Effects
Future Postharvest and Food, Volume 3, Issue 2, Page 142-162, June 2026.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
, 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
Food Science &Nutrition, Volume 14, Issue 6, June 2026.Textured vegetable proteins were produced by thermoplastic extrusion using soy protein concentrate, vital wheat gluten, and defatted baru flour, a protein‐ and fiber‐rich by‐product from the Brazilian Cerrado. The resulting plant‐based burgers were evaluated for nutritional composition, technological properties, microbiological quality, and sensory ...
Ana Paula Rebellato +6 more
wiley +1 more source
, 2020 The study aimed to assess the influence of quinoa flour of different particle size and degree of wheat flour replacement on dough and bread characteristics. Dynamic rheology and farinographs were used to describe the dough parameters.
Natalia SOKOLOVA (7855898) +1 more
core +1 more source
Revista de Ciencias Agrícolas, 2020 Andean grains, widely distributed in the high areas of the Andean Highlands, can help to reduce malnutrition owing to their high content of protein and balance of essential amino acids.
Frank F. Velásquez-Barreto +3 more
doaj +1 more source
Food Science &Nutrition, Volume 14, Issue 6, June 2026.This graphical abstract presents an integrated enzyme‐ (Viscozyme L) and ultrasound‐assisted extraction strategy that successfully boosts fennel seed protein yield from 61% to 93%. Following process optimization, the resulting protein isolate exhibits significantly enhanced solubility, emulsifying, foaming, and water/oil‐holding properties.
Izzet Turker, Hilal Isleroglu
wiley +1 more source
Journal of Food Quality, 2022 The objective of the current study was to develop innovative quinoa-coated chicken nuggets by using quinoa flour instead of wheat flour and evaluate the impact of this substitution on the shelf life of the product and its nutritional and sensorial ...
Sobhy A. El-Sohaimy +3 more
doaj +1 more source