Results 81 to 90 of about 9,065 (215)

Gap Analysis of Metabolic Conversions of Off‐Flavors and Antinutrients in Plant‐Based Substrates

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT To drastically reduce the carbon footprint of the food production chain, a major shift towards alternatives to conventional meat and dairy products is required. The use of plant‐based proteins is a promising route, but it also comes with challenges: Plant‐based proteins often contain antinutritional factors and off‐flavors, which can ...
Robin I. Kuijpers, Isabel O. de Moya Clark, Tomás Cavaco, Vivian Nemanič, Beatrice Tagliabue, Ainhoa Valero‐Abad, Wiebe M. Wennekers, Mengqiu Zhang, Koen Van Zwet, Sanne Abeln, Sofia Moco, Caroline E. Paul, Halima Mouhib, Richard A. Notebaart, Eddy J. Smid, Bas Teusink, Herwig Bachmann   +16 more
wiley   +1 more source

Unlocking the Functional Properties of Plant Proteins in Designing Food Formulations for Senior Adults

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT The aging population presents an increasing need for protein‐rich food that supports health, functionality, and quality of life in senior adults. Plant proteins, with their sustainability and nutritional potentials, are emerging as promising yet complex alternatives to animal proteins in this context.
Kinza Mukhtar, Jian Ying, Yong Wang, Cordelia Selomulya   +3 more
wiley   +1 more source

The use of sorghum to produce gluten-free breads : A systematic review [PDF]

, 2015
Sorghum is a strategic gluten-free crop cereal for food security due to its tolerance to drought and heat environment, with an interesting composition related to its similarity to corn, aggregated to resistant starch and phenolic compounds in many of the
Botelho, Raquel Braz Assunção, Figueiredo, Lúcio Flávio de Alencar, Oliveira, Viviani R. de, Pineli, Lívia de Lacerda de Oliveira, Zandonadi, Renata Puppin   +4 more
core   +1 more source

Evaluation of quinoa (Chenopodium quinoa Willd) flour fortification on the quality of pasta production [PDF]

Bulletin of the National Nutrition Institute of the Arab Republic of Egypt, 2017
The aim of the present investigation was to formulate a pasta product with increased levels of protein and nutritive value by adding quinoa flour to traditional durum wheat semolina. And studding the effects of fortification on farinograph parameters, color characteristics, cooking quality, consumer acceptance, texture profile and chemical composition,
openaire   +1 more source

Innovative Processing Technologies for Clean‐Label Liquid Foods With High Protein Content: Advances in Process Development and Quality Evaluation

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT The demand for protein‐based liquid foods is increasing due to growing awareness of the impact of diet on human health. This trend has prompted the food industry to explore minimal processing technologies that ensure both safety and clean‐label appeal.
Jerish Joyner Janahar, Dibyakanta Seth, V. M. Balasubramaniam   +2 more
wiley   +1 more source

Characterization of Quinoa Seeds Milling Fractions and Their Effect on the Rheological Properties of Wheat Flour Dough

Applied Sciences, 2020
Replacement of refined wheat flour with milling fractions of quinoa seeds represents a useful way for the formulation of value-added baked products with beneficial characteristics to consumers. The aim of this study was to assess the chemical composition
Ionica Coțovanu, Ana Batariuc, Silvia Mironeasa   +2 more
doaj   +1 more source

Alternative grains as potential raw material for gluten– free food development in the diet of celiac and gluten– sensitive patients [PDF]

, 2014
Celiac disease is an autoimmune disorder resulting from gluten intolerance and is based on a genetic predisposition. Gluten is a protein composite found in the cereals wheat, rye, barley and certain oat varieties. A strict gluten-free diet is the only
Comino Montilla, Isabel María, Moreno Amador, María de Lourdes, Sousa Martín, Carolina   +2 more
core  

Seed Ergastic Substances Profiling and its Implications for the Amaranthaceae-Chenopodiaceae Complex [PDF]

, 2015
The chemotaxonomic significance of ergastic substances that are aligned systematically to the Amaranthaceae-Chenopodiaceae group and their prospective applications, such as the use of its starch for food, health and industrial uses, were assessed in ...
Omonhinmin, Conrad A.
core   +1 more source

Emerging Techniques for the Extraction and Enzymatic Hydrolysis of Plant Proteins From Waste: An Integrative Review

Journal of Food Process Engineering, Volume 49, Issue 5, May 2026.
The graphical abstract presents plant protein sources and emerging extraction and enzymatic hydrolysis techniques, highlighting innovative technologies to increase yield, preserve nutritional quality, and generate hydrolysates and bioactive peptides with potential health benefits and sustainable industrial applications. ABSTRACT The growth of the world
Lara Louzada Aguiar, Roberta Soares Cabral, Vinícius Serafim Coelho, Bruna Vieira Nunes, Viviane Dias Medeiros Silva, Gabriel Barbosa de Oliveira, Renata Adriana Labanca, Julio Onesio‐Ferreira Melo, Raquel Linhares Bello de Araújo   +8 more
wiley   +1 more source

Development and quality evaluation of quinoa-konjac dried noodles

Shipin yu jixie
ObjectiveTo develop nutrient-rich quinoa-konjac dried noodles with distinctive flavor characteristics for enhancing the quality of wheat-based dried noodles and investigate quality evaluation methodologies for quinoa-konjac dried noodles, aiming to ...
MA Chengcheng, CHAI Chunxiang, DU Linong, WANG Yuantao   +3 more
doaj   +1 more source