Results 61 to 70 of about 174,546,506 (215)

Alternative protein sources: Extraction, modification and strategies for developing sustainable high‐quality food products

Food Biomacromolecules, EarlyView.
Novel Protein Sources: Strategies and Challenges for Product Formulation Abstract Search for alternative protein sources has intensified in the recent years, owing to the increasing population, demand for sustainable food systems and consumer's shift towards healthier diet choices.
Prem Sankaran, Baskaran Nagarethinam, Sunil Chikkaballapur Krishnappa, Chandrasekar Veerapandian, Ashish Rawson   +4 more
wiley   +1 more source

INFLUENCE OF THE COMBINATION OF EMULSIFIERS ON THE PROPERTIES OF RICE GLUTEN-FREE DOUGH AND THE QUALITY OF BREAD

Food and Environment Safety, 2021
The article investigates the influence of low-fat lecithin, sunflower oil, and dry egg white on the rheological properties and microstructure of gluten-free rice dough and quality indicators of ready-made bread.
Iryna MEDVID, Olena SHYDLOVSKA, Tetiana ISHCHENKO   +2 more
doaj  

Functional diabetic biscuits enriched with cereal fibers, black plum (jamun) and bioactive spices

Food Biomacromolecules, EarlyView.
Cereal fibres, black plum (jamun) seed powder and bioactive spices can be combined with controlled mixing, hydration and baking to design functional biscuits. Fibre‐rich structures may limit starch accessibility, while polyphenols may inhibit starch‐digesting enzymes.
Renukadevi Jeyavelkumaran, Saranya Krishnan, Mridula Dhanapal Saravanan, Nimithasree Keerthivasan   +3 more
wiley   +1 more source

Effect of Propylene Glycol Alginate on Storage Stability and Baking Properties of Frozen Whole Wheat Flour Dough

Shipin gongye ke-ji, 2022
The effects of propylene glycol alginate (PGA) on the storage stability of frozen whole wheat flour dough were investigated, as well as the changes in baking quality of the frozen dough.
Liang ZANG, Baoshang FU, Pengfei JIANG, Shuang SONG, Chengrong WEN, Libo QI, Shan SHANG   +6 more
doaj   +1 more source

Pumpkin and chia seeds as functional foods and their application in different food products: A review

Food Biomacromolecules, EarlyView.
Abstract Functional foods have gained increasing attention for their capacity to promote health and reduce chronic‐disease risk beyond basic nutrition. Among plant‐based functional ingredients, pumpkin (Cucurbita spp.) and chia (Salvia hispanica L.) seeds are nutrient‐dense sources of proteins, unsaturated fatty acids, dietary fiber, tocopherols ...
Fatima Urooj, Fatima Javed, Abdul Mueez Ahmad, Laiba Younas, Sadia Ansar, Sumbal Raana, Muhammad Abdullah, Rimsha Amjad, Kashaf Basharat   +8 more
wiley   +1 more source

Chemical and conformational changes in proteins through clean label strategies for enhanced functionality: Recent advances

Food Biomacromolecules, EarlyView.
Abstract Process‐based functionalization of food materials has gained immense interest as they contribute to the development of clean label ingredients that can offer similar functional properties as food additives of synthetic origin. Chemical and conformational changes in proteins can induce diverse and targeted functionalities that can be useful as ...
Bindvi Arora, Upasana Yadav, Lekshmi SG, Alka Joshi, Pallavi Singh, Anamika Thakur, Shruti Sethi, Dinesh Kumar   +7 more
wiley   +1 more source

Effect of partial substitution of wheat flour (Triticum spp) with vetch flour (Vicia sativa) on the technological and sensory properties of bread

CyTA - Journal of Food
Vicia sativa (common vetch) seeds contain valuable nutrients but are currently unsafe for human consumption. This study assessed the effects of partially substituting (up to 25%) wheat flour (Triticum spp) with vetch flour on the rheological, functional,
Lucía Buitrón, Cecilia Dini, Pedro Gustavo Maldonado-Alvarado   +2 more
doaj   +1 more source

Physicochemical, Functional, and Health‐Promoting Properties of Processed Nettle (Urtica Dioica) Leaves: A Review

Future Postharvest and Food, EarlyView.
Stinging nettle (Urtica dioica L.) leaves are a nutrient‐dense source of proteins, dietary fiber, chlorophylls, carotenoids, and phenolic compounds. Processing technologies enable the production of powders and extracts for incorporation into bakery, beverage, dairy, and nutraceutical products; however, challenges remain regarding sensory quality ...
Mary Nkongho Tanyitiku, Rakshya Pandit, Mihiri Vanniarachchy   +2 more
wiley   +1 more source

Chemistry Underlying the Behavior of Food and Agricultural Components During Industrial Manufacturing Processes and Its Implications in Quality Assurance, Food Quality, and Food Safety Management: A Systematic Review

Food Safety and Health, EarlyView.
Industrial manufacturing processes have transformative effects on the components of food matrix. These transformations in food matrix and components have direct implications for quality assurance (QA), food quality (e.g., nutritional profile and texture), and food safety management (e.g., pathogen control and toxin mitigation). ABSTRACT This systematic
Chinaza Godswill Awuchi
wiley   +1 more source

Rheological properties of wheat flour dough and gluten. Effect of water content and native lipids.

, 2003
Dough is the intermediate product in the transformation of fluurs to bread or to other baked products. Rheological properties of dough and gluten are important since they affect the quality of the baked product.
Georgopoulos, Theofanis
core   +1 more source