Results 101 to 110 of about 7,498 (197)

Gluten‐Free Cakes With Locusta migratoria as a Protein Source: Volatile Profile, Quality, Nutritional, and Sensory Attributes

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
This study evaluated the effects of locust powder (LP) and defatted locust powder (DFLP), used as rice flour substitutes at 10%, 15%, and 20% levels, on volatile profile, quality, nutritional, microbiological, and sensory properties of gluten‐free (GF) cakes.
Ceyda Dadalı, Yağmur Özcan
wiley   +1 more source

Source-Dependent Effects of Organic Fertilizer Substitution on Rice Yield, Grain Quality, and Soil Properties in a Paddy System

Agronomy
Organic fertilizer substitution is increasingly used to reduce chemical nitrogen input in rice production, but the agronomic effects may vary with fertilizer source. This study compared chemical fertilizer alone with seven organic substitution treatments
Chengcheng Zeng, Jinping Chen, Jinsheng Huang, Fangyuan Li, Qin Li, Tianming Su, Lirong Su, Huiping Ou, Tieguang He   +8 more
doaj   +1 more source

A Machine Learning Approach to Predict Functional Performance From Measurable Protein Structural Characteristics: A Screening Tool for Protein Ingredient Quality

Proteins: Structure, Function, and Bioinformatics, Volume 94, Issue 8, Page 1458-1484, August 2026.
ABSTRACT The food industry is witnessing the emergence of specialized protein‐based functional ingredients for the use as gelling, thickening, and/or emulsifying agents in various food applications. Different sources of protein including species and cultivars, as well as variable processing conditions affect the protein's structural characteristics ...
Ronit Mandal, Sara Malvar, Ranveer Chandra, Baraem P. Ismail   +3 more
wiley   +1 more source

Valorization of Artichoke Bracts as a Simultaneous Fat and Wheat Flour Substitute in Cookies

Journal of Food Science, Volume 91, Issue 8, August 2026.
ABSTRACT The valorization of food processing byproducts has become increasingly important for sustainable food production. Artichoke processing generates substantial amounts of waste, particularly in the form of bracts, which are rich in bioactive compounds and dietary fiber.
Ceyda Dadalı, Yağmur Özcan
wiley   +1 more source

Generational Influence on Diet Quality: An Analysis Based on Vigitel 2023

Journal of Human Nutrition and Dietetics, Volume 39, Issue 4, August 2026.
ABSTRACT Background Food consumption is influenced by sociodemographic factors throughout life, including generational affiliation. Different cohorts, such as Traditionalists, Baby Boomers, Generation X, Generation Y and Generation Z, are considered.
João Paulo Lima de Oliveira, Laudicéia Ferreira Fróis, Bianca Aparecida de Sousa, Hemily Lopes Menezes Silvério, Giovana Oliveira Mendonça, Leticia Ohara de Paiva, Nathalia Luiza Ferreira, Lílian Gonçalves Teixeira   +7 more
wiley   +1 more source

Research Progress on Aging and Improvement Techniques of Rice Cake

Shipin gongye ke-ji
The rice cakes play an important role in traditional Asian cuisine, which are prone to retrogradation during storage, resulting in quality deterioration and shortened shelf life.
Yixuan WU, Meifang ZHONG, Qinghua WANG, Mingchun DU, Tingting XIE, Xu LU   +5 more
doaj   +1 more source

Assessing Old‐Age Poverty in Korea: A Multidimensional Investigation and Generational Disparities

Review of Income and Wealth, Volume 72, Issue 3, August 2026.
ABSTRACT This paper investigates elderly poverty in Korea by integrating measures of income, assets, and consumption to provide a comprehensive assessment of economic well‐being. Despite a recent decline, Korea continues to exhibit one of the highest elderly poverty rates among OECD countries.
Seunghee Lee
wiley   +1 more source

Effects of different starter cultures on the quality characteristics and shelf-life of fermented rice cake. [PDF]

Food Sci Biotechnol, 2020
Meng L, Kim SM, Zhang D, Li Z.
europepmc   +1 more source

Evaluation of Rice Cake Hardness and Eating Quality of Rice Cake for Breeding Selection of Glutinous Rice Varieties

Japanese Journal of Crop Science, 2005
Kazuhiko Sugiura, Norikuni Saka, Satoru Kudo   +2 more
openaire   +2 more sources

Preparation of functional rice cake by using β-carotene-loaded emulsion powder. [PDF]

J Food Sci Technol, 2020
No J, Shin M, Mun S.
europepmc   +1 more source