Results 101 to 110 of about 168,805 (289)

Consumer attitudes, willingness to pay and hedonic evaluations of innovative legume gnocchi products

Journal of the Science of Food and Agriculture, Volume 105, Issue 5, Page 2867-2878, 30 March 2025.
Abstract BACKGROUND With growing concerns over the adverse effects of animal‐derived products on health, animal welfare and the environment, the rising popularity of plant‐based foods underscores the importance of understanding consumer preferences and determining acceptance.
Muhammad Adzran Che Mustapa, Zein Kallas, Laura López‐Mas, Cristina Alamprese, Silvia Contiero, Ingrid Aguiló‐Aguayo   +5 more
wiley   +1 more source

Development of an Advanced Quality Assessment System for Specialized Flour for Fresh Rice Noodles Employing Multivariate Statistical Techniques

Shipin gongye ke-ji
This study aimed to elucidate the complicated relationship between diverse characteristics of rice flour and the quality indicators of fresh rice noodles, while at the same time as figuring out key parameters and threshold ranges for flour for fresh rice
Miaoyuan WU, Luyan LIAO, Xianlong REN, Cao LIU, Weiguo WU   +4 more
doaj   +1 more source

The use of edible insects in human food

Journal of the Science of Food and Agriculture, EarlyView.
Abstract The world population is expected to reach approximately 10 billion people by 2050, which will significantly increase global food demand and may lead to agricultural shortages and a higher risk of food insecurity. In this context, this review discusses the potential of insects as alternative sources of animal protein, addressing their ...
Pamela Barroso de Oliveira, Hugo Calixto Fonseca, Cláudia Regina Vieira, Gleidson Giordano Pinto de Carvalho, Jane Sélia dos Reis dos Coimbra, Bruna Mara Aparecida de Carvalho Mesquita   +5 more
wiley   +1 more source

Flour Treatment to Improve the Quality of Extrusion-cooked Rice-flour Products

Agricultural and Biological Chemistry, 1987
Defatted-dried rice flour and untreated rice flour were extruded with a twin-screw extruder, and the characteristics of the extrudates were compared with each other. The defatting and drying treatment was effective for improving the expansion ratio and the degree of gelatinization of the rice-flour extrudate.
Hitomi KUMAGAI, Byeong-Heon LEE, Toshimasa YANO   +2 more
openaire   +2 more sources

The regulatory frameworks surrounding CRISPR‐edited papaya and their impact on international commerce

Journal of the Science of Food and Agriculture, EarlyView.
Abstract The papaya tree (Carica papaya L.), native to the Americas, is cultivated in tropical regions and holds substantial economic importance, with an estimated export volume of 365 000 t in 2023. However, diseases caused by viruses, fungi, bacteria, and nematodes can lead to severe losses.
Luíza Favaratto, Mirielson L da Silva, David S Buss, Oeber F Quadros, Raul Tapia‐Tussell, José A Ventura, Antonio Alberto R Fernandes, Patricia M B Fernandes   +7 more
wiley   +1 more source

Aktivitas Antioksidan Dan Kandungan Β-Karoten Dodol Labu Kuning Dengan Penambahan Bunga Kecombrang Sebagai Pengawet Alami [PDF]

, 2015
Dodol is a traditional food that is quite popular in Indonesia. The alternative materials are pumpkin and flowers kecombrang. This study aims to determine the antioxidant activity, the content of β-carotene, organoleptic quality and public acceptance ...
, Dra. Titik Suryani, M.Sc., Lestari, Dwi   +1 more
core  

Thermorheological and textural behaviour of gluten-free gels obtained from chestnut and rice flours [PDF]

, 2013
Nowadays, as celiac disease is becoming more common the consumers’ demand for gluten-free products with high nutritional and taste quality is increasing. This work deals with the study of the impact of four novelty gluten-free sources: chestnut flour
A Gunaratne, A Houben, A Lazaridou, Anabela Raymundo, AOAC, AV Moroni, C Brites, C Marco, C Onyango, CM Rosell, CM Rosell, D Xu, E Gallagher, E Santos, G Sacchetti, HM Lai, HS Gujral, HW Leach, I Demirkesen, I Rosalina, Isabel Sousa, J Franco, JDLM Miguelez, JY Song, L Prosky, LS Collado, M Bourne, M Mariotti, MA Cornejo-Villegas, María D. Torres, MC Nunes, MC Nunes, MCBM Vasconcelos, MF Piteira, N Charoenkul, NS Sodhi, OP Borges, OS Lawal, P Batista, P Correia, P Correia, P Correia, P Glampedaki, P Lai, Patricia Fradinho, R Moreira, R Moreira, R Moreira, RS Manohar, T Funami, T Takahashi, W Lan   +51 more
core   +1 more source

Optimization of extrusion process of rice flour enriched with pistachio nut flour

Italian Journal of Food Science, 2016
Response surface methodology deriving by superimposing individual contour plots, was used to investigate the optimum operating conditions for extrusion-cooking of rice flour enriched with pistachio nut flour. The highest barrel temperature (128°C) produced a stiff extrudates (high values of breaking strength i.e. 100 N/mm2 and bulk density i.e.
SEVERINI, CARLA, DE PILLI, TERESA, DEROSSI, ANTONIO   +2 more
openaire   +3 more sources

Is quinoa‐farming sustainable in marginal environments? Social, economical and environmental aspects

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Quinoa (Chenopodium quinoa Willd.) is an Andean grain crop introduced as a novel crop to many parts of the world in recent years. Recognized for nutritious seeds and high abiotic stress tolerance, it has been promoted as an element of climate‐resilient agriculture, particularly in marginal environments.
Anna Tabea Mengen, Damir Esenaliev, Jakhongir Babadjanov, Lukas John, Sandra M. Schmöckel, Botir Khaitov   +5 more
wiley   +1 more source

Effects of glutinous rice flour on the baking and aging characteristics of sponge cake

Shipin yu jixie
Objective： This study aimed to develop a new type of sponge cake with glutinous rice flavor. Methods： To investigate the impact of different glutinous rice flour substitutions in the prepared baking flour on the rheological properties, density of batter,
YU Shulei, JIANG Pengfei, WANG Dan, QI Libo, SHANG Shan   +4 more
doaj   +1 more source