Results 131 to 140 of about 23,660 (241)

Quality and Digestibility of Gluten-Free Cookies Made From Rice Flour Substituted With Highly Enzyme-Resistant Mung Bean Starch. [PDF]

Int J Food Sci
Huong NTM, Tien NNT, Phi NTL, Hoa PN, Van Hung P.   +4 more
europepmc   +1 more source

From Fish Waste to Stable Omega‐3 Bioactive Lipids: Encapsulation Strategies and a Conceptual Framework for Antioxidant and Antimicrobial Functional Food Fortification

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
Fish waste is valorized into omega‐3‐rich bioactive lipids (EPA and DHA), followed by stabilization through advanced encapsulation technologies to prevent oxidation and improve storage stability. Encapsulation protects polyunsaturated fatty acids from oxidation, improves storage stability, enables controlled gastrointestinal release, and enhances ...
Abebe Desalegn, Habtamu Admassu, Gadissa Mosisa, Gebeyehu Ayele, Molla Abeje, Tanaji Kudre   +5 more
wiley   +1 more source

Milling-induced transformations in rice flour: implications for bread aging. [PDF]

Food Chem X
Wang Z, Lu M, Yang W, Zhang H, Wei L, Dong X, Zhang J, Yu J, Yang M, Zhang Y, Chen F.   +10 more
europepmc   +1 more source

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

Current Trends in Gluten-Free Biscuit Formulation Using Rice Flour Enriched with Chestnut Flour and Fruit Powders. [PDF]

Foods
Stoin D, Poiana MA, Alexa E, Cocan I, Negrea M, Jianu C, Radulov I, Suba M, Ianasi C.   +8 more
europepmc   +1 more source

Biscuits: A Substitution of Wheat Flour with Purple Rice Flour

Advances in Food Science and Engineering, 2018
Warinporn Klunklin, Geoffrey Savage
openaire   +1 more source

Development and Characterization of Low‐Glycemic Couscous Enriched With β‐Glucans and Proteins

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
Traditional couscous production with 50/50 blends of different raw materials (wheat, barley and lentil). ABSTRACT In this study, a novel functional couscous with reduced glycemic potential was developed by enrichment of traditional couscous with β‐glucan and protein through the addition of hull‐less barley (cv. Chifaa) and lentil flours.
Ece Surek, Kubra Ozkan, Cagla Ozer, Abderrazek Jilal, Ghizlane Salih, Halide Yildirim, Andrea Visioni, Francesco Sestili, Eda Aktas‐Akyildiz, Osman Sagdic, Hamit Koksel   +10 more
wiley   +1 more source

Development and quality assessment of gluten-free cookies using rice flour and date fruit. [PDF]

Front Nutr
Akram S, Chatha A, Abid J, Farooq U, Ahmad AMR.   +4 more
europepmc   +1 more source

Assessment of Allergenic Potential for Cross‐Reactivity of Olive (Olea europaea) Pit Xylo‐Oligosaccharide‐Rich Extract With Legislated Allergens in the European Union

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
Spray‐dried xylo‐oligosaccharide‐rich extract derived from olive pit endocarps was assessed for potential cross‐reactivity using in vitro ELISA and in silico approaches. The ELISA tests indicated potential cross‐reactivities with nuts (hazelnut, almond, pistachio, peanut), gluten, and milk in certain batches.
Maame Ekua Manful, Joseph O'Shea, Antía Torres, Paz Otero, Catherine Barry‐Ryan   +4 more
wiley   +1 more source

Physicochemical Properties of Sprouted Fava Bean Flour-Fermented Red Rice Flour Mixed System and Its Application in Gluten-Free Noodles. [PDF]

Foods
Min Z, Zheng T, Wang J, Hu W, Yang Q, Kong Y.   +5 more
europepmc   +1 more source