Results 191 to 200 of about 168,805 (289)

Combined Effects of Lactic Acid Bacteria Fermentation and Physical Milling on Physicochemical Properties of Glutinous Rice Flour and Texture of Glutinous Dumplings. [PDF]

Foods
Zhang J, Hong B, Zhang S, Yuan D, Shan S, Wu Q, Lu S, Ren C.   +7 more
europepmc   +1 more source

Development of Gluten-Free Bread Using Teosinte (Dioon mejiae) Flour in Combination with High-Protein Brown Rice Flour and High-Protein White Rice Flour. [PDF]

Foods, 2023
Delarca Ruiz F, Aleman RS, Kazemzadeh Pournaki S, Sarmiento Madrid M, Muela A, Mendoza Y, Marcia Fuentes J, Prinyawiwatkul W, King JM.   +8 more
europepmc   +1 more source

The Rise of Plant‐Based Proteins: Consumer Perception and Challenges

Food Science &Nutrition, Volume 14, Issue 5, May 2026.
The health, economic, and environmental impacts of plant proteins, research, R&D investments, and regulations have driven the plant‐based food market to rise. Considering these developments and the challenges related to plant‐based foods, we have compiled research on plant‐based proteins from the perspective of consumers in various countries.
Batuhan Inanlar, Esra Capanoglu
wiley   +1 more source

Effects of Different Particle Sizes of Ultrafine Indica Rice Flour and <i>Lactobacillus casei</i> on the Fermentation and Flavor Characteristics of Danling Dongba. [PDF]

Food Sci Nutr
Jiang H, Liu C, Wan H, Li H, Yan Z, Wen X, Feng W, Tang C, Tang Y.   +8 more
europepmc   +1 more source

The Role of Amylose in Gel Forming of Rice Flour. [PDF]

Foods, 2023
Tian J, Qin L, Zeng X, Ge P, Fan J, Zhu Y.   +5 more
europepmc   +1 more source

Formulation of Gluten‐Free Biscuits Based on Tiger Nut, Dana, and Mixture of Avocado and Margarine: Nutritional Composition and Glycemic Index of Optimal Sample

Food Science &Nutrition, Volume 14, Issue 5, May 2026.
This study aimed to develop a gluten‐free biscuit with a low glycemic index by completely replacing wheat flour with flours from three local plant foods (tiger nut, dana, and avocado). The methodology began with the production of tiger nut and dana flours and avocado paste followed by the mixing plan and obtention of 09 (nine) formulations. The optimal
Ghislain Maffo Tazoho, Booh'boo Tchassi, Donald Sévérin Dangang Bossi, Stephano Tambo Tene, Hilaire Macaire Womeni, Inocent Gouado   +5 more
wiley   +1 more source

Germination-Induced Biofortification: Improving Nutritional Efficacy, Physicochemical Properties, and In Vitro Digestibility of Black Rice Flour. [PDF]

Foods
Zhu L, Xie Q, Qin D, He Y, Yuan H, Mao Y, Pan Z, Li G, Xia X.   +8 more
europepmc   +1 more source

Food Structure Modulation of Antioxidant Bioaccessibility and Gut Epithelial Protection: The Case of Bread and Pasta Made With Pigmented Wheat

Food Science &Nutrition, Volume 14, Issue 5, May 2026.
Pigmented wheat was processed into pasta and bread and subjected to in vitro digestion. The resulting bioaccessible fractions were characterized for antioxidant capacity and used to treat Caco‐2 epithelial monolayers under inflammatory conditions. Compared with control wheat, pigmented pasta retained higher antioxidant activity and improved intestinal ...
Giulia Feliziani, Marianna Tagliasco, Xinying Suo, Nicoletta Pellegrini, Elena Vittadini, Laura Bordoni, Rosita Gabbianelli   +6 more
wiley   +1 more source

Purification and Characterization of Endogenous α-Amylase from Glutinous Rice Flour. [PDF]

Foods
Zhang H, Zhang F, Wu F, Guo L, Xu X.
europepmc   +1 more source

Elemental Composition and Implications on Brown Rice Flour Biofortified with Selenium. [PDF]

Plants (Basel), 2023
Marques AC, Lidon FC, Coelho ARF, Pessoa CC, Daccak D, Luís IC, Simões M, Scotti-Campos P, Almeida AS, Guerra M, Leitão RG, Bagulho A, Moreira J, Pessoa MF, Legoinha P, Ramalho JC, Semedo JN, Palha L, Silva C, Silva MM, Oliveira K, Pais IP, Reboredo FH.   +22 more
europepmc   +1 more source