Results 61 to 70 of about 23,660 (241)

Advances in Anthocyanin Recovery and Purification From Natural Sources: Bioavailability, Mechanistic Action in the Human Body and Applications in Novel Food Development

Food Chemistry International, EarlyView.
This review highlights green recovery, purification, stabilisation, bioavailability, health relevance, and novel food applications of anthocyanins from natural and agro‐industrial sources. ABSTRACT Anthocyanins are water‐soluble natural pigments and multifunctional food ingredients that support clean‐label colour, antioxidant activity, and value‐added ...
Chandan Kumar Sahu, Soumitra Banerjee, Venkata Krishna Bayineni, Ravi‐Kumar Kadeppagari, Amit Arora   +4 more
wiley   +1 more source

Improvement of Rice Flour, Rice Dough and Rice Bread by Transglutaminase

Shipin gongye ke-ji, 2023
In order to improve the quality of rice bread and reveal the effects of transglutaminase (TGase) on the quality of rice flour, rice dough and rice bread, and reveal the relationship among the indexes. The silty properties and pasting properties of TGase containing different mass fractions in rice flour, the water distribution, rheological properties ...
Shuai ZHANG, Xiaoxue GUO, Jing FAN, Xin BIAN, Yang YANG, Chunmin MA, Xiaofei LIU, Yan WANG, Na ZHANG   +8 more
openaire   +1 more source

Enhancing the nutritional profile of de‐oiled rice bran through solid‐state fermentation with Aspergillus oryzae

Food Biomacromolecules, EarlyView.
Abstract An experiment was conducted to explore the impact of fermenting de‐oiled rice bran (DORB) with Aspergillus oryzae on its nutrient composition and anti‐nutritional factors. DORB was inoculated with 7‐day‐old A. oryzae culture grown on potato dextrose agar. The experiment was conducted in triplicate for 120 h, with samples collected at 0, 24, 48,
Amit Ranjan, Narottam Prasad Sahu, Sarvendra Kumar, Ashutosh Dharmendra Deo   +3 more
wiley   +1 more source

Performance Test of Disc Mill Type Ffc-23 Production of BBPP Batangkaluku [PDF]

BIO Web of Conferences
Rice is a commodity that has a strategic role in food security to meet the basic needs of the community. In Indonesia, rice is not only consumed as a staple food, but we often get rice processed into other food ingredients such as cakes.
Salim Iqbal, Muhpidah Muhpidah, Hardinashinta Gemala, Mubarak Husnul, Fauzi Rahman, Surur Fadil   +5 more
doaj   +1 more source

Development and characterization of a nutritionally rich traditional fermented product aktori

Food Biomacromolecules, EarlyView.
Graphical representation of development of traditional fermented Aktori. The figure illustrates the development of aktori, a traditional food fermented with curd, which demonstrates enhanced nutritional and functional properties, along with probiotic characteristics.
Shambhvi, Mahesh Gupta
wiley   +1 more source

PRODUCTION OF RED-COLORED RICE FLOUR THROUGH IMPREGNATION WITH RED PITAYA EXTRACT DURING SOAKING AND MILLING

Jurnal Teknologi Pertanian
Rice flour is a common ingredient in traditional food processing in Indonesia. Rice flour is commercially found in the market as white rice flour, and colorants are often added during processing.
Amelia Agatha Gunarso, Erni Sofia Murtini, Harijono   +2 more
doaj   +1 more source

Lycopene‐rich food biomolecules from tomato processing waste: Green recovery, biopolymer‐based stabilisation, functional food applications and health relevance

Food Biomacromolecules, EarlyView.
Abstract Tomato processing waste, particularly peel and pomace, is a sustainable and low‐cost source of lycopene‐rich food biomolecules. Lycopene, a lipophilic carotenoid with an extended conjugated structure, provides intense red colour, antioxidant potential and functional value to tomato‐derived ingredients.
Chandan Kumar Sahu, Mrinmoy Roy
wiley   +1 more source

Properties and Qualities of Functional Gluten-Free Cupcake Fortification with Brown Rice and Red Beans Flour [PDF]

Food Technology Research Journal
This study aimed to evaluate gluten-free cupcakes made from white rice flour and formulations in which white rice flour was partially substituted with brown rice flour and red bean flour.
Eman, Sh. A. Ghoname, Amira, E. Abd El-Gwad   +1 more
doaj   +1 more source

Proso Millet (Panicum miliaceum): Nutritional Composition, Functional Attributes, and Health Implications

Future Postharvest and Food, EarlyView.
A nutrient‐dense grain, proso millet is well‐known for its high protein content and vital amino acids. It is high in fiber, vitamins, and minerals and has many health advantages, including promoting heart health, enhancing digestion, and helping with weight management.
Sangeeta Yadav, Pratiksha Singh, Mazia Ahmed, Pinki Saini   +3 more
wiley   +1 more source

Oleogels as Emerging Solid Fat Substitutes: Basic Characteristics, Preparation Strategies, and Food Applications

Food Safety and Health, EarlyView.
This article reviews the basic characteristics, factors affecting properties of oleogels, and preparation methods of oleogels. Meanwhile, their applications in meat products, dairy products, baked goods, and delivering bioactive compounds are highly summarized.
Wenyuan Zhang, Wenjin Han, Ning Zhou, Ziyue Xu, Jiayi Song, Dapeng Li, Yannan Chen   +6 more
wiley   +1 more source