Results 91 to 100 of about 2,548 (177)

Development and Optimization of Rice and Teff Based Gluten-Free Mixes for Traditional Algerian Pancakes: Evaluation of Technological Properties, Nutritional Quality, and Sensory Attributes. [PDF]

Foods
Fetouhi A, Bourekoua H, Ayad R, Djeghim F, Bouchrit M, Mosbah A, Kerbab K, D'Elia M, Rastrelli L, Cherak S.   +9 more
europepmc   +1 more source

Exploring the Potential of Flour and Protein Concentrate From Richlea Lentils in the Development of Couscous With a Pilot-Scale Twin-Screw Extruder. [PDF]

J Food Sci
Allan E, Bajwa D, Ganjyal GM, Ifeh C, Pirati R, Kuo WY.   +5 more
europepmc   +1 more source

Processability of Ancient Wheats for Novel Value Chains and Agro-Food Biodiversity. [PDF]

Foods
Nocente F, DeSantis D, Naso M, Blandizzi G, Modesti M, Ferri S, Chilosi G, Gazza L.   +7 more
europepmc   +1 more source

Development and evaluation of gluten free pasta from brown rice, quinoa, and chickpeas for celiac disease patients. [PDF]

Sci Rep
Hussein AMS, Mostafa S, Shedeed NA, Kamil MM, Mostafa MY, Hegazy NA.   +5 more
europepmc   +1 more source

Characterization of Semolina and Pasta Obtained from Hard Hexaploid Wheat (<i>Triticum aestivum</i> L.) Developed Through Selection Assisted by Molecular Markers. [PDF]

Foods
Vignola MB, Bustos MC, Vanzetti L, Andreatta AE, Pérez GT.   +4 more
europepmc   +1 more source

Wheat Pasta Enriched with Green Coffee Flour: Physicochemical, Antioxidant and Sensory Properties. [PDF]

Molecules
Dziki D, Cacak-Pietrzak G, Kopyto-Krzepicka J, Marzec A, Stępniewska S, Krajewska A, Dołomisiewicz W, Nowak R, Kanak S.   +8 more
europepmc   +1 more source

Sourdough fermentation and red lentil protein enrichment as sustainable valorization of pasta by-products to make new pasta. [PDF]

Curr Res Food Sci
Stringari A, Tlais AZA, Polo A, Ameur H, De Micheli T, Aquaro N, Zannini E, Gobbetti M, Di Cagno R.   +8 more
europepmc   +1 more source

Novel Active Films with Semolina and Jatoba (<i>Hymenaea courbaril</i> L.): Preparation, Properties, and Sustainability Aspects. [PDF]

Foods
Grisi CVB, Silva FCGD, Silva RCA, Silva RPD, Silva FAPD, Cordeiro AMTM.   +5 more
europepmc   +1 more source

The Potential of Ancient Sicilian Tetraploid Wheat in High-Quality Pasta Production: Rheological, Technological, Biochemical, and Sensory Insights. [PDF]

Foods
Sanfilippo R, Timpanaro N, Canale M, Moscaritolo S, Amenta M, Allegra M, Papa M, Spina A.   +7 more
europepmc   +1 more source

Beta-glucans from oats or barley and reduction of postprandial glycaemic responses: Modification of an authorised health claim pursuant to Article 13(1) of Regulation (EC) No 1924/2006 following a request in accordance with Article 19 of Regulation (EC) No 1924/2006. [PDF]

EFSA J
EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA), Turck D, Bohn T, Cámara M, Castenmiller J, de Henauw S, Hirsch-Ernst KI, Jos A, Maciuk A, Mangelsdorf I, McNulty B, Naska A, Pentieva K, Thies F, Drenjančević I, Craciun I, Fiolet T, Siani A.   +18 more
europepmc   +1 more source