Results 61 to 70 of about 2,548 (177)

Couscous: Ethnic making and consumption patterns in the Northeast of Algeria

Journal of Ethnic Foods, 2018
Couscous is an ancient dish that is nearly ubiquitous throughout the North African countries. It is well known as a staple dish in Algeria as many differences can be found concerning its ethnic preparation and making. The present work, based on a survey,
Loucif Chemache, Farida Kehal, Hacène Namoune, Makhlouf Chaalal, Mohammed Gagaoua   +4 more
doaj   +1 more source

Valorizing lemon pomace in bread: Consumer acceptance of fermented and pre‐gelatinized Cardaba banana flour formulations

Food Biomacromolecules, Volume 3, Issue 2, Page 378-393, June 2026.
Abstract Whereas gluten‐free bread production often relies on starch‐heavy formulations, this study introduces a novel approach by leveraging the synergistic effects of fermented/pre‐gelatinized Cardaba banana, pigeon pea, and lemon pomace—an underutilized agro‐industrial byproduct.
Abimbola Abike Osanbikan, Olusola Samuel Jolayemi, Ayo‐Omogie Helen Nwakego, Olugbenga Olufemi Awolu, Olusola Matthew Oluwamukomi, Olufunmilayo Sade Omoba   +5 more
wiley   +1 more source

Wheat flour particle size: Influence of mill design and effects on quality and performance

JSFA reports, Volume 6, Issue 6, Page 202-211, June 2026.
Abstract Among the various characteristics of wheat (Triticum aestivum) flour, particle size is of paramount importance globally. The industrial process of separating the three main components (endosperm, bran, and germ) must ensure that the desired quality is delivered to customers through a progressive reduction in the size of the endosperm until the
Ricardo Barroso Lopes, Daniele Bach, Luiz Gustavo Lacerda, Ivo Mottin Demiate   +3 more
wiley   +1 more source

QUINOA AS A SUBSTITUTE FOR SEMOLINA: SOME ASPECTS AND PROBLEMS OF INTRODUCTION

Food and Environment Safety, 2017
Semolina is one of the most widely used kinds of finely ground cereals, which is easy to digest and assimilate. However, it consists of significant amount of heavy gluten which is not suited for people suffering from celiac diseases. Besides, the content
Sergiy BORUK, Igor WINKLER, Olga ROMANOVSKA, Olga GERYCH   +3 more
doaj  

Technological Advances in Mung Bean (Vigna radiata (L.) Wilczek) Milling, Processing, and Utilization

Legume Science, Volume 8, Issue 2, June 2026.
ABSTRACT Mung bean (Vigna radiata (L.) Wilczek) is emerging as a valuable ingredient in modern food systems due to its nutritional benefits, functional versatility, and alignment with plant‐based, clean‐label, and sustainable food trends. This review highlights recent technological advancements in mung bean processing, covering primary processing steps
Suresh Sakhare, Ashlyn Rairdin, Venkata Naresh Boddepalli, Amrita Ray, Arti Singh   +4 more
wiley   +1 more source

Safety evaluation of the food enzyme dextransucrase from the genetically modified Bacillus subtilis strain DP‐Eyp97

EFSA Journal, Volume 24, Issue 6, June 2026.
Abstract The food enzyme dextransucrase (sucrose:1,6‐α‐d‐glucan 6‐α‐d‐glucosyltransferase; EC 2.4.1.5) is produced with the genetically modified Bacillus subtilis strain DP‐Eyp97 by Genencor International B.V. The production strain met the requirements for the qualified presumption of safety. The food enzyme was considered free from viable cells of the
EFSA Panel on Food Enzymes (FEZ), Holger Zorn, José Manuel Barat Baviera, Claudia Bolognesi, Francesco Catania, Gabriele Gadermaier, Ralf Greiner, Baltasar Mayo, Alicja Mortensen, Yrjö Henrik Roos, Marize L. M. Solano, Henk Van Loveren, Laurence Vernis, Cristina Andreoli, Andrea Terron, Cristina Fernández‐Fraguas, Daniele Cavanna, Simone Lunardi, Yi Liu   +18 more
wiley   +1 more source

Exploring the Impact of Pilot‐Scale Transamidation for Manufacturing an Innovative Gluten‐Free Wheat Bread

Food Frontiers, Volume 7, Issue 3, May 2026.
ABSTRACT Coeliac disease is an immune‐mediated enteropathy triggered by dietary gluten in genetically predisposed individuals. Intestinal tissue transglutaminase (tTG) deamidates gluten peptides, enhancing their presentation by HLA‐DQ2/DQ8 heterodimers and promoting a T‐cell‐mediated inflammatory response.
Lucia Treppiccione, Vincenzo de Sena, Maria Fiorella Mazzeo, Mariasole Cervini, Francesco Maurano, Ionut Strungariu, Rosa Anna Siciliano, Gianluca Giuberti, Mauro Rossi   +8 more
wiley   +1 more source

Development of gluten-free pasta by incorporating jackfruit seed powder in chickpea flour

Food Innovation and Advances
Given the growing demand for gluten-free food options, this study explores the development of gluten-free pasta formulations by incorporating jackfruit seed powder into chickpea flour.
Praveen Kumar Dubey, Mohammed Fabil, Swarup Roy   +2 more
doaj   +1 more source

Short‐Term Oral Spermidine Supplementation Modifies Aspects of Neurodegenerative Disease in Flies and Mice With MPS III

Journal of Inherited Metabolic Disease, Volume 49, Issue 3, May 2026.
ABSTRACT Mucopolysaccharidosis type III (MPS III) is a group of autosomal recessive neurodegenerative lysosomal storage disorders that causes progressive cognitive and physical impairment, predominantly in child/early adulthood. The median age of death is 17 years as there is no safe, effective treatment approved.
Helen Beard, Sonia Dayan, Karissa Barthelson, Laura Hewson, Louise V. O'Keefe, Kim M. Hemsley   +5 more
wiley   +1 more source

Physico-mechanical and microstructural properties of semolina flour films as influenced by different sorbitol/glycerol concentrations

International Journal of Food Properties, 2018
This study aimed at investigating the physico-mechanical and microstructural properties of a novel edible film based on plasticized semolina flour with different plasticizer (sorbitol/glycerol, 3:1) contents (30, 40, and 50%, w/w). As plasticizer content
Shima Jafarzadeh, Abd Karim Alias, Fazilah Ariffin, Shahrom Mahmud   +3 more
doaj   +1 more source