Results 51 to 60 of about 10,388 (217)

Ingredients from Climate Resilient Crops to Enhance the Nutritional Quality of Gluten-Free Bread

Foods, 2022
One percent of the global population requires a gluten-free diet. With concurrent global warming and population growth, it is increasingly necessary to optimize the use of ingredients from resilient crops, such as tapioca.
Megan Roozen, Luca Serventi
doaj   +1 more source

Starch Selection in Sweet Food Systems: A Texture‐Driven Framework Across Confectionery and Dessert Matrices

Journal of Texture Studies, Volume 57, Issue 5, October 2026.
Starch functions as a key hydrocolloid shaping texture and stability in the formulation engineering of sweet foods. Sugar‐starch hydration interactions control gelatinization and rheological behavior. Modified starches enhance tolerance to heat, shear, acidity, and low moisture, and starch‐hydrocolloid blends enable tailored textures and improved shelf
Nazanin Pournemati, Benedicta Biyimba, Ariel Buzera, Idaresit Ekaette   +3 more
wiley   +1 more source

Structure Formation in Dairy Cheese and Plant‐Based Cheese Analogues: A Review

Sustainable Food Proteins, Volume 4, Issue 3, September 2026.
In this review, structure formation in dairy cheese and plant‐based cheese analogues is analyzed following a multi‐length scale perspective. Particular emphasis is placed on the distinction between bottom‐up assembly, characteristic of natural dairy cheese, and top‐down structuring, typical of processed cheese and cheese analogues.
Laurens J. Antuma, Remco Kornet, Skelte G. Anema, Siqi Li   +3 more
wiley   +1 more source

Multiple Modelling Methods Suggest That Grain‐Free Diets Are Not Predictive of New Owner‐Reported Cardiac Diagnoses Over Two Years in the Dog Aging Project, Despite Owner Misclassification of Diet

Veterinary Medicine and Science, Volume 12, Issue 5, September 2026.
ABSTRACT Background Grain‐free diets have been potentially linked to dilated cardiomyopathy (DCM) in several studies in dogs, although the underlying mechanisms for this potential link, if present, are unclear. Additionally, some studies have found no association between grain‐free diets and DCM in dogs.
Janice O'Brien, Morgan Bishop, Dog Aging Project Consortium, M. Katherine Tolbert, Audrey Ruple   +4 more
wiley   +1 more source

Physicochemical, Functional Properties and Sensory Characteristics of Seaweed and Palm Fruit Flours as Dietary Fiber Sources in Tapioca-Based Boba Pearls [PDF]

Journal of Global Innovations in Agricultural Sciences
Introducing fiber-rich ingredients into popular food items is a strategic approach to improving national fiber consumption. This study aimed to evaluate the physicochemical and functional characteristics of tapioca-based boba substituted with ...
Fauzan Azima, Rini Rini
doaj   +1 more source

Effects of Fructose and Tapioca Flour on physical and Sensory Properties of Chocolate Bar

Coffee and Cocoa Research Journal, 2011
High sucrose content in chocolate is not recommended for diabetics, whereas fructose is a simple monosaccharide which is sweeter and safer for replacing sucrose.
Misnawi Jati
doaj   +1 more source

Engineering Slowly Digestible Starch via Physical and Enzymatic Modification: Structural Mechanisms of Formation

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.
ABSTRACT Dietary starch varies in digestion rate: Rapidly digestible fractions cause sharp postprandial glucose spikes linked to chronic disease, whereas slowly digestible starch (SDS) breaks down gradually, producing a moderate glycemic response. Increasing SDS content is therefore a key objective in developing carbohydrate‐rich foods with improved ...
Samiah Khalaf Alshammari, Asgar Farahnaky, Ayman Allahham, Billy Lo, Nilesh Nirmal, Mahsa Majzoobi   +5 more
wiley   +1 more source

Documented Growth of Presumed Iris Tapioca Nevus to Tapioca Melanoma [PDF]

Ophthalmology, 2021
Stéphanie, Lemaître, Gordon, Hay, Mandeep S, Sagoo   +2 more
openaire   +2 more sources

Enrichment of Gluten‐Free Fresh Pasta With Cricket Flour: Technological and Nutritional Quality

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
Gluten‐free fresh pasta was formulated with increasing levels of Acheta domesticus flour (0%–10%). Nutritional composition, cooking performance, color, texture, and in vitro digestibility were evaluated. Consumer perception revealed acceptable sensory quality up to 5.8% inclusion, highlighting cricket flour as a promising ingredient for protein ...
Carlos Gabriel Arp, Stefano Zardetto, Alyssa Hidalgo, Gabriella Pasini   +3 more
wiley   +1 more source

Improvement of the chemical properties and buffering capacity of coastal sandy soil as affected by clays and organic by-product application

Soil and Water Research, 2020
The main problem with coastal sandy soil is its low water and nutrient retention due to its low clay and organic matter content. This study was aimed at improving the chemical properties and buffering capacity of these soils by using ameliorants of clay ...
Fibrianty Minhal, Azwar Ma'as, Eko Hanudin, Putu Sudira   +3 more
doaj   +1 more source