Results 71 to 80 of about 49,249 (212)

A Comprehensive Review of Biotechnological Innovations in Valorization of Food Waste: Enhancing Nutritional, Techno‐Functional Properties, and Process Optimization for Sustainable Product Development

Food Frontiers, Volume 7, Issue 2, March 2026.
This review highlights recent biotechnological innovations in the valorization of food waste through enzyme‐assisted processing and microbial fermentation to enhance nutritional, techno‐functional, and shelf‐stable properties for developing sustainable, plant‐based functional foods and nutraceuticals.
Md. Sakhawot Hossain, Md Abdul Wazed, Mst. Sultana Akhter Preya, Zakia Sultana, Md. Mostafa Kamal, Tanvir Ahmad, Islam Md Shimul   +6 more
wiley   +1 more source

IMPROVING THE QUALITY OF GLUTEN-FREE BREAD MANUFACTURED FROM PROSO MILLET USING HYDROCOLLOIDS

The Iraqi Journal of Agricultural science
The aim of this study was to investigate the role of some hydrocolloids in improving the physical and sensory properties of gluten-free bread manufactured from millet flour.
E. K. Hammood, J. M. Nasser
doaj   +1 more source

A NEW SPRING SOFT WHEAT VARIETY ‘VORONEZHSKAYA 18’ FOR THE CENTRAL-BLACKEARTH REGION

Зерновое хозяйство России, 2018
The purpose of our study is to create and introduce new drought-resistant and heat-resistant spring wheat varieties adapted to the conditions of the Central Blackearth region with high and stable yields, resistance to lodging, tolerance to unfavourable ...
E. I. Malokostova
doaj   +1 more source

Macromolecular interactions during gelatinisation and retrogradation in starch-whey systems as studied by rapid visco-analyser [PDF]

, 2006
Gelatinisation and retrogradation of starch-whey mixtures were studied in water (pH 7) using the Rapid Visco-Analyser (RVA). The starch:whey ratios ranged from 0:100 - 100:0. Wheat starch, and whey protein concentrate (about 80% solids basis) and isolate
Desmee, H., Fitzpatrick, S., Halley, P. J., Hardin, M. T., Sopade, P. A.   +4 more
core   +1 more source

Plant‐Derived Oleosomes: Biotechnological Advancements on the Composition, Membrane Proteins, and Food and Pharmaceutical Applications

Food Frontiers, Volume 7, Issue 2, March 2026.
Plant‐derived oleosome; structural morphology, extraction, oleosome‐membrane proteins extraction, fabrication techniques, and cutting‐edge food and pharmaceutical applications. ABSTRACT Oleosomes are spherical subcellular organelles comprising triacylglycerols and sterol esters (lipid core) surrounded by a specialized monolayer membrane, composed of ...
Zafarullah Muhammad, Abdullah, Buntora Pasaribu, Shahzad Farooq, Sohail Khan, Rabia Ramzan, Warda Mustfa, Francis Padi Lamptey   +7 more
wiley   +1 more source

Characterization of endosperm proteins and bread-making quality in wheat breeding lines carrying resistance genes for Mayetiola destructor and/or Heterodera avenae. [PDF]

, 2008
The experimental material included thirteen bread wheat-breeding lines that carry genes for resistance to M. destruc¬tor and/or H. avenae. The sources of these resistances are the wild species Ae. triuncialis and Ae.
Benavente Barzana, M. Elena, Carrillo Becerril, Jose Maria, Delibes Castro, Angeles, Fernández, B., Giraldo Carbajo, Patricia, Jalvo Minguez, Carmen, Lopez Braña, Isidoro, Rodriguez de Quijano Urquiaga, Marta, Simonetti, Ester, Vazquez Muñiz, Jose Francisco   +9 more
core   +1 more source

Linking Nutritional, Sensory, and Functional Quality in Plant‐Based Proteins Through Structural Modification and Computational Insights

Sustainable Food Proteins, Volume 4, Issue 1, March 2026.
The lacking essential amino acids, low digestibility, bioavailability, bitterness, and presence of anti‐nutritional factors that limit the consumption of plant proteins and their use in food formulations are discussed comprehensively. The findings of recent studies on novel technologies and computer‐based applications used to cope with these challenges
Humeyra Cavdar Dincturk, Rukiye Gundogan, Asli Can Karaca, Esra Capanoglu   +3 more
wiley   +1 more source

Extruded Maize Flour as Texturizing Agent in Acid-Unheated Skim Milk Gels [PDF]

, 2019
Starches have been used to improve the textural properties, substitute fats or increase satiety in yoghurts and acidified milk gels, however studies involving addition of flours are scarce.
Gómez Pallarés, Manuel, Matia Merino, Lara, Prieto Reguilón, Montserrat, Román Rivas, Laura   +3 more
core   +2 more sources

Microalgae Techno‐Functional Properties in Bread, Cookies, and Pasta Products: A Review

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 2, March 2026.
ABSTRACT Microalgae are gaining increasing attention in the food industry not only for their nutritional richness but also for their promising techno‐functional properties. Research shows that isolated compounds from microalgae exhibit excellent techno‐functional properties as emulsifiers and thickeners, sometimes outperforming commercial additives ...
Bridget Atubukha, Kunlun Liu, Zehua Huang, Ivett Jakab, Katalin Kóczán‐Manninger, Katalin Badak‐Kerti   +5 more
wiley   +1 more source

Physical Properties, Health Functionality, and Sensory Evaluation of Bread with the Unused Parts of Waxy Barley

Applied Sciences
In Japan, rising demand for waxy barley has led to concerns over bran waste. We investigated the effects of replacing wheat flour with different proportions of the waxy variety ‘Kirarimochi’ barley bran on the physical properties and health functionality
Tsugumi Furuichi, Ayane Uno, Yoko Tsurunaga   +2 more
doaj   +1 more source