Results 121 to 130 of about 35,221 (255)

Wheat Flour Intake Promotes Weight Gain and Metabolic Changes in Mice. [PDF]

Mol Nutr Food Res
Matsumura S, Marutani M, Nousou E, Murakami N, Mizobata S, Fujisawa M, Fujiwara M, Iki N, Horie S, Yamato Y, Yamamoto A, Fujitani M, Fujikawa T, Ishibashi C, Takenaka S.   +14 more
europepmc   +1 more source

Effects of Direct Steam Injection and Spray‐Drying on the Physicochemical, Nutritional, and Functional Properties of Black Bean Protein Concentrates

Sustainable Food Proteins, Volume 4, Issue 3, September 2026.
Effects of direct steam injection and spray‐drying on the physicochemical, nutritional, and functional properties of black bean protein concentrates. ABSTRACT Direct steam injection (DSI) and spray‐drying are key unit operations in the industrial production of pulse protein ingredients that are often overlooked in laboratory‐scale studies.
Jasmin S. Yang, Tássia B. Pessato, Juliana M. L. N. de Moura Bell   +2 more
wiley   +1 more source

Dietary Whole Wheat Flour Intake in Pakistan: A Cross-Sectional Insight into Long-Term Dementia Prevention. [PDF]

Nutrients
Masood F, Minò A, Sadiq F, Mahmood R, Di Costanzo A, Angiolillo A.   +5 more
europepmc   +1 more source

Edible Insect Allergens: An Emerging Food Safety Challenge

Sustainable Food Proteins, Volume 4, Issue 3, September 2026.
Allergic responses to edible insects arise via two main pathways: cross‐reactivity with homologous arthropod allergens and primary sensitization to edible insect proteins, both leading to IgE‐mediated immune activation. ABSTRACT Edible insects are increasingly promoted as sustainable protein sources; however, their allergenic potential remains a ...
Changqi Liu, Cassandra Maya, John J. Love, Huilian Che, Ke Chen, Jing Zhao   +5 more
wiley   +1 more source

Reflections on How Wheat Flour Lipids Impact the Viscoelastic Properties of Gluten Proteins. [PDF]

Compr Rev Food Sci Food Saf
Yazar G, Kokini JL.
europepmc   +1 more source

Processing‐Structure‐Function Relationships of Andean Proteins: Quinoa, Amaranth, Cañihua and Tarwi for Sustainable Food Applications

Sustainable Food Proteins, Volume 4, Issue 3, September 2026.
Quinoa, amaranth, tarwi, and cañihua are sustainable protein sources with strong nutritional and techno‐functional potential. Deeper knowledge in processing‐structure–function relationships is crucial for predictive design and large‐scale application in food systems.
Marcela Jarpa‐Parra, Susana Alfaro‐Araya   +1 more
wiley   +1 more source

The Studies on the Quality of Wheat and Wheat Flour

Nippon Nōgeikagaku Kaishi, 1957
WATANABE, Tokuji, WATANABE, Osamu, YASUNAGA, Takashi, UEMURA, Mitsuo, HORIGUCHI, Tomoko   +4 more
openaire   +3 more sources

2D-NMR characterization of higher substituted oligosaccharides isolated from enzymatic wheat flour arabinoxylan hydrolysates. [PDF]

Front Plant Sci
Sitter L, Bunzel M.
europepmc   +1 more source

Nutritional quality traits in pea seed: Current knowledge and opportunities for genetic improvement

Annals of Applied Biology, Volume 189, Issue 2, September 2026.
This comprehensive review on nutritional traits in pea (Pisum sativum L.) summarizes the literature on genetic improvement of this highly nutritious and environmentally sustainable crop for different end‐uses. Abstract Pea is a major pulse crop valued for its high protein, carbohydrate, and mineral content, as well as its agronomic role in sustainable ...
Ahmed O. Warsame, Janneke Balk
wiley   +1 more source

Structural and functional properties of gluten proteins in air-classified sprouted wheat flour and their impact on steamed gluten quality. [PDF]

Food Chem X
Pan J, Li S, Wang F, Zheng J, Liu Z, Bian K, Guo Z, Lin J, Wen J, Qi X, Guo J.   +10 more
europepmc   +1 more source