Results 51 to 60 of about 44,363 (245)

Egg Replacement in High Ratio Cakes With Plant Proteins With Varying Functional Properties

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Ten commercial proteins from different botanical sources and suppliers (different processing methods) were tested for their functionality and application in cakes as an egg replacement ingredient. Findings Differences in protein functionality were found and attributed to both the proximate composition (e.g., the fat ...
Elizabeth Murray‐Nalbandian, Macie Loutherback, Elisa Karkle, Girish M. Ganjyal   +3 more
wiley   +1 more source

Effect of Chickpea (Cicer arietinum L.) Flour Incorporation on Quality, Antioxidant Properties, and Bioactive Compounds of Shortbread Cookies

Foods
High nutritional value and antioxidant properties make chickpea flour a valuable substitute for wheat flour, although its texture-forming abilities are different.
Katarzyna Felisiak, Sylwia Przybylska, Grzegorz Tokarczyk, Małgorzata Tabaszewska, Jacek Słupski, Joanna Wydurska   +5 more
doaj   +1 more source

Effect of Nitrogen Treatment on the Physico‐Chemical and Functional Properties Intermediate Wheatgrass (Thinopyrum intermedium) Grown in Different Locations

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Intermediate wheatgrass (IWG), a new perennial crop, is being explored for food applications; however, nitrogen application effects on its properties have not been investigated. This study evaluated the effects of applying 90 kg ha−1 of nitrogen in spring or fall seasons on the properties of IWG grown in Minnesota and
Obed Aduama, Nicole Tautges, Jacob M. Jungers, George Amponsah Annor   +3 more
wiley   +1 more source

The flour of soft wheat in the technologies of food products

Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, 2020
The article considers the issue of improving the quality of flour confectionery products through the use of new technologies and different types of raw materials.
G. Khomych, A. Horobes, Y. Levchenko, S. Vysotska, L. Korniienko   +4 more
doaj   +1 more source

From Waste to Plant‐Based Protein: Impact of Solid‐State Fermentation on Functionality and Protein Extraction of Cassava Leaves

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Cassava leaves represent a significant waste stream in cassava cultivation, currently underutilized in both food and nonfood applications. This study investigates the use of solid‐state fermentation with Aspergillus oryzae, Lactobacillus plantarum, and Bacillus subtilis to modify the composition and functional ...
Cristiane Grella Miranda, Chenghao Li, Paula Speranza, Anielle de Oliveira, Luciana Alves de Oliveira, Takuji Tanaka, Michael T. Nickerson, Ana Carla Kawazoe Sato   +7 more
wiley   +1 more source

Nutritional Content, Phytochemical Composition, and Physicochemical Properties of Different Quinoa (Chenopodium quinoa Willd.) Seed Varieties

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Quinoa (Chenopodium quinoa Willd.) is a pseudocereal with documented benefits for human health. The macronutrient composition and phytochemical content of the grain are known to vary depending on the variety and the growing location.
Vassilios Raikos, Shirley De Lima Sampaio, Helen E. Hayes, Gary J. Duncan, Donna Henderson, Nicholas J. Vaughan, Wendy R. Russell, Madalina Neacsu   +7 more
wiley   +1 more source

UHPLC‐MSE Insights Into Extrusion‐Driven Changes in Wheat Phenolics and Their Bioaccessibility

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives This study evaluated the impact of thermoplastic extrusion (wheat snack, WS) and cold extrusion followed by cooking (wheat pasta, WP) on phenolic compounds (PC) in two Brazilian wheat genotypes, commercially classified by gluten strength (ORS Agile, strong; ORS Vintecinco, weak).
Renata Marenda Ferreira, Carolina Thomaz Dos Santos D'Almeida, Thais Oliveira de Alves, Carlos Wanderlei Piler de Carvalho, Cristina Yoshie Takeiti, Mariana Simões Larraz Ferreira   +5 more
wiley   +1 more source

WHEAT FLOUR SUBSTITUTION USING SWEET POTATO OR CASSAVA IN SOME BREAD AND SNACK ITEMS

Annals of Tropical Research, 1981
Cassava and sweet potato flour were processed and used to substitute wheat flour from 20 to 100% level in some yeast breads (pan de sal and hot rolls); quick breads (paborita, cheese crackers and coconut cookies) and snack items (polvoron, gollorias and
LS Palomar, Jovita A. Perez, Generosa L. Pascual   +2 more
doaj  

INVESTIGATION OF THE TECHNOLOGICAL PROPERTIES OF EMMER FLOUR

Harčova Nauka ì Tehnologìâ, 2020
The article presents the results of studying the technological properties of emmer flour obtained from the grain of the variety Golikovska, in comparison with commercial patent wheat flour.
A. Zaparenko, S. Didenko, O. Holyk, Y. Goloventsov   +3 more
doaj   +1 more source

Medicinal Pasta Alleviates Oxidative Stress and Metabolic Complications in Diabetic Rats

Food Chemistry International, EarlyView.
Composite ratio mixture of wheat, unripe plantain and moringa flours used to produce pasta modulated lipid profile, related glucose metabolic enzymes, and antioxidant in diabetic rats. ABSTRACT Medicinal plant‐based foods from natural sources with antioxidant properties, cholesterol, blood glucose, and blood pressure reducing properties are rarely ...
Bukola Christiana Adedayo, Olufunke Florence Ajeigbe, Chizobam Lilian Asonye, Ayokunle Olubode Ademosun, Ganiyu Oboh   +4 more
wiley   +1 more source