Results 91 to 100 of about 68,598 (332)
Consumer attitudes, willingness to pay and hedonic evaluations of innovative legume gnocchi products
Journal of the Science of Food and Agriculture, Volume 105, Issue 5, Page 2867-2878, 30 March 2025.Abstract BACKGROUND With growing concerns over the adverse effects of animal‐derived products on health, animal welfare and the environment, the rising popularity of plant‐based foods underscores the importance of understanding consumer preferences and determining acceptance.
Muhammad Adzran Che Mustapa +5 more
wiley +1 more source
Effect of a combination of enzymes on the fundamental rheological behavior of bread dough enriched with resistant starch [PDF]
, 2016 The effect of three enzymes on the fundamental rheological parameters of bread dough with high content of resistant starch (RS) was studied. The RS was added as an alternative to increase the fiber ingestion while the enzymes, to overcome the gluten ...
Altuna, Luz +2 more
core +2 more sources
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND The growing interest in health‐oriented nutrition has resulted in a higher demand for gluten‐free foods, in addition to those with celiac disease and gluten sensitivity. In this study, to address nutritional deficiencies linked to a gluten‐free diet, teff flour (TF) and flaxseed flour (FSF) were added to gluten‐free noodle ...
Elif Kurt +3 more
wiley +1 more source
Influence of storage time on the gluten properties of winter wheat [PDF]
Journal on Processing and Energy in Agriculture, 2014 Wheat is one of the most important bread crops in Hungary. The quality of wheat grain is defined by gluten content, thus maintaining its quality is necessary during storage.
Móré Mariann +3 more
doaj
Frontiers in Nutrition, 2020 Wheat gluten, and related prolamin proteins in rye, barley and oats cause the immune-mediated gluten intolerance syndrome, coeliac disease. Foods labelled as gluten-free which can be safely consumed by coeliac patients, must not contain gluten above a ...
Matthew Daly +5 more
doaj +1 more source
Analysis Of Bakery Properties Of Grain Of New Varieties And Lines Of Wheat Spelts [PDF]
, 2018 There were studied technological properties of grain of different varieties and lines of wheat spelt. There were analyzed differences between the quality of bread of flour of the highest sort and wholemeal, demonstrated the topicality of the ...
Hryhorenko, O. (Olenа) +8 more
core
Gluten intake in 6- to 36-month-old Danish infants and children [PDF]
, 2013 Coeliac disease (CD) affects about 1 % of the general population. Information concerning gluten intake in the general population is scarce. In particular, variation in gluten intake during the complementary feeding period may be an independent risk ...
Gondolf, Ulla Holmboe +3 more
core +1 more source
Protein content and flour viscosity predict pasta quality in pinto bean germplasm
Journal of the Science of Food and Agriculture, EarlyView.Abstract Background Pinto bean (Phaseolus vulgaris L.) is the most widely grown dry bean market class in the USA. While traditionally consumed as whole pulses, making products from pinto bean flour is being explored to increase appeal and consumption by consumers.
Sharon Hooper +8 more
wiley +1 more source
AgricultureThe Huang–Huai–Hai Plain is a primary wheat production base in China, where lodging remains a critical constraint limiting yield improvement and quality enhancement.
Xueling Hu +8 more
doaj +1 more source
The Scientific World Journal, 2014 The effects of wheat bug infestation (Eurygaster spp. and Aelia spp.) on the composition of wheat gluten proteins and its influence on flour technological quality were investigated in the present study.
Aleksandra M. Torbica +3 more
doaj +1 more source