Results 131 to 140 of about 66,474 (288)
Stringency and dissimilarity of Maximum Residue Levels affect bilateral agri‐food trade stability
Applied Economic Perspectives and Policy, Volume 47, Issue 3, Page 1162-1190, July 2025.Abstract Food standards are rising in both prevalence and stringency. They protect consumers and may enhance demand stability but also pose compliance challenges to producers, with ambiguous effects on the stability of trade relationships. We analyze the impact of importers' Maximum Residue Levels (MRLs) along with bilateral MRL dissimilarity between ...
Helena Engemann +2 more
wiley +1 more source
Food Science &Nutrition, Volume 13, Issue 7, July 2025.Green pea powder was added to muffins to make them a healthier snack. Response surface methodology was applied to optimize the pea flour addition and other conditions. Sensory properties were maintained in the optimized formulation. ABSTRACT The study aimed to incorporate green pea powder (GPP) into muffins at an optimum level that reduces sugar ...
Rabia Ilyas +5 more
wiley +1 more source
The Interactions of Soy Protein and Wheat Gluten for the Development of Meat-like Fibrous Structure. [PDF]
Molecules, 2023 Peng Y, Zhao D, Li M, Wen X, Ni Y.
europepmc +1 more source
Food Science &Nutrition, Volume 13, Issue 7, July 2025.This systematic review highlights the potential activity of plant‐based ingredients and phytochemicals to reduce the formation of AGEs and α‐dicarbonyl compounds in bakery products. The examined studies demonstrated that various phytochemicals, including flavonoids, phenolic acids, stilbenes, and other polyphenols, as well as various plant extracts and
Busra Turan‐Demirci +2 more
wiley +1 more source
Wheat Gluten and Coeliac Disease [PDF]
Archives of Disease in Childhood, 1957 Mavis Freeman +2 more
openaire +3 more sources
Influence of genotype and environment on field pea composition and milling traits
Journal of the Science of Food and Agriculture, Volume 105, Issue 9, Page 4884-4892, July 2025.Abstract BACKGROUND The rise in popularity of field peas (Pisum sativum) can be linked to their advantageous health and nutritional properties. Field pea seeds, yellow or green, are often consumed as an ingredient after being dehulled, split, and ground into flour. This study investigated the effects of genotype, growing location, and their interaction
Gabriely M. Soncin Alfaro +2 more
wiley +1 more source
Enhancing Wheat Gluten Content and Processing Quality: An Analysis of Drip Irrigation Nitrogen Frequency. [PDF]
Plants (Basel), 2023 Hao T +7 more
europepmc +1 more source
Points from Letters: Gluten Content of Wheat Starch [PDF]
, 1975 Cecilia Lutwak‐Mann
openalex +1 more source
Gluten‐free breadsticks with Ganoderma‐fermented corncobs: technological and nutritional features
Journal of the Science of Food and Agriculture, Volume 105, Issue 9, Page 4916-4926, July 2025.Abstract Background This study investigates the use of corncobs before and after fermentation with Ganoderma annularis (G) to enhance the nutritional value of gluten‐free breadsticks. Medicinal mushrooms are known to increase the nutrient profile of substrates through solid‐state fermentation (SSF); nevertheless, using the entire SSF – as adopted in ...
Carola Cappa +8 more
wiley +1 more source