Results 71 to 80 of about 66,474 (288)
Functional Characteristics of Bioactive Millet Peptides: A Comprehensive Review
Future Postharvest and Food, EarlyView.The graphical abstract of this paper highlights the functional characteristics of bioactive peptides derived from millets. It is a promising ingredient and can be used in various applications in food, pharmaceuticals, and healthcare industries and possess biological functions.
Kouser Jan +10 more
wiley +1 more source
Evaluation of Physicochemical and Sensory Properties of Multi‐Nutrient Fortified Flours
Food Safety and Health, EarlyView.Malnutrition is a prevalent issue in underdeveloped countries, and the development of high‐nutrient foods is a proposed intervention to address this issue. Food fortification is one of the best interventions to address this problem. Wheat–millet multi‐nutrient flour with enhanced nutritional value, such as increased protein, fiber, and antioxidant ...
Gaurav Chaudhary +4 more
wiley +1 more source
Food Safety and Health, EarlyView.The inclusion of coconut flour produced from coconut meat residue in fish sausage enriched the protein profile while adding the functional ingredient such as dietary fiber without affecting the textural properties. ABSTRACT Coconut meat residue, a byproduct of coconut milk industry, was converted into coconut flour (CFs) and used in developing ...
Rose Mary James +1 more
wiley +1 more source
Diversifying cereal production [PDF]
, 2007 Modern cereal production has reached a stage of homogeneity, where both environment, nutrition and culinary quality suffers. In order to increase cereal diversity, projects have started investigating heritage varieties, and varieties and species with ...
Borgen, Anders
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An overview of coeliac disease: Patterns, causes, symptoms and management [PDF]
, 2013 Coeliac disease in an autoimmune disorder of the small intestine, which results in an unpleasant reaction to ingested gluten. Symptoms range from mild to severe and can include abdominal pain and bloating, chronic or occasional diarrhoea, tiredness ...
Coutts, A. M.
core +1 more source
Food Safety and Health, EarlyView.Bioprocessing treatments improved the nutritional value and phenolic content of wheat bran. Substitution of wheat flour with treated wheat bran improved the rheological properties of pan bread dough and increased the nutritional value, phenolic content, antioxidant activity, and freshness of pan bread.
Mohamed A. Hassan +4 more
wiley +1 more source
Balancing Consumer Protection and Scientific Integrity in the Face of Uncertainty: The Example of Gluten-Free Foods [PDF]
, 2010 In 2009, gluten-free foods were not only hot in the marketplace, several countries, including the United States, continued efforts to define gluten-free and appropriate labeling parameters.
McCabe, Margaret Sova
core +1 more source
Food Safety and Health, EarlyView.This review aims to collect and identify cereals, legumes, and vegetables mostly consumed in the Abruzzo region from 2020 till now, pointing attention to their biological effects. ABSTRACT The Abruzzo region boasts a wide range of typical food products including cereals, legumes, and vegetables. In this context, they take part in the Mediterranean diet,
Giulia Gentile +3 more
wiley +1 more source
FUNCTIONAL PROPERTIES OF ENZYMETICALLY MODIFIED WHEAT GLUTEN
The Iraqi Journal of Agricultural science, 2020 This study was aimed to investigate the potentiality of gluten inclusion into functional foods. The effect of controlled enzymatic hydrolysis on the antioxidant properties of Pepsin, Trypsin, and Papain-assisted wheat gluten hydrolysates have been ...
Jasim & Nasser
doaj +1 more source
AGTEC-Org Technological Handbook of Methods [PDF]
, 2008 A common handbook was conceived in the CORE Organic AGTEC-Org project in order to give some elements on technological treatments and analyses which will be led in the ...
Abecassis, Joël +2 more
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