Advanced properties of gluten-free cookies, cakes, and crackers: A review
Background There is a growing demand for gluten-free bakery products from groups with
celiac disease, gluten sensitivity, and/or health consciousness. Besides bread products …
celiac disease, gluten sensitivity, and/or health consciousness. Besides bread products …
Improving the yield and nutritional quality of forage crops
NM Capstaff, AJ Miller - Frontiers in Plant Science, 2018 - frontiersin.org
Despite being some of the most important crops globally, there has been limited research on
forages when compared with cereals, fruits, and vegetables. This review summarizes the …
forages when compared with cereals, fruits, and vegetables. This review summarizes the …
Focus on gluten free biscuits: Ingredients and issues
Background Around 1% of world population is affected by celiac disease. Celiacs are
constrained to follow a strict gluten free (GF) diet. Often their diet is unbalanced and lacks in …
constrained to follow a strict gluten free (GF) diet. Often their diet is unbalanced and lacks in …
Copper nanowires as nanofertilizers for alfalfa plants: Understanding nano-bio systems interactions from microbial genomics, plant molecular responses and …
The recent application of nano copper (Cu) compounds in the agrosystem has shown
potential to improve the physiological performance and agronomical parameters of crops …
potential to improve the physiological performance and agronomical parameters of crops …
Development and characterization of functional cookies enriched with chestnut shells extract as source of bioactive phenolic compounds
D Pinto, MM Moreira, EF Vieira, J Švarc-Gajić… - Foods, 2023 - mdpi.com
Chestnut (Castanea sativa) shells (CSs), an undervalued agro-industrial biowaste, have
arisen as a source of bioactive compounds with promising health-promoting effects. This …
arisen as a source of bioactive compounds with promising health-promoting effects. This …
Influence of processing and pH on amino acid profile, morphology, electrophoretic pattern, bioactive potential and functional characteristics of alfalfa protein isolates
P Sahni, S Sharma, VKR Surasani - Food Chemistry, 2020 - Elsevier
Protein isolates were prepared from wet heat processed (APIp) and unprocessed alfalfa
seeds (APIc) and characterized for composition and functionality at different pH. APIc and …
seeds (APIc) and characterized for composition and functionality at different pH. APIc and …
Metabolomic insight into the profile, in vitro bioaccessibility and bioactive properties of polyphenols and glucosinolates from four Brassicaceae microgreens
In this study, four Brassicaceae microgreens species, namely kale, red cabbage, kohlrabi,
and radish, were evaluated for their phytochemical compositions using spectrophotometric …
and radish, were evaluated for their phytochemical compositions using spectrophotometric …
[HTML][HTML] In-vitro gastrointestinal digestion of functional cookies enriched with chestnut shells extract: Effects on phenolic composition, bioaccessibility, bioactivity, and α …
D Pinto, MM Moreira, J Švarc-Gajić… - Food Bioscience, 2023 - Elsevier
Chestnut (Castanea sativa) shells (CS) are an appealing source of antioxidants. In previous
studies, the research team validated a nutraceutical extract from CS, recovered by an eco …
studies, the research team validated a nutraceutical extract from CS, recovered by an eco …
Physicochemical properties, in vitro digestibility, antioxidant activity and consumer acceptability of biscuits prepared from germinated finger millet and Bambara …
The formulation of new food products with high nutritional quality and functionality is gaining
global attention. The physicochemical properties, in vitro digestibility, antioxidant activity and …
global attention. The physicochemical properties, in vitro digestibility, antioxidant activity and …
Physicochemical, Rheological, and Sensory Properties of Gluten‐Free Cookie Produced by Flour of Chestnut, Date Seed, and Modified Starch
A gluten‐free rice flour‐based cookie was produced using different mixtures of chestnut flour
(0, 30, 40, and 50%), date seed flour (0, 10, and 20%), and modified starch (0.3, 0.5, 0.6, and …
(0, 30, 40, and 50%), date seed flour (0, 10, and 20%), and modified starch (0.3, 0.5, 0.6, and …