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Larissa Alves Rodrigues, Lázaro da Costa Corrêa Cañizares, Silvia Leticia Rivero Meza, Betina Bueno Peres, Silvia Naiane Jappe, Newiton da Silva Timm, Maurício de Oliveira and Paulo Carteri Coradi
Red rice has achieved a lot of visibility due to its greater amounts of bioactive compounds compared to traditional white rice. The increased recognition of red rice by the industry is a consequence of the expansion of its study in the field of research....
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Sylvestre Dossa, Christine Dragomir, Loredana Plustea, Cosmin Dinulescu, Ileana Cocan, Monica Negrea, Adina Berbecea, Ersilia Alexa and Adrian Rivis
The paper has application potential in the bakery and related industries, considering that the proposed technological solutions can be implemented in the profile units in order to diversify the assortment range of flour products.
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Tetiana Lisovska, Karol Banas, Agnieszka Orkusz and Joanna Harasym
The market for gluten-free products is experiencing significant growth due to the increase in the number of gluten/wheat affected patients diagnosed, but largely as a result of the emergence of a new niche market dedicated for consumers who optionally av...
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Maria Barbara Rózanska, Patrycja Kokolus, Jakub Królak, Patrycja Jankowska, Agata Osos, Magda Romanowska, Lukasz Szala, Przemyslaw Lukasz Kowalczewski, Jacek Lewandowicz, Lukasz Masewicz, Hanna Maria Baranowska and Sylwia Mildner-Szkudlarz
The present study aimed to evaluate the effect of the extrusion process and particle size on the properties of rice flour (microstructure, pasting properties), gluten-free dough (rheological properties), and bread (texture, specific volume, water absorpt...
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Shruti, Alka Shukla, Saman Saim Rahman, Poonam Suneja, Rashmi Yadav, Zakir Hussain, Rakesh Singh, Shiv Kumar Yadav, Jai Chand Rana, Sangita Yadav and Rakesh Bhardwaj
Amaranth and buckwheat are two pseudo-cereals preferred for their high nutritional value, are gluten free and carry religious importance as fasting food. Germplasm resources are the reservoir of diversity for different traits, including nutritional chara...
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Katarzyna Marciniak-Lukasiak, Patrycja Lesniewska, Dorota Zielinska, Michal Sowinski, Katarzyna Zbikowska, Piotr Lukasiak and Anna Zbikowska
Gluten-free bread is the basis of an elimination diet in the case of many glucose-related diseases. The quality of this bread differs significantly from traditional products; therefore, it is necessary to conduct research aimed at improving the quality o...
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Monika Kajzer and Anna Diowksz
The commonly used term of ?clean label? refers to food products that do not contain additives (E numbers). Although there is not always a scientific reason for believing that additive-free products are healthier, clean label products are becoming more po...
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Fairouz Djeghim, Hayat Bourekoua, Renata Rózylo, Agata Bienczak, Wojciech Tanas and Mohammed Nesreddine Zidoune
The aim of the study was to investigate the effect of using various by-products (orange and apple pomace, tomato peel, pepper peel, prickly pear peel, and prickly pear seed peel) on the dough rheology and properties of gluten-free bread. The by-products ...
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Bogdan Pacularu-Burada, Mihaela Turturica, João Miguel Rocha and Gabriela-Elena Bahrim
This optimized gluten-free sourdough is suitable for utilization as a functional ingredient in gluten-free bakery recipes. The sourdough?s production following a controlled fermentation process can increase the predictability of the postbiotic properties...
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Vanesa Sanz, Herminia Domínguez and María Dolores Torres
Native starch from potatoes and hybrid carrageenans from the red alga Mastocarpus stellatus have been used as gluten-free gelling matrices to obtain functional hydrogels. The enrichment of gelling matrices with antioxidant compounds from natural sources ...
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