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Natural and modified food hydrocolloids as gluten replacement in baked foods:Functional benefits: 《Grain & Oil Science and Technology》2023年第4期163-171,共9页Emmanuel Anyachukwu Irondi Yunus Temitayo Imam Emmanuel Oladipo Ajani Emmanuel Oladeji Alamu; Gluten,the protein responsible for the superior viscoelastic properties of refined wheat flour dough over glutenfree cereals,causes celiac disease in people susceptible to gluten-allergy.Moreover,the sustainability of...; 关键词：Food hydrocolloids Baked food Functional importance Gluten-free food Nutraceutical benefits Sensory quality

Novel Gluten-Free Amaranth and Oat Flour Cookies Fortified with Soybean Hulls: 《Food and Nutrition Sciences》2023年第8期699-719,共22页Sean X. Liu Diejun Chen; Soybean hulls, an abundant byproduct of soybean processing, contain rich phytochemicals, fibers, proteins, and minerals. Currently soybean hulls are primarily used as animal feeds. For value-added soybean hull utiliza...; 关键词：AMARANTH NUTRITION OAT Protein Rheology Soybean Hulls Water-Holding

Textural and functional analysis of sorghum flour cookies as ice cream inclusions: 《Grain & Oil Science and Technology》2023年第2期100-111,共12页J.S.Myers Scott R.Bean F.M.Aramouni X.Wu K.A.Schmidt; The authors would like to extend an expression of gratitude to the USDA for analyzing particle sizes on the two flour samples.Masters'candidate Janae Brown in the Food Science Institute at Kansas State University(Manhattan,KS,USA)assisted in taking pictures for this publication.The authors acknowledge support from the Kansas State University Research and Extension,publication number 23-087-J.Mention of trade names or commercial products in this publication is solely for providing specific information and does not imply recommendation or endorsement by the U.S.Department of Agriculture.The USDA is an equal opportunity provider and employer.This work was supported in part by the U.S.Department of Agriculture,Agricultural Research Service.; Flour serves as one of the primary ingredients of cookies,which affects dough properties,physical changes during baking,and post-baking cookie properties.Two gluten-free cookie formulations were developed with the goa...; 关键词：COOKIE SORGHUM Inclusion GLUTEN-FREE Ice cream

In-vitro digestibility,protein digestibility corrected amino acid,and sensory properties of banana-cassava gluten-free pasta with soy protein isolate and egg white protein addition被引量：5: 《Food Science and Human Wellness》2023年第2期520-527,共8页Adetiya Rachman Margaret ABrennan James Morton Damir Torrico Charles S.Brennan; Soy protein isolate and egg white protein were added to cassava-banana gluten-free pasta and the effects on the nutritional quality,digestibility properties,protein digestibility corrected amino acid(PDCAA),and sensor...; 关键词：Banana flour Cassava flour Gluten-free pasta Digestibility properties Amino acid Sensory evaluation

Role of gastrointestinal health in managing children with autism spectrum disorder被引量：3: 《World Journal of Clinical Pediatrics》2023年第4期171-196,共26页Mohammed Al-Beltagi Nermin Kamal Saeed Adel Salah Bediwy Reem Elbeltagi Rawan Alhawamdeh; Children with autism spectrum disorders(ASD)or autism are more prone to gastrointestinal(GI)disorders than the general population.These disorders can significantly affect their health,learning,and development due to v...; 关键词：Gastrointestinal disorders Autism spectrum disorders Children Gut microbiota Ketogenic diet Gluten-free casein-free diet Dietary management

Detection of Gluten in Dishes Offered as Gluten-Free in a Gastronomic Area Located in San José, Costa Rica: 《Natural Science》2022年第12期524-531,共8页Vanessa Bagnarello-Madrigal Daniela Rodríguez-Chaves Mayra Villegas-Barakat Andrés Chacón-Robles Moisés Coto-Hernández; Celiac disease, gluten sensitivity and gluten intolerance are health conditions that require consumers to avoid their gluten intake. In Costa Rica, Law 8975 regulates the amount of gluten permitted in prepackaged prod...; 关键词：Celiac Disease Gluten-Free (GF) GLIADIN Shared Production Cross Contact

Gluten-free flour fermented with autochthonous starters for sourdough production:Effect of the fermentation process被引量：1: 《Food Bioscience》2022年第3期176-183,共8页R.Lancetti E.Salvucci M.Moiraghi G.T.Pérez L.S.Sciarini; supported by Consejo Nacional de Investigaciones Científicas y T´ecnicas and the Agencia Nacional de Promoci´on Científica y Tecnol´ogica(PICT 2015-3803)of Argentina.; Refined rice flour and wholegrain quinoa and buckwheat flours were used to prepare gluten-free sourdoughs.Two autochthonous LAB strains were isolated,one from quinoa (Limosilactobacillus fermentum Q3) and the other fr...; 关键词：Rice QUINOA Buckwheat Wholegrain flours Spontaneous sourdough Autochthonous starter Antioxidant capacity Flour modification

Development of gluten-free tarhana formulations:Part II.Utilization of legume composite flours and baker’s yeast: 《Food Bioscience》2022年第3期802-809,共8页Hatice Kılıç Keskin Nermin Bilgiçli Elif Yaver; Many gluten-free foods are prepared from starch-rich ingredients with low protein and fiber content,resulting in poor nutritional and functional quality.In this study,five different composite legume flours which are p...; 关键词：GLUTEN-FREE Legumes Yeast(Saccharomyces cerevisiae) TARHANA Phytic acid Functional properties

Functional,chemical,and sensorial properties of gluten-free fermented instant soup powders developed by use of mung bean and drum drying process被引量：1: 《Food Bioscience》2022年第3期1070-1081,共12页Bilge Taşkın NazlıSavlak; funded by Scientific Research Projects,Manisa Celal Bayar University,Turkey(grant number 2017-189).; There is a potent demand to develop novel gluten-free food alternatives that are nutritious and functional.Gluten-free instant fermented soup powder was developed by partial substitution of rice flour with mung bean f...; 关键词：GLUTEN-FREE Antioxidant activity Mung bean Optimization Instant soup Drum drying Quality characteristics

Utilization of Chickpea Split (Cicer arietinum L.) in Preparing Some Gluten-Free Casein-Free Food Products for Autism Children: 《Food and Nutrition Sciences》2022年第3期284-315,共32页Rehab Mohamed Ibrahim; This study aimed to prepare and evaluate some gluten-free and casein-free (GFCF) food products for autism children from rice and chickpea split. Like-milk beverages and snacks (bakery) were prepared by replacing rice ...; 关键词：AUTISM Chickpea Split Rice Gluten-Free Diet Casein-Free Diet Antioxidants

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