Utilization of text mining as a big data analysis tool for food science and nutrition
Big data analysis has found applications in many industries due to its ability to turn huge
amounts of data into insights for informed business and operational decisions. Advanced …
amounts of data into insights for informed business and operational decisions. Advanced …
Gluten-free bread and bakery products technology
Z Šmídová, J Rysová - Foods, 2022 - mdpi.com
Gluten, a protein fraction from wheat, rye, barley, oats, their hybrids and derivatives, is very
important in baking technology. The number of people suffering from gluten intolerance is …
important in baking technology. The number of people suffering from gluten intolerance is …
Traditional Foods From Maize (Zea mays L.) in Europe
Maize (Zea mays L.) is one of the major crops of the world for feed, food, and industrial uses.
It was originated in Central America and introduced into Europe and other continents after …
It was originated in Central America and introduced into Europe and other continents after …
Innovative approaches towards improved gluten-free bread properties
Up to now, most of the research available to improve gluten-free (GF) bread is based on
substituting or imitating the gluten network. Slightly less attention is given to technological …
substituting or imitating the gluten network. Slightly less attention is given to technological …
Nutritional facts regarding commercially available gluten-free bread worldwide: Recent advances and future challenges
Recently, there has been an increase in demand for gluten-free (GF) products due to the
growing number of gluten-intolerant and healthy individuals choosing to follow a gluten-free …
growing number of gluten-intolerant and healthy individuals choosing to follow a gluten-free …
Psyllium: a useful functional ingredient in food systems
M Belorio, M Gómez - Critical reviews in food science and nutrition, 2021 - Taylor & Francis
Psyllium gum is a hydrocolloid found in the husk of seeds from Plantago ovata. Psyllium
husk has been used in traditional medicine in areas of India and China. Its consumption has …
husk has been used in traditional medicine in areas of India and China. Its consumption has …
Recent strategies for tackling the problems in gluten-free diet and products
I Demirkesen, B Ozkaya - Critical Reviews in Food Science and …, 2022 - Taylor & Francis
The gluten-free food market is growing with the increases in the number of people who
adhere to gluten-free diet. The noteworthy increase in the number of people following a …
adhere to gluten-free diet. The noteworthy increase in the number of people following a …
Current status and future prospects of sensory and consumer research approaches to gluten-free bakery and pasta products
Sensory and consumer research performs a pivotal role in gluten-free (GF) food research
and development due to consumer dissatisfaction about currently available products …
and development due to consumer dissatisfaction about currently available products …
Development of “clean label” gluten-free breads fortified with flaxseed slurry and sesame cake: Implications on batter rheology, bread quality and shelf life
Following the recently emerged trends for products without additives and valorization of food
processing by-products,“clean label” gluten-free (GF) breads were developed using a …
processing by-products,“clean label” gluten-free (GF) breads were developed using a …
Wheat gluten: A functional protein still challenging to replace in gluten‐free cereal‐based foods
Abstract Background and Objectives Wheat gluten in cereal‐based products has unique
functionality derived from its viscoelastic properties. Nevertheless, many food applications …
functionality derived from its viscoelastic properties. Nevertheless, many food applications …