A review: Modified agricultural by-products for the development and fortification of food products and nutraceuticals
Producing more food for a growing population in the coming decades, while at the same
time combating environmental issues, is a huge challenge faced by the worldwide …
time combating environmental issues, is a huge challenge faced by the worldwide …
Valorising agro-industrial wastes within the circular bioeconomy concept: The case of defatted rice bran with emphasis on bioconversion strategies
The numerous environmental problems caused by the extensive use of fossil resources
have led to the formation of the circular bioeconomy concept. Renewable resources will …
have led to the formation of the circular bioeconomy concept. Renewable resources will …
[HTML][HTML] Physico-chemical and sensory evaluation of wheat bread supplemented with stabilized undefatted rice bran
MO Ameh, DI Gernah, BD Igbabul - Food and Nutrition Sciences, 2013 - scirp.org
The effect of rice bran supplementation on some physicochemical and sensory properties of
wheat bread was deter mined. Blends of wheat flour and rice bran (95: 5, 90: 10 and 85: 15) …
wheat bread was deter mined. Blends of wheat flour and rice bran (95: 5, 90: 10 and 85: 15) …
Rheological Characterization of Chapatti (Roti) Enriched with Flour or Paste of House Crickets (Acheta domesticus)
Addition of edible insects to food products may improve the nutritional status but can also
influence their techno-functional properties. This study investigates the impact of …
influence their techno-functional properties. This study investigates the impact of …
[HTML][HTML] A tomato pomace enriched gluten-free ready-to-cook snack's nutritional profile, quality, and shelf life evaluation
Attempts were undertaken to design a quick ready-to-cook gluten-free snack utilizing finger
millet and potato flour (50: 50) as well as tomato pomace due to the restricted availability of …
millet and potato flour (50: 50) as well as tomato pomace due to the restricted availability of …
The sensory acceptance of fibre‐enriched cereal foods: a meta‐analysis
Improved understanding of the sensory responses to fibre fortification may assist
manufacturers and health promotion efforts. The effects of fibre fortification (or modified …
manufacturers and health promotion efforts. The effects of fibre fortification (or modified …
Effect of finger millet on nutritional, rheological, and pasting profile of whole wheat flat bread (chapatti)
Background and objectives Steam leavened flat breads (chapatti) are the staple food of
Asian people and cheap source of protein and energy. Finger millet addition can …
Asian people and cheap source of protein and energy. Finger millet addition can …
[HTML][HTML] A review of wheat chapatti: quality attributes and shelf stability parameters
Chapattis have been a global dietary staple since ancient times serving as a primary source
of carbohydrates, proteins, dietary fiber and minerals. The escalating prevalence of health …
of carbohydrates, proteins, dietary fiber and minerals. The escalating prevalence of health …
Cereal bran: the next super food with significant antioxidant and anticancer potential
S Patel - Mediterranean Journal of Nutrition and Metabolism, 2012 - journals.sagepub.com
Bran is the hard outer layer of cereal grains, rich in a myriad of healthy phytochemicals viz.
phenolics, flavonoids, glucans and pigments. Unfortunately, these nutrition-rich components …
phenolics, flavonoids, glucans and pigments. Unfortunately, these nutrition-rich components …
Defatted rice bran as a potential raw material to improve the nutritional and functional quality of cakes
G da Rocha Lemos Mendes, P Souto Rodrigues… - Plant Foods for Human …, 2021 - Springer
Cakes are the most popular bakery items around the world because they are easy to
consume and affordable. Their baking characteristics and consumers' healthy habits have …
consume and affordable. Their baking characteristics and consumers' healthy habits have …