A compendium of wheat germ: Separation, stabilization and food applications
F Boukid, S Folloni, R Ranieri, E Vittadini - Trends in Food Science & …, 2018 - Elsevier
Background Wheat germ is a precious by-product deriving from the milling industry, as it is a
natural concentrated source of essential amino and fatty acids, minerals, vitamins …
natural concentrated source of essential amino and fatty acids, minerals, vitamins …
Recent developments on new formulations based on nutrient-dense ingredients for the production of healthy-functional bread: a review
Bread is one of the oldest functional foods which its health effects have been investigated in
many studies. The current communication presents a review of published studies in recent …
many studies. The current communication presents a review of published studies in recent …
[HTML][HTML] Cold plasma: A new technology to modify wheat flour functionality
N Bahrami, D Bayliss, G Chope, S Penson… - Food chemistry, 2016 - Elsevier
Atmospheric pressure cold plasma has the potential to modify biological chemistry and
modulate physical surface properties. Wheat flour was treated by low levels of cold plasma …
modulate physical surface properties. Wheat flour was treated by low levels of cold plasma …
Bioprocessed Wheat Ingredients: Characterization, Bioaccessibility of Phenolic Compounds, and Bioactivity During in vitro Digestion
I Tomé-Sánchez, AB Martín-Diana, E Peñas… - Frontiers in Plant …, 2021 - frontiersin.org
To enlarge the applications of whole wheat grain (WWG) and wheat bran (WB) as functional
ingredients in foodstuffs that can promote human health, researchers have explored …
ingredients in foodstuffs that can promote human health, researchers have explored …
Impact of ultrasonication on the physicochemical properties of sorghum kafirin and in vitro pepsin-pancreatin digestibility of sorghum gluten-like flour
AC Sullivan, P Pangloli, VP Dia - Food chemistry, 2018 - Elsevier
Sorghum is a nutritionally dense grain but its nutritional quality is limited by its poor
digestibility. The objective was to determine the effects of ultrasonication on the …
digestibility. The objective was to determine the effects of ultrasonication on the …
Utilization of quinoa flour in cookie production
Quinoa-one of three pseudocereals-are an exceptionally nutritious food source, owing to
their high level of protein, omega-3 and 6 fatty acid, fiber, vitamin, mineral and micro …
their high level of protein, omega-3 and 6 fatty acid, fiber, vitamin, mineral and micro …
Effects of different bran pretreatments on rheological and functional properties of triticale whole-wheat flour
X Meng, T Li, J Zhao, M Fan, H Qian, Y Li… - Food and Bioprocess …, 2023 - Springer
The effects of triticale bran pretreatments on rheological and functional properties of triticale
whole-wheat flour (TWWF), such as pasting properties, thermomechanical properties …
whole-wheat flour (TWWF), such as pasting properties, thermomechanical properties …
Effect of heat-treated flour on the quality and storage stability of fresh noodles
T Hong, Q Zhao, D Xu, Y Yuan, Y Ma, F Wu, X Xu - Lwt, 2021 - Elsevier
The effects of heat-treated flour on the quality, water distribution, and molecular weight
distribution of protein and volatile compounds in fresh noodles during storage were …
distribution of protein and volatile compounds in fresh noodles during storage were …
Effect of superheated steam treated wheat flour on quality characteristics and storage stability of fresh noodles
J Huang, Y Qi, MF Manzoor, Q Guo, B Xu - Food Control, 2022 - Elsevier
The objective of this study was to enhance the shelf life of fresh noodles prepared by
superheated steam (SS) treated wheat flour, and to elucidate the effect of SS treated wheat …
superheated steam (SS) treated wheat flour, and to elucidate the effect of SS treated wheat …
Enriched Turkish noodles (Erişte) with stabilized wheat germ: Chemical, nutritional and cooking properties
In this study, different stabilization processes (autoclave, dry heating, microwave, infrared
and ultraviolet-C) were applied to wheat germ, and its optimum usage ratio (0, 5, 10, 15 and …
and ultraviolet-C) were applied to wheat germ, and its optimum usage ratio (0, 5, 10, 15 and …