Nutritional, functional, phytochemical and structural characterization of gluten-free flours
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Food Measurement and Characterization"
DOI: 10.1007/s11694-017-9506-5
Abstract: Different gluten-free flours from various sources may vary in composition and properties, thereby affecting applications in food systems. Various gluten-free flours viz. sorghum, rice, moong, water chestnut flour (WCF) and unripe banana flour (UBF) were… read more here.
Keywords: gluten free; free flours; analysis; functional phytochemical ... See more keywords
Comparison of different extraction methodologies for the analysis of volatile compounds in gluten-free flours and corn starch by GC/QTOF.
Sign Up to like & getrecommendations! Published in 2018 at "Food chemistry"
DOI: 10.1016/j.foodchem.2017.06.157
Abstract: Gluten-free bakery products usually exhibit weak aroma. Their main constituents are flours and starches, which contain aroma precursors but can also contribute additional volatiles in low concentrations. Static headspace (SHS), solid-phase microextraction (SPME) and solvent-assisted… read more here.
Keywords: gluten free; free flours; corn; corn starch ... See more keywords
Changes in protein profile, bioactive potential and enzymatic activities of gluten-free flours obtained from hulled and dehulled oat varieties as affected by germination conditions
Sign Up to like & getrecommendations! Published in 2020 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2020.109955
Abstract: Abstract There is a growing interest in the development of flours from sprouted cereals due to their enhanced nutritional and bioactive potential, but this research field has been scarcely explored. This study aimed to investigate… read more here.
Keywords: gluten free; free flours; oat; germination ... See more keywords