Review
Nutrition & Dietetics
Fardowsa Abdi, Saania Zuberi, Jedid-Jah Blom, David Armstrong, Maria Ines Pinto-Sanchez
Summary: A gluten-free diet is essential for treating celiac disease and may improve symptoms in non-celiac gluten/wheat sensitivity. However, adopting a gluten-free diet or a gluten-restricted diet may increase the risk of malnutrition and nutrient deficiencies. Therefore, patients with these conditions should undergo nutritional assessment and monitoring, and receive multidisciplinary care for long-term nutrition management.
Article
Food Science & Technology
Elisa De Arcangelis, Martina Angelicola, Maria Carmela Trivisonno, Silvio Iacovino, Luisa Falasca, Domenico Lafiandra, Francesco Sestili, Maria Cristina Messia, Emanuele Marconi
Summary: This study produced pasta samples by replacing durum wheat semolina with high-amylose bread wheat semolina-type flour in different proportions. The cooked high-amylose pasta samples exhibited higher resistant starch content and slower starch digestion rate compared to the control. The high-amylose pasta also showed a lower glycemic index, indicating potential health benefits. However, further improvement in pasta quality can be achieved through tailored processing protocols.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
R. O. Baah, K. G. Duodu, M. N. Emmambux
Summary: The study found that increasing the proportion of OFSP flour in maize flour extruded pasta increased cooking loss but decreased cooking time and water absorption capacity. The dietary fiber in OFSP flour loosened the compact structure of the pasta, disrupting the protein-starch matrix of maize and resulting in higher cooking loss and sticky pasta. Extruded pasta had shorter cooking time due to pre-gelatinized starch and exhibited better water absorption and heat dissemination during cooking.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Xinying Suo, Ana Carolina Mosca, Nicoletta Pellegrini, Elena Vittadini
Summary: The study reveals that the shape and presence of gluten in pasta not only affect the texture, but also influence chewing behavior, with gluten increasing mastication effort and smaller shapes possibly triggering swallowing before adequate chewing.
Article
Food Science & Technology
Nayara Jessica da Silva Ramos, Edmar Bezerra Maciel Rocha, Thaisa Abrantes Souza Gusma, Amanda Nascimento, Hugo M. Lisboa, Rennan Pereira de Gusma
Summary: This study examined the effects of TG concentration and kneading time on gluten-free pasta. The results showed that increasing TG concentration and kneading time improved cooking properties, texture, and nutritional content. Moreover, the study found that the rheological behavior of the dough changed as TG concentration and kneading time increased.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Review
Medicine, General & Internal
Aleksandra Medza, Agnieszka Szlagatys-Sidorkiewicz
Summary: This review summarizes the findings on the nutritional status of patients with celiac disease (CD). Malnutrition, including over- and undernutrition, is common in CD patients at diagnosis and during treatment. Clinical presentations of CD vary widely, and evaluating nutritional parameters is beneficial for defining dietary needs and developing a balanced diet. A gluten-free diet (GFD) is the cornerstone of CD therapy, improving nutritional status, but malnutrition and metabolic consequences may still occur.
JOURNAL OF CLINICAL MEDICINE
(2023)
Article
Agriculture, Multidisciplinary
Alessio Cimini, Matteo Cibelli, Anna R. Taddei, Mauro Moresi
Summary: This study aimed to evaluate the impact of cooking pasta at lower temperatures than the water boiling point on quality parameters and energy consumption. Results indicated that cooking pasta at 85-98 degrees Celsius does not significantly affect texture, but can greatly reduce energy consumption and greenhouse gas emissions.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Article
Materials Science, Paper & Wood
Betul Cicek Ozkan, Melek Guner
Summary: The horse chestnut seed shell and chestnut seed shell have the potential to be transformed into cellulose nanocrystals, with high crystallinity obtained through acid hydrolysis. The chemical composition, structural properties, morphology, and thermal behavior of the raw materials and products at different stages of the isolation process were studied using various analytical methods. The horse chestnut and chestnut seed shells show great potential as sustainable starting raw materials for the production of cellulose nanocrystals.
Article
Physics, Particles & Fields
S. L. Cacciatori, F. Canfora, M. Lagos, F. Muscolino, A. Vera
Summary: In this study, we extend the (gauged) Skyrme model to the case where the global isospin group is a generic compact connected Lie group. We analyze the field equations in (3+1) dimensions from a group theory perspective. By embedding three-dimensional simple Lie groups into the Lie group G, several solutions can be constructed, which represent the nuclear pasta state configurations of nuclear matter at low energy.
Article
Food Science & Technology
Amreetpal Kaur, Arashdeep Singh, Antima Gupta, Vijay Kumar Reddy Surasani, Salwinder Singh Dhaliwal
Summary: The study investigated the use of aquatic fern (Azolla sp.) powder as a non-conventional protein source in semolina pasta. Different levels of Azolla powder (0, 5, 10, 15, and 20 per 100 g) were added to the pasta and its quality was evaluated. Increasing the Azolla powder content in the pasta resulted in longer cooking time, higher cooking loss, and decreased swelling index. The in vitro protein digestibility of the pasta ranged from 75.32%±0.95% to 82.85%±1.42%. Higher levels of Azolla powder significantly increased the firmness of the pasta and reduced its lightness and overall whiteness values. Sensory acceptability decreased with higher levels of Azolla powder, with the highest acceptability observed for pasta supplemented with 5% and 10% Azolla powder.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Maria Cristina Messia, Francesca Cuomo, Luisa Falasca, Maria Carmela Trivisonno, Elisa De Arcangelis, Emanuele Marconi
Summary: A combination of various high-protein raw materials can improve the biological value of pasta proteins, resulting in high-protein pasta with excellent cooking properties.
Review
Food Science & Technology
Maria Joao Santos, Teresa Pinto, Alice Vilela
Summary: The European chestnut is an environmentally and economically important species in Europe, mainly for fruit production. It is known for its high concentration of carbohydrates and low-fat content, as well as being gluten-free. Understanding the interactions between our sensory organs and food helps us comprehend flavor and the sensory evaluation of chestnuts. Chestnuts have unique sensory characteristics and can be used in various gastronomic dishes.
Article
Agriculture, Multidisciplinary
Yelizcan Turgut, Sebahattin Serhat Turgut, Erkan Karacabey
Summary: The study found that ohmic heating can save energy and time in cooking pasta without negatively impacting its quality parameters. However, there were no significant differences between ohmic heating and conventional methods in terms of certain aspects of the pasta cooking process.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Article
Food Science & Technology
Andrea Bresciani, Gianluca Giuberti, Mariasole Cervini, Alessandra Marti
Summary: This study aimed to investigate the effect of pre-gelatinisation on the overall quality of pasta from red lentils. Pre-gelatinized flours showed different gelatinisation properties compared to native flour, resulting in changes in water absorption capacity and farinographic torque. However, the cooking quality of the pasta remained unaffected. The use of pre-gelatinised flours also affected the resistant starch content and starch hydrolysis index of the cooked pasta.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Engineering, Environmental
Huiyu Dong, Ilona D. Nordhorn, Karsten Lamann, Danielle C. Westerman, Hannah K. Liberatore, Alexandria L. B. Forster, Tareq Aziz, Susan D. Richardson
Summary: Iodized table salt can react with chloramine residuals in tap water and organic matter in pasta to form iodinated disinfection byproducts (I-DBPs) during cooking. This study is the first to investigate I-DBP formation from cooking real food with iodized table salt and chloraminated tap water. The method used in this study required sample cleanup, extraction, standard addition calibration, and analysis using gas chromatography-mass spectrometry (GC-MS/MS). Multiple I-DBPs were detected when iodized table salt was used to cook pasta, while no I-DBPs were formed with other types of salt. The formation of I-DBPs poses a potential health hazard, but can be avoided by specific cooking methods.
ENVIRONMENTAL SCIENCE & TECHNOLOGY
(2023)
Review
Chemistry, Applied
Shabir Ahmad Mir, Saqib Farooq, Manzoor Ahmad Shah, Sajad Ahmad Sofi, B. N. Dar, Kappat V. Sunooj, Amin Mousavi Khaneghah
Summary: Multigrain bread, made from multiple cereals, offers enhanced nutrition and is preferred by consumers. However, the composition of different flours affects dough handling and nutritional properties, posing technological challenges.
Article
Food Science & Technology
Zakir Showkat Khan, Navdeep Singh Sodhi, Shemilah Fayaz, Sajad Ahmad Wani, Mohammad Sayeed Bhat, Hari Niwas Mishra, Rayees Ahmad Bakshi, B. N. Dar, Bhavnita Dhillon
Summary: This study investigated the effects of ultrasonication and enzymatic hydrolysis on the emulsifying properties of Seabuckthorn seed protein concentrate (SSPC). The results showed that ultrasonication and enzymatic hydrolysis can alter the particle size distribution, pH stability, temperature stability, and rheology of SSPC emulsions. Pepsin had the highest degree of hydrolysis among the proteases, and ultrasonicated and protease-treated SSPC emulsions exhibited unimodal particle size distribution.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Review
Chemistry, Applied
Jahangir A. Rather, Sabreena Yousuf, Qazi Showkat Ashraf, Shabir A. Mir, Hilal A. Makroo, Darakshan Majid, Francisco J. Barba, B. N. Dar
Summary: Cydonia oblonga is an important but underutilized pome fruit with various applications in the food, pharmaceutical, and packaging industries. The fruit and seeds are rich in bioactive compounds and have health-promoting properties. Utilizing quince seed powder in food products and using seed mucilage coatings and films in packaging can enhance product quality and shelf life. This review highlights the potential applications of Cydonia oblonga in various industries.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2023)
Review
Food Science & Technology
Sajad Ahmad Sofi, Naseer Ahmed, Asmat Farooq, Shafiya Rafiq, Sajad Majeed Zargar, Fozia Kamran, Tanveer Ali Dar, Shabir Ahmad Mir, B. N. Dar, Amin Mousavi Khaneghah
Summary: This study highlights the current knowledge about buckwheat and its characteristics, nutritional constituents, bioactive components, and their potential for developing gluten-free products to target celiac people and other health-related diseases.
FOOD SCIENCE & NUTRITION
(2023)
Review
Food Science & Technology
Noemi Echegaray, Gulden Goksen, Manoj Kumar, Rajan Sharma, Abdo Hassoun, Jose M. Lorenzo, B. N. Dar
Summary: The use of protein-based smart packaging, derived from animal and plant protein sources, has the potential to enhance food safety and quality while reducing environmental issues. These innovative packaging systems offer characteristics such as mechanical, barrier, functional, sensory, and sustainability properties. Incorporating polysaccharides, lipids, and other components in protein-based composites further improves their performance. However, optimization is still needed for the industrial application of these responsive films and coatings to be technologically and economically viable.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Chemistry, Applied
Sajad Ahmad Sofi, Shafiya Rafiq, Jagmohan Singh, Shabir Ahmad Mir, Sushil Sharma, Parshant Bakshi, David Julian McClements, Amin Mousavi Khaneghah, B. N. Dar
Summary: Germination significantly increased the nutrient composition, total phenolic content, and antioxidant activity of the chickpea flour cultivars studied. Protein and starch digestibilities were significantly improved in germinated chickpea flour. The gel formed by germinated chickpea flour had a shear modulus about 60% of the non-germinated ones.
Article
Food Science & Technology
Aunzar B. Lone, Hina F. Bhat, Abderrahmane Ait-Kaddour, Abdo Hassoun, Rana Muhammad Aadil, B. N. Dar, Zuhaib F. Bhat
Summary: This study aimed to evaluate the potential of cricket protein hydrolysates as a novel food bio-preservative using goat meat emulsion as a food-model system. Microwave and ultrasonication pre-treatments were applied to improve the efficacy of the hydrolysates. The pre-treated hydrolysates showed a significant positive effect on the storage stability and health-promoting properties of the meat emulsion.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2023)
Article
Food Science & Technology
Hilal A. A. Makroo, Neelofar Manzoor, Jahangir A. A. Rather, Qazi S. S. Ashraf, Arun K. K. Gupta, Jinku Bora, Farah Naqash, Abida Jabeen, Darakshan Majid, B. N. Dar
Article
Food Science & Technology
Harmeet Singh, Rajan Sharma, Antima Gupta, Swati Joshi, B. N. Dar, Baljit Singh, Savita Sharma
Summary: This study aimed to investigate the potential of mixing jackfruit seed flour with pasta and its effects on various properties of pasta. The results showed that increasing the addition of jackfruit seed flour improved functional properties, reduced cooking time, and increased firmness of the pasta. Sensory evaluations indicated that up to 18% of jackfruit seed flour could be incorporated without affecting the flavor. Therefore, incorporating jackfruit seed flour into pasta could result in protein-rich, high-quality pasta with improved nutritional and functional properties.
QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS
(2023)
Review
Food Science & Technology
Manuel Bernabeu, Seyed Mohammad Taghi Gharibzahedi, Arsheed A. Ganaie, Muzafar A. Macha, Basharat N. Dar, Juan M. Castagnini, Cristina Garcia-Bonillo, Antonio J. Melendez-Martinez, Zeynep Altintas, Francisco J. Barba
Summary: Gut microbiota plays a crucial role in immune checkpoint therapy, and carotenoids can modulate the microbiome effectively to reduce chronic disease risks. This review focuses on the bio-functional effects of carotenoids on gut microbiota and utilizes the PRISMA methodology to analyze papers published in the past two decades. The results show that carotenoids can lead to quantitative changes in intestinal bacteria, and their modulation of gut microbiota promotes the appearance of beneficial bacteria and protects the intestinal epithelium.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Food Science & Technology
Jianjun Zhou, Min Wang, Nabil Grimi, Basharat N. Dar, Joaquim Calvo-Lerma, Francisco J. Barba
Summary: Microalgae contain valuable compounds that can be used directly or fractionated. The extraction and purification of these components are crucial for their industrial application. Innovative technologies are emerging for the efficient utilization and scaling-up of microalgae products.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Food Science & Technology
Khalid Muzaffar, Shafiya Rafiq, Sajad Ahmad Sofi, Jahangir Ahmad Rather, Farhana Allai, Hilal Ahmad Makroo, Darakshan Majid, B. N. Dar
Summary: The present study aimed to investigate the potential of Amla pomace (APO) as a functional ingredient. The results revealed that APO powder contains a good content of total dietary fibre and insoluble fibre. An in vitro antioxidant assay depicted APO as a potential bioactive ingredient. The study provides a comprehensive overview of various properties of APO and its applicability in complex food systems.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Shafiya Rafiq, Mohd Ishfaq Bhat, Sajad. A. Sofi, Khalid Muzzafar, Darakshan Majid, B. N. Dar, Hilal. A. Makroo
Summary: Population growth, global warming, and food scarcity have created a demand for alternative lipid sources. Utilizing agri-food waste and byproducts as a substrate for oleaginous microorganisms to produce microbial lipids is a sustainable approach. These microorganisms have advantages such as rapid growth, ease of cultivation, and adaptability to various substrates, making them a versatile raw material.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2023)
Review
Chemistry, Applied
Zuhaib F. Bhat, Hina F. Bhat, Mehnaza Manzoor, Charalampos Proestos, Abdo Hassoun, B. N. Dar, Rana M. Aadil, Abderrahmane Ait-Kaddour, Alaa El-Din A. Bekhit
Summary: Maintaining the sensory quality of animal-derived foods is challenging due to their susceptibility to oxidative changes and microbial spoilage. Edible packaging systems have emerged as a strategy to enhance the sensory properties of these foods. However, a review specifically focusing on these systems is lacking in the literature. This review aims to discuss the available edible packaging systems and their mechanisms for improving the sensory quality of animal-derived foods.
Article
Chemistry, Applied
Masud Alam, Santanu Malakar, Kirty Pant, B. N. Dar, Vikas Nanda
Summary: This research aims to enhance the characteristics of honey by incorporating xanthan gum (XG) and guar gum (GG) and preparing a honey gel matrix. The concentration of the gums used significantly influenced the transformation of honey into the gel and its stability. XG gel demonstrated greater shear thinning behavior and higher consistency compared to GG gel. Both XG gel and GG gel exhibited higher viscous components than elastic components at low concentrations, but this behavior reversed beyond those concentrations. The TPC and antioxidant activity decreased with increasing concentrations of both gums, and XG gel achieved the highest baking stability index.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
(2023)