Article
Food Science & Technology
Emir Altinok, Sefik Kurultay, Esra Boluk, Didem Sozeri Atik, Berkay Kopuk, Recep Gunes, Ibrahim Palabiyik, Nevzat Konar, Omer Said Toker
Summary: This study used grape pomace as a replacement for wheat flour in wafer sheets, finding that high concentrations of grape pomace significantly affected the texture of the sheets and flow behavior of the batter. However, moisture content did not change significantly. The addition of grape pomace resulted in darker wafers and increased bioaccessibility of total phenolic compounds under simulated in vitro digestion conditions. Only smoothness and crispness were significantly affected by the addition of grape pomace.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Samson A. Oyeyinka, Adetutu A. Adepegba, Toyin T. Oyetunde, Adewumi T. Oyeyinka, Abiola F. Olaniran, Yetunde M. Iranloye, Omotola F. Olagunju, Marena Manley, Eugenie Kayitesi, Patrick B. Njobeh
Summary: The study demonstrated that pasta made from fractionated whole-grain wheat flour enriched with Bambara groundnut showed improved nutritional value and sensory properties, with potential to enhance overall acceptability ratings.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Agriculture, Multidisciplinary
Zuelal Buyuk, Dilek Dulger Altiner
Summary: The study investigated the effects of incorporating wheat germ flour (WGF) and coffee silver skin (CSS) as functional additives in cookie formulations. The results showed that the cookies had high total phenol content and low calorie content, and the cupric reducing antioxidant capacity (CUPRAC) method was the most effective in determining antioxidant capacity. The study also found that the cookies contributed to the recommended dietary allowances (RDA) of certain minerals depending on the amount consumed and the ratio of WGF to CSS.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Environmental Sciences
Liping Li, Yuqing Zhang, James A. Ippolito, Weiqin Xing, Chen Tu
Summary: The study found that wheat products grown in areas polluted by lead contain heavy metals such as Cd, Cu, Pb, and Zn, with the highest Pb concentration in whole wheat flour; children have higher hazard quotients for consuming whole wheat flour and wheat flour compared to adults.
JOURNAL OF ENVIRONMENTAL QUALITY
(2021)
Article
Food Science & Technology
Oscar Moreno-Araiza, Fatma Boukid, Xinying Suo, Shihao Wang, Elena Vittadini
Summary: The study evaluated the impact of substituting wheat flour with three different pretreated green pea flour on fresh bread quality. It was found that bread made with conventionally milled and pre-cooked green pea flour showed similar characteristics to the control, while higher addition levels decreased specific volume and increased firmness. Incorporating legume flour delayed staling and increased proteins and fiber in the bread. Pre-heated flour increased starch digestibility. Overall, pre-cooked and soaked under-pressure-steamed green pea flour can be valuable ingredients for making soft and stable bread.
Article
Chemistry, Multidisciplinary
Muhammad Jehanzaib Khan, Vojislav Jovicic, Ana Zbogar-Rasic, Antonio Delgado
Summary: The research analyzed the effects of NTP treatment on wheat flour and dough properties, finding that NTP could significantly enhance the visco-elastic properties of dough, with sensitivity to treatment time and dependence on environmental air temperature.
APPLIED SCIENCES-BASEL
(2022)
Article
Food Science & Technology
Wei Zhang, Xianli Luo, Liuyan Li, Zaixi Shu, Pingping Wang, Xuefeng Zeng
Summary: The study found that overozonized wheat flour can be mixed with unozonized wheat flour to reduce the negative effects on the dough and food-making properties of wheat flour, but the mixing ratio should be considered to achieve better quality.
JOURNAL OF FOOD QUALITY
(2021)
Article
Food Science & Technology
Sumana Chakrabarti-Bell, Jonas Lukasczyk, Jie Liu, Ross Maciejewski, Xianghui Xiao, Sherry Mayo, Klaus Regenauer-Lieb
Summary: Using Synchrotron X-ray tomography, the study investigated how the growth and movement of gas bubbles in leavened and unleavened bread doughs of different flours are affected. It was found that bubbles were mobile in all doughs, with a higher rate of coalescence in leavened doughs. The study also compared the rate of coalescence between Australian Wylkatchem flour dough and Canadian Western Red Spring flour dough.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2021)
Article
Environmental Sciences
Da-Mao Xu, Rong-Bing Fu
Summary: This study evaluated the geochemical behaviors and potential environmental risks of heavy metals in smelter contaminated soil using mineral liberation analyzer (MLA) and complementary geochemical tests. The results showed that Cd, Cu, Mn, Pb, and Zn were more bioavailable, bioaccessible, and mobile among the studied metals. The study emphasized the importance of mineralogy analysis and geochemical approaches in understanding the contribution of smelting activities to soil pollution risks.
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH
(2022)
Article
Nutrition & Dietetics
Feng Kong, Qinghua Zeng, Yue Li, Yang Zhao, Xingfeng Guo
Summary: The study utilized steam explosion to enhance the protein digestibility and flavonoids content of wholemeal flour, improving its bioaccessibility and physicochemical properties in cereal products.
FRONTIERS IN NUTRITION
(2022)
Article
Food Science & Technology
Ionica Cotovanu, Costel Mironeasa, Silvia Mironeasa
Summary: This study examined the impact of substituting wheat flour with different doses of buckwheat flour, based on particle sizes, on composite flour properties, dough rheology, and bread quality. The addition of buckwheat flour at specific doses provided optimal rheological properties in the dough. The composite flour with medium particle size had the highest nutritional value and sensory preference. The results of this research provide important insights for the future development of wheat-buckwheat bread applications.
Article
Food Science & Technology
Guy Della Valle, Maude Dufour, Florence Hugon, Hubert Chiron, Luc Saulnier, Kamal Kansou
Summary: This paper reviews common methods for assessing the rheological properties of dough and discusses the relationship between these properties and dough behavior during mixing. The paper also suggests a tentative interpretation of these relationships based on changes in dough structure. Additionally, simple models consistent with the physical understanding of dough behavior are presented as tools for interpreting experimental data and predicting product properties.
CURRENT OPINION IN FOOD SCIENCE
(2022)
Article
Food Science & Technology
Ionica Cotovanu, Silviu-Gabriel Stroe, Florin Ursachi, Silvia Mironeasa
Summary: This research evaluates the baking characteristics and nutritional properties of bread made with different particle sizes of amaranth flour mixed with wheat flour. The findings show that the optimal composite flour improves the physical, textural, and nutritional qualities of the bread. The sensory evaluation also reveals that bread with medium particle size has higher acceptability and increased nutritional content.
Article
Food Science & Technology
Borkwei Ed Nignpense, Sajid Latif, Nidhish Francis, Christopher Blanchard, Abishek Bommannan Santhakumar
Summary: This study characterised polyphenols from pigmented cereals and evaluated their bioaccessibility and antioxidant activity. The findings showed that these pigmented cereal varieties are sources of bioaccessible polyphenols with antioxidant activity.
Article
Engineering, Electrical & Electronic
Angelica Tieri, Stefano Pisa, Emanuele Piuzzi, Fabrizio Frezza, Marta Cavagnaro
Summary: The use of electromagnetic fields in the food industry for inspection, sterilization, and drying is growing. However, there is limited data on the dielectric properties of powdered foods across a wide range of frequencies. This article presents an experimental framework to characterize the dielectric properties of powdered food using different techniques. The framework is applied to measure the properties of various types of flour and demonstrates the suitability of the setup. The results show that the permittivity of flour can be expressed as a function of density and the proposed model accurately represents the frequency behavior of the real part of permittivity.
IEEE TRANSACTIONS ON INSTRUMENTATION AND MEASUREMENT
(2023)
Article
Chemistry, Analytical
Umran Seven Erdemir, Seref Gucer
ANALYTICAL LETTERS
(2016)
Article
Biochemistry & Molecular Biology
Umran Seven Erdemir, Seref Gucer
BIOLOGICAL TRACE ELEMENT RESEARCH
(2015)
Article
Biochemistry & Molecular Biology
Gurcan Guleryuz, Umran Seven Erdemir, Hulya Arslan, Aysegul Akpinar, Ayca Cicek, Seref Gucer
CHEMISTRY AND ECOLOGY
(2015)
Article
Environmental Sciences
Umran Seven Erdemir, Hulya Arslan, Gurcan Guleryuz, Seref Gucer
BULLETIN OF ENVIRONMENTAL CONTAMINATION AND TOXICOLOGY
(2017)
Article
Environmental Sciences
Gurcan Guleryuz, Umran Seven Erdemir, Hulya Arslan, Seref Gucer
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH
(2016)
Article
Chemistry, Multidisciplinary
Umran Seven Erdemir
TURKISH JOURNAL OF CHEMISTRY
(2017)
Article
Chemistry, Applied
Umran Seven Erdemir, Seref Gucer
Article
Chemistry, Applied
Umran Seven Erdemir
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2018)
Article
Environmental Sciences
Umran Seven Erdemir, Hulya Arslan, Gurcan Guleryuz, Mehmet Yaman, Seref Gucer
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH
(2018)
Article
Environmental Sciences
Aysegul Akpinar, Hulya Arslan, Gurcan Guleryuz, Serap Kirmizi, Umran Seven Erdemir, Seref Gucer
INTERNATIONAL JOURNAL OF PHYTOREMEDIATION
(2015)
Article
Agriculture, Multidisciplinary
Umran Seven Erdemir, Seref Gucer
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2014)
Article
Spectroscopy
Ozlem Yilmazcan, Umran Seven Erdemir, Belgin Izgi, Elif Tumay Ozer, Seref Gucer
SPECTROSCOPY LETTERS
(2015)
Article
Chemistry, Analytical
Umran Seven Erdemir, Yasemin Sahan, Seref Gucer
ANALYTICAL LETTERS
(2019)
Article
Chemistry, Analytical
Hulya Arslan, Umran Seven Erdemir, Gurcan Guleryuz, Hawa Kiazolu, Seref Gucer
ANALYTICAL LETTERS
(2018)