Showing 1 - 7 results of 7 for search 'FOOD INGREDIENTS TECHNOLOGY', query time: 0.90s Refine Results
  1. 1
    Maize Milling By-Products: From Food Wastes to Functional Ingredients Through Lactic Acid Bacteria Fermentation
    “... of fermented by-products as ingredients improved the nutritional, textural and sensory properties of wheat...”
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    Article
  2. 2
    Nutritional, Functional, and Technological Characterization of a Novel Gluten- and Lactose-Free Yogurt-Style Snack Produced With Selected Lactic Acid Bacteria and Leguminosae Flours
    “...Aiming at meeting consumers’ requirements for healthy foods, dietary needs (vegetarianism, lactose...”
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    Article
  3. 3
    Plant-Based Alternatives to Yogurt: State-of-the-Art and Perspectives of New Biotechnological Challenges
    Subjects: “...plant-based foods...”
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    Article
  4. 4
    Recent Advances in the Use of Sourdough Biotechnology in Pasta Making
    “...Foods...”
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    Article
  5. 5
    Nutritional and Functional Advantages of the Use of Fermented Black Chickpea Flour for Semolina-Pasta Fortification
    “...Foods...”
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    Article
  6. 6
    Design of a “Clean-Label” Gluten-Free Bread to Meet Consumers Demand
    “...Foods...”
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    Article
  7. 7
    Bioprocessed Brewers’ Spent Grain Improves Nutritional and Antioxidant Properties of Pasta
    “...-promoting food ingredient....”
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    Article
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