International Journal of Biological Macromolecules,
Journal Year:
2024,
Volume and Issue:
278, P. 134374 - 134374
Published: Aug. 3, 2024
The
consumption
of
animal
products
has
witnessed
a
significant
increase
over
the
years,
leading
to
growing
need
for
industries
adopt
strict
waste
control
measures
mitigate
environmental
impacts.
disposal
in
landfill
can
result
diverse
and
potentially
hazardous
decomposition
by-products.
Animal
by-products,
derived
from
meat,
poultry,
seafood
fish
industries,
offer
substantial
raw
material
source
collagen
gelatin
production
due
their
high
protein
content.
Collagen,
being
major
component
tissues,
represents
an
abundant
resource
that
finds
application
various
chemical
industries.
demand
collagen-based
continues
grow,
yet
availability
primary
remains
limited
insufficient
meet
projected
needs.
Consequently,
repurposing
materials
contain
provides
opportunity
this
while
at
same
time
minimizing
amount
is
dumped.
This
review
examines
potential
extract
value
content
present
animal-derived
It
systematic
evaluation
different
species
groups
discusses
approaches
processing
fabricating
repurposed
collagen.
specifically
focuses
on
research,
encompassing
examination
its
physical
properties,
as
well
modifications.
We
have
detailed
how
research
knowledge
built
structure
function
will
drive
new
initiatives
lead
development
opportunities
future.
Additionally,
it
highlights
emerging
extracting
high-quality
efforts
fabricate
original
within
chemical,
biomedical
science-based
Gels,
Journal Year:
2025,
Volume and Issue:
11(2), P. 86 - 86
Published: Jan. 22, 2025
Gluten-free
rice
bread
made
from
japonica
finds
challenge
in
achieving
a
good
shape
and
structure,
presenting
significant
obstacle
the
baking
industry.
This
study
aims
to
improve
quality
of
with
flour
by
hot
extrusion
treatment
(without
additives).
The
effects
on
amylose
content,
gelatinization
degree,
hydration
capacity,
short-range
molecular
ordering,
microstructure
were
investigated.
results
show
that
content
extruded
increased
12.43%
degree
it
13.23
times,
showing
disrupted
starch
granules,
numerous
pores,
better
capacity.
addition
improved
overall
viscoelasticity
batter.
Compared
control
group,
specific
volume
porosity
optimized
19.46%
61.92%,
respectively.
gas
cell
density
was
4.63
average
area
reduced
47.14%.
correlations
among
raw
material
properties
flour,
batter
properties,
products
revealed
principal
component
analysis.
demonstrates
moderate
amounts
could
products.
Sustainability,
Journal Year:
2024,
Volume and Issue:
16(18), P. 8215 - 8215
Published: Sept. 21, 2024
The
aim
of
this
study
is
to
investigate
consumer
attitudes
toward
the
quality
and
availability
gluten-free
products.
For
purpose,
quantitative
research
was
conducted
using
a
questionnaire
completed
by
107
respondents
who
consumed
results
showed
that
most
consumers
prepared
their
own
meals,
paid
attention
ingredients,
strictly
adhered
diet.
About
10%
declared
they
occasionally
did
not
follow
Respondents
were
generally
satisfied
with
price
products
on
market.
An
additional
aggravating
circumstance
for
them
when
eating
out
restaurants
do
have
sufficient
selection
dishes
in
daily
offer.
Although
stated
buy
basic,
well-known
products,
want
try
new
different,
flavors.
This
demand
offers
food
manufacturers
opportunity
capitalize
rapidly
growing
market
developing
creative
sustainable
only
meet
dietary
requirements
but
also
exceed
expectations.
By
focusing
innovation
variety,
companies
can
participate
profitable
while
contributing
growth
more
economy.
pointed
preferences
could
be
used
influence
improvement
development
which
are
rise
will
better
nutritional
thus
had
positive
impact
health.
European Food Science and Engineering,
Journal Year:
2024,
Volume and Issue:
unknown
Published: Oct. 31, 2024
In
recent
years,
there
has
been
a
significant
increase
in
demand
for
gluten-free
foods.
This
rise
can
be
attributed
to
growing
number
of
individuals
opting
diets
due
factors
such
as
gluten
sensitivity
and
celiac
disease.
Interest
teff
also
increased
markedly
its
high
protein
content,
balanced
amino
acid
composition,
rich
nutrient
contents
including
fiber,
iron,
calcium,
along
with
nature.
Additionally,
exhibits
positive
functional
properties
that
contribute
improving
texture,
moisture
retention,
shelf
life
products.
Its
mild
flavor
profile
allows
versatile
applications
across
spectrum
culinary
applications,
enhancing
the
sensory
appeal
taste
offerings.
makes
it
suitable
alternative
wheat
other
grains
food
Overall,
integrating
into
formulations
presents
an
attractive
opportunity
enhance
nutritional
quality,
experience,
market
competitiveness
products,
catering
diverse
needs
preferences
consumers
seeking
alternatives
health,
dietary,
or
lifestyle
reasons.
Further
research
innovation
teff-based
product
development
are
crucial
fully
unlock
potential
promote
inclusive,
sustainable
growth
sector.
Therefore,
these
attributes
underscore
teff's
promising
role
global
beverage
industries.
Polish Journal of Food and Nutrition Sciences,
Journal Year:
2024,
Volume and Issue:
unknown, P. 188 - 196
Published: May 24, 2024
1.
Ammar,
I.,
Sebii,
H.,
Aloui,
T.,
Attia,
Hadrich,
B.,
Felfoul,
I.
(2022).
Optimization
of
a
novel,
gluten-free
bread's
formulation
based
on
chickpea,
carob
and
rice
flours
using
response
surface
design.
Heliyon,
8(12),
art.
no.
e12164.
https://doi.org/10.1016/j.heli....
CrossRef
Google
Scholar
