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Readable research linked to original sources
Browse normalized, publication-ready research with direct links to its evidence and source.
Loading articles data…
Readable research linked to original sources
Browse normalized, publication-ready research with direct links to its evidence and source.
4 articles
Newest firstThis study aimed to assess whether hemp or buckwheat flour, and the replacement of water with cistus infusion, can simultaneously improve the nutritional value and antioxidant potential of wheat-chia bread while maintaining acceptable sensory quality. Control bread (WCh) and variants with hemp flour (WChH) or buckwheat flour (WChB), prepared with either water or cistus infusion (Cis), were baked. The chemical comp…
Open article record in new tab ↗Hemp seeds and derived products were recently re-evaluated in the food sector, thanks to their high nutritional value and absence of gluten. This increasing diffusion required to investigate the occurrence of mycotoxins, in particular of Alternaria toxins (ALTs), has been uncovered at high levels in previous work. An integrated approach was involved in this study. First, Alternaria spp. incidence and ALTs were det…
Open article record in new tab ↗Cannabis sativa L. is known for its high-value compounds, like Cannabidiol (CBD) and Cannabidiolic Acid (CBDA). It is widely used in the pharmaceutical and food industries. Different extraction methods, like Soxhlet and maceration, are commonly employed to obtain its extracts. High temperature and long extraction time can influence the yield and the purity of the extracts, affecting the quality of the final produc…
Open article record in new tab ↗The demand for products of high nutritional value from sustainable sources is growing rapidly in the global food market. In this study, the effect of pH on the functional properties of lupin, green pea, fava bean, hemp, and buckwheat flours was investigated and compared with wheat flour. Functional properties included solubility, emulsifying and foaming properties, gelling ability, and water holding capacity (WHC)…
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