Disease: celiac disease

Impact of Incorporating Dried Chaga Mushroom (Inonotus obliquus) into Gluten-Free Bread on Its Antioxidant and Sensory Characteristics

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Researchers added dried chaga mushroom to gluten-free bread to make it healthier. The bread with chaga contained significantly more antioxidants and beneficial compounds that help protect cells from damage. However, when too much chaga was added, people didn’t like the taste and texture as much. The best result was using 5-10% chaga, which improved health benefits while keeping the bread tasty.

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Sensory Characteristics of Probiotic-Containing Foods: A Multidisciplinary Perspective on Enhancing Acceptability and Consumer Adherence

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This review explains why we don’t eat probiotic foods regularly even though we know they’re healthy: they often don’t taste, smell, or feel good. The authors show that improving the taste, texture, and appearance of probiotic foods can help people stick with them. They discuss how using different bacterial strains, better food formulas, and clever cooking techniques can make these foods more enjoyable while keeping their health benefits intact.

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Structure-Forming Properties of Pleurotus ostreatus: A Promising Resource for Edible 3D Printing Applications

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Low-grade oyster mushrooms, which normally go to waste due to cosmetic imperfections, contain valuable nutrients and compounds that make them excellent for 3D food printing. These mushrooms naturally possess properties like chitin and β-glucans that create the right consistency for printing edible structures. Using these discarded mushrooms for innovative 3D printing reduces waste, cuts production costs by up to 75%, and creates nutritious, customizable food products.

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Nutritional and Organoleptic Characterization of Two Quinoa (Chenopodium quinoa) Cultivars Grown in Quebec, Canada

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This study examined two types of quinoa grown in Quebec, Canada, comparing them to Bolivian quinoa. Researchers tested their nutritional content, including proteins, fats, and important compounds, as well as how they taste. Quebec quinoa had good nutrition, though it was sometimes bitter. Interestingly, the bitterness people tasted didn’t always match the chemical bitterness compounds (saponins) measured in the lab.

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Human Gut Microbiome: A Connecting Organ Between Nutrition, Metabolism, and Health

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Your gut bacteria function like an extra organ, helping digest food and producing important compounds that affect your whole body. The type of bacteria in your gut depends on diet, delivery method at birth, and antibiotics you’ve taken. Eating more fiber and taking certain probiotics can improve your bacterial balance and help prevent diseases like diabetes, obesity, and heart problems. This suggests that managing your gut microbiome through diet might be just as important as taking traditional medicines for staying healthy.

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