Results 141 to 150 of about 423,788 (282)

Maize Kernel Composition and Morphology Influences Pericarp Retention During Nixtamalization

Cereal Chemistry, EarlyView.
Abstract Background and Objectives Pericarp retention during nixtamalization directly influences masa quality, affecting texture, machinability, and nutritional content of staple foods such as tortillas and chips. Despite its industrial relevance, the underlying kernel traits that govern pericarp retention remain poorly characterized.
Michael J. Burns, Sydney P. Berry, Amanda M. Gilbert, Peter J. Hermanson, Candice N. Hirsch   +4 more
wiley   +1 more source

Utilization of Municipal Solid Waste Ash in Concrete Blends in Israel Part B: Combustion in a Semi-Industrial Incinerator. [PDF]

Materials (Basel)
Nov S, Barak S, Cohen H, Knop Y.
europepmc   +1 more source

Linear Programming Optimization of Nutritional and Technological Properties in Wheat Bread Fortified With Taioba (Xanthosoma sagittifolium L.) Leaf Flour

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives This study applied linear programming to optimize taioba (Xanthosoma sagittifolium) leaf flour (TLF) incorporation in wheat bread, balancing nutritional enrichment and technological quality. Findings Breads containing 0%–15% TLF (flour basis) were produced and evaluated for composition, dough expansion, specific ...
Diana Jessica Souza Guimarães, Bárbara Kelly de Albuquerque Bezerra, Luciana Gama de Mendonça, Rafael Audino Zambelli   +3 more
wiley   +1 more source

Wood Ash Valorisation for Sustainable Materials: Circular Manufacturing, Characterization, Digital Modelling, and Industrial Applications. [PDF]

Materials (Basel)
Hussain A, S Maurya H, Leščinskis O, Goljandin D, Sinka M, Zhou X, Rahmani R, Kübarsepp J, Tambovceva T, Bajare D.   +9 more
europepmc   +1 more source

Moderate Amylose Increases From SSIIa Mutations Modify Pasta Texture in Durum Wheat

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Durum wheat (Triticum turgidum L. subsp. durum) pasta quality depends on grain yellowness, gluten strength, and protein content, and can be modified by altering starch composition. High‐amylose null mutants improve nutritional traits but often reduce seed size, yield, and processing quality.
Prashant Kumar, Andrew C. Hogg, Frank Manthey, Michael J. Giroux   +3 more
wiley   +1 more source

Enhanced separation of silicon and aluminum in fly ash <i>via</i> sodium-alkali regulation. [PDF]

RSC Adv
Song S, Shi J, Feng L, Deng X, Bai Z, Wen Y, Wei Y.   +6 more
europepmc   +1 more source

Ashes, Ashes...

The Iowa Review, 1996
openaire   +1 more source

Evaluation of Explosion Puffed Rice for Beer Production: Increased Wort Yield at the Cost of Filtration Performance

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Explosion puffing, a new pretreatment technology, was first applied to rice as a beer adjunct to replace conventional cooking and explore its potential to improve saccharification efficiency. Findings Explosion puffed rice exhibited reduced moisture, bulk density, starch, and fat, with a 5.37‐fold increase in ...
Qi Pan, Jiangyu Zhu, Yongqi Yin, Zhengfei Yang   +3 more
wiley   +1 more source

Effect of multi-source solid waste synergistic activation on strength evolution and micro-mechanism of dredged sludge stabilized with low-carbon curing agent. [PDF]

PLoS One
Fang P, Gong S, Yang X, Hu R, Ge D, Chen Y, Wang L.   +6 more
europepmc   +1 more source

Processing‐Induced Changes in Bioactive Compounds, Physicochemical, Nutritional, and Sensory Properties of Asian Salted Noodles Fortified With Red Beetroot Flour

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Asian salted noodles (ASN) are popular in East and Southeast Asia and in parts of Europe and the Americas. However, ASN are deficient in certain nutrients (e.g., vitamins, minerals, and dietary fiber) and bioactive compounds.
Gia Ngoc Lam, Fan Zhu
wiley   +1 more source