Results 31 to 40 of about 23,089 (305)

The effect of bread-making process on contents of key trichothecene mycotoxins: deoxynivalenol, T-2, and HT-2 toxins

Czech Journal of Food Sciences, 2014
The fate of trichothecene mycotoxins deoxynivalenol (DON), T-2 and HT-2 toxins during the bread preparation and baking was investigated in order to obtain information about the influence of processing conditions on the levels of these toxins in final ...
Tomas DROPA, Jana HAJŠLOVÁ, Kateřina LANCOVÁ, Iva BUREŠOVÁ   +3 more
doaj   +1 more source

Effects of Acorn Flour Addition on Baking Characteristics of Wheat Flour

Foods
This study aimed to evaluate the impact of incorporating acorn flour (at levels ranging from 5% to 50%) on the baking properties of wheat flour (type 750).
Emilia Szabłowska, Małgorzata Tańska
doaj   +1 more source

Biomass energy conversion in a gasifier for injera baking mitad application

Heliyon, 2022
The performance of gasification for Injera baking was explored in this study, as well as the effects of moisture content, and primary and secondary airflow rates.
Tayachew Nega, Nigus Gabbiye Habtu, Assefa Tesfaye, Getahun Tassew Melesse, Ermias Aswossie   +4 more
doaj   +1 more source

Baking Tests

, 2019
In contrast to the processing of grain, there is currently no experience or knowledge in processing flours from legumes especially in terms of their technical baking properties.
Löhrich Nora
core   +1 more source

Cutaneous Melanoma Drives Metabolic Changes in the Aged Bone Marrow Immune Microenvironment

Aging and Cancer, EarlyView.
Melanoma, the deadliest form of skin cancer, increasingly affects older adults. Our study reveals that melanoma induces changes in iron and lipid levels in the bone marrow, impacting immune cell populations and increasing susceptibility to ferroptosis.
Alexis E. Carey, Murilo Ramos Rocha, Cheyenne Palm, Vania Wang, Denys Balandin, Ethan Black, Kevin Y. Zhang, Fan Huang, Daniel J. Zabransky, Yash Chhabra, Mareike Peters, Gabriel Ghiaur, Ashani Weeraratna   +12 more
wiley   +1 more source

Caracterização de cultivares brasileiras de trigo com indicação de aplicabilidade tecnológica [PDF]

, 2012
Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro de Ciências Agrárias, Programa de Pós-Graduação em Ciência dos Alimentos, Florianópolis, 2009A composicao quimica do grao de trigo afeta suas caracteristicas funcionais tecnologicas ...
Scheuer, Patrícia Matos
core  

Epilepsy‐Associated Variants of a Single SCN1A Codon Exhibit Divergent Functional Properties

Annals of Clinical and Translational Neurology, EarlyView.
ABSTRACT Objective Pathogenic variants in SCN1A, which encodes the voltage‐gated sodium channel NaV1.1, are associated with multiple epilepsy syndromes exhibiting a range of clinical severity. SCN1A variants are reported in different syndromes, including Dravet syndrome, which is associated with loss‐of‐function, whereas neonatal/infantile‐onset ...
Lanie N. Liebovitz, Christopher H. Thompson, Linda C. Laux, Alfred L. George Jr.   +3 more
wiley   +1 more source

Comparative Study on Protein Quality and Rheological Behavior of Different Wheat Species

Agronomy, 2020
The quantity and quality of protein and the rheological traits of wheat are crucial for processing flour in the baking industry, but there are few comparisons in the literature between old and modern wheat species.
Khoa Dang Tran, Petr Konvalina, Ivana Capouchova, Dagmar Janovska, Magdalena Lacko-Bartosova, Marek Kopecky, Phuong Xuan Thi Tran   +6 more
doaj   +1 more source

Adaptação de métodos para avaliação da qualidade tecnológica de farinha de trigo integral [PDF]

, 2013
Tese (doutorado) - Universidade Federal de Santa Catarina, Centro de Ciências Agrárias, Programa de Pós-Graduação em Ciência dos Alimentos, Florianópolis, 2013.O trigo é amplamente consumido nos países de produção primária e em outros onde ele não é ...
Oro, Tatiana
core  

PERBEDAAN PH SALIVA ANTARA ANAK YANG MINUM SUSU DENGAN KUMUR LARUTAN BAKING SODA DENGAN MINUM SUSU TANPA KUMUR LARUTAN BAKING SODA PADA SISWA SD GEDAWANG SEMARANG

, 2014
One of the factors that influence caries process is saliva, among the food products that can enhance the acid product is milk. Salivary pH can be increased by the use of a solution of baking soda. Objective to determine differences in salivary pH between
Sukendro, Sulur Joyo, Bambang Sutomo, Sutomo, Bambang, Prasko ,, ,, Prasko, Sulur Joyo Sukendro   +5 more
core   +1 more source