Results 91 to 100 of about 70,556 (304)

EVALUATION OF PHYSICAL, TEXTURAL AND MICROSTRUCTURAL PROPERTIES OF DOUGH AND HONEY BISCUITS ENRICHED WITH BUCKWHEAT AND RY [PDF]

Chemical Industry and Chemical Engineering Quarterly, 2011
Wholegrain buckwheat and rye flours were used to partially replace wheat flour in honey biscuit formulation. Characteristics of dough and baked biscuits were studied.
Marija Bodroža-Solarov, Olivera Šimurina, Bojana Filipčev, Milka Vujaković   +3 more
doaj  

Assessing Children's Oral Storytelling in their first year of School [PDF]

, 2007
This paper discusses some findings from a small-scale investigation of the assessment of young children's oral narrative skills that was conducted in three primary schools in London, UK.
Burrell, Andrew, Riley, Jeni
core   +2 more sources

Buck Wheat: Nutritional, Bioactive Characteristics, Health Benefits, and Side Effects

Future Postharvest and Food, EarlyView.
ABSTRACT Micronutrient deficits have resulted from an over‐reliance on a small number of cereal crops for food security. The agricultural sector faces severe sustainability issues due to the rapid growth of the world's population and sudden climatic changes.
Momina Farooq, Sajad Ahmad Mir, Zahida Naseem   +2 more
wiley   +1 more source

Valorizing date seeds through ultrasonication to enhance quality attributes of dough and biscuit, Part-1: Effects on dough rheology and physical properties of biscuits

Ultrasonics Sonochemistry
In the present study, non-conventional and green technology (ultrasonication) was utilized to recover bioactive compounds from the small, medium and large sized defatted date seed powder (DDSP) particles.
Meththa Ranasinghe, Constantinos Stathopoulos, Balan Sundarakani, Sajid Maqsood   +3 more
doaj   +1 more source

Mitigating Health Risks in French Fries: Understanding Acrylamide and Hydroxymethylfurfural Management Through Potato Variety and Storage Exploration

Future Postharvest and Food, EarlyView.
Strategic optimization of potato variety selection and storage conditions to control harmful compounds in French fries. Through systematic evaluation of three potato varieties stored under conditions upto 45 days, which demonstrated that Kufri Frysona variety stored for 15 days provides the best balance between minimizing health‐risk compounds and ...
Vandana Verma, Zoomi Singh, Vijai Kishor Gupta, Neelam Yadav   +3 more
wiley   +1 more source

The effect of blending ratio and baking temperature on the physicochemical and sensory properties of biscuit from wheat and ground nut flour

Applied Food Research
Biscuits, a widely consumed bakery product, primarily utilize wheat flour as their main ingredient, yet this ingredient possesses limited nutritional benefits (lacks essential amino acids, fiber, and micronutrients); thus, utilizing composite flours ...
Zemenu Tadesse Adimas, Aderaye Jembere Alemayehu, Biresaw Demelash Abera   +2 more
doaj   +1 more source

Superpixel-based Two-view Deterministic Fitting for Multiple-structure Data

, 2016
This paper proposes a two-view deterministic geometric model fitting method, termed Superpixel-based Deterministic Fitting (SDF), for multiple-structure data.
AS Brahmachari, DG Lowe, E Serradell, H Isack, H Wang, J Shen, MA Fischler, PE Hart, Pushmeet Kohli, QH Tran, R Achanta, R Tennakoon, S Mittal   +12 more
core   +1 more source

A Comprehensive Review on Nutrition, Phytochemistry, Pharmacology and Food Application Perspectives of Bioactive Rich Superfruits

Future Postharvest and Food, EarlyView.
The review critically evaluated and compared the selected superfruit phytochemistry, their bioactive composition and the key health benefits majorly emphasizing the antioxidant potential. It has highlighted the translational challenges in formulating functional foods by addressing the issues related to delivery system, bioavailability mechanism and the
Sharath Kumar Nagaraja, Javid Iqbal Mir, Mahendra Kumar Verma, Aamir Hussain Dar   +3 more
wiley   +1 more source

Optimization of Multi‐Millet Cookie Formulation Using Mixture Design and Their Physicochemical Characterization

Food Safety and Health, EarlyView.
Sensory‐driven optimization of multi‐millet cookie formulation using RSM. ABSTRACT The effect of the composition of multi‐millet flour on the sensory acceptability of gluten‐free cookies containing xanthan gum as a binding agent was investigated and optimized.
Akash Kumar, Shashi Shekhar Mishra, Rekha Kaushik, Rahul Mehra, Shiv Kumar   +4 more
wiley   +1 more source

Oleogels as Emerging Solid Fat Substitutes: Basic Characteristics, Preparation Strategies, and Food Applications

Food Safety and Health, EarlyView.
This article reviews the basic characteristics, factors affecting properties of oleogels, and preparation methods of oleogels. Meanwhile, their applications in meat products, dairy products, baked goods, and delivering bioactive compounds are highly summarized.
Wenyuan Zhang, Wenjin Han, Ning Zhou, Ziyue Xu, Jiayi Song, Dapeng Li, Yannan Chen   +6 more
wiley   +1 more source