Results 91 to 100 of about 106,948 (305)

DEVELOPMENT OF FUNCTIONAL MIXTURES FOR FLOUR CULINARY PRODUCTS

Siberian Journal of Life Sciences and Agriculture
Background. Flour culinary products are in high demand among the population. To meet the needs of the population for nutritional and biological value when consuming this group of food products, it is necessary to enrich their ingredient composition with ...
Anna T. Vasyukova, Irina U. Kusova, Roman Kh. Kandrokov   +2 more
doaj   +1 more source

Tempering Improves Flour Properties of Refined Intermediate Wheatgrass (Thinopyrum intermedium)

Foods, 2019
Progress in breeding of intermediate wheatgrass (Thinopyrum intermedium), a perennial grain with environmental benefits, has enabled bran removal. Thus, determination of optimum milling conditions for production of refined flours is warranted. This study
Catrin Tyl, Radhika Bharathi, Tonya Schoenfuss, George Amponsah Annor   +3 more
doaj   +1 more source

Valorizing lemon pomace in bread: Consumer acceptance of fermented and pre‐gelatinized Cardaba banana flour formulations

Food Biomacromolecules, EarlyView.
Abstract Whereas gluten‐free bread production often relies on starch‐heavy formulations, this study introduces a novel approach by leveraging the synergistic effects of fermented/pre‐gelatinized Cardaba banana, pigeon pea, and lemon pomace—an underutilized agro‐industrial byproduct.
Abimbola Abike Osanbikan, Olusola Samuel Jolayemi, Ayo‐Omogie Helen Nwakego, Olugbenga Olufemi Awolu, Olusola Matthew Oluwamukomi, Olufunmilayo Sade Omoba   +5 more
wiley   +1 more source

Cosmeceutical potentials and bioactive compounds of rice bran fermented with single and mix culture of Aspergillus oryzae and Rhizopus oryzae

, 2017
In the present study, rice bran, one of the most abundant agricultural by-products in Malaysia, was fermented with single and mixed cultures of Aspergillus oryzae and Rhizopus oryzae.
D. Razak, N. Y. Rashid, A. Jamaluddin, S. Sharifudin, A. A. Kahar, K. Long   +5 more
semanticscholar   +1 more source

Effects of yeast polysaccharides on the quality of wheat dough and toast

Food Biomacromolecules, EarlyView.
Abstract This study assessed how the soluble yeast polysaccharide (SYP) affected the physicochemical, pasting, and rheological properties of the wheat flour as well as the texture, the visual appearance, and the sensory evaluation of the toast.
Guozhen Wang, Siyu Wang, Bo Liu, Xianhui Chang, Wenping Ding, Weizhu Yu   +5 more
wiley   +1 more source

Singing the landscape: "Bran Nue Dae"

, 1996
Ever since they were first encountered by Europeans, Australia's indigenous peoples have been objectified and misrepresented within an essentialist white discourse of 'Aboriginalism'. It is important to recognise, however, that Aboriginality is not, and
Makeham, Paul B.
core  

Bioactive compounds and antioxidative activity of colored rice bran

Journal of Food and Drug Analysis, 2016
The profiles of bioactive compounds (including phenolics and flavonoids in free and bound fractions, anthocyanins, proanthocyanidins, vitamin E, and γ-oryzanol) of outer and inner rice bran from six colored rice samples collected from local markets were ...
Yu-Ping Huang, H. Lai
semanticscholar   +1 more source

Rewiring nutrition: Chemical insights into the physiological and microbiological roles of food's microconstituents

Food Biomacromolecules, EarlyView.
Bidirectional interactions between food‐derived sensory compounds, gut sensing and microbiota, host physiological feedback, and metabolite production within the food matrix collectively shape sensory perception, microbial dynamics, and metabolic health.
Mohammad Nazrul Islam Bhuiyan
wiley   +1 more source

STUDY ON PHYTIC ACID CONTENT IN SOME ROMANIAN CEREAL SEEDS

Journal of Experimental and Molecular Biology, 2018
The phytic acid content of the flour and bran from seeds, belonging to four cereal species, as well as the effect of thermal treatment on this acid was the purpose of this paper. The biological material was represented by dried seeds (moisture content 10%
Marcel Avramiuc
doaj  

SUITABILITY OF SOME AGAR SUBSTITUTES FOR THE PROPAGATION OF SPATHIPHYLLUM AND ANTHURIUM BY TISSUE CULTURE TECHNIQUE IN MULTIPLICATION STAGE

Journal of Productivity and Development, 2008
This study was carried out in a trial to find out a cheaper substitute for agar. Different substrates were tested as support matriceswith MS solution and compared with agar-gelled MS medium.
Feisal Saadawy, Mona Darwish, Hend Fahmy, Heba Hassan   +3 more
doaj   +1 more source