Results 81 to 90 of about 284,727 (303)

In Vitro Starch Digestibility and Glycaemic Index of Fried Dough and Batter Enriched with Wheat and Oat Bran

Foods, 2020
A deep-fried dough/batter food (magwinya) consumed across different age groups and social strata in South Africa was investigated in this study for digestibility and estimated glycaemic index (eGI). In this research, we investigated the influence of bran
Oluwatoyin O. Onipe, Daniso Beswa, Afam I. O. Jideani   +2 more
doaj   +1 more source

Noni (Morinda citrifolia) Seed Oil: Phytochemical Composition, Bioactivity, and Emerging Applications in Food and Health

Food Chemistry International, EarlyView.
Noni seed oil from Morinda citrifolia, highlighting its bioactive composition, conventional and green extraction methods, and major stability challenges. Encapsulation strategies improve oxidative stability and bioavailability, along with potential applications in functional foods and cosmetics, and key barriers to large‐scale commercialization ...
Sumidha Palanisamy, Kanimozhi Viswanathan, Pavithra Radhakrishnan, Sonali Lini, Sukumar Muthusamy   +4 more
wiley   +1 more source

PUBLIC PROCUREMENT AS TOOL OF ENVIRONMENTAL POLICY [PDF]

Correlating private and social interests represents a continuous challenge for environmental policy. Traditional implementation tools proved to be not enough for accomplishing the objectives required by the protection of natural systems.
Florina BRAN, Ildiko IOAN
core  

Edible coatings in food: Specific materials and their impact on techno‐functional properties and sustainable applications

Food Biomacromolecules, EarlyView.
Abstract Edible coatings have emerged as a significant advancement in the food industry. This review explains the different materials, methods, and applications of edible coatings, with a special focus on the integration of nanotechnology and its contribution to the circular economy.
Shankar Senthilkumar, Geethalaxmi Mundas, Harini Ravi, C K Sunil, Venkatachalapathy Natarajan   +4 more
wiley   +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

REGIONAL DEVELOPMENT IN ROMANIA: EXPERIENCES IN THE EUROPEAN INTEGRATION PROCESS [PDF]

Sustainable development builds the vision on the future and it is shaped in goals and appropriate actions for all levels of approach. The progress towards this future necessitates the definition of intermediary plans for objectives and targets that allow
Carmen Valentina RADULESCU, Florina BRAN
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The Ukrainian Movement in Bucovina. The Ukrainian National Party [PDF]

, 2012
The lack of unity and organization, registered within the Ukrainian community from Bukovina, prior to 1918, has been overcome by the clotting of the Ukrainian minorities around the Ukrainian National Party, established in 1926, in a political context ...
Ionuţ Bran
core  

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

Quality of raw materials from different regions of Minas Gerais State utilized in ration industry Qualidade de matérias-primas das diferentes regiões do estado Minas Gerais usadas na indústria de ração

Revista Brasileira de Engenharia Agrícola e Ambiental, 2011
The present work aimed at evaluating the quality of raw materials destined for animal feed production, as well as the quality of corn produced in different areas of the Minas Gerais State.
Paulo C. Coradi, Adílio F. Lacerda Filho, Evandro C. Melo   +2 more
doaj  

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