Results 31 to 40 of about 213,344 (344)
Evaluation of date kernel oils and their effects on wheat flour characteristics
Grasas y Aceites, 1991 Date kernels constitute about 13% of the whole date fruit, and cotain moderate amounts of oils with relatively high caloric values. Agwa soft and Aprimi dry date kernel oils were used in this work.
A. S. Elsakr
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Consumers’ Understanding of Ultra-Processed Foods
Foods, 2022 Food classification systems have been proposed to improve food quality criteria. Among these systems, “processing level” has been used as a criterion. NOVA classification, as the denotation “ultra-processed” food (UPF), has been widely used in different ...
Juliana Sarmiento-Santos +5 more
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Foods, 2021 Recycling of by-products from the food industry has become a central part of research to help create a more sustainable future. Brewers’ spent grain is one of the main side-streams of the brewing industry, rich in protein and fibre.
Emma Neylon +3 more
semanticscholar +1 more source
Nutritional Properties of High Protein Pancakes Using Sorghum and Sweet Lupine [PDF]
Food Technology Research JournalOver the past ten years, legume flours have been the focus of ingredient innovation. Legume grains are suitable for a variety of consumer types, including those with celiac disease, due to their high protein and fiber content and lack of gluten.
Wafaa, Z. Elfeky +2 more
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Chemical, Sensory and Quality Evaluation of Cupcakes with Wheat Flour, Oat Flour and Strawberry Powder [PDF]
Food Technology Research JournalCupcakes are a popular treat enjoyed by people of all ages. This study aimed to develop cupcakes with improved nutritional value by incorporating whole-wheat oat flour and strawberry powder.
Amira, M. A. Abd El-Salam +2 more
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Study to investigate the concentration of sodium in bread for some Baghdad bakeries
مجلة مركز بحوث التقنيات الاحيائية, 2022 Cardiovascular disease is the leading cause of premature death due to dietary factors such as high salt intake. Bread is one of the most important of these sources, as it causes high blood pressure.
abdulsalam T. Dawood +4 more
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Stingless Bee-Collected Pollen (Bee Bread): Chemical and Microbiology Properties and Health Benefits
Molecules, 2021 Stingless bee-collected pollen (bee bread) is a mixture of bee pollen, bee salivary enzymes, and regurgitated honey, fermented by indigenous microbes during storage in the cerumen pot.
S. Mohammad +2 more
semanticscholar +1 more source
Determination of Potassium Bromate in Bread Brands in Sulaimani City, Kurdistan-Iraq
UHD Journal of Science and Technology, 2022 Bread is the most consumed and staple food in many countries worldwide. It is made from dough of flour such as wheat and barley, and water. It usually contains flour improver potassium bromate (KBrO3) which is used by bakers.
Abdullah Ahmed Hama +4 more
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Applied Sciences, 2021 The aim of the study was to investigate the effect of using various by-products (orange and apple pomace, tomato peel, pepper peel, prickly pear peel, and prickly pear seed peel) on the dough rheology and properties of gluten-free bread.
Fairouz Djeghim +5 more
semanticscholar +1 more source
THE PRODUCTIVITY OF SOFT WHEAT AND SOME OF ITS TECHNOLOGICAL INDICATORS AND CORRELATIONS AMONG THEM AT DIFFERENT IRRIGATION RATES [PDF]
Arab Universities Journal of Agricultural Sciences, 2012 Wheat is the most important strategic crops in Syria because it supports the national economy and provides a loaf of bread. The evaluation of wheat validity or its suitability for the bread production as well as the quality of the resulted bread, depends
Aziza Al-Ateyh +2 more
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