Results 31 to 40 of about 95,556 (268)

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
doaj   +1 more source

Nutritional Properties of High Protein Pancakes Using Sorghum and Sweet Lupine [PDF]

Food Technology Research Journal
Over 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, Eman, S. Mohamed, Hanan, A. Hussien   +2 more
doaj   +1 more source

Chemical, Sensory and Quality Evaluation of Cupcakes with Wheat Flour, Oat Flour and Strawberry Powder [PDF]

Food Technology Research Journal
Cupcakes 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, Esmat, S. Mohamed , Hanan, A. Hussien   +2 more
doaj   +1 more source

A COMPARATIVE BIOLOGICAL STUDY, RELATED TO THE THERAPEUTICALLY EFFECTS OF PAN BREAD PROVIDED WITH SOME NATURAL FOODSTUFFS UTILIZED, ON THE EXPERIMENTAL RATS [PDF]

Journal of Food and Dairy Sciences, 2008
To understand the link between some nutritional diseases and different natural sources of carbohydrates, formulated pan bread (control) was prepared and investigated in a comparative study with other formulae in which an acceptable amount of foodstuffs ...
Mona Doeidar, Ebtesam Mohamed, M. Saleh
doaj   +1 more source

Enhanced Antibacterial Properties of Lyotropic Liquid Crystalline Nanoparticles via Curvature Modulation

Advanced Science, EarlyView.
Lipid nanostructured particles with increasing negative Gaussian curvature progress from vesicles to P‐cubosomes and D‐cubosomes. This curvature hierarchy enhances interaction with bacterial membranes, promotes membrane remodeling and leakage, and potentiates daptomycin activity against MRSA.
Xiangfeng Lai, Shuhong Wang, Chenguang Ding, Xenia Kostoulias, Anton P. Le Brun, Hsien‐Yi Hsu, Jhih‐Hang Jiang, Yajun Wang, Richard A. Strugnell, Anton Y. Peleg, Hsin‐Hui Shen   +10 more
wiley   +1 more source

Effect of Adding Different Commercial Propylene Glycol Alginates on the Properties of Mealworm-Flour-Formulated Bread and Steamed Bread

Foods, 2023
Mealworm-flour-formulated flour-based products have gained increasing attention; however, their textural properties need to be improved. Propylene glycol alginate (PGA) is a commercial food additive with excellent emulsifying and stabilizing capabilities.
Xinyuan Xie, Xiaolong Zhao, Fanjian Meng, Yupeng Ren, Jianhui An, Lingli Deng   +5 more
doaj   +1 more source

Multiscale Coupling From Mastication to Retronasal Aroma Perception: The PG‐DTCFN Model and Multiphysics Simulation

Advanced Science, EarlyView.
Using grilled lamb skewers as a model system, this work builds a multiscale coupling framework from oral processing to retronasal aroma perception, reveals dual‐kinetic release patterns and Electroencephalogram‐characterized central encoding features, and proposes an interpretable physics‐guided deep learning model validated by multiphysics simulation,
Che Shen, Xiongfeng He, Zihao Li, Zidong Chen, Jiajin Sun, Xinyu Jiang, Yunhui Zhang, Lizhang Wu, Ran Wang, Jingnan Lu, Bo Wang, Kezhou Cai, Baocai Xu   +12 more
wiley   +1 more source

Chemical and Technological Assessment of Gluten-Free Pan Bread Fortified with Chia and Flaxseed Mucilage as a Natural Enhancer [PDF]

Food Technology Research Journal
This study evaluated chia mucilage (CM) and flaxseed mucilage (FM) as natural enhancers to improve gluten-free pan bread for celiac patients. Mucilage was extracted from chia and flax seeds (1:9 ratio), chemically analyzed, and incorporated into rice ...
Sayed, M.A. Khalil, Mohamed, M. El-Danasoury, Zakaria, H. Saad, Mona, M.M. Doweidar   +3 more
doaj   +1 more source

Untangling Inositol (Pyro)Phosphate Biology Through Emerging Technologies

Advanced Science, EarlyView.
Inositol (pyro)phosphates represent a vital class of intracellular messengers that govern multiple biological processes. The last decade has experienced a surge of interest in the functions of this class of signaling molecules, primarily due to the introduction of several innovative analytical technologies.
Adolfo Saiardi, Mengsi Lu, Yue Zhang, Anuj Shukla, An‐Li Andrea Ko, Henning J. Jessen   +5 more
wiley   +1 more source

STUDY OF WATER ABSORPTION CAPACITY AND DEHULLING OF CHICKPEA SEEDS

Harčova Nauka ì Tehnologìâ
Chickpea is a promising legume crop used in various sectors of the food industry. Global chickpea production has been increasing recently, with India, Australia, Pakistan, and Turkey being the leading producers.
S. Sots, I. Kustov, I. Butsenko
doaj   +1 more source