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 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
doaj +1 more source
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
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
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 +5 more
doaj +1 more source
The molecular state of gelatinized starch in surplus bread affects bread recycling potential [PDF]
, 2021 Surplus bread is a major bakery side stream that should be strictly kept within the human food chain to reduce waste and ensure resource efficiency in baking processes.
Maina, Ndegwa +3 more
core +1 more source
Sex‐Specific Regulation of Glycemic Homeostasis by Theabrownin from Pu‐erh Tea
Advanced Science, EarlyView.Pu‐erh tea's key component, theabrownin (TB), lowers blood glucose in a sex‐specific manner. In females, estrogen boosts intestinal MUC2 production, which dramatically enhances TB's ability to inhibit the carbohydrate‐digesting enzyme α‐glucosidase.
Yang Li +22 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 JournalThis 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 +3 more
doaj +1 more source
Advanced Science, EarlyView.TaMYB7‐A1 directly activates TaABI5 to enhance ABA signaling and regulate ABA‐GA homeostasis, enforcing seed dormancy. Its superior allele, derived from wild einkorn introgression, harbors a MITE insertion that elevates expression and two amino acid substitutions that enhance transcriptional activity, collectively generating graded PHS resistance for ...
Hao Wang +18 more
wiley +1 more source
STUDY OF WATER ABSORPTION CAPACITY AND DEHULLING OF CHICKPEA SEEDS
Harčova Nauka ì TehnologìâChickpea 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