Results 91 to 100 of about 223,995 (307)

Wheat flour particle size: Influence of mill design and effects on quality and performance

JSFA reports, EarlyView.
Abstract Among the various characteristics of wheat (Triticum aestivum) flour, particle size is of paramount importance globally. The industrial process of separating the three main components (endosperm, bran, and germ) must ensure that the desired quality is delivered to customers through a progressive reduction in the size of the endosperm until the
Ricardo Barroso Lopes, Daniele Bach, Luiz Gustavo Lacerda, Ivo Mottin Demiate   +3 more
wiley   +1 more source

Daya Pembengkakan (Swelling power) Campuran Tepung Ganyong dan Tepung Terigu terhadap Tingkat Pengembangan dan Daya Terima Roti Tawar [PDF]

, 2013
Swelling power is the power of flour to inflate. canna has a good potential for bakery products because it has a high viscosity and gel strength. Organoleptic properties of white bread in canna flour including color, flavor, aroma and texture.
, Dwi Sarbini, S.ST., M.Kes, , Rusdin Rauf, S.TP., M.P, Hayuningsih, Listiyani   +2 more
core  

Effect of in situ amylase and fermented maize starch on texture and after‐cooking storability of lafun dough

JSFA reports, EarlyView.
Abstract Background Lafun is made by fermenting and drying cassava chunks, which are then milled into flour and cooked into dough. Its quality characteristics are variety‐dependent, while it may become too soft or even liquefy during storage, leading to rejection by end‐users.
Laurent Adinsi, Muqsita Daouda, Alexandre Bouniol, Sègla Wilfrid Padonou, Imayath Djibril Moussa, Francis Hotegni, Noël Akissoé   +6 more
wiley   +1 more source

Stability and Performance Evaluation of Advanced Bread Wheat (Triticum aestivum L.) Genotypes in Optimum Areas of Ethiopia

International Journal of Bio-Resource and Stress Management, 2022
Multi-environment trials were carried out at 11 locations in different wheat growing zones of Ethiopia during 2017–18 and 2018–19 to identify high yielding, stable, biotic and abiotic stresses resistant varieties with improved quality traits for ...
Abebe Delesa, Gadisa Alemu, Negash Geleta, Alemu Dabi, Habtemariyam Zegeye, Tafesse Solomon, Rut Duga, Dawit Asnake, Zerihun Tadesse, Bayisa Asefa, Abebe Getamesay   +10 more
doaj  

Salt‐induced nutritional and metabolic shifts in halophytes: implications for food security

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Plant species vary in their response to salinity: some crops show a degree of salt tolerance, while halophytes – whether wild or cultivated – are characterized by a high capacity to thrive under saline conditions. Halophytes are considered a source of valuable secondary metabolites with potential economic value, yet they might also produce ...
Giulia Atzori, Pedro Garcia Caparros, Antonella Castagna, Luisa Custódio, Valentina Lazazzara, Claus Krogh Madsen, Felicia Menicucci, Maria João Rodrigues, Katalin Solymosi, Jose Ramon Acosta Motos   +9 more
wiley   +1 more source

Comparison of bread wheat varieties with different breeding origin under organic and low input management [PDF]

, 2014
The aims of the study were to compare 37 bread wheat varieties with different breeding origin under conventional and organic farming conditions in Hungary and Austria for three years and to identify traits highly sensitive to management systems that ...
Aebi, Rosalie, Hiltbrunner, Jürg, Kovacs, Geza, Löschenberger, F., Megyeri, M., Mikó, P., Molnár-Lang, M., Rakszegi, M., Vida, G.   +8 more
core   +2 more sources

The use of edible insects in human food

Journal of the Science of Food and Agriculture, EarlyView.
Abstract The world population is expected to reach approximately 10 billion people by 2050, which will significantly increase global food demand and may lead to agricultural shortages and a higher risk of food insecurity. In this context, this review discusses the potential of insects as alternative sources of animal protein, addressing their ...
Pamela Barroso de Oliveira, Hugo Calixto Fonseca, Cláudia Regina Vieira, Gleidson Giordano Pinto de Carvalho, Jane Sélia dos Reis dos Coimbra, Bruna Mara Aparecida de Carvalho Mesquita   +5 more
wiley   +1 more source

Comparison of Antioxidant Properties of Refined and Whole Wheat Flour and Bread

Antioxidants, 2013
Antioxidant properties of refined and whole wheat flour and their resultant bread were investigated to document the effects of baking. Total phenolic content (TPC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and oxygen radical ...
Lilei Yu, Anne-Laure Nanguet, Trust Beta
doaj   +1 more source

IPR 85 - Bread wheat cultivar

Cropp Breeding and Applied Biotechnology, 2002
The wheat cultivar IPR 85, developed by IAPAR, has important traits including early maturity and vitreous, red colored kernels. It is moderately tolerant to aluminum in the soil, moderately resistant to sprouting and shattering. It also presented moderate resistance to powdery mildew and leaf rust.
C.R. Riede, L.A.C. Campos, M.B.S. Scholz, R.L. Schinzel, P.S. Shioga   +4 more
openaire   +1 more source

Effect of pork carnosine level on lipid and protein oxidation markers during in vitro co‐digestion in a Mediterranean meal model

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND This study assessed the effects of dietary carnosine during the in vitro digestion of a healthy meal model based on the Mediterranean diet, comprising lean pork enriched with two levels of carnosine, whole grain bread, tomato, onion, and olive oil.
Yi Yao Li, Varoujan Yaylayan, Marie‐France Palin, Tania M. Ngapo, Simon Cliche, Fleur Gagnon, Claude Gariépy   +6 more
wiley   +1 more source