Results 91 to 100 of about 5,020 (182)

Дослідження органолептичних і технологічних властивостей рибних маффінів із додаванням перлинної пудри [PDF]

, 2019
The authors propose a new type of snack muffins with the addition of dry minced fish from sea and freshwater fish, enriched with pearl powder. It provides high protein content and good taste of finished products.
Kondratiuk, Nataliya Vyacheslavivna, Shen, Yunjian, Stepanova, Tetiana Mykhailivna, Viyenko, Oleksiy Yuriyovich   +3 more
core   +1 more source

Valorization of Spent Millet Flour in Composite Bread: Characterization, Predictive Modeling, and Multi‐Objective Optimization for Nutritional Enhancement

Food Science &Nutrition, Volume 14, Issue 5, May 2026.
This study presents the circular valorization pathway from spent millet flour (SMF) generation during traditional pito beverage processing to its incorporation into composite wheat bread. The workflow is presented in four sequential stages: (1) By‐product recovery: SMF is collected from pito residues, oven‐dried at 60°C, milled, and sieved to 250 μm ...
Afia Sakyiwaa Amponsah, Gladys Kyere, Kwadwo Boateng Prempeh, Kwadwo Adinkrah‐Appiah   +3 more
wiley   +1 more source

Research of the oilseeds ratio on the oxidative stability of the protein-fat base for sportsmen [PDF]

, 2017
The problem of improving physical performance and accelerating the course of recovery processes after physical exertion is one of the most pressing problems of medicine and sports.
Belinska, Anna, Bochkarev, Sergiy, Krichkovska, Lidiya, Matveeva, Tatiana, Petrov, Serhii, Petrova, Iryna   +5 more
core   +3 more sources

The barley–malt–beer chain: A process and food safety approach

JSFA reports, Volume 6, Issue 5, Page 144-159, May 2026.
Abstract This review addresses the current state of knowledge on the barley–malt–beer chain and its main physical, chemical, and microbiological contaminants, with particular emphasis on spoilage microorganisms and their toxic metabolites. The barley–malt–beer production chain represents a mature and globally relevant agro‐industrial sector that ...
José Gómez‐Espinoza, Miguel Angel Avila‐Perches, Daniela Gómez‐Espinoza, Miguel Ángel Guzmán‐Altamirano, Alfredo Josué Gámez‐Vázquez, María Guadalupe Gómez‐Espinoza   +5 more
wiley   +1 more source

Analysis of Corn Distillers Dried Grains With Solubles (DDGS) / Flour Mixtures, and Subsequent Bread Baking Trials [PDF]

, 2014
Grains offer a variety of nutrients; it is thought that through the addition of distillers dried grains with solubles (DDGS) the fiber and protein in baked products may be improved.
Krishnan, P., Rosentrater, Kurt, Rosentrater, Kurt, Saunders, J.   +3 more
core   +3 more sources

Influence of interstitial carbon dioxide on deoxynivalenol accumulation in stored wheat under varying Fusarium treatments and airtight storage conditions

Journal of the Science of Food and Agriculture, Volume 106, Issue 7, Page 4394-4405, May 2026.
Abstract BACKGROUND Temperature and moisture content are recognized as the main factors responsible for mycotoxin production in stored grain, while the role of gaseous environment, particularly interstitial CO2, remains unexplored. This study investigated the relationship between interstitial CO2 concentration (generated metabolically in air spaces ...
Aanchal Pande, Fuji Jian, Jitendra Paliwal, Matthew G Bakker   +3 more
wiley   +1 more source

The research of the brewer’s spent grain on the example of one small Estonian enterprise [PDF]

, 2021
Bakalaureuse töö Toiduainete tehnoloogia õppekavalÕlleraba on peamine pruulimise jääkaine. Viimase aastakümne jooksul hakkati seda nimetama õllepruulimise väärtuslikuks kõrvalproduktiks, sest oma keemilise koostise poolest suudab õlleraba konkureerida ...
Belskihh, Tatjana
core  

Traditional Brewery (Atella) and Distillery (Brint) By‐Products Utilisation Practices as Dairy Feed Source in Machakel District of East Gojjam, Amhara Region, Ethiopia

Veterinary Medicine and Science, Volume 12, Issue 3, May 2026.
Assessment of traditional brewery and distillery by‐product utilisation practices in dairy cow nutrition was the aim of the study. The clustering technique of household selection for semi‐structured questionnaires and focus group discussion were employed as methodologies.
Tiruneh Mossie, Yeshambel Mekuriaw, Abule Ebro, Jan van der Lee, Augustine A. Ayantunde, Adolfo Alvarez Aranguiz   +5 more
wiley   +1 more source

Investigation of Potential Risks in Bio‐Based Food Contact Materials (FCMs) From Microbial Exploitation of Agricultural Wastes: Case Studies of Bacterial Cellulose and Nisin

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT In the context of the circular economy and the increasing demand for safe and sustainable packaging, this work addresses the safety assessment of food contact materials (FCMs) derived from agro‐industrial by‐products. Despite growing interest in these bio‐based materials, the literature still lacks a structured safety‐assessment framework able
Marianna Ciccone, Emmanouil Tsochatzis, Joel Armando Njieukam, Lorenzo Siroli, Davide Gottardi, Rosalba Lanciotti, Francesca Patrignani   +6 more
wiley   +1 more source

Maximizing alcohol yields from wheat and maize and their co-products for distilling or bioethanol production [PDF]

, 2015
The key to optimizing alcohol production from cereals is a full understanding of the physiology and processing characteristics of different cereals. This study examined the maximum alcohol yields that can be obtained from wheat and maize using different ...
Agu, Reginald C., Bringhurst, Thomas A., Brosnan, James M., Green, David I. G., Jack, Frances R., Walker, Graeme M.   +5 more
core   +3 more sources