Results 161 to 170 of about 79,560 (312)

Improvement of Rheological, Textural and Sensorial Properties of Dough and Enriched Cakes by Addition of <i>Cucumis melo</i> L. Peels Powder. [PDF]

Food Sci Nutr
Mallek-Ayadi S, Bahloul N.
europepmc   +1 more source

cake

, 1988
cake nLoaf or cake--Soft or fresh bread.Loaf or cake--Soft or fresh breadPRINTED ITEM DNE SupSUP FEB 20 1988G.M. Story [check] WKUsed IUsed INot usedBREAD, HARD TACK, cake of breadChecked by Cathy Wiseman on Tue 10 Mar 2015; Card marked DNE Sup, but

core  

Microbial communities and functional diversity in seafood

JSFA reports, EarlyView.
Abstract Functional diversity encompasses ecosystem processes that enhance adaptability to environmental change. This study explores the diversity of microorganisms associated with seafood. In this paper, we present our knowledge of microbial diversity in relation to seafood.
Christian Larbi Ayisi, Samuel Ayeh Osei, Grace Afumwaa Boamah, Gertrude Dzifa Mensah   +3 more
wiley   +1 more source

Nutritional composition, sensory acceptability and shelf-life evaluation of wheat-corn chaff composite cake. [PDF]

Front Nutr
Nyefene JD, Glago P.
europepmc   +1 more source

Aneka cake dari putih telur

, 2007
viii, 40 hlm.: 23 ...
Winijarti, Kusumawati, Wiwik
core  

Separation of trichothecene mycotoxins in a matrix of hemp (Cannabis sativa L.) seed, and quantification of deoxynivalenol in hemp grain infected with Fusarium graminearum

JSFA reports, EarlyView.
Abstract Background Fusarium graminearum, one of the causal agents of ear rot in maize and head blight of cereal grains, also infects hemp (Cannabis sativa L. containing a maximum of 0.3% tetrahydrocannabinol or THC). This fungal pathogen produces trichothecene mycotoxins when it infects maize and cereal grains, but little is known about its production
Isabelle A. Kagan, Magdalena Ricciardi, Henry S. Smith, Rachel R. Schendel, Robert Pearce, Nicole Gauthier   +5 more
wiley   +1 more source

Development of biodegradable triazine-chitosan nanocomposites enhanced with magnetic and silica nanoparticles for improved drilling fluid properties. [PDF]

RSC Adv
Motahari S, Kiasat AR, Mouradzadegun A, Manshad AK, Jamalpour S.   +4 more
europepmc   +1 more source

High‐pressure homogenization and pH‐shifting modification of hazelnut protein isolates: Functional enhancement, allergenicity reduction, and probiotic microencapsulation performance

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Plant‐based proteins, such as hazelnut protein isolates (HPIs), often exhibit limited solubility and functionality, as well as allergenic potential, thereby limiting their applicability in food products. This investigation sought to improve the techno‐functional characteristics of HPI and mitigate its allergenicity via high‐pressure
Ilyas Atalar, Hatice Elen, Osman Gul, Abdullah Kurt, M.Irfan Aksu, Nevzat Konar   +5 more
wiley   +1 more source

Sustainable Valorization of Oil Palm Coproducts: Physicochemical Characterization and Potential Use in Insect Bioconversion. [PDF]

Foods
Almeida FC, Borges DPR, Santos LLCD, Oliveira JS, Ribeiro CVDM, Santos LFP, Ribeiro CDF, Cardoso LG, Assis DJ, Silva JBAD, Nascimento RQ, Ferreira ES, Ayena K, Umsza-Guez MA, Souza CO.   +14 more
europepmc   +1 more source

Designing nutritionally improved waffles containing glycerol monostearate based oleogel and aquafaba

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Plant‐based diets are considered healthier and more sustainable, while solutions are sought to replace saturated fats in foods products. Aquafaba (AF) from chickpea cans was foamed to formulate waffles. AF was concentrated at three dry matter contents.
Cristian Szekely, Andreea Pușcaș, Andruța Elena Mureșan, Vlad Mureșan   +3 more
wiley   +1 more source