Results 1 to 10 of about 31,405 (305)

Rapid Identification of Edible Insect Species in Food Using MALDI-TOF Mass Spectrometry. [PDF]

Rapid Commun Mass Spectrom
ABSTRACT Rationale Edible insects are emerging as sustainable, nutritious ‘foods of the future’ and are gradually introduced to the European market as novel foods. Ensuring consumer safety and preventing fraud requires legal regulation, which in turn depends on reliable analytical methods.
Straka D, Meledina A, Smirnova TA, Hajslova J, Kourimska L, Kulma M, Sebelova K, Pospisil O, Kopecka A, Kuckova S.   +9 more
europepmc   +2 more sources

Measuring the natural radioactivity samples of some domestic wheat flour and comparing it with some imported wheat flour for Iraqi markets using gamma-ray spectroscopy

Iraqi Journal of Physics
In this study, twenty samples of wheat flour were collected from local markets. Thirteen of these samples were local flour with different commercial names, and seven were imported flour with different commercial names. Three radionuclides (U-238, Th-232,
Zainab K. Nasser Allah, Essam M. Rasheed, Ammar A. Al Rawi   +2 more
doaj   +1 more source

Evaluation of Potato Wheat Composite Flour for Bread Production in Ethiopia

Blue Nile Journal of Agricultural Research
Consumption of wheat flour for bread and other baked products has increased in Ethiopia as well as worldwide. However, the wheat produced in Ethiopia is not enough to support bakery and pastry industries.
Ayalew Demissew, Seifu Yilema, Kiber Temesgen, Ayenew Meresa, Getu Tegegne   +4 more
doaj  

Relationship of the moisture content of Finnish wheat flour and relative humidity

Agricultural and Food Science, 1968
Changes in the moisture content of Finnish commercial wheat flour stored at variable relative humidities, representing the conditions typical of flour storage in Finland, were investigated.
Yu-Yen Linko, Pekka Linko
doaj  

Carob Pulp Flour as a Sustainable and Functional Ingredient in the Bakery: Effects of Leavening Typologies on Dough and Bread Properties

Life
Carob pulp flour (Ceratonia siliqua) is gaining attention as a sustainable ingredient with nutritional and functional potential. This study evaluated the partial replacement of soft wheat flour with 10% carob pulp flour in breadmaking, focusing on the ...
Sebastiano Rosati, Ilenia Gaeta, Lucia Maiuro, Maria Carmela Trivisonno, Maria Cristina Messia, Elena Sorrentino   +5 more
doaj   +1 more source

Microbiological, Nutritional, and Sensory Quality of Bread Produced from Wheat and Potato Flour Blends

International Journal of Food Science, 2014
Dehydrated uncooked potato (Irish and sweet) flour was blended by weight with commercial wheat flour at 0 to 10% levels of substitution to make bread. Comparative study of the microbial and nutritional qualities of the bread was undertaken.
Udeme Joshua Josiah Ijah, Helen Shnada Auta, Mercy Oluwayemisi Aduloju, Sesan Abiodun Aransiola   +3 more
doaj   +1 more source

The Particle Size Distribution and Colour Profiles of Porang Powder with Variation Porang Flour Mass Feeds: A Preliminary Study

Jurnal Keteknikan Pertanian Tropis dan Biosistem
Porang is rich in glucomannan, making it valuable in food and non-food applications, often processed into porang flour. Size reduction of porang flour into porang powder is a crucial stage to meet the particle size standard of commercial konjac powder ...
Jatmiko Eko Witoyo, Eva Ni'maturohmah, Bangkit Puji Putra Pamungkas, Nelsy Dian Permatasari, Bambang Dwi Argo, Sudarminto Setyo Yuwono, Simon Bambang Widjanarko   +6 more
doaj   +1 more source

The effect of molasses, tapioca and sago flour on biofloc system and volume of growth performance in whiteleg shrimp Litopenaeus vannamei

Depik Jurnal
Despite the high commercial success the whiteleg shrimp industry has achieved, challenges related to water quality and disease remain major issues. One approach to address these problems is Biofloc Technology (BFT).
Tamrin Tamrin, Muhammad Aris, Waisya Ade Muntahar, Taufiq Abdullah   +3 more
doaj   +1 more source

Bioactive Profile and Rheological Characteristics of Breadfruit (<i>Artocarpus altilis</i>) Pulp Commercial Flour. [PDF]

Molecules
Słota P, Pejcz E, Harasym J.
europepmc   +1 more source

Phenolic Acid Distribution in Wheat Pearling Fractions Using Microwave-Assisted Extraction. [PDF]

Foods
Kirusnaruban K, Gasparre N, Nandasiri R, Eskin MNA, Rosell CM.   +4 more
europepmc   +1 more source