Results 1 to 10 of about 28,701 (117)
Applied Sciences, 2023 Nowadays, a wide range of non-traditional gluten-free products can be purchased. Although consumers identify all these as being similar, their nutritional composition can differ depending on the raw materials used and the production process itself.
Ana M. Vivar-Quintana +3 more
doaj +1 more source
Jurnal Medik Veteriner, 2021 The purpose of this research was to determine the effect of supplementary feeding with fermented Moringa leaf flour on cholesterol levels of Mojosari duck eggs and to calculate the cost of production.
Ratna Dwi Lestari +5 more
doaj +1 more source
Jurnal Agro Veteriner, 2023 Quail farming is quite developed, from year to year the population increases. The search for alternative feed as a substitute for feed sources is an effort by breeders to minimize feed costs.
Annisa Nur Aulia Purwantoro +5 more
doaj +1 more source
Polímeros, 2012 O amido em quatro tipos de farinhas comerciais para uso doméstico em preparações culinárias foi caracterizado pelas técnicas de espectroscopia de absorção na região do infravermelho com Transformada de Fourier (FTIR), difração de raios X (DRX), análise ...
Bianca N. B. Lima +4 more
doaj +3 more sources
The Potential for the Use of Edible Insects in the Production of Protein Supplements for Athletes
Foods, 2023 Several types of proteins are used in athletes’ supplementation; nevertheless, given the problem of protein deficiency in the world and the growing need for ecological sources of protein, it is very interesting to study the quality of alternative protein
Ewelina Zielińska, Urszula Pankiewicz
doaj +1 more source
International Journal of Food Science, 2021 Cassava flour has a high potential to contribute as a raw material in the food industry. This study was aimed at characterizing flours from Sri Lankan cassava varieties with a view to explore the potential in food applications.
R. A. T. Nilusha +4 more
doaj +1 more source
Foods, 2023 Noodles are a popular snack mainly produced from wheat flour; however, the low contents of protein, minerals, and lysine are a concern. Therefore, this research developed nutri-rich instant noodles by using foxtail millet (FTM) (Setaria italic) flour to ...
Mst. Meherunnahar +7 more
doaj +1 more source
Greek Landrace Flours Characteristics and Quality of Dough and Bread
Foods, 2023 Besides organic growing, ancient wheats and landraces are attracting the attention of scientists who are reassessing the healthy and dietary properties attributed to them by popular tradition.
Adriana Skendi +3 more
doaj +1 more source
Solvent retention capacity for different wheats and flours evaluation
Czech Journal of Food Sciences, 2012 The baking quality in the sets of both commercial and variety wheat samples (80 and 18 items) and wheat composite flour (standard and 25 blends) was evaluated in terms of the Solvent retention capacity method (AACC 56-11). Composites were prepared from a
Ivan Švec +3 more
doaj +1 more source
Molecules, 2021 The feasibility of obtaining resistant starch type III (RS3) from malanga flour (Xanthosoma sagittifolium), as an unconventional source of starch, was evaluated using the hydrothermal treatment of autoclaving.
Vicente Espinosa-Solis +9 more
doaj +1 more source