Results 91 to 100 of about 1,834,588 (314)

Modeling of Moisture Adsorption Isotherm of Selected Commercial flours of Bangladesh

The Agriculturists, 2018
The moisture adsorption behavior is a fundamental knowledge in the processing and storage of food materials. In this paper, the experimental adsorption behavior of wheat, rice and corn flours were compared with five widely recommended adsorption models (BET, GAB, Oswin, Smith and Halsey) in the literature.
Md Wadud Ahmed, Mohammad Gulzarul Aziz, Md Nazrul Islam   +2 more
openaire   +2 more sources

Cookie making potential of composite flour containing wheat, barley and hemp

Czech Journal of Food Sciences, 2015
Correspondingly to addition levels, barley flour supplement changed the wheat SRC profile and rheological behaviour as expected, and positively influenced its cookie making potential.
Marie HRUŠKOVÁ, Ivan ŠVEC
doaj   +1 more source

Nutritional, Functional, and Analytical Characterization of Banana Blossom: A Waste Valorization Approach

Future Postharvest and Food, EarlyView.
Banana blossom (Musa paradisiaca spp.). Segregation of different parts (Pistil, Calyx, Bract, Stem). Nutritional, Functional and Analytical Characterisation. Bract has high carbohydrate, aminoacids and nutrient profile. Stem has high protein and colour stability. Pistil has better flavour binding, lipid interactions and strong cooking stability. Banana
Aamnesh Antonisamy, Sanakya Murugesan, Srithar Harimuthuvel, Suresh Kumar Kalakandan, Gururaj Pejavara Narayana, Sushmita Mandal   +5 more
wiley   +1 more source

Use of maturograph and spring oven for the dermination of wheat flour baking characteristics

Czech Journal of Food Sciences, 2003
Quality characteristics of 30 commercial wheat flour samples from Czech industrial mills and 30 wheat flour samples prepared from wheat varieties cultivated in experimental fields (all from wheat harvest 2000) were analysed in detail including ...
M. Hrušková, J. Skvrnová
doaj   +1 more source

Maize flour is a promising and low-cost carrier material for producing freeze-dried starter cultures adapted to cereal fermentation in West Africa

Cogent Food & Agriculture, 2020
Food fermentations in West Africa are still conducted spontaneously because of the lack of knowledge, unavailability of adequate technologies and the lack of production facilities.
Marcel Houngbédji, Clarisse Sidbewende Compaoré, Yann Eméric Madodé, Sègla Wilfrid Padonou, Djidjoho Joseph Hounhouigan   +4 more
doaj   +1 more source

Evaluation of the Nutrient Components of Flours, Color Profile, and Sensory Qualities of Cake From Wheat and Celosia argentea Seed Blends

Future Postharvest and Food, EarlyView.
Composite flour was developed with 5%, 10%, 15%, and 20% inclusion of Celosia seeds flour. The flour was used in the production of cake. Cake made with 5% composite flour compared favorably with cake from 100% wheat flour. ABSTRACT Nutritional benefits and physical appearance are of great importance in determining the acceptance of confectionary ...
Kudirat Titilope Araoye, Dupe Temilade Otolowo, Opeyemi Olaitan Alabi, Ayo Oluwadunsi Olugbuyi, Timilehin Bernice Oduoye, Folakemi Mary Ajayi, Olamide Ibukunoluwa Adedayo, Ayomide Esher Ade‐Alabi, Oluwatosin David Aregbe, Samuel Olaniyi Bowofola, Oluwatooyin Faramade Oludahunsi   +10 more
wiley   +1 more source

The Sydney flour song [music] /

, 1945
For voice and piano.; Cover title.; Also available online http://nla.gov.au/nla.mus ...
Lumsdaine, Jack, 1895-1948.
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Genetic and Molecular Basis of Processing Traits and Genetic Improvement Progress in Major Fruit Crops

Future Postharvest and Food, EarlyView.
Processing quality in fruit crops is governed by complex genetic networks controlling texture, sweetness, color, browning, aroma, and nutritional quality. Advances in genomics, genomic selection, and genome editing enable the development of processing‐oriented cultivars with improved industrial performance, reduced postharvest losses, and enhanced ...
M. Ranjani, Kaviya Dharshini U, Shalini Gaur Rudra   +2 more
wiley   +1 more source

Estudo do amido de farinhas comerciais comestíveis

Polímeros
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, Thayná B. Cabral, Roberto P. C. Neto, Maria Inês B. Tavares, Anna Paola T. Pierucci   +4 more
doaj  

Superior Baking Company, Interior of Store Room for Flour

, 1910
Image shows a room a the Superior Baking Company with bags of flour piled to the ...
Shipler Commercial Photographers; Shipler, Harry
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