Results 91 to 100 of about 201,464 (259)
Food Chemistry International, EarlyView.Crunches were produced from formulations of almond nuts and tiger nuts (AN–TN) for the plausible management of commodity disease of obese condition. The produced AN–TN crunches showed high consumers acceptability, phenolic, and amylopectin contents. In addition, formulated percentages of AN–TN crunches when fed to high‐fat diet (HFD) fed rats led to ...
Olufunke Florence Ajeigbe +4 more
wiley +1 more source
Food Science and Technology Research, 2004 The qualities of flours milled from various kinds of wheats (Norin 61, Hokushin, Nebarigoshi and Haruibuki) grown in Japan were studied for application to breadmaking. Protein contents of these wheat flours were in the range of 7.2 ∼ 10.0%, lower than that of a commercial hard-type wheat flour, Cameria (12.4%).
Pham Van HUNG +3 more
openaire +2 more sources
Food Chemistry International, EarlyView.Acha–chia–soycake biscuits improved glucose tolerance, lipid profile, insulin levels, and pancreatic integrity in HFD–STZ diabetic rats. ACSB1 and ACSB13 outperformed acarbose, showing potent antihyperglycemic, hypolipidemic, and pancreatic‐protective effects.
Oluwafunmilayo Christianah Ogunnowo +5 more
wiley +1 more source
Organic Spring Wheat Weed Control Strategies Report [PDF]
, 2012 Many organic cereal grain growers struggle with weed issues, especially in spring wheat. Weed competition is one of the major issues in spring wheat due to many factors.
Cummings, Erica +4 more
core +1 more source
Food Chemistry International, EarlyView.Healthy snacks formulated with food by‐products are gaining interest within the food industry. Decoction residues of Hibiscus sabdariffa (roselle) retain thermostable polyphenols. Extruded snacks enriched with roselle showed a reduction in the expansion index as the roselle concentration increased.
Monserrat Hernández‐Bautista +3 more
wiley +1 more source
Nutrient Content of Carob Pod (Ceratonia siliqua L.) Flour Prepared Commercially and Domestically
Plant Foods for Human Nutrition, 2009 Although the fruit of the carob tree (Ceratonia siliqua L. Fabaceae) is nutritious and widely available in Turkey, especially in West and South Anatolia, much remains to be learned about its nutrient composition. The main goal of our study was to determine if there are differences in the content of certain nutrients in commercially-prepared carob flour
Ayaz, Faik A. +6 more
openaire +3 more sources
Proportion of common wheat kernels in commercial samples of durum wheat by chemical methods
, 1970 Durum wheat (Triticum durum Desf.) is used for production of semolina which is the required raw material for the elaboration of good quality pasta products. Common wheat (T.
Carbonero Zalduegui, Pilar +1 more
core
Impact of the Agricultural Sector on the Arkansas Economy in 2001 [PDF]
, 2005 Agriculture has historically been one of Arkansas’ primary economic sectors. Agriculture is defined as the sum of agricultural production and processing activities unless otherwise specified.
Goodwin, H. L., Jr. +3 more
core +2 more sources
Functional and physicochemical properties of proteins isolated from four different pulses
Food Biomacromolecules, EarlyView.Proteins from four pulses viz. pinto bean, cow pea, pigeon pea, and navy bean were isolated and characterized. Pinto bean protein showed the highest oil absorption capacity and solubility. Pinto bean protein exhibited the highest emulsion capacity and foaming capacity. Cow pea protein showed the highest in vitro protein digestibility.
Bharati Kumari, Nandan Sit
wiley +1 more source
SOY SAUCE PRODUCTION UTILIZING ROOT CROP FLOUR AS SUBSTITUTE FOR WHEAT FLOUR (100% SUBSTITUTION)
Annals of Tropical Research, 1986 Soy sauce yield was not affected by the substitution of wheat flour with root crop flour as carbohydrate source for the fermentation micro organisms. The titratable acidity, pH and NaCl content were not signifi.
Emma S. Data +2 more
doaj