Results 101 to 110 of about 200,831 (310)
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
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
Food Chemistry International, EarlyView.This study evaluated Bambara groundnut–wheat composite bread fortified with orange peel in diabetic rats. Diets significantly lowered blood glucose, inhibited α‐glucosidase and α‐amylase, and boosted antioxidant enzymes compared to controls. Results emphasize BG‐based functional foods' potential to help manage type 2 diabetes through regulation of ...
S. O. Oguntuase +3 more
wiley +1 more source
Estudo do amido de farinhas comerciais comestíveis
PolímerosO 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
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
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 +4 more
doaj +1 more source
Agro Bali : Agricultural JournalTribolium confusum Jacquelin du Val (Coleoptera: Tenebrionidae) is a major stored product pest that can damage flour in storage. The infestation of T. confusum causes contamination of stored grain, such as flour. Research about the population growth of T. confusum in various commercial and non-commercial flours is still limited.
Ratna Wulandari +2 more
openaire +1 more source
Food Frontiers, EarlyView.This review highlights recent biotechnological innovations in the valorization of food waste through enzyme‐assisted processing and microbial fermentation to enhance nutritional, techno‐functional, and shelf‐stable properties for developing sustainable, plant‐based functional foods and nutraceuticals.
Md. Sakhawot Hossain +6 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
Detection of flour or farina from Triticum aestivum in macaroni by starch-gel electrophoresis of water-soluble proteins [PDF]
, 1969 A water-soluble protein component, A, has been found which appears without exception at a higher concentration in Triticum aestivum than in T. durum.
Garcia Faure, R. +2 more
core +1 more source