Results 121 to 130 of about 200,831 (310)

Factors affecting the activity of baker's compressed and active dry yeast : a thesis presented in partial fulfilment of the requirements for the degree of Master of Technology in Biotechnology at Massey University [PDF]

, 1980
Factors affecting the Activity of Baker's Compressed and Active Dry Yeast. Parameters important in the production of Baker's Yeast were correlated with the product's final activity.
Espie, Stephen Angus
core  

Physicochemical properties of long rice grain varieties in relation to gluten free bread quality [PDF]

, 2015
30 pages, 3 figures, 7 tablesThe aim of this study was conducted to determine the breadmaking potential of six long-grain rice varieties (INIAP 14, INIAP 15, INIAP 16, INIAP 17, F09 and F50) and to identify any flour characteristic governing their ...
Cornejo, Fabiola, Rosell, Cristina M.
core   +2 more sources

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 Nazrul Islam, Mohammad Gulzarul Aziz, Md Wadud Ahmed   +2 more
openaire   +2 more sources

Sensory and chemical profiles of bread derived from the novel semi‐ and wholegrain flour enrichment of Triticum aestivum L. old genotypes with organic stinging nettle

JSFA reports, Volume 5, Issue 3, Page 104-112, March 2025.
Abstract Background Bread made from refined Triticum aestivum L. flour, a staple food in large parts of the world, is considered a nutrient security risk. Strategies used to enhance the nutritional and functional properties of wheat‐derived food products include the use of semi‐ or wholegrain flour, old genotypes, and enrichment through fortification ...
Ilaria Marotti, Elettra Frassineti, Mattia Alpi, Giovanni Dinelli   +3 more
wiley   +1 more source

Organic Heirloom Spring Wheat Seeding Rate Trial [PDF]

, 2015
University of Vermont Extension began its heirloom spring wheat project in 2007 to determine whether heirloom varieties developed before 1950 could thrive in Vermont’s climate.
Calderwood, Lily, Cummings, Erica, Darby, Heather, Gupta, Abha, Post, Julian, Ziegler, Sara   +5 more
core   +1 more source

Consumer attitudes, willingness to pay and hedonic evaluations of innovative legume gnocchi products

Journal of the Science of Food and Agriculture, Volume 105, Issue 5, Page 2867-2878, 30 March 2025.
Abstract BACKGROUND With growing concerns over the adverse effects of animal‐derived products on health, animal welfare and the environment, the rising popularity of plant‐based foods underscores the importance of understanding consumer preferences and determining acceptance.
Muhammad Adzran Che Mustapa, Zein Kallas, Laura López‐Mas, Cristina Alamprese, Silvia Contiero, Ingrid Aguiló‐Aguayo   +5 more
wiley   +1 more source

Microstructural, physicochemical, thermal, and rheological properties of starches from commonly consumed yam varieties in West Africa

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND This study assessed the starch content of ten yam varieties commonly consumed in West Africa to clarify their structural, thermal, physicochemical, and rheological properties and to support their potential food and industrial applications.
Patrick Olusanmi Adebola, Paterne Agre, Asrat Asfaw, Amani Michel Kouakou, Alexandre Dansi, Jude Obidiegwu, Emmanuel Chamba, Nkosingiphile L. Nzama, Toluwase A. Dada, Eric Oscar Amonsou   +9 more
wiley   +1 more source

Upcycling orange by‐product: phenolic bioaccessibility and technological features of jelly candies enriched with hydroalcoholic and enzymatic extracts

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Phenolic extracts are recognized for their health‐promoting properties, although some physicochemical characteristics limit their food applications. The present study aimed to valorize orange juice by‐products through enzymatic and hydroalcoholic extraction to obtain flavonoid ingredients and to evaluate their application in pectin ...
Bárbara Morandi Lepaus, Nathalia Almeida Costa, Gabriela de Matuoka e Chiocchetti, Paula de Paula Menezes Barbosa, Marise Bonifácio Queiroz, Izabela Dutra Alvim, Juliana Alves Macedo, Gabriela Alves Macedo   +7 more
wiley   +1 more source

Organic Spring Wheat Variety Trial [PDF]

, 2015
In 2015, the University of Vermont Extension Northwest Crops and Soils Program evaluated twelve hard red spring wheat to determine which varieties thrive in organic production systems. The trial was established at the Borderview Research Farm in Alburgh,
Calderwood, Lily, Cummings, Erica, Darby, Heather, Emick, Hillary, Monahan, Susan, Post, Julian, Ziegler, Sara   +6 more
core   +1 more source

Comparative Evaluation of Chemical Composition of Fermented Ground Bean Flour (Kerstingella geocarpa), Cowpea Flour (Vigna unguiculata) and Commercial Wheat Flour (Triticum spp.)

Pakistan Journal of Nutrition, 2015
The study was conducted to compare the chemical composition of 3 flour samples: fermented ground bean flour, fermented cowpea flour and commercial wheat flour. Commercial wheat flour was purchased from a local market as well as cowpea and ground bean. The samples were cleaned and sorted, soaked in water at room temperature, dehulled, oven dried at 50°C
openaire   +1 more source