Results 11 to 20 of about 31,405 (305)
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
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Journal of Food Science and TechnologyWheat flour milling involves a gradual grinding process resulting in production of various flour streams. This study focuses on developing specialty flour for pizza production using these millstreams.
Snehal Mahajan +4 more
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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
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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
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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
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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
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The Effects of Nitrogen-peroxide on the Constituents of Flour in Relation to the Commercial Practice of bleaching Flour with that Reagent [PDF]
Epidemiology and Infection, 1914 The process of subjecting flour to the whitening action of dilute nitrous fumes has grown so extensively during the past ten or twelve years, that it is estimated that more than half of the enormous amount of flour utilised for making bread and for other purposes is now bleached or tinted by this method.
B, Moore, J T, Wilson
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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
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Wheat and flour quality relations in a commercial mill [PDF]
Czech Journal of Food Sciences, 2001 The bread-making quality of forty commercial winter wheat samples, grown in the western region of the CzechRepublic, and their flours (white flours with ash content of about 0.5%) prepared in a commercial mill was studied. Standard analytical methods (ash and protein content, wet gluten), amylolytic activity measurement (falling number), rheological ...
M. Hrušková +2 more
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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