Results 11 to 20 of about 1,834,588 (314)
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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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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AN EXAMINATION OF COMMERCIAL FLOUR. [PDF]
Journal of the American Chemical Society, 1899 n ...
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TESTING WHEAT FLOUR FOR COMMERCIAL PURPOSES. [PDF]
Journal of the American Chemical Society, 1905 n ...
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Ethylene Dibromide Residues in Biscuits and Commercial Flour
Journal of AOAC INTERNATIONAL, 1981 Abstract Flour and biscuit samples from a school lunch program were analyzed for ethylene dibromide (EDB). Flour samples were extracted with hexane at room temperature with maximum extraction of EDB in 4 days. Biscuits were extracted by steam distillation with hexane; optimum recoveries were obtained by a triple extraction of the sample.
D M, Rains, J W, Holder
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Nutritional composition and minerals bioaccessibility of commercial fruit flours
Journal of Food Measurement and Characterization, 2023 AbstractCommercial fruit flours were evaluated concerning: (i) the nutritional composition (proximate composition, total phenolic content, and minerals content), (ii) their contribution to estimated mineral daily intake, (iii) the bioaccessibility of essential minerals using the in vitro INFOGEST digestion method and (iv) the influence of their ...
Fernanda Galvão +6 more
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Jurnal Ilmiah Ilmu-Ilmu Peternakan, 2011 The study aims of research Effect of the Addition of Cassava Leaf Meal in Rations Commercial to performance and CP 707 is to determine the extent of the effect of the addition of cassava leaf meal in commercial feed to performance of broiler strains CP ...
Dede Risnajati
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Contamination of Commercial Corn Flour with Aflatoxins and Citrinin
Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi), 1982 In March 1980, mycotoxin-contaminated corn flour for sale in Tokyo was found for the first time by the mycotoxin examiner group of the Tokyo Metropolitan Research Laboratory of Public Health. After extensive investigation, it was ascertained that the corn flour was contaminated with a mixture of aflatoxins and citrinin.
TAKAHASHI, Takanori +2 more
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Tenebrio molitor as a Clean Label Ingredient to Produce Nutritionally Enriched Food Emulsions
Insects, 2023 Tenebrio molitor flour, a sustainable source of protein and bioactive compounds, was used as a clean label ingredient in order to reformulate a commercial hummus sauce, replacing egg yolk and modified starch, improving its nutritional quality.
Maribel Aybar +5 more
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THE INFLUENCE OF BIOTECHNOLOGICAL STRATEGIES ON NUTRITIONAL ASPECTS OF BAKERY PRODUCTS [PDF]
Journal of Engineering Science (Chişinău), 2020 Fermented products based on sourdough show many advantages in comparison with fermented products with commercial yeast. The research was focused on obtaining sourdough with spontaneous flora, obtaining bread samples with sourdough with spontaneous flora ...
SIMINIUC, Rodica
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