Results 261 to 270 of about 200,831 (310)

Evaluation of protein composition and functionality of lupin protein isolates extracted from different blue lupin (<i>Lupinus angustifolius)</i> cultivars. [PDF]

Curr Res Food Sci
Roman L, Tsochatzis E, Jiménez-Munoz L, Ottosen CO, Corredig M.   +4 more
europepmc   +1 more source

Nutritional and Antioxidant Profile of Brown Eragrostis tef (Zucc.) Trotter Flour in Blends with Glycine max (L.) Merr. Flour. [PDF]

Molecules
Mekuria SA, Czwartkowski K, Harasym J.
europepmc   +1 more source

Impact of co-fermenting modified camel milk using yogurt starter culture and <i>Limosilactobacillus fermentum</i> on the quality of quinoa-supplemented fermented milk products. [PDF]

Front Nutr
Alsadun AFA, Sakr SS, Ali AA, Alsaleem KA, Aladhadh M, Aljutaily T, Almujaydil MS, Alayouni R, Hassan A, Barakat H, Hassan MFY.   +10 more
europepmc   +1 more source

Snacks Fortified with Protein Concentrate from Spotted Goatfish (<i>Pseudupeneus maculatus</i>) and Passion Fruit (<i>Passiflora edulis</i>) Shell Flour. [PDF]

Food Technol Biotechnol
Benevides AB, Pinheiro Crasto Amaral R, Carvalho da Silva ED, Sucupira Maciel MI, Kazue Sakugawa Shinohara N, de Abreu Gloria MB, Campagnoli de Oliveira Filho PR.   +6 more
europepmc   +1 more source

Phenol-Formaldehyde Adhesives Modified with Eucalyptus Lignin: The Advantages of Soda Lignin. [PDF]

Polymers (Basel)
Clavijo L, Coniglio R, Bermúdez F, Rodao JM, Passarella D, Dieste A.   +5 more
europepmc   +1 more source

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Nutritional characterisation and bioactive components of commercial carobs flours

Food Chemistry, 2014
Food industry is interested in the utilisation of legume flours for the improvement the nutritional quality of cereal based foods. In this context, this research aimed at investigating the beneficial properties of different commercial carob seed flours -Ceratonia siliqua L.-.
Alessandra Durazzo, Valeria Turfani, Valentina Narducci, Elena Azzini, Giuseppe Maiani, Marina Carcea   +5 more
openaire   +2 more sources

Functional Properties of Commercially Produced Wheat Flour Solubles

Canadian Institute of Food Science and Technology Journal, 1987
Abstract The physicochemical properties of wheat flour solubles (WFS) obtained by ultrafiltration and spray-drying of a gluten-wheat starch plant effluent were investigated. Adjustment of pH of the retentate (from 3.0 to 5.5) before spray drying resulted in reduction of globulin and acetic acid soluble protein fractions, lower emulsifying and foaming
B.D. Oomah, J.J. Mathieu
openaire   +1 more source