Results 271 to 280 of about 1,834,588 (314)

Application of Chicory Root Inulin and Commercial Inulin in Various Food Products and Impact on Their Quality. [PDF]

Foods
Ostrun I, Mihatov V, Pichler A, Jozinović A, Banjari I, Kopjar M.   +5 more
europepmc   +1 more source

Three-dimensional characterization of fibrous microstructure in meat analogs using micro-computed X-ray tomography/μCT-based granulometry. [PDF]

Front Nutr
Pan X, Friedrich T, Müller M, Bock M, Engmann J, De Oliveira Reis G, Ambühl M, Hartmann C, Briesen H.   +8 more
europepmc   +1 more source

Development and Characterization of Low-Glycemic Couscous Enriched With β-Glucans and Proteins. [PDF]

Food Sci Nutr
Surek E, Ozkan K, Ozer C, Jilal A, Salih G, Yildirim H, Visioni A, Sestili F, Aktas-Akyildiz E, Sagdic O, Koksel H.   +10 more
europepmc   +1 more source

Combined Ultrasound and NaHCO₃ Treatment Improves Soymilk Stability and Soybean Flour Quality by Regulating the Structure and Properties of Interfacial Soy Proteins. [PDF]

Foods
Zhu L, Jin B, Li C, Fan Z, Ban Q, Wang Z.   +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

Implementation of commercial oat and sorghum flours in brewing

European Food Research and Technology, 2013
Brewing with commercial flours has the potential to reduce mashing times and improve brewhouse efficiency. At present, however, no studies are available assessing the application of commercial oat and sorghum flours as brewing adjuncts. Therefore, the objectives of this study were to evaluate the quality and processability of mashes/worts produced with
Birgit Schnitzenbaumer, Jörg Kaspar, Jean Titze, Elke K. Arendt   +3 more
openaire   +1 more source

Pre milling debranning of wheat with a commercial system to improve flour quality

Journal of Food Science and Technology, 2022
In the present study wheat (Triticum aestivum) cultivars were treated with industrial debranning step pre-milling both in a laboratory and a commercial mill to evaluate the benefits of this technology. Different levels of removal of wheat external layers were made (0 to 6%) and the results showed improved color of the flours (0.22 L* value units).
Ricardo Barroso Lopes, Elieser Salman Posner, Aline Alberti, Ivo Mottin Demiate   +3 more
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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

Objective Texture Measurements of Commercial Wheat Flour Tortillas

Cereal Chemistry, 2002
ABSTRACTTexture is a property of major importance in the evaluation of baked products. To determine a sample of commercial ranges for stretchability, rollability, firmness, and Kramer shear cell measurements for wheat flour tortillas using the TA‐XT2 texture analyzer, three separate sets of five tortilla brands purchased from stores in Manhattan, KS ...
Yufeng Mao, Rolando A. Flores, Thomas M. Loughin   +2 more
openaire   +1 more source