Results 21 to 30 of about 1,834,588 (314)

FLOUR-seq

, 2023
Pipeline for HIgh-throughput Single-cell ONT Full-length RNA sequencing (FLOUR-seq)
Chen Zhang (17106835)
core   +1 more source

WHEAT-SPELT FLOUR OF TYPE 600 WITH IMPROVING BAKERY PROPERTIES

Harčova Nauka ì Tehnologìâ, 2020
The article presents the results of comparative studies of quality indicators of wheat patent commercial flour, spelta flour and 9 mixtures of them, obtained by mixing in a different ratio (from 10 to 90%). It has been established that wheat flour have a
D. Zhygunov, Y. Barkovska, Y. Yehorshyn, H. Zhyhunova, K. Barikian   +4 more
doaj   +1 more source

Physicochemical and Rheological Characteristics of Commercial and Monovarietal Wheat Flours from Peru

Foods, 2023
In Peru, wheat (Triticum aestivum L.) is one of the main resources in the food industry; however, due to its low harvested area, it is the second most imported cereal. The quality of wheat flour was studied to verify that it has desirable characteristics for the preparation of bakery products. The quality of commercial and monovarietal wheat flours was
Ivan Best, Alan Portugal, Sandra Casimiro-Gonzales, Luis Aguilar, Fernando Ramos-Escudero, Zoila Honorio, Naysha Rojas-Villa, Carlos Benavente, Ana María Muñoz   +8 more
openaire   +3 more sources

Effect of Feeding Moderate Levels of Commercially Agenized Flour to Dogs.

Experimental Biology and Medicine, 1948
SummaryThese results demonstrate that dogs can be fed a ration containing moderate levels (30%) of commercially agenized flour for long periods of time (12-14½ months) without developing running fits or electroencephalographic abnormalities.
G. W. Newell, S. N. Gershoff, T. C. Erickson, W. E. Gilson, C. A. Elvehjem   +4 more
openaire   +2 more sources

Whey protein supplement adulteration with rice flour quantification: A simple method using ATR-FT-MIR and iPLS

Scientia Agropecuaria, 2021
In this work, a method using ATR-FT-MIR and iPLS was developed to quantify whey protein supplement adulteration with rice flour. The original vanilla flavor commercial whey protein samples were adulterated with commercial rice flour with concentrations ...
Soraia C. G. N. Braga, Filipe L. Braga, Ayssa de F. Boschetti, Lara F. F. Gerardth, Matheus A. C da Rocha, Larissa Cecatto   +5 more
doaj   +1 more source

Quality parameters and baking performance of commercial gluten flours

LWT - Food Science and Technology, 2004
Abstract Commercial gluten which is labeled in different ways, i.e., gluten, gluten flour, glutinated flour, is sold without any specifications. Breadmaking potential of commercial gluten was assessed by adding them in different concentration levels (6 and 50 g/100 g) to wheat flour. This evaluation was done by physicochemical analyses and subjective
Olinda Perez Borla, Estela Leonor Motta, Amelia Ivone Saiz, Rosalı́a Fritz   +3 more
openaire   +1 more source

Sensory Profile of Gluten-Free Breads Based on Alternative Commercial Flours

Foods 2023, 2023
Gluten-free baked goods (GFBGs) are based mainly on refined flours and starches, being characterized by a poor nutritional profile. The use of alternative flours rich in protein and dietary fibre, and with a good sensorial profile, in the formulation of GFBGs could improve either nutritional or sensorial properties.
Karen Irigoytia, María Belén Parodi, Nancy Espósito, Marina de Escalada Pla, Carolina Genevois   +4 more
openaire   +3 more sources

Comparisons of the physicochemical and functional properties of commercially and traditionally processed sago starch

MATEC Web of Conferences, 2017
Commercial sago starch was obtained from nearby supermarket while traditional sago starch (lemantak) was obtained from local wet-market. In this study, the physicochemical (moisture content, colour, particle size and microstructure) and functional ...
Mustafa Kamal M., Baini R., Mohamaddan S., Henry Ragai A.R., Soh Fong L., Abdul Rahman N., Mili N., Taib S.N.L., Othman A.K., Abdullah M.O.   +9 more
doaj   +1 more source

Provision of milkfish (Chanos chanos) waste flour as a commercial feed substitute for feed consumption and carcass percentage of Japanese quail (Coturnix coturnix japonica)

Jurnal Agro Veteriner
The purpose of this research was to determined the substitution of milkfish (Chanos chanos) waste flour can increase feed consumption and carcass percentage of Cortunix cortunix japonica.
Bayu Dwi Saputra, Mirni Lamid, Sunaryo Hadi Warsito, Sri Hidanah, Emy Koestanti Sabdoningrum, Widya Paramita Lokapirnasari   +5 more
doaj   +1 more source

Establishment of Alkylresorcinols cut-off point to screen the 100% whole wheat flour

Applied Food Research
Alkylresorcinols (ARs) are recognized biomarkers of whole grains, exhibiting biological functions such as antioxidant activity and inhibition of cancer cell proliferation, and are correlated with nutrients, including fat, dietary fiber, and carbohydrates.
Jun Wang, Xuesong Zhang, Yufei Wang, Chao Gao, Guodong Wang, Jingming Yang, Beilei Cai, Zhu Wang   +7 more
doaj   +1 more source