Results 21 to 30 of about 201,464 (259)

Protein Ingredients Control in Gluten Free Products Using SDS-PAGE, Developed Competitive Enzyme Immunoassays and Commercial ELISA Kits. [PDF]

, 2018
Some protein ingredients declared in the label of gluten free products are allergenic proteins (milk, soy and egg).The proper identification of these proteins in food products is important for consumers who have food allergies.
Cagnasso, Carolina Elisa, Cellerino, Karina, Docena, Guillermo H., Ferreyra, Marcela Verónica, Greco, Carola Beatriz, Lopez, Laura Beatriz, Polenta, Gustavo Alberto   +6 more
core   +1 more source

Pengaruh Tingkat Penambahan Tepung Daun Singkong dalam Ransum Komersial terhadap Performa Broiler Strain CP 707

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
doaj   +3 more sources

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, Sara Simões, Joana Ride Sales, Joel Santos, Diogo Figueira, Anabela Raymundo   +5 more
doaj   +1 more source

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
doaj   +1 more source

Iron bioavailability in two commercial cultivars of wheat: a comparison between wholegrain and white flour and the effects of nicotianamine and 2'-deoxymugineic acid on iron uptake into Caco-2 cells [PDF]

, 2014
Iron bioavailability in unleavened white and wholegrain bread made from two commercial wheat varieties was assessed by measuring ferritin production in Caco-2 cells.
Anna A. Wawer, Ariza-Nieto M., Beta T., Bouis H. E., Cakmak I., Cheng L., Eagling T., Engle-Stone R., Fang-Jie Zhao, Fernandez-Orozco R., Garcia M. N., Glahn R. P., Glahn R. P., Glahn R. P., Glahn R. P., Glahn R. P., Haas J. D., Higuchi K., Hurrell R., Kalgaonkar S., Lee S., Lipschitz D. A., Mattila P., McLean E., Mino Y., Morris E. R., Ortiz-Monasterio J. I., Oury F.-X., Persson D. P., Peter R. Shewry, Qureshi I. M., Sandberg A. S., Schlemmer U., Scientific Advisory Committee on Nutrition, Shewry P. R., Shojima S., Susan J. Fairweather-Tait, Thavarajah D., Thompson B., Thompson B. A. V., Tristan Eagling, Velu G., Wawer A. A., White P. J., Yun S., Zhang Y., Zhao F. J., Zheng L.   +47 more
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

Identification of carbohydrate parameters in commercial unripe banana flour

Food Research International, 2016
Summary Unripe banana flour (UBF), which is rich in resistant starch (RS), has shown several positive physiological effects in clinical trials. Although such observations encourage the emergence of UBF in the food market, specific identity or quality standards for the product are still lacking.
Hoffmann Sardá, Fabiana A., de Lima, Fernanda N.R., Lopes, Nathalie T.T., Santos, Aline de O., Tobaruela, Eric de C., Kato, Edna T.M., Menezes, Elizabete W.   +6 more
openaire   +1 more source

QUALITY OF AREPAS MADE FROM COMMERCIAL FLOURS OR HOMEMADE MASA [PDF]

Journal of Food Quality, 1985
ABSTRACTArepas made from midwestern‐grown corn or two commercially packaged flours (Flours 1 and 2) obtained from South America were compared for selected quality attributes. Physical characteristics of the packaged flours were similar. Arepas made from Flour 2 were harder (P<0.01) after frozen storage and reheating according to Instron values ...
CAROLE A. Z. HARBERS, MARTHA STONE, TANYA SABATKA   +2 more
openaire   +1 more source

Gas leakage and distribution characteristics of methyl bromide and sulfuryl fluoride during fumigations in a pilot flour mill [PDF]

, 2012
The half-loss time (HLT) is used as an indicator to quantify gas leakage rates during methyl bromide (MB) and sulfuryl fluoride (SF) fumigations. Comparisons of HLTs between three MB and three SF fumigations were quantified in the Hal Ross pilot flour ...
Watcharapol Chayaprasert, Dirk E. Maier, Bhadriraju Subramanyam, Michelle Hartzer, Annis, ASHRAE, Banks, Banks, Bell, Bell, Campbell, Chayaprasert, Chayaprasert, Chayaprasert, Cryer, Draper, Drinkall, Drinkall, Gandy, Kenaga, Reichmuth, Small, Taylor, U.S.-EPA   +23 more
core   +6 more sources

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.
Takanori TAKAHASHI, Yoichi ONOUE, Minoru MORI   +2 more
openaire   +2 more sources