Results 31 to 40 of about 200,831 (310)

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

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

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

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

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

Micronutrient contents and nutritional values of commercial wheat flours and flours of field-grown wheat varieties-A survey in Hungary [PDF]

, 2014
Wheat-based food has great importance in human nutrition: in European countries they provide 20-30% of the daily calorie intake, and additionally, the wholemeal and healthy food becomes even more popular. Mineral content in grains is dependent on genetic
Bálint, András Ferenc, Galiba, Gábor, Monostori, István, Rakszegi, Marianna, Szira, Fruzsina   +4 more
core   +1 more source

Comprehensive oligosaccharide profiling of commercial almond milk, soy milk, and soy flour

Food Chemistry, 2023
Oligosaccharides are known for several bioactivities on health, however, in sensitive individuals, can cause intestinal discomfort. This study aimed to investigate the oligosaccharide profiles in selected plant-based food products. A quantification method based on high-performance anion-exchange chromatography-pulsed amperometric detection was ...
Huang, Yu-Ping, Paviani, Bruna, Fukagawa, Naomi K., Phillips, Katherine M., Barile, Daniela   +4 more
openaire   +3 more sources

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

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

PERBANDINGAN FORMULA ENTERAL RENDAH LEMAK BERBASIS TEPUNG EDAMAME DENGAN FORMULA KOMERSIAL RENDAH LEMAK
[Comparison of Edamame Flour Based Low Fat Enteral Formula with Commercial Low Fat Formula]

Media Gizi Indonesia, 2018
Dyslipidemia leads to atherosclerosis which is a risk factor for cardiovascular diseases. Edamame contains omega-3 fatty acids and phytochemical components such as isoflavones, sterols and saponins, and also high in fiber content. Edamame has been proved
Siti Aliyah, Suci Indah Setiawati
doaj   +1 more source