Results 31 to 40 of about 31,405 (305)
The Effect of Giving Maggot Mix Flour (Hermetia Illuciens Linnaeus) on Commercial Feed on Growth Weight Mice (Mus Musculus) [PDF]
, 2021 The study aimed to determine the effect of daily body weight gain (PBBH) in mice given feed containing commercial feed mix maggot flour. The material used in the study was 60 mice that were not differentiated by gender.
Kurnia, Dyanovita Al +4 more
core +1 more source
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 +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
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 +4 more
doaj +1 more source
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 +8 more
openaire +3 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.
TAKAHASHI, Takanori +2 more
openaire +2 more sources
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 +4 more
openaire +3 more sources
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 +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 +4 more
openaire +2 more sources
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. +9 more
doaj +1 more source