Results 31 to 40 of about 201,464 (259)
XANTHAN GUM DARI Xanthomonas campestris DENGAN KOMBINASI SUBSTRAT LIMBAH PADAT TAPIOKA DAN PEPTON BULU AYAM SEBAGAI BAHAN TAMBAHAN PANGAN [PDF]
, 2020 Xanthan gum is a polysaccharide that required polysaccharide material in the form of starch, namely tapioca solid waste through aerobic fermentation used Xanthomonas campestris bacteria.
Kamila, salsabila tazkiyatul
core
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
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 +3 more
openaire +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
Jurnal Agro VeterinerThe 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 +5 more
doaj +1 more source
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
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 +4 more
openaire +3 more sources
Yield and Quality in Purple-Grained Wheat Isogenic Lines [PDF]
, 2020 Breeding programs for purple wheat are underway in many countries but there is a lack of information on the effects of Pp (purple pericarp) genes on agronomic and quality traits in variable environments and along the product chain (grain-flour-bread ...
Akin, Beyhan +18 more
core +2 more sources
Establishment of Alkylresorcinols cut-off point to screen the 100% whole wheat flour
Applied Food ResearchAlkylresorcinols (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 +7 more
doaj +1 more source
Elaboration of a spontaneous gluten-free sourdough with a mixture of amaranth, buckwheat, and quinoa flours analyzing microbial load, acidity, and pH [PDF]
, 2019 Pseudocereals are gluten-free, nutrient-dense raw materials that are being considered for the production of gluten-free products, especially bread. This study proposes a gluten-free sourdough formula based on equal amounts of amaranth, buckwheat and ...
Carbó Moliner, Rosa +3 more
core +2 more sources