Results 41 to 50 of about 200,831 (310)
EVALUATION OF PROTEIN AND IRON ABSORPTION OF MOCAF-BASED WEANING FOOD
Jurnal Teknologi dan Industri Pangan, 2021 Weaning food biscuit based on mocaf (modified cassava flour) with substitution of soybean, mung bean and red kidney bean flour is expected increasing protein of the product.
Lia Ratnawati +4 more
doaj +1 more source
The Effects of Topdressing Organic Nitrogen Hard Red Winter Wheat [PDF]
, 2010 The demand for local organic food is steadily increasing throughout Vermont and New England. Consumers are asking for bread baked with locally grown wheat; however bakers have been slow to incorporate local wheat flour because of the challenges ...
Cummings, Erica +5 more
core +1 more source
General Components and Solibility of Current Commercial Soybean Flour
NIPPON SHOKUHIN KOGYO GAKKAISHI, 1969 Thirteen samples of commercial soybean flour and isolated soybean protein were analyzed to determine the range of moisture, protein, fat, ash and carbohydrate content. In general components there was large differences between 13 samples, the protein and fat content of the samples varied 32.5-68.8% and 0.1-15.7%, respectively.The effect of pH value ...
YOSHITADA YAMANAKA, NOBORU FURUKAWA
openaire +2 more sources
A Termite‐Inspired Alternative to Cement
Advanced Functional Materials, EarlyView.A termite‐inspired composite of clay, cellulose, and lignin forms a dense fibrous network with concrete‐like strength (32 MPa) and superior elasticity, processed at ambient temperature. Abstract Clay combined with organic materials is used by termites as a strong and durable construction material for their mounds with minimal environmental impact. Here,
Oren Regev +3 more
wiley +1 more source
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
The Effects of Topdressing Organic Nitrogen on Hard Red Winter Wheat [PDF]
, 2012 The demand for local organic food is steadily increasing throughout Vermont and New England. Consumers are asking for bread baked with locally grown wheat; however, bakers have been slow to incorporate local wheat flour because of the challenges ...
Cummings, Erica +4 more
core +1 more source
An efficient protocol to perform genetic traceability of tissue and foods from Geoffroea decorticans
, 2019 The quality of a DNA isolation method depends, among others, on the target tissue and the metabolites therein. Geoffroea decorticans Burkart (chanar) is a species that has nutritional and pharmacological potential.
Aguayo, F. +3 more
core +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
Advanced Functional Materials, EarlyView.A bimetallic Mn–Ca nanoreactor (MCC) is developed as a non‐nucleotide STING nanoagonist for cancer metalloimmunotherapy. MCC induces Ca2+ overload and hydroxyl radical generation, resulting in mitochondrial damage and mtDNA release. The released mtDNA cooperates with Mn2+ to robustly activate cGAS–STING signaling.
Xin Wang Mo +7 more
wiley +1 more source
Majalah Ilmiah PeternakanThis research aims to determine the effect of substitution of cricket flour (Gryllus mitratus Burm) in commer- cial rations on the organoleptic quality of broiler meat. This research was carried out at the Sesetan Laboratory, Faculty of Animal Husbandry,
SURBAKTI E. B. +2 more
doaj +1 more source