Results 51 to 60 of about 1,834,588 (314)

Analysis on the Difference of Quality Characteristics of Different Flour Flow of Wheat Milling System

Shipin gongye ke-ji, 2022
The purpose of this research was to determine wheat quality characteristics of individual flour flow, to better define their functional characteristics in flour blending, and to develop patent flour with certain quality specifications.
Jiabao GUO, Yankun ZHAO, Zhenxian GAO, Maoqian QI, Guocong ZHANG, Jinfu BAN   +5 more
doaj   +1 more source

Unveiling opportunities and challenges for a circular approach to macaúba biorefining: a technological roadmap

Biofuels, Bioproducts and Biorefining, EarlyView.
Abstract The macaúba fruit, native to tropical and subtropical regions, has received considerable attention in recent years as a promising raw material for the production of advanced biofuels in Brazil. However, the development of large‐scale biomass requires overcoming significant challenges, such as designing circular biorefineries.
Fábio de A. Oroski, Flávia C. Alves, Maristela D. F. Freitas, José Vitor Bomtempo   +3 more
wiley   +1 more source

Production and Evaluation of an Instant Maize-Soy Flour Enriched With Refractance Window Dried Jackfruit (Artocarpus heterophyllus L.) Powder

International Journal of Food Studies, 2023
Porridge is a staple food in many developing countries and is usually used as a weaning or breakfast food. The increased preference for convenient and healthy meals has increased the desire for nutrientenriched instant flours.
Sophie Nansereko, John Muyonga, Yusuf Byaruhanga   +2 more
doaj   +1 more source

Processing‐Induced Changes in Bioactive Compounds, Physicochemical, Nutritional, and Sensory Properties of Asian Salted Noodles Fortified With Red Beetroot Flour

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Asian salted noodles (ASN) are popular in East and Southeast Asia and in parts of Europe and the Americas. However, ASN are deficient in certain nutrients (e.g., vitamins, minerals, and dietary fiber) and bioactive compounds.
Gia Ngoc Lam, Fan Zhu
wiley   +1 more source

Status of commercial maize milling industry and flour fortification in Kenya [PDF]

African Journal of Food Science, 2019
Maize is the most widely consumed staple food by the Kenyan population. Its wide consumption and centralized processing make it an appropriate fortification vehicle to supply essential micronutrients to the population. The legislation was enacted in 2012 that makes it mandatory for all commercial maize mills in Kenya to fortify the maize flour with ...
Khamila S., S. Ndaka D., Makokha A., Kyallo F., K. Kinyanjui P., J. Kanensi O., Mwai J.   +6 more
openaire   +1 more source

Coconut Flour as a Novel Functional Ingredient in Tilapia Fish Sausage: Effect on Textural and Sensory Properties

Food Safety and Health
Coconut meat residue, a byproduct of coconut milk industry, was converted into coconut flour (CFs) and used in developing functional tilapia fish sausage.
Rose Mary James, Elavarasan Krishnamoorthy   +1 more
doaj   +1 more source

Enhancing acceptability of Chinese steamed bread through corn and oats blending: Formulation, physical, and sensory properties

Food Chemistry Advances
This study aimed to elevate the sensory value of Chinese steamed bread (CSB) by incorporating a blend of oats and corn. Through meticulous formulation, we achieved an optimal amalgamation for oat and corn Chinese steamed bread (OCCSB), comprising 28 ...
Congyun Jiang, Songyi Lin, Yiying Yang, Xin Yang, Yumeng Yang, Yue Tang   +5 more
doaj   +1 more source

Adaptação de métodos para avaliação da qualidade tecnológica de farinha de trigo integral [PDF]

, 2013
Tese (doutorado) - Universidade Federal de Santa Catarina, Centro de Ciências Agrárias, Programa de Pós-Graduação em Ciência dos Alimentos, Florianópolis, 2013.O trigo é amplamente consumido nos países de produção primária e em outros onde ele não é ...
Oro, Tatiana
core  

Recent Progress of Biomass‐Derived Nitrogen‐Doped Carbon Materials as Electrocatalysts: Carbonization, Functionalization, and Applications

Carbon Energy, EarlyView.
Integrating renewable energy with electrochemical conversion and storage is crucial for sustainable energy solutions. Nitrogen‐doped biomass‐derived carbon materials have emerged as effective catalysts for key reactions such as ORR, HER, and CO2RR. This review explores their synthesis, functionalization, characterization, and catalytic applications ...
Shilong Fu, Haiping Yang, Wiebren de Jong, Ruud Kortlever   +3 more
wiley   +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