Results 61 to 70 of about 31,405 (305)
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 ...
YAMANAKA, YOSHITADA, FURUKAWA, NOBORU
openaire +2 more sources
Foreign labor, peer‐networking and agricultural efficiency in the Italian dairy sector
Agribusiness, EarlyView.Abstract While the presence of immigrants in the agricultural sector is widely acknowledged, the empirical evidence on its economic consequences is lacking, especially from a microeconomic perspective. Using the Farm Accountancy Data Network panel data for Italian dairy farms in the period 2008–2018, the present study investigates the relationship ...
Federico Antonioli +2 more
wiley +1 more source
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 +2 more
doaj +1 more source
Animal Models and Experimental Medicine, EarlyView.The study employed a four‐tiered strategy: (1) UHPLC‐FTMS profiling of Citrus aurantium honey to characterize its chemical composition; (2) network pharmacology analysis integrating target prediction, protein–protein interaction networks, and KEGG pathway enrichment to identify the Thor1/Nprl2‐TORC1 axis as a key mechanistic pathway; (3) in vitro ...
Wenqi Wan +6 more
wiley +1 more source
Food Chemistry AdvancesThis 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 +5 more
doaj +1 more source
Evaluation of biscuits obtained from novel composite flour containing Maiorca malt flour [PDF]
, 2023 The aim of this study was to investigate a novel composite flour containing one of the old Sicilian wheat landraces called Maiorca and the resultant biscuits.
Benanti, Alessia +5 more
core +1 more source
Degradation Mechanisms, Encapsulation‐Based Stabilization, and Analytical Detection of Vitamin A
Journal of the American Oil Chemists' Society, EarlyView.ABSTRACT Vitamin A is an important lipid‐soluble micronutrient essential for vision, immune function, and overall growth and development. However, vitamin A is unstable and susceptible to environmental factors because of its conjugated structure and inherent chemical reactivity.
Latheesha Abeywardana +5 more
wiley +1 more source
Journal of Food Quality, 2017 Carob flour enriched functional spread was developed and textural, sensory, colour, and some nutritional properties of the product were investigated. Spread samples were prepared with major ingredients for optimisation and minor ingredients for improving
Sema Aydın, Yüksel Özdemir
doaj +1 more source
Oral mite anaphylaxis after ingestion of Korean pancake
Respiratory Medicine Case Reports, 2020 Background: Oral mite anaphylaxis (OMA) is a syndrome characterized by severe allergic manifestations occurring in atopic patients shortly after the intake of foods made with mite-contaminated wheat flour.
Seitaro Senba +6 more
doaj +1 more source
THE BAKING QUALITY OF WHEAT FLOUR STREAMS AS RELATED TO ASH, PROTEIN CONTENT AND GRANULARITY [PDF]
Journal of Soil Sciences and Agricultural Engineering, 2007 18 different flour streams from milling of (mixture of 70% semi hard American wheat grain and 30% American soft wheat grain). Were studied these streams represent the break flour (B1, B2, B3, B4, B5) and reduction flours (C1A, C2A, C1B, C2B, C3, C4, C5 ...
Amal Basha
doaj +1 more source