Results 61 to 70 of about 1,834,588 (314)
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
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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
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The Canadian Journal of Chemical Engineering, EarlyView.Timeline of key academic milestones and individuals that shaped chemical engineering at FQ‐UNAM and in Mexico. Abstract One hundred years after the beginning of the teaching of Chemical Engineering in Mexico, which started in 1925 in the former National School of Chemical Sciences, currently Faculty of Chemistry (FQ) at National Autonomous University ...
Patricia Pérez‐Salinas +2 more
wiley +1 more source
Food and Bioprocess Technology, 2011 The technological assessment of chestnut flour doughs was studied using Mixolab® apparatus, establishing a comparison with gluten (soft, hard and whole wheat) and gluten-free (rice and yellow corn) flour doughs as well as corn starch pastrymaking and breadmaking formulations.
Moreira Martínez, Ramón Felipe +3 more
openaire +2 more sources
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
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Bio‐Inspired Sclerotization of Lignin: A Robust Adhesive for Photothermal Wood‐Based Panels
ENERGY &ENVIRONMENTAL MATERIALS, EarlyView.A high‐performance lignin adhesive is engineered via an insect‐inspired sclerotization strategy involving oxidation and hyperbranched polymer grafting, overcoming lignin's adhesion failure, and yielding a wet shear strength of 1.02–1.21 MPa. The adhesive endows wood‐based panels with photothermal functionality; building energy simulations indicate HVAC‐
Zihao Ye +8 more
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Food Bioengineering, EarlyView.Fermentation enhances nutritional & techno‐functional properties of plant protein. Three distinct stages of fermentation impact on different aspects of plant protein. Fermentation induces flavors modulation through new organic compounds formation. Plant protein fermentation improves their utility in food applications.
Disha +3 more
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Investigation of the Usability of Retrograded Flour in Meatball Production as A Structure Enhancer
Food Science of Animal Resources, 2018 This study aimed to research the possibilities of using retrograded flour produced in the laboratory environment in meatballs and the characteristics of these meatballs.
Elif Aykin Dinçer +4 more
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Food Chemistry International, EarlyView.(A) Mount number, (B) mount latency, (C) intromission number, and (D) intromission latency are the parameters of sexual behavior. Met = metformin. D100 = 100 Donkwa. D90G10 = 90% Donkwa + 10% Goron‐Tula. D85G15 = 85% Donkwa + 15% Goron‐Tula. D80G20 = 80% Donkwa + 20% Goron‐Tula. The mean ± standard error of the mean (SEM) expressed the results. *Values
O. T. Mamukuyomi +2 more
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Food Chemistry International, EarlyView.The effect of pretreatment methods on the proximate content, antinutrient factors, antioxidant, and in vitro antidiabetic activities of elm oyster mushroom was studied. It was observed and statistically concluded that soaking in 0.5% salt solution for 5 min had the least deteriorating effect on the antioxidant and in vitro antidiabetic activities ...
Oluwadamilola Ogunsade +4 more
wiley +1 more source