Results 71 to 80 of about 1,834,588 (314)
Quail Carcass Performance Using Additional Feed Combination Of Noni Leaf Flour And Black Cumin Flour
Journal of Applied Veterinary Science and TechnologyBackground: Digestive disorders can attack quail and will have an impact on reducing their productivity, such as live weight, abdominal fat weight, and decreased carcass performance.
Khaeriyah Nur, Alima Bachtiar Abdullahi
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Food Chemistry International, EarlyView.This review highlights green recovery, purification, stabilisation, bioavailability, health relevance, and novel food applications of anthocyanins from natural and agro‐industrial sources. ABSTRACT Anthocyanins are water‐soluble natural pigments and multifunctional food ingredients that support clean‐label colour, antioxidant activity, and value‐added ...
Chandan Kumar Sahu +4 more
wiley +1 more source
Rent-Seeking Public Policies and Corporate Conduct in the Philippine Flour Milling Industry [PDF]
Results of relative welfare analysis conducted in this paper indicate that a large proportion of welfare losses in the past have been shouldered by the consumers.
Saldaña, Cesar G.
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Mango Seed Valorization: Sustainable Source of Nutrients, Bioactives, and Value‐Added Applications
Food Chemistry International, EarlyView.Highlighting mango seed as a valuable yet overlooked by‐product, promoting its utilization and reducing agroindustrial waste. ABSTRACT Mango (Mangifera indica L.) is one of the most widely cultivated tropical fruits, generating large quantities of by‐products during processing, with mango seed representing 20%–25% of the whole fruit weight ...
Priyanka Yadav +3 more
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Food Science and Technology Research, 2004 The qualities of flours milled from various kinds of wheats (Norin 61, Hokushin, Nebarigoshi and Haruibuki) grown in Japan were studied for application to breadmaking. Protein contents of these wheat flours were in the range of 7.2 ∼ 10.0%, lower than that of a commercial hard-type wheat flour, Cameria (12.4%).
HUNG, Pham Van +3 more
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Jurnal Teknologi dan Industri Pangan, 2017 Taro is one of non-rice carbohydrate sources which is rich in dietary fiber and minerals, mainly potassium, magnesium, calcium, dan phosphorus. The objectives of this research were to obtain taro flour with high amylose content and various pasting ...
Santi Dwi Astuti 1,2) +3 more
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Bulletin, Husler\u27s Flour, Utah Bill Posting Company
, 1908 Image shows a billboard for Husler\u27s Flour, "the foundation of a great city."Image included in both the Shipler and the Classified photograph ...
Shipler Commercial Photographers; Shipler, Harry
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Food Biomacromolecules, EarlyView.Effects of digestive products of quinoa, oat, barley, and mungbean proteins on GLP‐1 secretion are investigated using STC‐1 cell and animal experiments, and novel GLP‐1 secretion‐stimulating peptides are successfully identified by column chromatography and LC–MS/MS.
Hongdong Song +8 more
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The comparison of quality and chemical composition of breads baked with residual and commercial oat flours and wheat flour [PDF]
The Journal of Microbiology, Biotechnology and Food Sciences, 2013 The aim of the present work was to compare the quality and nutritional value of breads with 50% addition of oat flours of different origin (commercial and residual – a by-product obtained during production of β-glucan preparation) to standard wheat bread.
Dorota Litwinek +5 more
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Changes of wheat flour properties during short term storage
Czech Journal of Food Sciences, 2002 Two samples of commercial wheat flour from the last year's harvest were stored for three months (in the period from November to April) under different conditions.
M. Hrušková, D. Machová
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