Results 91 to 100 of about 1,028,466 (252)
Mango (Mangifera indica L.) kernel flour as a potential ingredient in the development of composite flour bread [PDF]
, 2016 Fruit residues and seed flours have been used to supplement food and feed because of their nutrient dense composition. The present study was undertaken to identify the feasibility of utilizing cereal-legume-seed kernel composite flour in preparation of ...
Majumdar, Swarnali Dutta; M.O.P. Vaishnav College for Women +2 more
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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
wiley +1 more source
Evaluation of cookies produced from blends of wheat, cassava and cowpea flours
International Journal of Food Studies, 2014 Cassava (Manihot esculenta Crantz) and cowpea (Vigna unguiculata L. Walp) were processed into flours and used to substitute wheat flour for preparation of cookies. The chemical, including proximate composition and anti-nutritional factors, and functional
Olapade Abiodun Adekunle +1 more
doaj +1 more source
Bioavailability through lactic fermentation in millet for combating hidden hunger
Food Biomacromolecules, EarlyView.Millets are nutrient‐rich grains with considerable potential to combat hidden hunger, but the presence of anti‐nutritional factors, can restrict mineral bioavailability. Processing strategies including soaking, germination, cooking, and lactic acid fermentation can reduce the anti‐nutritional factors.
Ajina Anila Sugathan +3 more
wiley +1 more source
Food Biomacromolecules, EarlyView.Abstract The increasing demand for nutritionally rich and gluten‐free foods has intensified research interest in underutilized cereals and legumes as an alternative to conventional wheat‐based flours. The study aims to investigate the potential of developing composite flours from proso millet (Panicum miliaceum), teff (Eragrostis tef), and chickpea ...
Ritusha Maurya +3 more
wiley +1 more source
Croatian Journal of Food Science and Technology, 2018 Composite flours were produced from blends of high quality cassava flour and cowpea flour. The flours were blended in six different ratios: 75:25, 60:40, 50:50, 40:60, 25:75 and 100:0 which served as the control sample.
ZAINAB OPEYEMI ADEGBOYE +1 more
doaj +1 more source
Quality evaluation of noodles from millet flour blend incorporated composite flour
, 2010 48-54This study presents influence of millet flour blend on physical, functional, nutritional, cooking and organoleptic characteristics of noodles prepared from composite flour of millet flour blend, whole wheat flour and soy flour.
Srinivasan, T +2 more
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Interactions of delivery systems modulating the digestibility of plant‐based proteins
Food Biomacromolecules, EarlyView.Abstract Plant‐based proteins are gaining interest as sustainable alternatives to animal‐derived proteins, but their digestibility is often lower and strongly influenced by protein structure, processing history, and food‐matrix interactions. This review critically examines how emulsions, hydrogels, micro‐ and nanoparticles, micelles, liposomes ...
Samina Kauser +5 more
wiley +1 more source
Industrial cure monitoring and control of the RTM production of a CFRP automotive component
, 2012 A self-learning process monitoring and automatic control system has been developed to provide optimal and straightforward solutions for a wide range of resins and applications without particular investment and knowledge from the manufacturers' side ...
Amosse, Yannick +8 more
core +1 more source
Applications of composite flour in development of food products
, 2014 The development of food products using composite flour has increased and is attracting much attention from researchers, especially in the production of bakery products and pastries.
Nur Munawwarah
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