Results 91 to 100 of about 11,839 (290)
Cereal Chemistry, EarlyView.ABSTRACT Background and Objectives The recent trend towards healthy food choices and sustainable agriculture has revived interest in underutilized wheat species such as emmer, einkorn, and spelt. Given these developments, the objective of the study was to compare the differences in chemical composition and digestibility characteristics among ...
Sathsara Deyalage +5 more
wiley +1 more source
Chemistry Central Journal, 2018 The advanced biochemical characterisation of green, red lentil and wheat flours was performed by assessing their folic acid content as well as individual minerals, amino acids, fatty acids and volatile compounds.
Adriana Paucean +8 more
doaj +1 more source
Nutrient composition of oak acorn flour
Gradus, 2020 The nutrients in plant seeds play an important role during germination. At the same time, these nutrient values are also useful sources in human nutrition. The mineral element content of pedunculate oak (Ouercus robur) acom flour was investigated (collected from the Great Hungarian Plain) and compared with literature data.
Sz. Migaskó, Helga +2 more
openaire +2 more sources
Effects of Wheat Bran‐Derived Arabinoxylan Oligosaccharides on Dough and Noodle‐Making Properties
Cereal Chemistry, EarlyView.ABSTRACT Background and Objectives This study investigates the structural modifications of arabinoxylan (AX) through enzymatic hydrolysis and evaluates the potential application of arabinoxylan oligosaccharides (AXOS) as functional ingredients in wheat noodles, contrasting their effects with those of native AX.
Yunseo Kim, Meera Kweon
wiley +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
core
ChemFoodChem, EarlyView.Dehulling combined with twin‐screw extrusion improves the nutritional and functional properties of steam treated navy beans. Protein digestibility increases while phytic acid is reduced by 43% and trypsin inhibitors are inactivated. Enhanced expansion, solubility, and sensory quality highlight the potential of dehulled bean flours for developing ...
Albarracín M, Garzon AG, Drago SR
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
, 2023 There is an increasing trend in formulating food to contain dietary fibers and particularly resistant starch. Saj bread (a type of flatbread baked on a plate placed directly on fire) is a potential candidate to act as a vehicle for delivering resistant ...
Abu-Alruz, Khaled, Khaled Abu-Alruz
core +1 more source
Feasibility Study of Basic Steel Slag as Anode of Li‐Ion Batteries
CleanMat, EarlyView.This study presents a low‐cost, eco‐friendly approach to utilize basic steel slag as a sustainable anode for lithium‐ion batteries, demonstrating good cyclic stability, rate capability, and long‐term electrochemical performance. ABSTRACT The elevated expenses and utilization of hazardous chemicals in traditional chemical synthesis of anode materials of
Rudra Barua +2 more
wiley +1 more source
Preparation and Properties of Wood Flour Reinforced Lignin-Epoxy Resin Composite
BioResources, 2016 A lignin-epoxy resin composite was prepared by blending lignin/wood flour with an epoxy resin and polyamine. The effects of the wood flour on the mechanical, thermal creep, and creep recovery properties, as well as the microstructure of the composite ...
Shanshan He, Tong Liu, Mingwei Di
doaj +1 more source