Results 101 to 110 of about 11,839 (290)
Application of heat-moisture-treated banana flour as composite material in hard biscuit
CyTA - Journal of Food, 2020 Composite biscuits made of heat-moisture-treated banana flour and wheat flour with ratio ranging from 25 to 75% were characterized for its postprandial glucose response in mice, diffraction pattern by X-ray diffraction, organoleptic and texture ...
Yana Cahyana +4 more
doaj +1 more source
Developmental Dynamics, EarlyView.Abstract Background Jointed appendages represent one of the key innovations of arthropods, and thus understanding the development and evolution of these structures is important for the understanding of the evolutionary success of Arthropoda. In this paper, we analyze a cell cluster that was identified in a previous single‐cell sequencing (SCS ...
Brenda I. Medina‐Jiménez +2 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
Prediction of rye dough behaviour and bread quality using response surface methodology
, 2011 peer-reviewedBread making is a hydro-thermal process; therefore, knowing the behaviour of the main constituents of the flour at different temperatures allows control of the quality of the end-product.
Constantin, O.E. +3 more
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Food Chemistry International, EarlyView.Healthy snacks formulated with food by‐products are gaining interest within the food industry. Decoction residues of Hibiscus sabdariffa (roselle) retain thermostable polyphenols. Extruded snacks enriched with roselle showed a reduction in the expansion index as the roselle concentration increased.
Monserrat Hernández‐Bautista +3 more
wiley +1 more source
Food Chemistry International, EarlyView.Composite sourdough breads were developed from blends of unripe plantain, tiger nut, and fenugreek flours. Optimized formulations improved pasting stability and enhanced texture, producing softer more elastic crumbs. The enriched breads contained higher dietary fiber and bioactive compounds, and significantly reduced serum cholesterol markers ...
Mary T. Ademosun +4 more
wiley +1 more source
Applied Food ResearchInjera, bread, and other baked Ethiopian foods are typically made from a single cereal grain, which is insufficient to meet the nutritional requirements of all age groups.
Sofonyas M. Anberbir +10 more
doaj +1 more source
Moringa Leaves Flour and Tengger Potato Flour as Composite Flour for GFCF Diets [PDF]
Proceedings of the 2nd International Conference on Social, Applied Science, and Technology in Home Economics (ICONHOMECS 2019), 2020 Nunung Nurjanah +2 more
openaire +1 more source
A flour composite mixture for gluten-free confectionery
The article is devoted to the development of a recipe for a gluten-free flour composite mixture based on buckwheat, rice, and corn flours for the preparation of confectionery products, as well as the enhancement of its nutritional value using locally ...
Pkhakadze, George +5 more
core +1 more source
Antinutrients and Bioavailability of Nutrients in Maize, Cassava and Soybeans Composite Flour
, 2020 Composite flour production and utilization in Nigeria and globally is on the increase. This is to take advantage of its nutritional and health benefits at the same time increase the food value of certain cereals and tubers.
Igoli, N. P. +3 more
core +1 more source