Effects of blending ratios and baking temperature on physicochemical properties and sensory acceptability of biscuits prepared from pumpkin, common bean, and wheat composite flour. [PDF]
Heliyon, 2022 Melese AD, Keyata EO.
europepmc +1 more source
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND The South Korean wine market has rapidly expanded in recent years; however, the sensory characteristics of domestically produced red wines remain largely unexplored. This study aims to profile the sensory attributes of South Korean red wines and compare the performance of two rapid profiling methods – check‐all‐that‐apply (CATA) and
Yeonjoo Yeo +5 more
wiley +1 more source
Wheat-yellow pumpkin composite flour: Physico-functional, rheological, antioxidant potential and quality properties of pan and flat bread. [PDF]
Saudi J Biol Sci, 2022 Aljahani AH.
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Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND Mallow (Malva sylvestris L.) petals are traditionally consumed as herbal tea across the Mediterranean for their soothing and anti‐inflammatory properties; however, scientific characterization of this consumption‐relevant matrix under realistic brewing conditions remains scarce.
Armin Amanpour +2 more
wiley +1 more source
Biscuit making potentials of flours from wheat and plantain at different stages of ripeness
Croatian Journal of Food Science and Technology, 2014 The biscuit making potentials of wheat and plantain (stages 1 and 3 ripeness) flour blends were evaluated. Composite flours were formulated using wheat (white) and plantain flour in ratio 90/101, 80/201, 50/501, 100/0, 90/103, 80/203 and 50/503 at stages
S. A. Oyeyinka +5 more
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Dough Rheological Properties, Microstructure and Bread Quality of Wheat-Germinated Bean Composite Flour. [PDF]
Foods, 2021 Atudorei D, Atudorei O, Codină GG.
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Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND The world population is projected to reach nearly 9.7 billion by 2050, significantly increasing the demand for novel and sustainable protein sources. Edible insects, such as Tenebrio molitor, emerge as promising alternatives due to their high nutritional value, but adult insects and frass are direct and abundant by‐products of this ...
Borja Fernández +6 more
wiley +1 more source
Functionality and Appearance of Sorghum-Pearl Millet Composite Flour Fortified With Oyster Mushroom for Thin Porridges. [PDF]
Food Sci NutrCharles AN +4 more
europepmc +1 more source
Valorisation of brewer's spent grain flour (BSGF) through wheat-maize-BSGF composite flour bread: optimization using D-optimal mixture design. [PDF]
Heliyon, 2022 Ginindza A +3 more
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People and Nature, EarlyView.Abstract Volunteers have been involved in nature observations for decades through citizen science initiatives, providing large data sets as well as problem identification that allow a more complete understanding of many natural phenomena. Although communication is a core component in citizen science, the key factors that determine its effectiveness in ...
Kristiina Gibson +18 more
wiley +1 more source