Results 121 to 130 of about 11,839 (290)
Physicochemical properties and pasting profiles of composite flour added with cornlettes (Zea Mays) [PDF]
, 2015 Plant - based foods have become human major food source since ages, thus the production of it is crucial. Thus underutilized plant is used to maximizing its usage as well as to accommodate the demands of food production. This study aimed to investigate
Abidin, Nurul Ali’im Zainal
core
Food Biomacromolecules, EarlyView.Abstract An experiment was conducted to explore the impact of fermenting de‐oiled rice bran (DORB) with Aspergillus oryzae on its nutrient composition and anti‐nutritional factors. DORB was inoculated with 7‐day‐old A. oryzae culture grown on potato dextrose agar. The experiment was conducted in triplicate for 120 h, with samples collected at 0, 24, 48,
Amit Ranjan +3 more
wiley +1 more source
Future Postharvest and Food, EarlyView.A nutrient‐dense grain, proso millet is well‐known for its high protein content and vital amino acids. It is high in fiber, vitamins, and minerals and has many health advantages, including promoting heart health, enhancing digestion, and helping with weight management.
Sangeeta Yadav +3 more
wiley +1 more source
Food Safety and Health, EarlyView.This study demonstrates how different wall materials influence the efficiency, stability, and quality of oil encapsulation, highlighting optimal formulations that enhance protection against oxidation. ABSTRACT The purpose of this study is to evaluate how different compositions of wall materials affect the efficiency and oxidative stability of ...
Hala Rabea Damen +5 more
wiley +1 more source
Cogent Food & Agriculture, 2016 Unleavened flat bread (chapatti) was prepared from wheat–pulse composite flours wherein wheat flour was replaced from 5–20% by kidney bean and black gram flours.
Idrees Ahmed Wani +3 more
doaj +1 more source
Quality characteristics and consumer acceptance of bread from wheat and rice composite flour
, 2019 The quality characteristics and consumer acceptance of wheat-rice composite flour bread were evaluated. Substitution of rice flour was done in wheat flour from 0 to 100% and the composite flour was used to produce bread.
Adeyeye, S.A.O. +5 more
core +1 more source
Food Safety and Health, EarlyView.A conceptual framework of virtual water showing its sources, major applications, components of the virtual water footprint, and emerging future directions. The diagram emphasizes the growing role of virtual water in global sustainability and resource planning.
Priti Bhowmik +2 more
wiley +1 more source
Food Safety and Health, EarlyView.Sensory‐driven optimization of multi‐millet cookie formulation using RSM. ABSTRACT The effect of the composition of multi‐millet flour on the sensory acceptability of gluten‐free cookies containing xanthan gum as a binding agent was investigated and optimized.
Akash Kumar +4 more
wiley +1 more source
Discover FoodMalnutrition is a burden among young children in Uganda due to inadequate intake of the required nutrients. Inadequate nutrient intake is partly caused by the use of plant based foods to wean infants.
Gaston Ampek Tumuhimbise +5 more
doaj +1 more source
Food Safety and Health, EarlyView.This article reviews the basic characteristics, factors affecting properties of oleogels, and preparation methods of oleogels. Meanwhile, their applications in meat products, dairy products, baked goods, and delivering bioactive compounds are highly summarized.
Wenyuan Zhang +6 more
wiley +1 more source