Results 131 to 140 of about 1,028,466 (252)

Evaluation of various properties of composite flour from Oats, Sorghum, Amaranth and Wheat Flour and production of cookies thereof

, 2017
Amaranth, sorghum and oats flour was used to prepare mix flour (MF). Composite flour (CF) was prepared by replacing wheat flour with MF at various proportions i.e. 5%, 10%, 15%, 20% and 25%.
Part Time Mohd Zulhimi bin Zolkefali
core  

Consumer attitudes, willingness to pay and hedonic evaluations of innovative legume gnocchi products

Journal of the Science of Food and Agriculture, Volume 105, Issue 5, Page 2867-2878, 30 March 2025.
Abstract BACKGROUND With growing concerns over the adverse effects of animal‐derived products on health, animal welfare and the environment, the rising popularity of plant‐based foods underscores the importance of understanding consumer preferences and determining acceptance.
Muhammad Adzran Che Mustapa, Zein Kallas, Laura López‐Mas, Cristina Alamprese, Silvia Contiero, Ingrid Aguiló‐Aguayo   +5 more
wiley   +1 more source

Hypoglycemic Effects and Mechanisms of Buckwheat-Oat-Pea Composite Flour in Diabetic Rats. [PDF]

Foods, 2022
Yin X, Liu S, Zhang X, Jian Y, Wen J, Zhou R, Yin N, Liu X, Hou C, Wang J.   +9 more
europepmc   +1 more source

Effects of genotype and environment on the physiochemical properties of Canadian oat varieties

Journal of the Science of Food and Agriculture, Volume 105, Issue 5, Page 3111-3121, 30 March 2025.
Abstract BACKGROUND The relationship between oat grain composition and physical attributes as influenced by oat genotype and Canadian growing environments was investigated. Thirty Canadian oat (Avena sativa L.) genotypes, grown in three Canadian growing locations (Brandon, Manitoba; Portage la Prairie, Manitoba; and Lacombe, Alberta) over 2 consecutive
Vanessa Alexander, Kirby T. Nilsen, Sijo Joseph, Trust Beta, Lovemore Nkhata Malunga   +4 more
wiley   +1 more source

Nutritional Composition of Biscuits from Wheat-Sweet Potato-Soybean Composite Flour. [PDF]

Int J Food Sci, 2022
Roger P, Bertrand BMM, Gaston Z, Nouhman B, Elie F.   +4 more
europepmc   +1 more source

Sensory profiling of South Korean grape wines: a comparison of fast profiling methods and evaluation environments

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, Han Sub Kwak, Seo‐Jin Chung, Kaixin Xiao, Mi‐Ran Kim, Jungmin Oh   +5 more
wiley   +1 more source

Physicochemical properties and sensory attributes of cookies prepared from sorghum and millet composite flour. [PDF]

Food Sci Nutr, 2022
Aljobair MO.
europepmc   +1 more source

Comprehensive elucidation of volatile, phenolic, and organic acid profiles in Turkish mallow (Malva sylvestris L.) petal herbal tea: impact of diverse brewing conditions

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, Ali Tekin, Ali Adnan Hayaloglu   +2 more
wiley   +1 more source

Proximate composition, fiber fractions, techno-functional and pasting properties of wheat and African palmyra palm shoot composite flours and acceptability of their developed chin-chin snacks

Discover Food
African palmyra palm (Borassus aethiopum Mart.) is an underutilized plant indigenous to tropical Africa and its shoot which is usually eaten raw or cooked is often appreciated for its medicinal value.
Rowland M. O. Kayode, Bashirat Romoke Ajibade, Sarafa Adeyemi Akeem, Idowu Bukola Kayode, Oluwaseun Ajibola, Sukani Annastasia Yakubu, Olaide Akinwunmi Akintayo, Oluwafemi Ogie Yerumoh, Samuel Oluwaseun Osunleti   +8 more
doaj   +1 more source

Disclosing the production of fungal chitinases and proteases using insect by‐products as substrates in solid‐state fermentation

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, Helena Fernandes, Nuno Muñoz‐Seijas, Francisco Soto‐Beltrán, José Manuel Domínguez, Helena Peres, José Manuel Salgado   +6 more
wiley   +1 more source