Results 141 to 150 of about 11,839 (290)

Decoupling climate and human impacts on the nitrogen cycle during the Irish Bronze Age

Journal of Quaternary Science, EarlyView.
ABSTRACT Disentangling climate variability and human activity in past nitrogen cycling is key to understanding ecosystems. Previous studies in Ireland observed a widespread, permanent shift in terrestrial nitrogen cycling during Later Prehistory, potentially linked to intensifying land‐use.
Sarah Ferrandin, Gill Plunkett, Neil Ogle   +2 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

Late Holocene environmental history of Dojran, Macedonia: Investigating the interplay of imperial dynamics and climatic change

Journal of Quaternary Science, EarlyView.
ABSTRACT This study presents a high‐resolution, multi‐proxy reconstruction of environmental and land‐use change from Lake Dojran over historical times (last 2500 years), combining pollen, biomarkers, radiocarbon dating, Ottoman taxation records and other historical data.
Alessia Masi, Lucrezia Masci, Georgios C. Liakopoulos, Monica Bini, Alexander Francke, Ilaria Isola, Carlo Ricotta, Laura Sadori, Alexander Sarantis, Sławomir Sprawski, Jakub Sypiański, Irene Tunno, Cristiano Vignola, Bernd Wagner, Giovanni Zanchetta, Adam Izdebski   +15 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

Evaluation of physico-chemical and functional properties of composite flour from cassava, rice, potato, soybean and xanthan gum as alternative of wheat flour

, 2014
This work aims at examining the physical, chemical and functional properties of composite flour produced with cassava, rice, soybean flours, and potato starch and added with 0.5% xanthan gum.
Fazril Zayadi
core  

Effect of in situ amylase and fermented maize starch on texture and after‐cooking storability of lafun dough

JSFA reports, EarlyView.
Abstract Background Lafun is made by fermenting and drying cassava chunks, which are then milled into flour and cooked into dough. Its quality characteristics are variety‐dependent, while it may become too soft or even liquefy during storage, leading to rejection by end‐users.
Laurent Adinsi, Muqsita Daouda, Alexandre Bouniol, Sègla Wilfrid Padonou, Imayath Djibril Moussa, Francis Hotegni, Noël Akissoé   +6 more
wiley   +1 more source

Nutritional and sensory characteristics of local and hybrid East African Highland cooking bananas: Implications for breeding programs

JSFA reports, EarlyView.
Abstract Background Bananas (Musa species) are an important staple food and cash crop in many parts of the world. The East African Highland cooking bananas form the backbone of food security for millions of Ugandans. The demand for high quality cooking bananas is thus closely linked to their sensory characteristics (which drive consumer preference) and
Willy Nelson Kisenyi, Pricilla Marimo, Moses Matovu, Kephas Nowakunda, Ediriisa Mugampoza, Samuel Gafuma, Timothy Omara, Ivan Kiganda   +7 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

Development of mango‐flavored soy‐based yogurt: Assessment of physicochemical properties and quality attributes

JSFA reports, EarlyView.
Abstract Background Yogurt is a widely consumed fermented dairy product valued for its nutritional quality, functional benefits, and formulation flexibility. Rising consumer interest in healthier and diversified foods has increased attention toward composite plant–dairy yogurts enriched with fruits and legumes.
Richard Osae, Maurice Tibiru Apaliya, Marvel Hinson, Rahima Naa Lamiokor Ishmael, Ellen Nkrumah Quayson, Salomey Danso, Francisca Ekua Enchill, Raphael N. Alolga, Eric Antiri Aforo, Emmanuel kwaw   +9 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