Results 171 to 180 of about 11,839 (290)

Optimization of Provitamin A Maize and Iron-Rich Bean-Based Composite Flour for Improved Child Nutrition. [PDF]

Food Sci Nutr
Asiimwe A, Nambwayo J, Odong BB, Mukisa IM, Fungo R.   +4 more
europepmc   +1 more source

Nutritional and Technological Optimization of Wheat-Chickpea- Milk Powder Composite Flour and Its Impact on Rheological and Sensorial Properties of Leavened Flat Bread. [PDF]

Foods, 2021
Benali A, En-Nahli Y, Noutfia Y, Elbaouchi A, Kabbour MR, Gaboun F, El Maadoudi EH, Benbrahim N, Taghouti M, Ouhssine M, Kumar S, Kumar S.   +11 more
europepmc   +1 more source

Effect of flour blend composition on the quality of noodles with buckwheat flour addition

Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies
Buckwheat noodles are gaining popularity as a functional food due to their high content of bioactive compounds and nutraceuticals, positive impact on metabolic health, and gluten-free nature. The aim of this study is to analyze a range of quality indicators of noodles made with various proportions of flour blends including buckwheat flour. Experimental
openaire   +1 more source

A comprehensive checklist of Mediterranean wild edible plants: Diversity, traditional uses, and knowledge gaps

PLANTS, PEOPLE, PLANET, EarlyView.
The use of wild edible plants and the traditional knowledge associated with them are rapidly disappearing across the Mediterranean, with serious consequences for biodiversity, cultural heritage, and regional food security. This study compiles and organizes fragmented information to create the first comprehensive catalogue of these plants across the ...
Benedetta Gori, Tiziana Cossu, Hicham El Zein, Udayangani Liu, Tiziana Ulian, Gianluigi Bacchetta   +5 more
wiley   +1 more source

Polysaccharide-modified quinoa-wheat composite flour: Optimization of functional properties and flavor profiles in steamed buns. [PDF]

Food Chem X
Fan H, Qiao W, Zhu D, Yang L, Jiang S, Liu H.   +5 more
europepmc   +1 more source

Physicochemical properties of fermented sweet potato flour in wheat composite flour and its use in white bread

, 2018
Sweet potatoes were peeled, washed, sliced and fermented for 7 days by spontaneous, pickled brine and Lactobacillus plantarum FNCC 0123, dried and milled into flours. These fermented flours and the composite flours consisting of 60% wheat flour and 40%
Mohd Zulhimi Bin Zolkefali
core  

Nutritional properties, traditional uses and potential new applications for the sotol plant (Asparagaceae, Convallarioideae): A review

PLANTS, PEOPLE, PLANET, EarlyView.
Sotol (Dasylirion spp.) is a resilient desert plant that sustains ecosystems, cultures and livelihoods in Chihuahua Desert. Our review highlights its nutritional properties, traditional uses and potential new applications in food, pharmaceuticals, renewable energy and water remediation. By synthesizing evidence across disciplines, we show how sotol can
Dámaris Leopoldina Ojeda Barrios, Antonio Martínez Ruiz, Marisela Calderón Jurado, Ramón Saúl Luján Aguirre, Juan Luis Jacobo Cuellar, Oscar Sariñana‐Aldaco, María Teresa Martínez Damián, Oscar Cruz Alvarez   +7 more
wiley   +1 more source

Nutritional and Rheological Characteristics of Composite Flour Substituted with Baobab (Adansonia digitata L.) Pulp Flour for Cake Manufacturing and Organoleptic Properties of Their Prepared Cakes. [PDF]

Foods, 2021
Barakat H.
europepmc   +1 more source

Gene turnover in the common ancestor of all C4 grasses

PLANTS, PEOPLE, PLANET, EarlyView.
Understanding how plants evolve more efficient photosynthesis is important in a warming world where improving crop productivity and resilience is a global priority. By generating the first reference genomes for an early‐diverging group of grasses called the Aristidoideae, we were able to reconstruct the genetic makeup of the last common ancestor of all
Lara Pereira, Ahmed S. Alenazi, Sahr Mian, Ilia J. Leitch, Pascal‐Antoine Christin, Colin P. Osborne, Luke T. Dunning   +6 more
wiley   +1 more source

Dough Rheology, Physicochemical and Sensory Qualities of Muffins Made From Wheat-Partially Defatted Peanut Composite Flour. [PDF]

Int J Food Sci
Mkoko T, Kidane SW, Shelembe JS, Nkambule TP, Dlamini MM, Nkhambule TB.   +5 more
europepmc   +1 more source