Results 41 to 50 of about 1,028,466 (252)
Physicochemical Properties of Gluten Free Composite Flour [PDF]
Konsumsi tepung dengan kandungan gluten telah menyebabkan pemicu celiac disease. Diet penggunaan gluten dapat dilakukan dengan menggunakan tepung bebas gluten. Pembuatan tepung komposit bebas gluten dapat dilakukan dengan menggunakan pangan lokal seperti
Hutajulu, Petrus Oktavianus +2 more
core +1 more source
AgriFood: Journal of Agricultural Products for Food, EarlyView.This review explores how processing and macromolecular interactions shape resistant starch dynamics in whole‐grain cereals. It highlights how these transformations influence nutritional quality, digestion kinetics, and product properties, offering insights for designing stable health‐oriented whole‐grain foods with optimized functional benefits ...
Yuewen Tan +4 more
wiley +1 more source
Improvement of nutritional properties of regular and gluten-free cakes with composite flour [PDF]
, 2023 This study was carried out to develop regular and gluten-free cakes with the high nutritional and functional value from composite flours. Composite flour was prepared by blending of equal amounts of chestnut, lupine and pumpkin flour.
Cankurtaran-Komurcu, Tekmile +1 more
core +1 more source
Traceability of Agri‐Food Products: The Key to Conscious Trade
Agribusiness, EarlyView.ABSTRACT Globalization and growing concerns about sustainability have led to improvements in product traceability, quality, and sustainability. Traceability contributes to environmental protection and supports sustainable development by fostering transparency in agricultural practices and encouraging the responsible use of resources.
Scarlett Queen Almeida Bispo +5 more
wiley +1 more source
Journal of Applied Polymer Science, EarlyView.Agro‐industrial waste was upcycled into biodegradable starch foams reinforced with melon seed and rosemary flours, yielding sustainable food packaging with enhanced mechanical performance, selective antimicrobial activity, and rapid biodegradation. ABSTRACT The demand for sustainable alternatives to petroleum‐based packaging has promoted starch‐based ...
Ana Carolina Agne Ferreira Zão +8 more
wiley +1 more source
COMPOSITE FLOUR DEVELOPMENT FOR INJERA [PDF]
, 2021 : A composite flour has been developed to simulate an expensive cereal grain, tef (Eragrostis tef) for making injera, by incorporating cheaper grains. Sixty four combinations were baked, their physical characteristics and shelf-life tested.
Haregewoin Cherinet
core +2 more sources
Evaluation of biscuits obtained from novel composite flour containing Maiorca malt flour [PDF]
, 2023 The aim of this study was to investigate a novel composite flour containing one of the old Sicilian wheat landraces called Maiorca and the resultant biscuits.
Benanti, Alessia +5 more
core +1 more source
Animal Research and One Health, EarlyView.Schematic summary of the effects of organic acids on growth performance and gut health‐related parameters in broilers. ABSTRACT This study was conducted to evaluate the effects of an organic acid blend on growth performance, redox homeostasis, and intestinal microbiota of broilers raised in an antibiotic‐free system during the winter season in China ...
Rong‐Hui Huang +11 more
wiley +1 more source
A Comparative Study on Creep Behavior of Wood Flour-Polypropylene Composite, Medium Density Fiberboard (MDF) and Particleboard [PDF]
علوم و تکنولوژی پلیمر, 2009 The creep/recovery behavior of wood flour-polypropylene was compared with medium density fiberboard (MDF) and particleboard. For this purpose, wood flour-polypropylene composites (with and without compatibilizer)were manufactured by using a laboratory ...
J. Nikrai +2 more
doaj +1 more source
Biofuels, Bioproducts and Biorefining, EarlyView.Abstract The macaúba fruit, native to tropical and subtropical regions, has received considerable attention in recent years as a promising raw material for the production of advanced biofuels in Brazil. However, the development of large‐scale biomass requires overcoming significant challenges, such as designing circular biorefineries.
Fábio de A. Oroski +3 more
wiley +1 more source