Development and organoleptic acceptability of nutrient rich food products with Spirulina-wheat-bangal gram composite flour [PDF]
, 2021 Seema, Sudesh Jood
openalex +1 more source
A rapid magnetic solid phase extraction method followed by liquid chromatography-tandem mass spectrometry analysis for the determination of mycotoxins in cereals [PDF]
, 2017 Mycotoxins can contaminate various food commodities, including cereals. Moreover, mycotoxins of different classes can co-contaminate food, increasing human health risk.
Capriotti, Anna Laura +6 more
core +2 more sources
Beverage Plant ResearchImprovement of wet noodles' qualities, sensory, and functional properties was carried out using a composite flour base with the butterfly pea flower extract added.
Paini Sri Widyawati +4 more
doaj +1 more source
Metoda Pembuatan Adonan Untuk Meningkatkan Mutu Roti Manis Berbasis Tepung Komposit Yang Difortifikasi Rumput Laut [PDF]
, 2008 Dough Methods for Improving Quality of Sweet Bread On Composite Flour Bases. The experiment was conducted at Food Technology Laboratory Politani Negeri Kupang from April to November 2007. The experiment used RCBD. The factors consisted of Composite Flour
Badewi, B. (Bachtaruddin) +2 more
core
Effect of starch physiology, gelatinization, and retrogradation on the attributes of rice starch-ι-carrageenan film [PDF]
, 2017 Edible films and coatings have been applied as the potential substitutes for conventional plastics in food packaging. However, their physical and mechanical properties still have limitations and thus require further improvement.
Bowyer, Michael +7 more
core +2 more sources
Evaluation of the proximate composition, functional, and pasting properties of ichipipi maize flour
Applied Food ResearchIchipipi food is a traditional meal in Tanzania's southern highlands. In this study, ichipipi composite flour (MD) was produced using maize harvested at two different stages: milk (M) and dough (D) mixed at various ratios. Then, the proximate composition,
Princess Mpili +2 more
doaj +1 more source
FORMULASI DAN EVALUASI SIFAT SENSORIS DAN FISIKOKIMIA FLAKES KOMPOSIT DARI TEPUNG TAPIOKA, TEPUNG KONJAC (Amorphophallus oncophyllus) DAN TEPUNG KACANG HIJAU (Phaseolus radiatus L.) [PDF]
, 2013 Flakes is one of alternative food product. Flakes made from one or more flour type as a main ingredient. The aim of the research is to know physicochemical and sensoric properties of flakes composite. Blending of flour calls composite flour.
ASTARINI, FARADINA
core
Development of Vegetable Seeds Incorporated Cookies: Nutrient Composition, Functional Properties, Mineral Analysis and Sensory Evaluation [PDF]
, 2018 Jackfruit and Okra are popular fruit crops grown in India. The seeds are the by-product obtained during the processing of these crops. Jackfruit seed possess disposal problem if not handled properly.
Sahai, M. M. (Ms)
core
Investigation of the Influence of Flaxseed Meal on the Biochemical Processes of the Wheat Test [PDF]
, 2019 One of the well-known tasks in the organization of nutrition is the development of new bakery products with high nutritional and biological value and wellness properties.Linen meal is an important source of dietary fiber, high protein, unsaturated fatty ...
Izhevska, O. (Orysia)
core +3 more sources
FoodsThis paper aimed to study the nutritional, phytochemical and rheological properties of some composite flours based on wheat flour (WF) mixed with non-germinated (LF) and sprouted lentil flour (SLF), in order to fortify the wheat flour and to obtain ...
Christine (Neagu) Dragomir +7 more
doaj +1 more source