Results 71 to 80 of about 1,971,768 (188)

Effect of gaseous ozone treatment on the microbial and physicochemical properties of buckwheat-based composite flour and shelf-life extension of fresh noodles

, 2020
In recent years, application of gaseous and aqueous ozone on the processing of flour and noodles has been reported. However, little information is available for buckwheat flour and fresh buckwheat noodles.
J. Hu, Xiaoping Li, Yuchun Jing, Xinzhong Hu, Zhen Ma, Rui Liu, G. Song, Daiyan Zhang   +7 more
semanticscholar   +1 more source

Mise au point de pains composites à base de melanges de farines de sorgho-ble et analyse texturale [PDF]

Biotechnologie, Agronomie, Société et Environnement, 1999
Composite breads based on sorghum-wheat flour blends and textural analysis. Breadmaking properties of flour blends containing various levels of sorghum flour with wheat flour were investigated.
Blecker C., Balla A., Deroanne C., Oumarou M., Paquot M.   +4 more
doaj  

Optimisation and Evaluation of the Effect of Bambara Groundnut Addition on the Nutritional Quality and Functional Properties of Amaranth Grain-Based Composite Flour

Acta Universitatis Cibiniensis. Series E: Food Technology, 2017
Nutritional quality and functional properties of composite flour consisting amaranth grain, bambara groundnut, carrot and rice bran flours were evaluated. The dependent variables were optimized using optimal mixture model of response surface methodology.
Awolu Olugbenga Olufemi, Olokunsusi Eunice Yetunde   +1 more
doaj   +1 more source

Determination and Optimization of Flour for Producing Crispy Baby Tilapia using Plackett Burman Design and Central Composite Design Method

Squalen, 2017
Research on processing of crispy baby tilapia (Oreochromis niloticus) was conducted to obtain type and proportion of flour on this product with central composite design method.
Syamdidi Syamdidi, Diah Ikasari, Hasta Octavini   +2 more
doaj   +1 more source

The Effects of Coupling Agents on the Mechanical and Thermal Properties of Eucalyptus Flour/HDPE Composite

MATEC Web of Conferences, 2015
The aim of this research was to study the effects of the coupling agents, FusabondTM E-528 (polyethylene-grafted maleic anhydride; PE-g-MA, MA) and Amino Silane (Si), on the thermal properties, and mechanical properties of Eucalyptus flour-HDPE composite.
Metanawin Siripan, Pengrung Phiromrat, Metanawin Tanapak   +2 more
doaj   +1 more source

Preparation and Properties of Wood Flour Reinforced Lignin-Epoxy Resin Composite

BioResources, 2016
A lignin-epoxy resin composite was prepared by blending lignin/wood flour with an epoxy resin and polyamine. The effects of the wood flour on the mechanical, thermal creep, and creep recovery properties, as well as the microstructure of the composite ...
Shanshan He, Tong Liu, Mingwei Di
doaj   +1 more source

Nutritional Composition of Little Millet Flour

International Research Journal of Pure and Applied Chemistry, 2019
Modern man is facing a large number of dreadful diseases and disorders which were not known even known to ancient man. Dietary patterns were solely responsible for this ruinous situation. Hence replacement of empty calorie foods with nutritious grains- Millets helps to reduce the dual burden of malnutrition and also prevents and manages modern ...
R. Neela Rani, K. Uma Maheswari, T. Kamalaja, K. Srilekha   +3 more
openaire   +2 more sources

Folic acid, minerals, amino-acids, fatty acids and volatile compounds of green and red lentils. Folic acid content optimization in wheat-lentils composite flours

Chemistry Central Journal, 2018
The advanced biochemical characterisation of green, red lentil and wheat flours was performed by assessing their folic acid content as well as individual minerals, amino acids, fatty acids and volatile compounds.
Adriana Paucean, Ovidiu P. Moldovan, Vlad Mureșan, Sonia A. Socaci, Francisc V. Dulf, Ersilia Alexa, Simona M. Man, Andruţa E. Mureșan, Sevastița Muste   +8 more
doaj   +1 more source

Chemical, functional, pasting and sensory properties of fried chips produced from cassava flour enriched with cowpea flour

Croatian Journal of Food Science and Technology, 2018
Composite flours were produced from blends of high quality cassava flour and cowpea flour. The flours were blended in six different ratios: 75:25, 60:40, 50:50, 40:60, 25:75 and 100:0 which served as the control sample.
ZAINAB OPEYEMI ADEGBOYE, ABIODUN ADEKUNLE OLAPADE   +1 more
doaj   +1 more source

Application of heat-moisture-treated banana flour as composite material in hard biscuit

CyTA - Journal of Food, 2020
Composite biscuits made of heat-moisture-treated banana flour and wheat flour with ratio ranging from 25 to 75% were characterized for its postprandial glucose response in mice, diffraction pattern by X-ray diffraction, organoleptic and texture ...
Yana Cahyana, Abdurrohman Rangkuti, Tien Siti Halimah, Herlina Marta, Tri Yuliana   +4 more
doaj   +1 more source