Results 71 to 80 of about 54,186 (210)

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

Tepung Ubi Kayu (Manihot Esculenta) Dan Tepung Tempe Kedelai Mempengaruhi Pengembangan Volume Dan Mutu Gizi Protein Roti Tawar [PDF]

, 2015
Backround: Bread was a carbohydrate source's food, was made from wheat flour. Cassava flour as substitution for wheat flour by modification process used physic method (boiling) to obtain resitant starch.
Anwar, S. (Syaiful), Hamidah, N. (Nanik), Legowo, A. M. (Anang)   +2 more
core  

Wood polymer composites and their contribution to cascading utilisation [PDF]

, 2015
Due to a shortage of resources and a growing competition of land use, sustainable and efficient resource utilisation becomes increasingly important.
Krause, Andreas, Militz, Holger, Osburg, Victoria-Sophie, Teuber, Laura, Toporowski, Waldemar   +4 more
core   +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

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

A general extrudate bulk density model for both twin-screw and single-screw extruder extrusion cooking processes [PDF]

, 2010
Effects of extrusion parameters and raw materials on extrudate expansion are respectively investigated in a twin-screw extruder and a single-screw extruder extrusion cooking experiments for fish feed, wheat, and oat & wheat mixture processing.
Cheng, Hongyuan, Friis, Alan, Høeg Hansen, Jonas, Tolderlund Rasmussen, Hanne   +3 more
core  

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

Comparative study of the functional properties of lupin, green pea, fava bean, hemp, and buckwheat flours as affected by pH [PDF]

, 2014
Acknowledgments This work is part of the Strategic Research 2011–2016 and is funded by the Scottish Government’s Rural and Environment Science and Analytical Services Division (RESAS).Peer reviewedPublisher ...
Adebowale, Adebowale, Aguilera, Aluko, Anderson, Beuchat, Bhat, Bradford, Carvalho, Elofsson, Kaur, Kaur, Khalid, Kinsella, Kinsella, Laemmli, Lawal, Lewis, Lin, Ma, Morr, Morr, Moure, Nakai, Nir, Noor Aziah, Olawuni, Pearce, Prinyawiwatkul, Raikos, Sathe, Sathe, Shahidi, Smittle, Sreerama, Sridaran, Sánchez-Vioque, Were, Wolf, Yasuda, Zayas   +40 more
core   +1 more source

Evaluation of cookies produced from blends of wheat, cassava and cowpea flours

International Journal of Food Studies, 2014
Cassava (Manihot esculenta Crantz) and cowpea (Vigna unguiculata L. Walp) were processed into flours and used to substitute wheat flour for preparation of cookies. The chemical, including proximate composition and anti-nutritional factors, and functional
Olapade Abiodun Adekunle, Adeyemo Abimbola Mary   +1 more
doaj   +1 more source

Evaluation of nutritional composition, functional and pasting properties of pearl millet, teff, and buckwheat grain composite flour

Applied Food Research
Injera, bread, and other baked Ethiopian foods are typically made from a single cereal grain, which is insufficient to meet the nutritional requirements of all age groups.
Sofonyas M. Anberbir, Neela Satheesh, Agimassie A. Abera, Messenbet G. Kassa, Mefin W. Tenagashaw, Degnet Teferi Asres, Abebaw Teshome Tiruneh, Takele Ayanaw Habtu, J.A. Sadik, Tadele Andargie Wudineh, Tadesse Fenta Yehuala   +10 more
doaj   +1 more source