Results 71 to 80 of about 8,516 (254)

Formulation and characterization of Millet flour blend incorporated composite flour

International Journal of Agriculture Sciences, 2009
The composite flour containing kodo ( Paspalum Scrobiculatum ) and barnyard Millet (Echinochloa colona ) flour, whole wheat flour and defatted soy flour of four different combinations was prepared and studied the impact of Millet flour blend incorporation on characteristics of composite flour.
Poongodi Vijayakumar T, Jemima Beryl Mohankumar   +1 more
openaire   +1 more source

Effects of Dehulling and Extrusion‐Cooking on the Nutritional and Physicochemical Properties of Navy Bean (Phaseolus vulgaris L.) Flours

ChemFoodChem, EarlyView.
Dehulling combined with twin‐screw extrusion improves the nutritional and functional properties of steam treated navy beans. Protein digestibility increases while phytic acid is reduced by 43% and trypsin inhibitors are inactivated. Enhanced expansion, solubility, and sensory quality highlight the potential of dehulled bean flours for developing ...
Albarracín M, Garzon AG, Drago SR
wiley   +1 more source

One century of teaching, research, and innovation in chemical engineering in Mexico: The role of chemical engineering in the background and future of polymer science and industrial production in Mexico

The Canadian Journal of Chemical Engineering, EarlyView.
Timeline of key academic milestones and individuals that shaped chemical engineering at FQ‐UNAM and in Mexico. Abstract One hundred years after the beginning of the teaching of Chemical Engineering in Mexico, which started in 1925 in the former National School of Chemical Sciences, currently Faculty of Chemistry (FQ) at National Autonomous University ...
Patricia Pérez‐Salinas, Alberto Rosas‐Aburto, Eduardo Vivaldo‐Lima   +2 more
wiley   +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

Feasibility Study of Basic Steel Slag as Anode of Li‐Ion Batteries

CleanMat, EarlyView.
This study presents a low‐cost, eco‐friendly approach to utilize basic steel slag as a sustainable anode for lithium‐ion batteries, demonstrating good cyclic stability, rate capability, and long‐term electrochemical performance. ABSTRACT The elevated expenses and utilization of hazardous chemicals in traditional chemical synthesis of anode materials of
Rudra Barua, Konok Chandra Bhowmik, Md. Arafat Rahman   +2 more
wiley   +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

Bio‐Inspired Sclerotization of Lignin: A Robust Adhesive for Photothermal Wood‐Based Panels

ENERGY &ENVIRONMENTAL MATERIALS, EarlyView.
A high‐performance lignin adhesive is engineered via an insect‐inspired sclerotization strategy involving oxidation and hyperbranched polymer grafting, overcoming lignin's adhesion failure, and yielding a wet shear strength of 1.02–1.21 MPa. The adhesive endows wood‐based panels with photothermal functionality; building energy simulations indicate HVAC‐
Zihao Ye, Zheng Liu, Jiahao Wu, Canling Wen, Tingting Xie, Yonggang Chen, Chusheng Qi, Pingan Song, Qiang Gao   +8 more
wiley   +1 more source

Microbial Interventions in Processing of Plant Based Proteins: Unlocking Extraction Dynamics and Functionality for Human Health

Food Bioengineering, EarlyView.
Fermentation enhances nutritional & techno‐functional properties of plant protein. Three distinct stages of fermentation impact on different aspects of plant protein. Fermentation induces flavors modulation through new organic compounds formation. Plant protein fermentation improves their utility in food applications.
Disha, Mitali Madhumita, Dharmender Kumar, Pramod Kumar Prabhakar   +3 more
wiley   +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

Healthy Snacks Elaborated With Decoction Residues of Hibiscus sabdariffa L: Physical and Sensory Characteristics

Food Chemistry International, EarlyView.
Healthy snacks formulated with food by‐products are gaining interest within the food industry. Decoction residues of Hibiscus sabdariffa (roselle) retain thermostable polyphenols. Extruded snacks enriched with roselle showed a reduction in the expansion index as the roselle concentration increased.
Monserrat Hernández‐Bautista, Edith Agama‐Acevedo, Erik Heredia‐Olea, Luis A. Bello‐Pérez   +3 more
wiley   +1 more source