Results 81 to 90 of about 1,028,466 (252)
Using Cassava (Manihot esculenta Crantz) Flour as a Composite Blend for Muffins: Quality and Sensory Characteristics [PDF]
, 2017 Cassava as a root crop has a short storage life is a good source of energy but is low in protein. In the midst of high wheat grain prices, the use of cassava flour for bakery products is being promoted, though the very low protein content of cassava is ...
Riley-Mitchell, Dennise +2 more
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Food Chemistry International, EarlyView.This review highlights green recovery, purification, stabilisation, bioavailability, health relevance, and novel food applications of anthocyanins from natural and agro‐industrial sources. ABSTRACT Anthocyanins are water‐soluble natural pigments and multifunctional food ingredients that support clean‐label colour, antioxidant activity, and value‐added ...
Chandan Kumar Sahu +4 more
wiley +1 more source
Mechanical characterization of LDPE/PLA blends/wood flour composites
, 2012 In this work, biocomposites based on low density polyethylene (LDPE), a current thermoplastic, and polylactic acid (PLA), a biodegradable thermoplastic, blends were prepared in presence of various amounts of wood flour (0 to 40 wt %).
Boubekeur, B. +2 more
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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 +8 more
doaj +1 more source
Strategic investment and excess capacity: A study of the Taiwanese flour industry. [PDF]
The Taiwanese flour industry’s capacity utilization rate has maintained an extremely low level of 40% for more than 20 years. This article sets up a two-stage game model and uses the strategic effect of the firm’s capital investment on its rivals ...
Tay-Cheng Ma
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Food Chemistry International, EarlyView.Sprouting and Brachystegia eurycoma supplementation improved sorghum flour nutrition, antioxidant activity and enzyme inhibition for functional foods. ABSTRACT Sprouting and cereal–legume supplementation are effective strategies for improving the functional, nutritional, and nutraceutical qualities of cereal‐based flour and products.
Khadijat Oluwashola Abdulrazaaq +2 more
wiley +1 more source
Food Chemistry International, EarlyView.Preservatives limit microbial development, oxidation, and enzymatic degradation, resulting in better food quality and extended shelf life. Classified as natural, synthetic, or biological, each preservative has distinctive attributes and modes of action. Growing preference for natural preservatives aligns with clean label trends.
Monica Suresh +4 more
wiley +1 more source
Mango Seed Valorization: Sustainable Source of Nutrients, Bioactives, and Value‐Added Applications
Food Chemistry International, EarlyView.Highlighting mango seed as a valuable yet overlooked by‐product, promoting its utilization and reducing agroindustrial waste. ABSTRACT Mango (Mangifera indica L.) is one of the most widely cultivated tropical fruits, generating large quantities of by‐products during processing, with mango seed representing 20%–25% of the whole fruit weight ...
Priyanka Yadav +3 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
Functional Properties of Sorghum-Peanut Composite Flour [PDF]
, 1991 Raw and heat-processed partially defatted peanut flour, sorghum flour, and their composite flour had different functional properties (water and oil absorption, viscosity, gelation, emulsion capacity, nitrogen solubility index [NSI] and protein ...
Singh, B, Singh, U
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