Results 31 to 40 of about 17,866 (161)

Equity in access to fortified maize flour and corn meal [PDF]

Annals of the New York Academy of Sciences, 2013
Mass fortification of maize flour and corn meal with a single or multiple micronutrients is a public health intervention that aims to improve vitamin and mineral intake, micronutrient nutritional status, health, and development of the general population.
Zamora, Gerardo, De-Regil, Luz Maria
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Enhancing acceptability of Chinese steamed bread through corn and oats blending: Formulation, physical, and sensory properties

Food Chemistry Advances
This study aimed to elevate the sensory value of Chinese steamed bread (CSB) by incorporating a blend of oats and corn. Through meticulous formulation, we achieved an optimal amalgamation for oat and corn Chinese steamed bread (OCCSB), comprising 28 ...
Congyun Jiang, Songyi Lin, Yiying Yang, Xin Yang, Yumeng Yang, Yue Tang   +5 more
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Study of the effect of non-traditional types of flour on a butter biscuits staling

Алматы технологиялық университетінің хабаршысы, 2021
In this article, the influence of corn and pea flour in the amount of 5-25% of the weight of wheat flour of grade 1 on the staling of butter cookies was revealed. Corn flour gives splendor to the pastry, which, in turn, provides crumbly finished products.
M. P. Baiysbaeva
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THE EFFECT OF THE ADDITION LEVEL OF NEEM LEAF FLOUR (Melia azedarach LINN) ON THE QUALITY OF SHELLED CORN DURING STORAGE

Pastura: Journal of Tropical Forage Science, 2019
This study aims to evaluate how the effect of the addition level of neem leaf flour (Melia azedarach Linn) on the quality of shelled corn during storage.
Montesqrit Montesqrit, Harnentis Harnentis, Sri Yana   +2 more
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Thermophysical parameters of corn and wheat flour [PDF]

Research in Agricultural Engineering, 2003
This article deals with thermophysical properties of nutritive raw materials particularly of corn and wheat granary mass. It is necessary to know thermophysical performance of granary mass for protection of quality of technological process by processing to final products. Granary mass consist of grains complex of specific kind.
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Processing maize flour and corn meal food products [PDF]

Annals of the New York Academy of Sciences, 2013
Corn is the cereal with the highest production worldwide and is used for human consumption, livestock feed, and fuel. Various food technologies are currently used for processing industrially produced maize flours and corn meals in different parts of the world to obtain precooked refined maize flour, dehydrated nixtamalized flour, fermented maize flours,
Gwirtz, Jeffrey A, Garcia-Casal, Maria Nieves   +1 more
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Effects of Different Screw Configurations on Physicochemical Properties and Reconstitutability of Extruded Corn Flour [PDF]

Shipin Kexue
To investigate the effects of different screw configurations on the physicochemical properties and reconstitutability of extruded corn flour, this study set up different screw configurations by varying the number of kneading element groups, the distance ...
Xing Jiayue, Chen Jialong, YIN Fuyu, Zhao Xiangyuan, Jiang Haoxu, Liu Jingsheng, Xu Xiuying, Wu Yuzhu
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SIFAT SENSORY BISKUIT BERBAHAN BAKU TEPUNG JAGUNG TERNIKSTAMALSASI DAN TERIGU

Jurnal Teknologi & Industri Hasil Pertanian, 2014
The objective of this research was to find the  the best ratio between nixtamalized corn flour and wheat flour to produce biscuits with the best sensory properties.
Siti Nurdjanah, Sussi Astuti, Nanti Musita, Tri Febriyaningsih   +3 more
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Effect of wheat flour, Bengal gram flour and corn flour on lipid metabolism in rats.

Journal of Nutritional Science and Vitaminology, 1984
Male albino rats were fed on respective diets of wheat flour, Bengal gram flour and corn flour for 8 weeks at the 59% level. It was observed that the increase in weight after wheat flour and Bengal gram flour feeding was 6.8 and 12.0% respectively and that the decrease after corn flour feeding was 5.2% as compared to the control animals on sucrose diet.
BAKHSH, Rasool, CHUGHTAI, M.I.D.
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Design of a new prebiotic beef snack formulation by D-optimal mixture design

Journal of Agriculture and Food Research
This study optimized a prebiotic beef snack formulation using inulin, wheat flour, and corn flour at a 12 % ratio via the D-optimal mixture design. Samples were analyzed for physicochemical and sensory properties.
Hassan Dadkhah, Mansoureh Taghizadeh, Fatemeh Barzegar, Nader Karimian Khosroshahi, Kooshan Nayebzadeh, Abdorreza Mohammadi, Hedayat Hosseini, Soheil Eskandari, Amin Mousavi Khaneghah   +8 more
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