Results 71 to 80 of about 35,290 (268)
(17(4):75-79)THE CONTROL EFFECT OF METHYL BROMIDE FUMIGATION ON PESTS OF MUSHROOM CULTIVATION [PDF]
, 2011 本試驗為明瞭溴化甲烷燻蒸在洋菇栽培上之利用價值；尤其對病蟲害預防效果之研究而舉行之預備試驗。茲將已得之初步結果摘要如下： 1. 洋菇栽培舍，用燻蒸用之塑膠布罩蓋，可以施行燻蒸處理。 2. 以每立方公尺20cc，24小時之溴化甲烷燻蒸可得病蟲之預防效果。 3. 燻蒸處理區褐皮病之污染較多，但所幸對產量之影響甚微。 4. 燻蒸處理區之產量超過無處理對照區之產量，與差異顯著。 5. 溴化甲烷燻蒸，在經營上仍有經濟價值。 6.
杜自彊, T.C. Dough
core
Fermentation kinetics of finger millet-based Injera dough recipes: Implications for raffinose hydrolysis, amino acid content and other metabolites [PDF]
Finger millet is a nutritious, gluten-free cereal crop commonly consumed as whole flour. Despite its nutritional benefits, it contains antinutritional factors such as raffinose, which can cause intestinal distress and affect nutrient absorption and ...
Cherie, H. A. +10 more
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The effect of inulin and fructo-oligosaccharide supplementation on the textural, rheological and sensory properties of bread and their role in weight management: A review. [PDF]
, 2012 There is evidence that fructo-oligosaccharides (FOS) and inulin can impart a range of health benefits if consumed on a regular basis. The health benefits include increased mineral absorption and improved immune response and while there is mounting ...
Morris, Cécile +2 more
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FoodsThe functional components in tartary buckwheat leaf powder can give flour products higher nutritional value. To comprehensively realize the high-value utilization of tartary buckwheat and its by-products, electric stone mill powder (EMP), ultra-fine mill
Yuxia Feng +3 more
doaj +1 more source
Food Chemistry International, EarlyView.Composite sourdough breads were developed from blends of unripe plantain, tiger nut, and fenugreek flours. Optimized formulations improved pasting stability and enhanced texture, producing softer more elastic crumbs. The enriched breads contained higher dietary fiber and bioactive compounds, and significantly reduced serum cholesterol markers ...
Mary T. Ademosun +4 more
wiley +1 more source
Molecular characterization of HMW-GS 1Dx3t and 1Dx4t genes from Aegilops tauschii and their potential value for wheat quality improvement [PDF]
, 2012 Two x-type high molecular weight glutenin subunits (HMW-GS) in Aegilops tauschii, 1Dx3 t and 1Dx4 t were identified by SDS-PAGE and MALDI-TOF-MS. Their complete coding sequences were isolated by AS-PCR. 1Dx3 t and 1Dx4 t genes consist of 2535 bp and 2508
Wang, S.L. +10 more
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Dough-Making Technology for Sugar and Hard-Dough Cookies
Food Processing: Techniques and TechnologyPastry dough differs in technological properties and requires optimal production modes. The article describes the effect of technological variables of flour from wheat samples with different grain hardness on the rheological profile of dough and the quality of sugar and hard-dough cookies.
Pavel Medvedev +2 more
openaire +2 more sources
Food Chemistry International, EarlyView.The cooked Oko‐iyawo spontaneously fermented cassava flour's sensory acceptability was correlated with its amylose content, pH, pasting temperature, and water absorption capability. Cassava processors may be able to create consistently high‐quality fermented cassava flour for various end users with the use of the information provided in this study ...
Awoyale Wasiu +6 more
wiley +1 more source
Future Postharvest and Food, EarlyView.A nutrient‐dense grain, proso millet is well‐known for its high protein content and vital amino acids. It is high in fiber, vitamins, and minerals and has many health advantages, including promoting heart health, enhancing digestion, and helping with weight management.
Sangeeta Yadav +3 more
wiley +1 more source