Results 91 to 100 of about 299,216 (313)

Influence of DIC hydrothermal process conditions on the gelatinization properties of standard maize starch [PDF]

, 2006
International audienceStandard maize starch was hydrothermally treated at residual moisture content (~12%) by instantaneous controlled pressure drop for various pressure levels and processing times.
Doublier, Jean-Louis, Loisel, Catherine, Maache-Rezzoug, Zoulikha, Zarguili, Ikbal   +3 more
core   +4 more sources

Effects of testosterone and high‐dose anabolic steroids on orthodontic‐induced bone remodeling and root resorption: An animal study

Journal of Periodontology, EarlyView.
Abstract Background This study investigates the impact of disruptions in testosterone levels on bone remodeling, root resorption, and periodontal ligament (PDL) during orthodontic tooth movement (OTM) in a pubertal male rat model. Methods Testosterone deficiency was induced through orchiectomy, and the anabolic‐androgenic steroid (AAS, testosterone ...
Caio Luiz Bitencourt Reis, Kelly Galisteu‐Luiz, Gabriela Leite Pedroso, Gustavo Lopes Puls, Leticia Cassaro, Bruno Boaventura Vieira, Fábio Lourenço Romano, Erika Calvano Küchler, Christian Kirschneck, Daniela Silva Barroso de Oliveira, Maria Bernadete Sasso Stuani, Mirian Aiko Nakane Matsumoto   +11 more
wiley   +1 more source

Effects of preconditioning and extrusion of linseed on the ruminal biohydrogenation of fatty acids 1. In vivo studies [PDF]

, 2006
The extent and intermediates of ruminal biohydrogenation (BH) of fatty acids (FA) from a blend of linseed and wheat bran (70:30) were investigated in the rumen fluid, rumen particle phase and duodenal flow.
Akraim, Fowad, Enjalbert, Francis, Nicot, Marie-Claude, Weill, P.   +3 more
core   +4 more sources

Effect of in situ amylase and fermented maize starch on texture and after‐cooking storability of lafun dough

JSFA reports, EarlyView.
Abstract Background Lafun is made by fermenting and drying cassava chunks, which are then milled into flour and cooked into dough. Its quality characteristics are variety‐dependent, while it may become too soft or even liquefy during storage, leading to rejection by end‐users.
Laurent Adinsi, Muqsita Daouda, Alexandre Bouniol, Sègla Wilfrid Padonou, Imayath Djibril Moussa, Francis Hotegni, Noël Akissoé   +6 more
wiley   +1 more source

Influence of Extrusion on the Nutritive Value of Peas: in Vitro Assay [PDF]

, 2010
Pengaruh ekstrusi terhadap nilai nutrisi pea: analisa in vitro. Sampel Pea dianalisis baik dalam bentuk yang tidak diekstrusi maupun yang diekstrusi dengan menggunakan kombinasi dua kondisi kadar air (19 and 22%) dan tiga perbedaan suhu (120, 140 dan ...
Nalle, C. L. (Catootjie)
core  

Indirect approach to continuous time system identification of food extruder [PDF]

, 2004
A three-stage approach to system identification in the continuous time is presented which is appropriate for day-to-day application by plant engineers in the process industry.
Angus Giles, Astrom, Charlie Chessari, Gawthrop, Goodwin, Liuping Wang, Ljung, Ninness, Peter Gawthrop, Rake, Tony Podsiadly, Wahlberg, Wang, Wang, Wang, Wang, Wang, Wang, Wang   +18 more
core   +1 more source

Food quality profile of fermented cassava dough: A tool for the value chain upgrading

JSFA reports, EarlyView.
Abstract Background Agbelima is a fermented cassava mash, which is then cooked into dough. The key quality attributes are color, odor, stretchability, and sour taste. To succeed in upgrading agbelima value chain, there is a need to determine the instrumental parameters that predict the quality of consumer‐preferred attributes of the final product. This
Lionnel Arnaud Chabi China, Laurent Adinsi, Sègla Wilfrid Padonou, Marcel Houngbedji, Ariane Awolo, Maora Gayet, Francis Hotegni, Flora Josiane Chadare, Noël Akissoé   +8 more
wiley   +1 more source

Physical and functional evaluation of extruded flours obtained from different rice genotypes. [PDF]

, 2017
A transformação de grãos quebrados em farinhas nativas e modificadas por extrusão é uma alternativa para agregar valor a esses coprodutos do beneficiamento do arroz em casca. Neste estudo, objetivou-se avaliar o processo de extrusão sobre as propriedades
BECKER, F. S., CARVALHO, A. V., EIFERT, E. da C., SOARES JUNIOR, M. S., TAVARES, J.-A. S.   +4 more
core   +1 more source

Salt‐induced nutritional and metabolic shifts in halophytes: implications for food security

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Plant species vary in their response to salinity: some crops show a degree of salt tolerance, while halophytes – whether wild or cultivated – are characterized by a high capacity to thrive under saline conditions. Halophytes are considered a source of valuable secondary metabolites with potential economic value, yet they might also produce ...
Giulia Atzori, Pedro Garcia Caparros, Antonella Castagna, Luisa Custódio, Valentina Lazazzara, Claus Krogh Madsen, Felicia Menicucci, Maria João Rodrigues, Katalin Solymosi, Jose Ramon Acosta Motos   +9 more
wiley   +1 more source

Extrusion Conditions and Amylose Content Affect Physicochemical Properties of Extrudates Obtained from Brown Rice Grains

International Journal of Food Science, 2013
The utilization of whole grains in food formulations is nowadays recommended. Extrusion cooking allows obtaining precooked cereal products and a wide range of ready-to-eat foods.
Rolando José González, Elena Pastor Cavada, Javier Vioque Peña, Roberto Luis Torres, Dardo Mario De Greef, Silvina Rosa Drago   +5 more
doaj   +1 more source