Results 1 to 10 of about 187,289 (309)

Contamination of pasta and the raw materials for its production with moulds of the genera Aspergillus

Czech Journal of Food Sciences, 2004
The degree of contamination of pasta (132 samples), flour (86 samples), and egg powder (44 samples) with moulds, with emphasis on the species of genus Aspergillus was investigated .
M. Halt, D. Kovačević, H. Pavlović, J. Jukić   +3 more
doaj   +1 more source

TECHNOLOGICAL APPROACH TO OBTAINING AND USING SOYBEAN SEED GERM FRACTION IN SPECIFIC FOODS [PDF]

Техника и технология пищевых производств, 2015
During the accelerated development of space branch and construction of the cosmodrome «Vostochny» the development of technologies and compounding of specific foods for cosmonauts connected with their physical and nervous-emotional activity is an actual ...
Dotsenko S.M., Bibik I.V., Kupchak D.V., Obukhov E.B., Gryzlov V.М., Agafonov I.V.   +5 more
doaj  

FORTIFICATION OF CEREAL FLOURS WITH PLEUROTUS OSTREATUS FLOURS

REVISTA CIENTÍFICA MULTIDISCIPLINARIA ARBITRADA "YACHASUN", 2023
El objetivo de la investigación fue compilar estudios sobre la fortificación nutricional de harinas de cereales con Pleurotus ostreatus y su importancia en la elaboración de alimentos para consumo humano como pastas, panes, galletas, pizzas y dulces.
García-González, Mercedes Caridad, Crespo-Zafra, Lourdes Mariana, Macías-González, Armando Antonio, Varela-De Moya, Humberto Silvio   +3 more
openaire   +1 more source

Possibilities of using acorn flour in products Based on flour

8th International Congress Flour-Bread'15 ; 10th Croatian Congress of Cereal Technologists Brašno-Kruh '15 : proceedings, 2015
Oaks (Quercus spp.) are widespread species of temperate zone of the northern hemisphere including Europe, North Africa, Middle East, Asia and North America. Acorns, the fruit of the oak, have been used in human nutrition for thousands of years and more recently archaeological research confirms that in the past acorns have been an important source of ...
Polimac, Mirjana, Koceva Komlnić, Daliborka, Lukinac, Jasmina   +2 more
openaire   +6 more sources

Moringa Leaves Flour and Tengger Potato Flour as Composite Flour for GFCF Diets [PDF]

Proceedings of the 2nd International Conference on Social, Applied Science, and Technology in Home Economics (ICONHOMECS 2019), 2020
Nunung Nurjanah, Budi Wibowotomo, Titi Mutiara Kiranawati   +2 more
openaire   +1 more source

Effects of Baegjinju Rice Flour Particle Size on Flour Functionality and Quality Characteristics of Batter-Coated Deep-Fat-Fried Chicken. [PDF]

Foods
Oh D, Jeon YH, Cho Y.
europepmc   +1 more source

Lactic acid bacteria, potentially probiotic, in whole-grain pet biscuits: survival and technological potential of millet-based formulations (Pennisetum glaucum). [PDF]

Braz J Microbiol
Rocha WCD, de Abreu Teixeira ILR, Campos MEC, Costa TJN, Costa IM, de Assis DCS, Trombete FM, da Silva WA, de Alvarenga ER, de Oliveira Paes Leme F, Alvarenga VO, de Souza BMS.   +11 more
europepmc   +1 more source

Enhancing the Quality of Buckwheat Noodles Through the Addition of Wheat Gluten and Wheat Flour. [PDF]

Foods
Lei X, Huang Y, Hu Y, Tang Q, Zeng X, Liu C, Liu X, Zhang W.   +7 more
europepmc   +1 more source

Solid-State Fermentation with <i>Saccharomyces cerevisae</i>: A Strategy to Modulate the Properties of Faba Bean Flours. [PDF]

Foods
Sarasa-Gil N, Horvitz S, Beriain MJ, Vírseda P, Ibañez FC, Villaño D.   +5 more
europepmc   +1 more source

The Impact of Brewer's Spent Grain on Noodle Quality and Composition. [PDF]

J Food Sci
Alfaro GMS, Clare SJ, Brueggeman RS, Finnie SM, Kiszonas AM.   +4 more
europepmc   +1 more source