Results 1 to 10 of about 157,336 (314)

Role of Cultural Intelligence and Customer Involvement on Behavioral Loyalty Toward Manufactured Products in Nigeria

Gadjah Mada International Journal of Business
Evidence from the literature reveals that customer loyalty research is growing and is becoming more widely integrated into related disciplines. This study evaluates the role of sales representatives’ cultural intelligence (CI) in the behavioral loyalty ...
Linus Jonathan Vem, Patrick Ojei Eshue, A/L Thurasamy Ramayah   +2 more
doaj   +1 more source

Mapping components of flour and noodle colour in Australian wheat [PDF]

, 2001
Flour and noodle colour influence the value of wheat (Triticum aestivum L.) and are obvious targets for breeders seeking to improve quality, end-product range, and marketability of wheat.
D. J. Maresac, Campbell, A. W., Campbell, A., Mares, D. J., Mares, D., A. W. Campbellbd   +5 more
core   +1 more source

Distribution of thiamin (Vitamin B1) and fat in wheat grain

Agricultural and Food Science, 1946
The chief purpose of the experiments has been to find out the thiamin content of the different parts of wheat grain. Special attention has been paid to the relation of the thiamin and fat content in germ, in the outer bran tissues, and in flours of ...
L. H. Pulkki, K. Puutula
doaj  

Optimization of Separation Parameters of Wheat Aleurone Layer Flour and Their Influence on Characteristics of Wheat Flour and Dough [PDF]

Shipin Kexue
To effectively obtain high-quality wheat aleurone layer flour suitable for food processing, the effects of milling speed and mesh size on the nutritional and functional components of wheat aleurone layer flour were investigated, and the optimal ...
LUO Dan, MA Junzhe, SANG Ziqing, XIE Qiang, CHEN Chen, WANG Jianying, XUE Wentong
doaj   +1 more source

Preparation of the Magnesium Hydroxide-Activated Carbon Composites and Optimize of Their Decolorization Process for Syrup

Shipin gongye ke-ji
In this study, magnesium hydroxide-activated carbon composites were prepared by in-situ generation of magnesium hydroxide deposited on the surface of activated carbon to find green and environmentally friendly syrup decolorization material with high ...
Jinzu CHEN, Xiaowen WEI, Jingjing NONG, Lifang HAN, Xue FENG, Tingfan TANG, Lijun LI, Hao CHENG   +7 more
doaj   +1 more source

Bioactive compounds, antioxidant activity and consumer acceptability of porridges of finger millet (Eleusine coracana) flours: effects of spontaneous fermentation

International Journal of Food Properties, 2020
The flours of finger millet (Eleusine coracana) from light brown and dark brown varieties fermented spontaneously for 96 h were evaluated for their bioactive compounds, antioxidant activity and physicochemical properties.
Muvhuso Mutshinyani, Mpho Edward Mashau, Afam Israel Obiefuna Jideani   +2 more
doaj   +1 more source

Effects of Powder Vibration and Time Consolidation on Soft and Hard Wheat Flour Properties

KONA Powder and Particle Journal, 2020
Consistency and reliable flow are of great concern during the handling and processing of flour. In this study, wheat flour was consolidated by normal stress and vibration, and rheological factors including bulk solid compressibility, Warren-Spring ...
Yumeng Zhao, Poonam Phalswal, Abhishek Shetty, R.P. Kingsly Ambrose   +3 more
doaj   +1 more source

Characterization of Coating Flour Based on Local Timor Corn Flour Modified with the Addition of Rice Flour, Tapioca Flour, and Glutinous Rice Flour

Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering)
The application of pure corn flour (100%) as coating material tends to generate a tough texture, thus requiring an alternative formulation to obtain a crispier result. This research aimed to evaluate the physical, chemical, and sensory characteristics, as well as to determine the optimal coating flour composition.
Maria Susana Medho, Aydamel Asisaul Gelora Mentur Takalapeta, Endeyani Vivitrida Muhamad, Yosefina Lewar   +3 more
openaire   +1 more source

Decolorization of Sugar Juice Using Two-stage Air Floatation Based on in Situ Formed Magnesium Hydroxide

Shipin gongye ke-ji
This study investigated re-dissolved red granulated sugar juice and evaluated the feasibility of achieving efficient decolorization using a two-stage flotation process based on in situ formed magnesium hydroxide.
Hao CHENG, Tingfan TANG, Qiubai MENG, Lijun LI   +3 more
doaj   +1 more source

Influence of Wheat-Milled Products and Their Additive Blends on Pasta Dough Rheological, Microstructure, and Product Quality Characteristics

International Journal of Food Science, 2013
This study is aimed to assess the suitability of T. aestivum wheat milled products and its combinations with T. durum semolina with additives such as ascorbic acid, vital gluten and HPMC (Hydroxypropyl methyl cellulose) for pasta processing quality ...
B. Dhiraj, P. Prabhasankar
doaj   +1 more source