Results 1 to 10 of about 500,898 (286)

Sensitization to Flour and Flour Illnesses Amongst Flour Workers [PDF]

Epidemiology and Infection, 1939
FRom the point of view of industrial hygiene, it is important to estimate the occurrence of asthma, rhinitis vasomotoria and eczema and of the sensitization to flour amongst unselected groups of bread bakers, cake bakers and millers. For this purpose we have examined 262 flour workers, who formed the entire working staffs of certain bread bakeries ...
H A, van Dishoeck, D J, Roux
openaire   +2 more sources

Flour protein antigens in occupational flour hypersensitivity [PDF]

Occupational Medicine, 1997
Thirty serum samples from clinical cases of flour hypersensitivity were analyzed for wheat or rye flour protein antibodies. The patients included 20 bakers and 10 others who also had occupational flour exposure. Twenty-three cases had antiflour antibodies which recognized antigens other than control sera in the flour protein patterns.
openaire   +4 more sources

Sensory evaluation of sorghum cakes: Substituting sorghum flour for rice flour, sticky rice flour and wheat flour

Journal of Physics: Conference Series, 2020
Abstract The research objective was the development of the potential of sorghum as an alternative food source to support the Diversification and Food Security Program, by developing various wet cake products, the substitution results of sorghum flour with various other flour, namely: rice flour, sticky rice flour and wheat flour ...
E Noerhartati, P Y Hernanda, M Mujianto, D Simamora, T Widiartin, M Maslihah, N W Karyanto   +6 more
openaire   +1 more source

Quality of wheat flour and oat flour mixes for flour tortilla

Journal Urban-Rural and Regional Economy, 2019
Wheat grain is the cereal of great importance in the world for its baking characteristics. Oatmeal is a cereal rich in protein value, omega-6 unsaturated fats, insoluble and soluble fiber. The objective of this research was to characterize formulations of wheat flour with oat flour depending on their aptitude for tortillas.
Víctor Morales-Guzman, Eliel Martínez-Cruz, Rosa Arely Martínez-Cruz   +2 more
openaire   +1 more source

Flour dust exposure variability in flour mills and bakeries

The Annals of Occupational Hygiene, 1995
As part of a longitudinal study to explore the exposure-response relationship between flour dust exposure and work-related symptoms and skin sensitivity the authors formed exposure groups and estimated various components of variability. This paper describes the between-exposure group, the between-worker and the within-worker variation of personal flour
Nieuwenhuijsen, M, Lowson, D, Venables, K, Newman Taylor, A   +3 more
openaire   +3 more sources

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

Effect of pumpkin seed flour, chestnut flour, and rosehip flour on wheat bread staling rate

Ukrainian Food Journal
The aim of this study was to analyse the impact of chestnut flour, rosehip flour, and pumpkin seed flour (in the amount of 5% or 10% on the basis of wheat flour) on the staling rate of wheat bread. The appropriate dosing of the chestnut, rosehip and pumpkin seed flour in the wheat bread formulation results in preserving the softness and elasticity of ...
Chochkov, Rosen, Zlateva, Denka, Stefanova, Dana, Ivanova, Petya   +3 more
openaire   +2 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

Proximate composition and sensory evaluation of gluten-free bar formulated from rice and soybean flour. [PDF]

PeerJ
El-Deyarbi M, Abughoush M, Hegazy S, Aljaoune A, Aldeyarbi S, Aljuboori H, Alnuaimi H, Almatrooshi A, Adi ZS, Hussein AA, Nafea AE, Choudhury IH.   +11 more
europepmc   +1 more source

Germinated legumes for improving nutritional and technological quality of fortified cakes, with further enhancement using phospholipase and SSL. [PDF]

NPJ Sci Food
Ata SM, Hussein AMS, Mostafa S.
europepmc   +1 more source