Results 101 to 110 of about 500,898 (286)

The Compositional and Functional Attributes of Commercial Flours from Tropical Fruits (Breadfruit and Banana)

Foods, 2019
The objective of this study was to compare the compositional and functional properties of tropical flour sources (two breadfruit flours (type A and type B) and a banana flour) with a more traditional flour source (wheat flour). Macro-nutrient composition,
Shiqi Huang, Mario M. Martinez, Benjamin M. Bohrer   +2 more
doaj   +1 more source

Towards Replacing the “Great Antifungal Wall”: Exploiting Synergies Between Sourdough Fermentation Protocols, Antifungal Plant Ingredients, and Contamination Control to Extend the Mold‐Free Shelf‐Life of Bread

Cereal Chemistry, EarlyView.
ABSTRACT Background “Clean label” antifungal ingredients and fermentation protocols are a promising strategy to meet shelf‐life requirements in the bread industry. Objectives This study evaluated the mold‐free shelf‐life of bread formulations incorporating sourdough combined with antifungal ingredients or additives.
Maria Robles‐Hernandez, Zoe Bumanis, Michael G. Gänzle   +2 more
wiley   +1 more source

Development Of Recipes And Estimation Of Raw Material For Production Of Wheat Bread [PDF]

, 2017
The study of technological parameters of Midas wheat flour and possibility to use little-spread plants at wheat bread manufacturing was realized. Parameters and regimes for keeping and baking bread of new recipes were elaborated and selected.
Gerasymchuk, H. (Helena), Kostetska, K. (Kateryna), Osokina, N. (Nina), Palyanichka, N. (Nadiya), Priss, O. (Olesia), Stepanenko, D. (Dmytrо), Telezhenko, L. (Lyubov), Verkholantseva, V. (Valentуna), Voziian, V. (Valeriia), Zhukova, V. (Valentina)   +9 more
core  

Validação de métodos cromatográficos por clae para análise das vitaminas B1, B2, B6 e niacina naturalmente presentes em farinha de cereais Validation of hplc methods for analysis of vitamins B1, B2, B6 and niacin naturally present in cereal flours

Química Nova, 2008
Complex B vitamins are present in some cereal foods and the ingestion of enriched products contributes to the recommended dietary intake of these micronutrients.
Ana Elisa Ferreira Presoto, Ligia Bicudo de Almeida-Muradian   +1 more
doaj   +1 more source

Improving Antioxidants and Physicochemical Properties of Wild Rice Noodles by Fortification With Carrot Powder

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Wild rice (WR), a nutritious cereal rich in phytochemicals, remains underutilized despite its health benefits. This study explored deep purple (DP), purple sun hybrid (PSH), purple haze (PH), cosmic purple (CP), and vistaric sky blue (VSB) carrot powders as fortificants in WR noodles at 10%, 20%, and 30% levels in ...
Beverly Cheruto Too, Daniel Zogona, Daniela Herrera Balandrano, Trust Beta   +3 more
wiley   +1 more source

Acrylamide- and Hydroxymethylfurfural-Forming Capacity of Alternative Flours in Heated Dough Systems

Foods
The use of alternative flours is becoming more common in the food industry to enhance the nutritional and sensory properties of baked goods. However, these changes may also affect the formation of acrylamide, a potentially carcinogenic and genotoxic ...
Marta Mesias, Francisco J. Morales
doaj   +1 more source

Qualidade microbiológica na obtenção de farinha e fécula de mandioca em unidades tradicionais e modelo Microbiological quality in the flour and starch cassava processing in traditional and model unit

Ciência Rural, 2010
O objetivo deste trabalho foi avaliar a qualidade microbiológica de farinha e fécula durante as diferentes etapas do processamento de mandioca, em unidades tradicionais e em uma unidade modelo.
Raquel Resende Dósea, Paulo Sérgio Marcellini, Ana Angélica Santos, André Luis Dantas Ramos, Álvaro Silva Lima   +4 more
doaj   +1 more source

Comprehensive Characterization of Spelt Wheat and Common Wheat Protein and Viscosity Traits Under Different Field Management Systems

Cereal Chemistry, EarlyView.
ABSTRACT Background There is an increasing interest in healthier, nutrient‐rich foods so alternative grains produced in smaller quantities—including spelt wheat (Triticum spelta L.)—have once again become the focus of consumers. At the same time, the scientific proof of these claims is incomplete.
Edina Jaksics, Barnabás Pisch, Anna Csák, Viktor Boricsev, Eszter Takács, Alexandra Farkas, Bálint Tasi, Éva Pusztai, Viola Tóth, Marianna Rakszegi, Sándor Tömösközi   +10 more
wiley   +1 more source

The effects of the addition of baker's yeast on the functional properties and quality of tarhana, a traditional fermented food

Czech Journal of Food Sciences, 2005
As a fermented product, tarhana is the dry form of yogurt-cereal mixture and represents an important part of the diets of many people in different countries including Turkey.
Ilyas Çelik, Fatma IȘIK, Omer Simsek, Oguz Gursoy   +3 more
doaj   +1 more source

Evaluating Kernza (Thinopyrum intermedium) as a Co‐Fermentation Feedstock for Bioethanol Production

Cereal Chemistry, EarlyView.
ABSTRACT Background Kernza (Thinopyrum intermedium), a perennial grain developed by the Land Institute, presents a promising alternative to conventional ethanol feedstocks due to its deep‐root systems, low fertilizer requirements, and carbon sequestration potential.
Edwin Bonefont, Kurt A. Rosentrater
wiley   +1 more source