Results 101 to 110 of about 157,336 (314)

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

Sensory analysis of biscuits from einkorn flour, barley flour, einkorn flakes and wheat flour in different proportions and different sugars

, 2018
Sensory assessment has an irreplaceable role in developing a new product. Sensory senses can help to determine whether the product is acceptable for consumption or not.
Koceva Komlenić, Daliborka, Damyanova, Stanka, Nakov, Gjore, Šušak, Ana, Ivanova, Nastia, Godjevargova, Tzonka   +5 more
core  

Synergistic Enhancement: Whole Wheat Substrate Improves Memory in Mice by Optimizing Folate Metabolism and Systemic Antioxidant Capacity

Food Bioengineering, EarlyView.
ABSTRACT This study rigorously assessed the impact of folic acid‐fortified whole wheat products on mitigating mild liver injury caused by prolonged excessive folic acid consumption, improving folic acid bioavailability, and enhancing spatial cognitive functions in mice over a 48‐day intervention period.
Yan Qi, Songyi Lin, Meina Zhang, Yue Tang   +3 more
wiley   +1 more source

Ratio of omega-6/omega-3 fatty acids of spelt and flaxseed pasta and consumer acceptability

Czech Journal of Food Sciences, 2016
The chemical composition and content of fatty acids in flaxseed and spelt flour were evaluated. The ratio of ω-6/ω-3 essential fatty acids is also analysed in spelt pasta and pasta with 0, 10, and 20% of flaxseed flour.
Jelena Filipović, Milan Ivkov, Milenko Košutić, Vladimir Filipović   +3 more
doaj   +1 more source

Fermented Plant‐Based Milks: A Review of Physicochemical and Technological Aspects to Sensory and Probiotic Attributes

Food Bioengineering, EarlyView.
Technological and biotechnological processes, including fermentation with selected starter cultures, convert diverse plant raw materials into fermented plant‐based milks. These processes enhance nutritional profiles, functional and probiotic compounds, and improve physicochemical and sensory properties, supported by predictive modeling to optimize ...
Luiz Henrique de Oliveira Cruz, Raíssa Machado Nascimento, Alice Gonçalves Martins Gonzalez, Josiane Roberto Domingues   +3 more
wiley   +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  

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

Nutritional Potential, Phytochemical Content, In Vivo Antioxidant, and Antanemic Potential of Musa paradisiaca Flower

Food Chemistry International, EarlyView.
After collecting Musa paradisiaca leaves, some were dried and others were used to produce aqueous extracts. The extracts and powders were characterized and then administered to rats made anaemic by PHZ. After 14 days of administration of the two samples, the rats were euthanized and it was observed that after 9 days of treatment, the aqueous extract ...
Josée Rebeca Nombo, Jethro Roland Misse Ngangue Ekwala, Somon Régine Tuem, Stéphano Tene Tambo, Merlin Ngafon Nchoutpouen, Valery Jean François Nsoga, Jules Christophe Koule Manz, Jordan Mekui Nwotue, Mathieu Ndomou   +8 more
wiley   +1 more source

Phenolic Profiles, Antioxidant Properties and Predicted Glycaemic Index of Bread Sweetened With Date Syrup in Comparison With Granulated Sugar

Food Chemistry International, EarlyView.
Date syrup are used as sweetener in bread. Bread with date syrup had superior phenolic composition, better antioxidant properties and carbohydrate hydrolysing enzymes while bread with granulated sugar had higher predicted glyceamic index. The study concluded that date syrup could be the next though‐out ingredient for dual purpose in bread. ABSTRACT The
Akinsola Albert Famuwagun, Tijesuni Oloyede, Adebola Iyabode Akinjokun, Rachael Taiwo Babalola, Olamide Atinuke Idowu, Adedayo Adeboye, Oluseye Oladapo Abiona, Saka Olasunkanmi Gbadamosi   +7 more
wiley   +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