Results 101 to 110 of about 157,916 (314)

Possibilities of using acorn flour in products Based on flour [PDF]

, 2016
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
Koceva Komlnić, Daliborka, Lukinac, Jasmina, Polimac, Mirjana   +2 more
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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

Moderate Amylose Increases From SSIIa Mutations Modify Pasta Texture in Durum Wheat

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Durum wheat (Triticum turgidum L. subsp. durum) pasta quality depends on grain yellowness, gluten strength, and protein content, and can be modified by altering starch composition. High‐amylose null mutants improve nutritional traits but often reduce seed size, yield, and processing quality.
Prashant Kumar, Andrew C. Hogg, Frank Manthey, Michael J. Giroux   +3 more
wiley   +1 more source

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

Soaking Water Management Strategies for Enhanced Quality of Parboiled Rice

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Parboiling is a hydrothermal process that alters rice physicochemical and nutritional properties. The soaking step is crucial, influencing off‐flavor formation, mineral retention, and effluent quality. This study evaluated five soaking water (SW) management strategies combining different frequencies and volumes of SW ...
Eliane Lemke Figueiredo, Paulo Alberto Azevedo, Nataniele Barros Schaun, Ya‐Jane Wang, Rosana Colussi, Nathan Levien Vanier, Moacir Cardoso Elias   +6 more
wiley   +1 more source

Bulletin, Husler\u27s Flour, Utah Bill Posting Company [PDF]

, 1908
Image shows a billboard for Husler\u27s Flour, "the foundation of a great city."Image included in both the Shipler and the Classified photograph ...
Shipler Commercial Photographers; Shipler, Harry
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Carbohydrate structural analysis of wheat flour arabinogalactan protein [PDF]

, 2010
The water-extractable arabinogalactan protein (AGP) was isolated from bread wheat flour (Triticum aestivum L. variety Cadenza) and the structure of the arabinogalactan (AG) carbohydrate component was studied.
Alison Lovegrove, Hitomi Ichinose, Elaine Stephens, Toshihisa Kotake, Tryfona, T., Shewry, P. R., Justin Marsh, Paul Dupree, Liang, H-C., Satoshi Kaneko, Kaneko, S., Lovegrove, A., Marsh, J., Dupree, P., Hui-Chung Liang, Kotake, T., Stephens, E., Tsumuraya, Y., Yoichi Tsumuraya, Theodora Tryfona, Ichinose, H., Peter R. Shewry   +21 more
core   +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

Independence of Thermal, Pasting, and Gelling Properties From Particle Size in Cereal Flours Across Heating Temperatures

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives This study investigated how particle size influenced pasting and gelling behaviors of cereal flours across a wide range of heating temperatures. Hard wheat, soft wheat, oats, barley, and rye were milled into flours using 0.5‐, 1.0‐, or 2.0‐mm screens, and the resulting flours were subjected to heating over 95°C–140°C ...
Fan Cheng, Dongxing Li, Dong‐Jin Lee, Ke Ding, Janelle Carlin, Emily Moore, Yongfeng Ai   +6 more
wiley   +1 more source

Manuel du surnuméraire de l'enregistrement, des domaines et du timbre (10e édition, mise au courant de la législation...) / par Flour de Saint-Genis,... [PDF]

, 1873
Contient une table des matièresAvec mode ...
Flour de Saint-Genis, Henri (1800-1869). Auteur du texte
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