Results 111 to 120 of about 157,916 (314)
Acrylamide- and Hydroxymethylfurfural-Forming Capacity of Alternative Flours in Heated Dough Systems
FoodsThe 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
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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 +3 more
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ChemFoodChem, EarlyView.Dehulling combined with twin‐screw extrusion improves the nutritional and functional properties of steam treated navy beans. Protein digestibility increases while phytic acid is reduced by 43% and trypsin inhibitors are inactivated. Enhanced expansion, solubility, and sensory quality highlight the potential of dehulled bean flours for developing ...
Albarracín M, Garzon AG, Drago SR
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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 +3 more
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Comparative Study of Free and Total Fatty Acids of Spreadable Cheeses by Mass Spectrometry Methods
ChemFoodChem, EarlyView.This study focuses on the determination of FFAs in spreadable cheeses and alternatives using a fast Liquid Chromatography‐High Resolution Mass Spectrometry method. A Gas Chromatography‐Mass Spectrometry method was used to determine the composition (%) of total FAs in the same samples.
Christiana Mantzourani +6 more
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Flour and breads and their fortification in health and disease prevention [PDF]
, 2019 Front Cover; Flour and Breads and their Fortification in Health and Disease Prevention; Copyright; Contents; Contributors; Section 1: Introductory Chapters; Chapter 1: Deamidation of Gluten Proteins as a Tool for Improving the Properties of Bread ...
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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 +3 more
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The Canadian Journal of Chemical Engineering, EarlyView.Timeline of key academic milestones and individuals that shaped chemical engineering at FQ‐UNAM and in Mexico. Abstract One hundred years after the beginning of the teaching of Chemical Engineering in Mexico, which started in 1925 in the former National School of Chemical Sciences, currently Faculty of Chemistry (FQ) at National Autonomous University ...
Patricia Pérez‐Salinas +2 more
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WHEAT IMPORT DEMAND IN THE JAPANESE FLOUR MILLING INDUSTRY: A PRODUCTION THEORY APPROACH [PDF]
The translog cost function is used to analyze import demand for wheat differentiated by class and country of origin in the Japanese wheat flour milling industry. Results indicate that U.S.
Koo, Won W. +3 more
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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. +5 more
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