Results 111 to 120 of about 187,289 (309)

Quality of Spontaneous and Backslopped Fermented Cassava Flour From Different Cassava Landraces and Sensory Acceptability of the Cooked Dough

Food Chemistry International, EarlyView.
The cooked Oko‐iyawo spontaneously fermented cassava flour's sensory acceptability was correlated with its amylose content, pH, pasting temperature, and water absorption capability. Cassava processors may be able to create consistently high‐quality fermented cassava flour for various end users with the use of the information provided in this study ...
Awoyale Wasiu, Yusuf O. Joshua, Irondi A. Emmanuel, Abdulrahman L. Ololade, Allie Georgiana, Olatoye K. Kazeem, Maziya‐Dixon Busie   +6 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

Studies on the Nutritional, Functional, Textural, and Sensory Characteristics of Finger and Barnyard Millet‐Incorporated Nuggets

Food Chemistry International, EarlyView.
The graphic illustrates the development of nuggets traditionally known as “wari” prepared with whole green grams and composite flour barnyard millet var. (PRJ‐1) and finger millet var. (VL‐M‐380) in a 1:1 ratio. The addition of millet significantly improved the nutritional value of nuggets, providing higher levels of protein, carbohydrates, fiber ...
Payal Chauhan, Mahesh Gupta
wiley   +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

Determination of Aflatoxins and Selected Heavy Metals in Rice Varieties Cultivated in Fogera, Amhara Region, Ethiopia

Food Chemistry International, EarlyView.
ABSTRACT Rice (Oryza sativa L.) is a vital staple crop for nearly half the world's population. This study investigates the levels of aflatoxins (AFB1, AFB2, AFG1, and AFG2) and selected heavy metals (Cd, Pb, and Cr) and essential elements (Mn, Fe, Mg, Cu, and Zn) in rice varieties cultivated in Fogera, Amhara Region, Ethiopia.
Melese Tilahun, Bisratewongel Tegegne, Nibret Mekonen, Agegnehu Alemu   +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

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

Effect of Pretreatment Methods on the Proximate Composition, Antinutritional Factors, Antioxidants Properties, and In Vitro Antidiabetic Activities of Hypsizygus ulmarius

Food Chemistry International, EarlyView.
The effect of pretreatment methods on the proximate content, antinutrient factors, antioxidant, and in vitro antidiabetic activities of elm oyster mushroom was studied. It was observed and statistically concluded that soaking in 0.5% salt solution for 5 min had the least deteriorating effect on the antioxidant and in vitro antidiabetic activities ...
Oluwadamilola Ogunsade, Saka Olasunkanmi Gbadamosi, Tunde Afolabi Morakinyo, Adedayo Olubunmi Adeboye, Akinsola Albert Famuwagun   +4 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

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., Sakurai, Takeshi, Mao, Weining, Suomala, Jon P.   +3 more
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