Results 131 to 140 of about 497,358 (290)

A new engineering method for understanding extrusion cooking process [PDF]

, 2009
A new engineering method is proposed to understand extrudate expansion and extrusion operation parameters for starch based food extrusion cooking process through dimensional analysis principle, i.e. Buckingham pi theorem. Three dimensionless groups, i.e.
Cheng, Hongyuan, Friis, Alan
core  

Highly Processed Foods in Binge‐Eating Episodes: The Importance of Improving Food Reporting

International Journal of Eating Disorders, EarlyView.
ABSTRACT Objective Over the past 60 years, the proportion of highly processed foods rich in refined carbohydrates and added fats in the food environment has increased, coinciding with a rise in binge eating. While past research has focused on individual vulnerabilities for binge eating, emerging evidence suggests highly processed foods may exacerbate ...
Ingrid A. Worth, Tera L. Fazzino, Kendrin R. Sonneville, Kelly L. Klump, Ashley N. Gearhardt   +4 more
wiley   +1 more source

Rent-Seeking Public Policies and Corporate Conduct in the Philippine Flour Milling Industry [PDF]

Results of relative welfare analysis conducted in this paper indicate that a large proportion of welfare losses in the past have been shouldered by the consumers.
Saldaña, Cesar G.
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Expansion of the whole wheat flour extrusion [PDF]

, 2008
A new model framework is proposed to describe the expansion of extrudates with extruder operating conditions based on dimensional analysis principle. The Buckingham pi dimensional analysis method is applied to form the basic structure of the model from ...
Cheng, Hongyuan, Friis, Alan
core  

Bioengineered Isoflavone–Probiotic Functional Foods for Sustainable Modulation of Metabolic and Reproductive Health in PCOS

Food Bioengineering, EarlyView.
Synergistic isoflavone‐probiotic action modulated metabolic, microbial and ovarian pathway ABSTRACT Polycystic ovary syndrome (PCOS) is a prevalent metabolic–endocrine disorder characterized by insulin resistance, hyperandrogenism, chronic inflammation, oxidative stress, and ovarian dysfunction, with growing evidence implicating gut microbiota ...
Jeyavelkumaran Renukadevi, Panneerselvam Sneha, Dhanapal Saravanan Mridula, Keerthivasan Nimithasree, Valliappan Sanjay   +4 more
wiley   +1 more source

Rheological and Textural Properties of Clean‐Label 3D‐Printed Traditional Thai Dessert

Food Bioengineering, EarlyView.
ABSTRACT This study aimed to develop a clean‐label 3D‐printable food ink using a formulation based on Khanom Piak Poon, a traditional Thai dessert, enriched with carrot powder (CP) for enhanced nutritional value. Unlike conventional food printing inks that contain additive hydrocolloids, this ink relies on the natural reactions between starch, sugar ...
Anucha Pramuan, Phennapha Saokham, Chanawat Nitatwichit, Yardfon Tanongkankit, Saranyapak Chamnan, Suthathip Wongpansua, Jaturapatr Varith   +6 more
wiley   +1 more source

Medicinal Pasta Alleviates Oxidative Stress and Metabolic Complications in Diabetic Rats

Food Chemistry International, EarlyView.
Composite ratio mixture of wheat, unripe plantain and moringa flours used to produce pasta modulated lipid profile, related glucose metabolic enzymes, and antioxidant in diabetic rats. ABSTRACT Medicinal plant‐based foods from natural sources with antioxidant properties, cholesterol, blood glucose, and blood pressure reducing properties are rarely ...
Bukola Christiana Adedayo, Olufunke Florence Ajeigbe, Chizobam Lilian Asonye, Ayokunle Olubode Ademosun, Ganiyu Oboh   +4 more
wiley   +1 more source

VALUE OF INCREASING KERNEL UNIFORMITY [PDF]

Kernel uniformity is an important quality attribute that can now be measured at low cost. This study analyzes the profitability of sorting to increase wheat kernel uniformity.
Brorsen, B. Wade, Lyford, Conrad P., Yoon, Byung-Sam   +2 more
core   +1 more source

Investigation of the Water-retaining Capacity of the Carbohydrate Complex of Rye-wheat Dough with Addition of Polyfunctional Food Supplement “Magnetofооd” [PDF]

, 2018
Today in Ukraine the share of low-quality bakery products is near 20–25 %, because they often don\u27t correspond to quality standards and sanitary norms, because of being produced of flour with low bakery properties. That is why new raw material sources,
Alexandrov, A. (Alexandr), Evlash, V. (Victoria), Lazareva, T. (Tetiana), Tsykhanovska, I. (Iryna), Yevlash, T. (Tetiana)   +4 more
core  

Chemistry Composition and Bioaccessibility Study of Phenolic Compounds and Carotenoids of New Brazilian Biofortified Sweet Potato “CIP BRS Nuti”

Food Chemistry International, EarlyView.
Phenolic compounds of sweet potato CIP BRS Nuti were evaluated for the first time. Catechin, epicatechin, and procyanidin B1 exhibited high bioaccessibility. ABSTRACT Sweet potatoes biofortified in carotenoids have been an alternative to combat malnutrition in vulnerable populations. This work is the first comprehensive study of the bioactive potential
Maria Carla Cândido da Silva, Larissa Iris da Silva Monteiro, Darlanna de Souza Prado, Ana Júlia de Brito Araújo Carvalho, Marciane Magnani, Alexandre Furtado Silveira Mello, Erbs Cintra de Souza Gomes, Marcos dos Santos Lima   +7 more
wiley   +1 more source