Results 141 to 150 of about 245,020 (344)

Hydration and Pasting Properties of Oat (Avena sativa) Flour

, 2012
Induck Choi, Ok-Kyu Han, Jiyeon Chun, Chon-Sik Kang, Kyung-Hoon Kim, Yang-Kil Kim, Young-Keun Cheong, Tae-Il Park, Jae-Sung Choi, Kee‐Jong Kim   +9 more
openalex   +2 more sources

Effect of interfacial modifiers and wood flour treatment on the rheological properties of recycled polyethylene/wood flour composites [PDF]

, 2019
Haoqun Hong, Quannan Guo, Haiyan Zhang, Hui He   +3 more
openalex   +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

Effects of Time and Temperature on Stability of Bioactive Molecules, Color and Volatile Compounds during Storage of Grape Pomace Flour [PDF]

, 2022
C. Gerardi, Miriana Durante, Maria Tufariello, Francesco Grieco, Giovanna Giovinazzo   +4 more
openalex   +1 more source

Tocotrienols: A Review From Source to Therapeutic Applications

Food Frontiers, EarlyView.
Tocotrienols demonstrate superior antioxidant, neuroprotective, and anti‐inflammatory properties compared to conventional vitamin E forms, with promising therapeutic applications across multiple disorders when delivered through optimized systems that enhance their inherently limited bioavailability.
Natalia‐Carolina Londoño, Nidia Casas‐Forero, Andres‐Felipe Garzón‐Méndez, Dalí‐Aleixandra Rojas‐Díaz, Mary‐Luz Olivares‐Tenorio, Hernan‐Mauricio Romero, Jesús‐Alberto García‐Núñez   +6 more
wiley   +1 more source

UV radiation-induced oxidative stress and DNA damage on Mediterranean flour moth, Ephestia kuehniella Zeller (Lepidoptera: Pyralidae) larvae

, 2015
Esra Çapanoğlu, Dilek Pandır, Hatice Baş   +2 more
openalex   +2 more sources

Water‐Holding Capacity Regulation of Dietary Fibers in Soybean Residue: From Modification Strategies, to Function Improvement and Food Texture Optimization

Food Frontiers, EarlyView.
Soybean residue exhibits poor water holding capacity (WHC) due to high insoluble dietary fiber (>95%). Modification strategies (physical, biological, and chemical) enhance WHC by altering fiber structure/function, enabling optimized food texture and functional food development in meat, bakery, dairy, and other food systems.
Zhengyang Cheng, Caili Zhang, Shuying Li, Yayuan Xu, Yaqiong Wan, Hansong Yu, Fengzhong Wang, Jianghua Cheng   +7 more
wiley   +1 more source

Production, application and health effects of banana pulp and peel flour in the food industry

Journal of food science and technology, 2019
Amir Amini Khoozani, J. Birch, A. Bekhit
semanticscholar   +1 more source

Purification, Structural Characterization, and Anticancer Activity of the Polysaccharide From Sea Red Rice Bran

Food Frontiers, EarlyView.
Sea red rice bran polysaccharides were separated and purified by DEAE‐52 column chromatography, yielding three components: SRBP‐I, II, and III. Moreover, all three are pentosan‐type polysaccharides predominantly composed of mannose. Among them, SRBP‐I demonstrated the most potent inhibitory effect on HeLa cells. Further investigation indicated that the
Jianping Chen, Cen Chen, Xiaoyin Wang, Xiaofei Liu, Jingjing Wang, Bin Zhong, Haocheng Liu, Jien Tan, Shengquan Ye   +8 more
wiley   +1 more source

High-Protein Biscuits made with Ragi Flour and Oil-Seed Flour Blends [PDF]

, 1985
M. P. Vaidehi, Pushpa Bharati, Lalitha Reddy   +2 more
openalex   +1 more source