Results 141 to 150 of about 157,916 (314)
Food Chemistry International, EarlyView.This review highlights green recovery, purification, stabilisation, bioavailability, health relevance, and novel food applications of anthocyanins from natural and agro‐industrial sources. ABSTRACT Anthocyanins are water‐soluble natural pigments and multifunctional food ingredients that support clean‐label colour, antioxidant activity, and value‐added ...
Chandan Kumar Sahu +4 more
wiley +1 more source
Food Chemistry International, EarlyView.Sprouting and Brachystegia eurycoma supplementation improved sorghum flour nutrition, antioxidant activity and enzyme inhibition for functional foods. ABSTRACT Sprouting and cereal–legume supplementation are effective strategies for improving the functional, nutritional, and nutraceutical qualities of cereal‐based flour and products.
Khadijat Oluwashola Abdulrazaaq +2 more
wiley +1 more source
Wheat and maize flour fortification : practical recommendations for national application [PDF]
This position statement is based on scientific reviews prepared for a Flour Fortification Initiative (FFI) technical workshop held in Stone Mountain, GA, USA in 2008 where various organizations actively engaged in the prevention and control of vitamin ...
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Food Biomacromolecules, EarlyView.Abstract The rising demand for plant‐based meat alternatives has had advancements in processing technologies such as extrusion to meet consumer preferences for enhanced sensory qualities and nutritional benefits. High moisture extrusion (HME), a thermo‐mechanical process employing elevated moisture levels (40%–70%), has emerged as a promising method ...
Nur Hameedah Binte Ramadhan +2 more
wiley +1 more source
Nabila Oulebsir et Mercedes Volait (dir.), L’Orientalisme architectural, entre imaginaires et savoirs [PDF]
, 2010 Flour Isabelle. Nabila Oulebsir et Mercedes Volait (dir.), L’Orientalisme architectural, entre imaginaires et savoirs. In: Bulletin Monumental, tome 168, n°2, année 2010. pp.
Flour, Isabelle
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Food Biomacromolecules, EarlyView.Abstract An experiment was conducted to explore the impact of fermenting de‐oiled rice bran (DORB) with Aspergillus oryzae on its nutrient composition and anti‐nutritional factors. DORB was inoculated with 7‐day‐old A. oryzae culture grown on potato dextrose agar. The experiment was conducted in triplicate for 120 h, with samples collected at 0, 24, 48,
Amit Ranjan +3 more
wiley +1 more source
Manuel du surnuméraire de l'enregistrement, des domaines et du timbre (9e édition, augmentée du tarif et mise au courant) / par Flour de Saint-Genis,... [PDF]
Appartient à l’ensemble documentaire : RhoneAlp1Contient une table des matièresAvec mode ...
Flour de Saint-Genis, Victor (1830-1904). Auteur du texte
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Textural and rheological characteristics of dough for cookies with chestnut flour [PDF]
, 2014 Chestnut and chestnut-based food has beneficial nutritional and organoleptic qualities. The biochemical composition of chestnut flour is close to that of many cereals and it can be used instead of wheat flour for people who suffer from celiac disease ...
Babić, Jurislav +5 more
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Development and characterization of a nutritionally rich traditional fermented product aktori
Food Biomacromolecules, EarlyView.Graphical representation of development of traditional fermented Aktori. The figure illustrates the development of aktori, a traditional food fermented with curd, which demonstrates enhanced nutritional and functional properties, along with probiotic characteristics.
Shambhvi, Mahesh Gupta
wiley +1 more source
Food Biomacromolecules, EarlyView.This review synthesizes 94 studies (2000–2025) exploring edible insects as sustainable sources of peptides, lipids, and chitin. Utilizing “green” extraction, these bioactives offer antioxidant and antimicrobial benefits for functional foods. However, addressing safety concerns like allergenicity and heavy metals through standardized frameworks remains ...
Blessing Rachael Adeyeye +1 more
wiley +1 more source