Results 161 to 170 of about 187,289 (309)
JSFA reports, Volume 5, Issue 3, Page 104-112, March 2025.Abstract Background Bread made from refined Triticum aestivum L. flour, a staple food in large parts of the world, is considered a nutrient security risk. Strategies used to enhance the nutritional and functional properties of wheat‐derived food products include the use of semi‐ or wholegrain flour, old genotypes, and enrichment through fortification ...
Ilaria Marotti +3 more
wiley +1 more source
JSFA reports, EarlyView.Abstract Background Yogurt is a widely consumed fermented dairy product valued for its nutritional quality, functional benefits, and formulation flexibility. Rising consumer interest in healthier and diversified foods has increased attention toward composite plant–dairy yogurts enriched with fruits and legumes.
Richard Osae +9 more
wiley +1 more source
Investigation of stress relaxation in hydrated gluten networks using spectral analysis [PDF]
Gluten and its protein fractions were isolated from wheat flour. Stress relaxation in hydrated gluten, its protein fractions and varying percentage mixtures of the components were investigated by means of rheometry and confocal laser scanning microscopy.
Dahunsi, Oluwatodimu Samuel
core +1 more source
Potential Demand for a New Value-Added Cowpea Product as Measured by the Willingness-to-Pay for Cowpea Flour in West Africa [PDF]
The objective of this paper is to assess the potential demand for a new value-added cowpea product – cowpea flour for purchase by women street food vendors.
Fulton, Joan R. +2 more
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JSFA reports, EarlyView.Abstract Background Cassava leaves are a major byproduct of cassava processing and have a low utilization rate. In this study, Lactiplantibacillus plantarum, Saccharomyces cerevisiae, and Bacillus subtilis were used for solid‐state fermentation of cassava leaves to improve their feed quality. Results After 48 h of fermentation, the feed pH decreased to
Mengjun Zhou +4 more
wiley +1 more source
Concentrated separation of wheat flour into starch and gluten [PDF]
, 2011 van der Zalm, E.E.J. +1 more
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Flour - Bread '15 : Book of abstracts of the 8th International Congress Flour - Bread '15
, 2015 Zbornik sažetaka sadrži sažetke radova prezentiranih na 8. međunarodnom kongresu "Flour-Bread '13" u Opatiji od 29 do 30.
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Consumer attitudes, willingness to pay and hedonic evaluations of innovative legume gnocchi products
Journal of the Science of Food and Agriculture, Volume 105, Issue 5, Page 2867-2878, 30 March 2025.Abstract BACKGROUND With growing concerns over the adverse effects of animal‐derived products on health, animal welfare and the environment, the rising popularity of plant‐based foods underscores the importance of understanding consumer preferences and determining acceptance.
Muhammad Adzran Che Mustapa +5 more
wiley +1 more source
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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Effects of genotype and environment on the physiochemical properties of Canadian oat varieties
Journal of the Science of Food and Agriculture, Volume 105, Issue 5, Page 3111-3121, 30 March 2025.Abstract BACKGROUND The relationship between oat grain composition and physical attributes as influenced by oat genotype and Canadian growing environments was investigated. Thirty Canadian oat (Avena sativa L.) genotypes, grown in three Canadian growing locations (Brandon, Manitoba; Portage la Prairie, Manitoba; and Lacombe, Alberta) over 2 consecutive
Vanessa Alexander +4 more
wiley +1 more source