Journal of Physics: Conference Series, 2020 Abstract The research objective was the development of the potential of sorghum as an alternative food source to support the Diversification and Food Security Program, by developing various wet cake products, the substitution results of sorghum flour with various other flour, namely: rice flour, sticky rice flour and wheat flour ...
Endang Noerhartati +6 more
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Nutraceutical Properties and Toxicity Studies of Flour Obtained from Capsicum pubescens Fruits and Its Comparison with “Locoto” Commercial Powder [PDF]
, 2014 The aim of this research was to evaluate the phytochemical profiles of flour from red, yellow and green fruits of Capsicum pubescens (commun name: locoto) and compare with “locoto” commercial powder (Lcp).
Alberto, Maria Rosa +6 more
core +1 more source
Dust and flour aeroallergen exposure in flour mills and bakeries. [PDF]
Occupational and Environmental Medicine, 1994 As part of an epidemiological study among workers exposed to flour total dust and flour aeroallergen concentrations were measured with personal samplers over a workshift in three large bakeries and four flour mills and packing stations. In the bakeries geometric means for total dust concentrations ranged from 0.4 mg/m3 in the bread wrapping area up to ...
Nieuwenhuijsen, M +6 more
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Chemical composition and physical properties of sorghum flour prepared from different sorghum hybrids grown in Argentina [PDF]
, 2016 This work analyzed the physical, chemical, and thermal properties of sorghum flour and the relationships among these, in order to evaluate its suitability for the development of food products. Sorghum flour was obtained through roller dry milling from 20
Calderón-Domínguez, Georgina +3 more
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Eco-friendly approach and potential biodegradable polymer matrix for WPC composite materials in outdoor application [PDF]
, 2019 Blends based on high density polyethylene (HDPE) and poly(lactic) acid (PLA) with different ratios of both polymers were produced: a blend with equal amounts of HDPE and PLA, hence 50 wt.% each, proved to be a useful compromise, allowing a high amount of
Massardier, Valerie +2 more
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The Study of Influence of Aronia Additives on Functional-technological Properties of Wheat Flour [PDF]
, 2017 The expedience of the use of aronia in technology of short dough products as a source of vitamins, mineral, pectin substances, phenol compounds, easily assimilated sugars, organic acids and so on was substantiated.
Goriainova, I. (Iuliia) +4 more
core +2 more sources
Notes on flour: 1. Acidity of flour. 2. Natural and artificial bleaching of flour. 3. Sulphates and lime in flour [PDF]
The Analyst, 1914 n ...
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Oviposition Decisions by Red Flour Beetle [Tribolium castaneum] [PDF]
, 2018 The red flour beetle [Tribolium castaneum] and the confused flour beetle [Tribolium confusum] are very important flour pest. We tested if the red flour beetle can discriminate between flour infested by the same species or congeneric species and lay ...
Campbell, James, Curtright, Taylor
core
Tempeh flour as a substitute for soybean flour in coconut cookies [PDF]
Food Science and Technology (Campinas), 2013 The objective of this study was to prepare roasted and lyophilized tempeh flour with soybean cultivar BRS 267 to apply them in the formulation of coconut biscuits. The cookies produced with whole soy flour and mixed flour of soybean and tempeh were evaluated for proximate composition, fatty acid profile, and isoflavone aglycones in order to verify the ...
Leite, Rodrigo Santos +4 more
openaire +4 more sources