Results 241 to 250 of about 231,641 (365)

Nutritional, Health, and Technological Functionality of Lupin Flour Addition to Bread and Other Baked Products: Benefits and Challenges

Critical reviews in food science and nutrition, 2016
C. Villarino, V. Jayasena, R. Coorey, S. Chakrabarti-Bell, Stuart K. Johnson   +4 more
semanticscholar   +1 more source

Impacts of combined ultrasound and freeze‐drying pretreatments on the frying quality of plantain chips during deep fat frying

JSFA reports, EarlyView.
Abstract Background In a bid to lower the oil uptake and moisture content of plantain chips during deep fat frying, plantain chips prior to frying were pretreated in ultrasound with distilled water (UP), freeze‐drying (FP), and ultrasound‐assisted freeze‐drying (UFP).
Ayobami Olayemi Oladejo, Utitofon Emmanuel Ekott, Jonah Joy Ogaene, Enimobong Solomon Udoka   +3 more
wiley   +1 more source

The Quality Characteristics of Gluten-Free Cake Produced from Maize Starch, Chia and Lentil Flours. [PDF]

Plant Foods Hum Nutr
Kılıç A, Boz H.
europepmc   +1 more source

Development of alternative feed with seed and insect meal for sustainable production of rainbow trout (Oncorhynchus mykiss) and quality fillets

JSFA reports, EarlyView.
Abstract Background Rainbow trout (Oncorhynchus mykiss) is a freshwater fish with an aquaculture industry widely distributed throughout the world, whose diet is based on fish meal (marine origin), with serious sustainability problems associated with the sector. The objective of the study was the inclusion of other flours as a protein source (insect and
Araceli Cortes‐García, Beatriz Schettino‐Bermúdez, Jorge Poveda   +2 more
wiley   +1 more source

On the chemical constitution of the proteins of wheat flour and its relation to baking strength ...

, 1916
M. J. Blish
openalex   +2 more sources

American Mill Methods—A Popular Description of how Flour is Made at the Present Time [PDF]

, 1888
Louis H. Gibson
openalex   +1 more source

Improvement of cereal‐ and legume‐derived protein quality with selenium and sulfur for plant food production

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Selenium (Se) is essential for human and animal health and nutritional status. As humans cannot produce Se, it must be obtained from the diet. Adequate Se supplementation improves innate immunity, increases antioxidant capacity and helps prevent various disorders.
Muna Ali Abdalla, Munshi Mohammad Sumon, Karl Hermann Mühling   +2 more
wiley   +1 more source

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, Zein Kallas, Laura López‐Mas, Cristina Alamprese, Silvia Contiero, Ingrid Aguiló‐Aguayo   +5 more
wiley   +1 more source

Report on Sampling of Flour [PDF]

Journal of AOAC INTERNATIONAL, 1927
openaire   +1 more source

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, Kirby T. Nilsen, Sijo Joseph, Trust Beta, Lovemore Nkhata Malunga   +4 more
wiley   +1 more source