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Changes in flour lipids during the storage of wheat flour
Journal of the Science of Food and Agriculture, 1972AbstractHigh‐ and low‐grade spring and winter wheat flours of ∼13% moisture were stored at 15, 25 and 37 °C and the lipids were then extracted with water‐saturated n‐butanol.In the original (control) flours there were more neutral lipids and glycolipids in low‐grade winter than in high‐grade winter and in low‐grade spring than in high‐grade spring ...
T A, Clayton, W R, Morrison
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Exposure to Inhalable Flour Dust in Canadian Flour Mills
Applied Occupational and Environmental Hygiene, 2003In 1999, the American Conference of Governmental Industrial Hygienists (ACGIH(R)) proposed a Threshold Limit Value (TLV(R)) of 0.5 mg/m(3) for flour dust with a sensitization notation. The Labour Program of the Department of Human Resources Development Canada (HRDC), following notice of the intention to set a TLV, conducted a study of the levels of ...
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Use of soy flour in composite flours
Journal of the American Oil Chemists' Society, 1974openaire +3 more sources