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Comprehensive Reviews in Food Science and Food Safety, 2020
Acorns, the fruit of the oak, have long been an important source of food in different cultures around the world. Despite their long culinary tradition, they have become under-appreciated. Due to their high starch content, acorns are mainly used for flour
Emilia Szabłowska, M. Tańska
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Acorns, the fruit of the oak, have long been an important source of food in different cultures around the world. Despite their long culinary tradition, they have become under-appreciated. Due to their high starch content, acorns are mainly used for flour
Emilia Szabłowska, M. Tańska
semanticscholar +1 more source
Flour fortification efficiency at the flour mill
Khleboproducty, 2021The article discusses the process of flour fortification with vitamin and mineral complexes. The ways of implementation and expansion of the fortified flour production program are analyzed and indicated. The analysis conducted by the authors showed the effectiveness of introducing premixes into flour precisely at a flour mill.
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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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International Journal of Food Science & Technology, 2018
Pumpkin seed oil press cake (PSOPC) is a by-product of pumpkin oil production, and after cold pressing, a significant amount of oil still remains in the press cake.
M. Jukič +5 more
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Pumpkin seed oil press cake (PSOPC) is a by-product of pumpkin oil production, and after cold pressing, a significant amount of oil still remains in the press cake.
M. Jukič +5 more
semanticscholar +1 more source
International Journal of Food Science & Technology, 2018
Tartary buckwheat has attracted increasing attention as a potentially functional food source because of its bioactive components and health benefits. However, little information is available concerning the effect of different milling methods (ultrafine ...
Fang Liu +3 more
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Tartary buckwheat has attracted increasing attention as a potentially functional food source because of its bioactive components and health benefits. However, little information is available concerning the effect of different milling methods (ultrafine ...
Fang Liu +3 more
semanticscholar +1 more source
Water vapour adsorption on whole corn flour, degermed corn flour, and germ flour
International Journal of Food Science & Technology, 1974SummaryAdsorption isotherms for whole corn, degermed corn, and germ flours were obtained at 78°F and 122°F and at relative humidities in the range of 11–97%. Various empirical equations for the isotherms were tried and the parameters were calculated for the equations.
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Pasta quality produced from wheat flour with additionof maize flour and soya flour
1996In Croatia pasta is produced from the flour common bread wheat. In order to the production of nutritions and organolepticaly satisfactory pasta, the influence of corn and soya flours addition on the chemical and rheological properties of common wheat flour and pasta quality were examined.
Hackenberger, Dubravka +1 more
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