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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
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1990
Publisher Summary This chapter discusses wheat flour and nonwheat flours. Wheat is of importance as a food crop worldwide, whereas nonwheat sources of flour are of increasing interest as food crops. The properties of flour are influenced by the raw material, wheat, and by the milling process and the treatments applied after milling. A useful technique
Marjorie P. Penfield, Ada Marie Campbell
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Publisher Summary This chapter discusses wheat flour and nonwheat flours. Wheat is of importance as a food crop worldwide, whereas nonwheat sources of flour are of increasing interest as food crops. The properties of flour are influenced by the raw material, wheat, and by the milling process and the treatments applied after milling. A useful technique
Marjorie P. Penfield, Ada Marie Campbell
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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 ...
W.R. Morrison, T. A. Clayton
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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
2019
In this chapter, the sustainability of organic products (soft wheat, flour and bread) is compared to that of conventional products in France. The organic supply chain is separated into four levels. Farmers (7328) produce 90,300 tons of soft wheat per year for the milling industry. Forty-eight cooperatives collect half of the grains produced.
Juge, Chloé +7 more
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In this chapter, the sustainability of organic products (soft wheat, flour and bread) is compared to that of conventional products in France. The organic supply chain is separated into four levels. Farmers (7328) produce 90,300 tons of soft wheat per year for the milling industry. Forty-eight cooperatives collect half of the grains produced.
Juge, Chloé +7 more
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BMJ, 1945 Economic Botany, 1966
All flours contain a microbial population consisting of fungi and bacteria. This population varies greatly in numbers, but the flora is rather constant in the types of microorganisms present.
C. W. Hesseltine, R. R. Graves
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All flours contain a microbial population consisting of fungi and bacteria. This population varies greatly in numbers, but the flora is rather constant in the types of microorganisms present.
C. W. Hesseltine, R. R. Graves
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Journal of Agricultural and Food Chemistry, 1999
Front-surface fluorescence spectra of cereal flours are easily measured with a commercial spectrofluorometer and a simple cell. The emission spectra are intense in the range 290-600 nm in which three emission bands are active. The most intense is due to the aromatic amino acid residues present in the proteins of flours.
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Front-surface fluorescence spectra of cereal flours are easily measured with a commercial spectrofluorometer and a simple cell. The emission spectra are intense in the range 290-600 nm in which three emission bands are active. The most intense is due to the aromatic amino acid residues present in the proteins of flours.
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Journal of Agricultural and Food Chemistry, 2017
To supplement human dietary nutrition, it is necessary to evaluate the effects of phosphorus (P) fertilizer application on grain and flour protein contents and especially on the bioavailability of zinc (Zn).
Wei Zhang +4 more
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To supplement human dietary nutrition, it is necessary to evaluate the effects of phosphorus (P) fertilizer application on grain and flour protein contents and especially on the bioavailability of zinc (Zn).
Wei Zhang +4 more
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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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