Results 31 to 40 of about 245,020 (344)
Molecules, 2020 Edible insects, due to their high nutritional value, are a good choice for traditional food supplementation. The effects of partial replacement of wheat flour and butter with mealworm flour (Tenebrio molitor) on the quality attributes of shortcake ...
E. Zielińska, U. Pankiewicz
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Trace metal distributions in the transition zone from the Greenland Ice Sheet to the surface water in Kangerlussuaq fjord (67° N) [PDF]
The CryosphereGlacial rock flour (GRF), an ultra-fine sediment formed beneath glaciers, contains high concentrations of silicate and trace metals, including iron (Fe) and manganese (Mn).
C. R. Vives +5 more
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Quantification of Ash and Moisture in Wheat Flour by Raman Spectroscopy
Foods, 2020 Wheat flour is widely used on an industrial scale in baked goods, pasta, food concentrates, and confectionaries. Ash content and moisture can serve as important indicators of the wheat flour’s quality and use, but the routinely applied assessment methods
T. Czaja, A. Sobota, R. Szostak
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The effects of wheat cultivars on the production of different types of wheat flours of precisely defined magnesium content [PDF]
Chemical Industry and Chemical Engineering Quarterly, 2020 Whole kernels of cereals are the most important source of magnesium. This mineral has several positive effects on human health. However, the human body cannot absorb 100% of magnesium from plant sources during digestion.
Živančev Dragan +6 more
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Journal of Engineering Science (Chişinău), 2023 Potential functional ingredients, resulting after partial oil extraction by cold pressing, present a promising direction with perspective for the nutritional improvement of traditional bakery products and may enhance their health-promoting ...
BANTEA-ZAGAREANU, Valentina
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The effect of Quinoa flour and enzymes on the quality of gluten‐free bread
Food Science & Nutrition, 2020 Gluten‐free products usually are produced by refined flours such as rice and corn flour, which the bran is separated during processing. These flours are not nutritionally as rich as gluten containing products.
Saadat Azizi +3 more
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Dry Submicron Classification by a Small Blow Down Cyclone [Translated]†
KONA Powder and Particle Journal, 2014 At present, dry powders are classified using mainly a vortex centrifuge or sieving equipment, in which the lowest 50% cut size is still greater than one micrometer.
Koichi linoya +4 more
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The Journal of the Science of Food and Agriculture, 2020 BACKGROUND Numerous non-meat ingredients such as hydrocolloids, starches, and fibers have been studied to improve texture characteristics and increase the ability to bind water in low-fat meat products. In this sense, pulses flours (lentil, chickpea, pea,
Argel Natalia Soledad +3 more
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Traditional Foods From Maize (Zea mays L.) in Europe
Frontiers in Nutrition, 2022 Maize (Zea mays L.) is one of the major crops of the world for feed, food, and industrial uses. It was originated in Central America and introduced into Europe and other continents after Columbus trips at the end of the 15th century.
Pedro Revilla +10 more
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Instant Drinks with Amaranth Flour: Simulation of Mechatronic Systems of Production [PDF]
Техника и технология пищевых производств, 2020 Introduction. The world market of instant drinks is a highly competitive environment. New mechatronic production systems can help food companies maintain their competitiveness: they determine process modes, analyze them, and choose the optimal ...
Popov Anatoly M. +5 more
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