Results 31 to 40 of about 157,336 (314)
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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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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Quality of wheat flour and oat flour mixes for flour tortilla
Journal Urban-Rural and Regional Economy, 2019 Wheat grain is the cereal of great importance in the world for its baking characteristics. Oatmeal is a cereal rich in protein value, omega-6 unsaturated fats, insoluble and soluble fiber. The objective of this research was to characterize formulations of wheat flour with oat flour depending on their aptitude for tortillas.
Víctor Morales-Guzman +2 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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Flour protein antigens in occupational flour hypersensitivity [PDF]
Occupational Medicine, 1997 Thirty serum samples from clinical cases of flour hypersensitivity were analyzed for wheat or rye flour protein antibodies. The patients included 20 bakers and 10 others who also had occupational flour exposure. Twenty-three cases had antiflour antibodies which recognized antigens other than control sera in the flour protein patterns.
openaire +4 more sources
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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Changes in Protein Non-Covalent Bonds and Aggregate Size during Dough Formation
Foods, 2020 This research investigated changes in the amounts and sizes of monomeric proteins and protein aggregates during dough mixing, with a focus on the contribution of non-covalent bonds in the aggregation of gluten proteins.
Sonoo Iwaki +4 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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