Results 41 to 50 of about 231,641 (365)
Food Chemistry: X, 2023 Curdlan was effective in alleviating quality deterioration of frozen dough during storage. This research explored the mechanisms from perspectives of fermentation properties, water state and gluten structure of frozen dough during storage, and the ...
Beibei Zhao +5 more
doaj
Sweet Potato (Ipomoea batatas L.): a Versatile Raw Material for the Food Industry
Brazilian Archives of Biology and Technology, 2021 Sweet potato (SP) starchy roots have a broad range of colors, high-quality nutritional composition including bioactive substances (anthocyanins and β-carotene), vitamins, minerals, dietary fiber and starch.
Daniele Bach +4 more
doaj +1 more source
Journal of Physics: Conference Series, 2020 Abstract The research objective was the development of the potential of sorghum as an alternative food source to support the Diversification and Food Security Program, by developing various wet cake products, the substitution results of sorghum flour with various other flour, namely: rice flour, sticky rice flour and wheat flour ...
Endang Noerhartati +6 more
openaire +2 more sources
Molecules, 2018 A series of chemical and biochemical parameters of edible hemp resources (seeds, oil, and flour) from the monoecious EU registered hemp genotype Fedora, was determined, including fatty acid profile, phytosterol composition, total phenolics, antioxidant ...
F. Siano +7 more
semanticscholar +1 more source
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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Dust and flour aeroallergen exposure in flour mills and bakeries. [PDF]
Occupational and Environmental Medicine, 1994 As part of an epidemiological study among workers exposed to flour total dust and flour aeroallergen concentrations were measured with personal samplers over a workshift in three large bakeries and four flour mills and packing stations. In the bakeries geometric means for total dust concentrations ranged from 0.4 mg/m3 in the bread wrapping area up to ...
Nieuwenhuijsen, M +6 more
openaire +4 more sources
Food Science & Nutrition, 2018 This study investigated the effect of groundnut protein concentrate inclusion on the quality of wheat flour. Wheat and groundnut concentrate flours were blended (%, w/w) at ratios 100:0, 95:5, 90:10, 85:15, and 80:20, with 100% wheat flour serving as the
O. Ocheme +4 more
semanticscholar +1 more source
Pressure therapy for post-burn scars: does it work?
Veins and Lymphatics, 2016 Not ...
Mieke Flour +2 more
doaj +1 more source
International journal of food Science, 2019 Purpose: The study focused on evaluating proximate compositions and functional properties of different flour blends. Methodology: Three representative flour samples were produced from each mixture of maize-millet, soybean-wheat, and rice-wheat in the ...
Awuchi Chinaza Godswill
semanticscholar +1 more source
Food Science & Nutrition, 2017 This study investigated some quality attributes of unripe cooking banana (UBF), pigeon pea (PPF), and sweetpotato (SPF) flour blends. Simplex centroid mixture design was used to obtain 17 blends from the flours.
E. R. Ohizua +8 more
semanticscholar +1 more source