Results 61 to 70 of about 187,289 (309)

Mapping components of flour and noodle colour in Australian wheat [PDF]

, 2001
Flour and noodle colour influence the value of wheat (Triticum aestivum L.) and are obvious targets for breeders seeking to improve quality, end-product range, and marketability of wheat.
D. J. Maresac, Campbell, A. W., Campbell, A., Mares, D. J., Mares, D., A. W. Campbellbd   +5 more
core   +1 more source

Non-Destructive Quantitative Analysis of Azodicarbonamide Additives in Wheat Flour by High-Throughput Raman Imaging [PDF]

, 2021
Azodicarbonamide (ADA) additives are limited or prohibited from being added to wheat flour by various countries because they may produce carcinogenic semicarbazide in humid and hot conditions.
Zhao, Chunjiang, Chunjiang Zhao, Xiaobin Wang, Wang, Xiaobin   +3 more
core   +1 more source

Valorizing Food Waste (Banana Peel) Into an Edible Product: A Study on the Effect of Banana Peel Flour on the Physicochemical, Antioxidant, Textural, and Sensory Properties of Cookies

AgriFood: Journal of Agricultural Products for Food, EarlyView.
This study investigated the impact of banana peel flour (BPF) incorporation on cookies' nutritional, functional, physical, and antioxidant properties. The inclusion of BPF led to significant changes in the moisture, protein, crude fat, and ash contents of the developed cookies.
Km. Gudiya, Tariq Khan, Faizan Ahmad, Shubhangi Nigam   +3 more
wiley   +1 more source

Sensory analysis of biscuits from einkorn flour, barley flour, einkorn flakes and wheat flour in different proportions and different sugars [PDF]

, 2018
Sensory assessment has an irreplaceable role in developing a new product. Sensory senses can help to determine whether the product is acceptable for consumption or not.
Koceva Komlenić, Daliborka, Damyanova, Stanka, Nakov, Gjore, Šušak, Ana, Ivanova, Nastia, Godjevargova, Tzonka   +5 more
core   +1 more source

Traceability of Agri‐Food Products: The Key to Conscious Trade

Agribusiness, EarlyView.
ABSTRACT Globalization and growing concerns about sustainability have led to improvements in product traceability, quality, and sustainability. Traceability contributes to environmental protection and supports sustainable development by fostering transparency in agricultural practices and encouraging the responsible use of resources.
Scarlett Queen Almeida Bispo, Fernanda Aparecida Silva, Michelle Márcia Viana Martins, Marcelo José Braga Nonnenberg, Ruan da Silva Vianna, Carla Cristina Passos Cruz   +5 more
wiley   +1 more source

Preparation of the Magnesium Hydroxide-Activated Carbon Composites and Optimize of Their Decolorization Process for Syrup

Shipin gongye ke-ji
In this study, magnesium hydroxide-activated carbon composites were prepared by in-situ generation of magnesium hydroxide deposited on the surface of activated carbon to find green and environmentally friendly syrup decolorization material with high ...
Jinzu CHEN, Xiaowen WEI, Jingjing NONG, Lifang HAN, Xue FENG, Tingfan TANG, Lijun LI, Hao CHENG   +7 more
doaj   +1 more source

Is Youth's Engagement in Agribusiness an Opportunity or a Necessity? A Closer Look at the Situation in South Kivu, Eastern Democratic Republic of the Congo

Agribusiness, EarlyView.
ABSTRACT Despite the broad focus on necessity‐ and opportunity‐driven entrepreneurship in research and policy, the entrepreneurial dichotomy within the agribusiness context has not been adequately addressed. This study contributes to closing this knowledge gap by examining youth's perceptions of agribusiness through the lens of the push‐pull motivation
Cool Dady Mangole, Paul Martin Dontsop Nguezet, Shiferaw Feleke, Victor Manyong, Kamala Kaghoma Christian, Zoumana Bamba, Tahirou Abdoulaye   +6 more
wiley   +1 more source

Characterization of Coating Flour Based on Local Timor Corn Flour Modified with the Addition of Rice Flour, Tapioca Flour, and Glutinous Rice Flour

Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering)
The application of pure corn flour (100%) as coating material tends to generate a tough texture, thus requiring an alternative formulation to obtain a crispier result. This research aimed to evaluate the physical, chemical, and sensory characteristics, as well as to determine the optimal coating flour composition.
Maria Susana Medho, Aydamel Asisaul Gelora Mentur Takalapeta, Endeyani Vivitrida Muhamad, Yosefina Lewar   +3 more
openaire   +1 more source

Influence of Fat Oil Binding Capacity on Shelf‐Life and Consumer Acceptance of a Chocolate‐Based Model System

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT In chocolate‐coated products, oil migration can lead to chocolate softening and discoloration, filling hardening, and reduced consumer acceptance. This study examined three fats (soy‐, palm‐, and palm‐kernel (PK) based), crystallized under different conditions (cooling rate and high intensity ultrasound (HIU)) with differing oil binding ...
Audrey Lidgard, Farnaz Maleky, Silvana Martini   +2 more
wiley   +1 more source

Protección arancelaria, distorsiones de mercado y beneficios extraordinarios: la producción de harinas Castilla la Vieja, 1820-1841 [PDF]

, 1995
Editada en la Fundación Empresa PúblicaEl propósito de este trabajo es tratar de explicar el incretnento de la oferta castellana de harinas entre 1820 y 1841 como resultado de los cambios en la política comercial.
Moreno Lázaro, Javier
core   +1 more source