Results 41 to 50 of about 26,823 (302)

Nutritional Evaluation of Fermented, Germinated and Roasted Pumpkin (Cucurbita maxima) Seed Flour

Acta Universitatis Cibiniensis. Series E: Food Technology, 2019
Freshly harvested pumpkin seed was processed into flour namely; raw (RPSF), fermented (FPSF), germinated (GPSF) and roasted (ROPSF). Various pumpkin seed flour obtained were investigated for nutritional properties using standard methods.
Akintade Adeyanmola Oluwaseyi, Awolu Olugbenga Olufemi, Ifesan Beatrice Olawumi   +2 more
doaj   +1 more source

Degradation Mechanisms, Encapsulation‐Based Stabilization, and Analytical Detection of Vitamin A

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT Vitamin A is an important lipid‐soluble micronutrient essential for vision, immune function, and overall growth and development. However, vitamin A is unstable and susceptible to environmental factors because of its conjugated structure and inherent chemical reactivity.
Latheesha Abeywardana, Thambaramala V. Gamage, Tanoj K. Singh, Shuaifei Zhao, Amy Logan, Lingxue Kong   +5 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  

Chlorella vulgaris biorefineries: sustainable biofuels and high‐value carbon capture

Biofuels, Bioproducts and Biorefining, EarlyView.
Abstract Global reliance on fossil fuels has created urgent economic and environmental challenges, yet large‐scale use of algal biomass remains limited by production costs. Industrial scaling is constrained by inefficient harvesting and the technical challenges of processing recalcitrant cell walls.
Sandyelle Ferreira Alcântara Araújo, Antonio Átila Menezes Ferreira, Lucia Andrea Sindeaux de Oliveira, Dayana Nascimento Dari, Devany Quintela Soares, Eliana Elisa Francelino Mavie, Francisco Leonardo Alves de Moraes Sousa, Jessica Lopes da Silva, João Vitor Gomes de Araújo Silva, Thiago Queiroz da Silva, Ana Karine Portela Vasconcelos, Kelma Maria dos Santos Pires Cavalcante, John Hebert da Silva Felix, José Cleiton Sousa dos Santos   +13 more
wiley   +1 more source

Hydrochar derived from sugarcane bagasse (HSCB) as a full replacement for wheat flour filler in urea-formaldehyde (UF) adhesives for plywood

Results in Engineering
Hydrochar derived from sugarcane bagasse (HSCB) was prepared and used to fully substitute wheat flour filler in urea-formaldehyde (UF) adhesive for plywood to reduce the usage of edible wheat flour in the plywood industry.
Bo Zhang, Siyu Huang, Xi Wang
doaj   +1 more source

PROFIL GELATINISASI TEPUNG SORGUM PUTIH TERMODIFIKASI α-AMILASE

Jurnal Teknologi dan Industri Pangan, 2019
Sorghum is potential to be developed into flour based products due its high starch content (around 80.42%). However, native sorghum flour is unstable during cooking, has low viscosity, and limited swelling power resulting in limited use in the industry ...
Endah Wulandari, Een Sukarminah, Efri Mardawati, Hanni Listia Furi   +3 more
doaj   +1 more source

Growth Strategy of Circular Startups

Business Strategy and the Environment, EarlyView.
ABSTRACT Circular startups (CSUs) play a crucial role in the circular transition by developing circular business models (CBMs) that minimise resource use and narrow material and energy loops. However, empirical research on how CBMs shape growth strategies and how ecosystems enable or constrain scaling remains limited.
Gustavo Dalmarco, Ana Inês, Carolina de Sousa Resende, Ricardo Zimmermann   +3 more
wiley   +1 more source

PENENTUAN AGROINDUSTRI BERBASIS JAGUNG TERPILIH DI PROVINSI LAMPUNG

Jurnal Teknologi & Industri Hasil Pertanian, 2012
Most of the corn produced in Lampung Province is utilized for feed. The farmers sell the corn seed in  a market where the price is fluctuated. So far, the  number of business people in feed industry are still low, therefore the corn itself is still not ...
Sri Mulyani Widyanti, Hanung Ismono, Sri Hidayati   +2 more
doaj  

Induced germinated date (Phoenix dactylifera) seeds as a functional ingredient for wheat flour biofortification: effect of pretreatment on bioactive compounds and antioxidant activity

Frontiers in Sustainable Food Systems
IntroductionThe present study examined the phytochemical compounds and antioxidant properties of wheat flour supplemented with germinated date seed flour from the Khalas and Sagae cultivars.MethodsBefore germination, the seeds were soaked in different ...
Latifah Saleh Altammami, Shahzad Hussain, Mohammad A. Alshuniaber, Amro B. Hassan   +3 more
doaj   +1 more source

A New Protocol for Measuring Gluten Index: Assessing Gluten Quality Independent of Protein Quantity

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives When assessing wheat gluten quality, traditional dough rheological tests often confound protein quality with protein quantity, making it difficult to distinguish the contribution of each factor. This study presents a modified gluten index (GI) protocol designed to evaluate wheat gluten quality independent of protein ...
Kun Wang, Dale Taylor, Carly Isaak, Bin Xiao Fu   +3 more
wiley   +1 more source