Results 51 to 60 of about 26,823 (302)

Implementation of Machine Learning Models to Predict Functionality of Pea Flour From Its Composition

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives The goal of this research was to examine the relationship between the composition and functionality of pea flour using the following machine learning algorithms: linear regression, partial least squares regression (PLSR), Gaussian process regression (GPR), support vector regression, gradient‐boosted decision trees ...
Colten N. Nickerson, Sarah Hogarth, Andrea K. Stone, Gene C. Arganosa, Pankaj Bhowmik, Tom D. Warkentin, Jordan Ubbens, Michael T. Nickerson   +7 more
wiley   +1 more source

Drying kinetic of industrial cassava flour: Experimental data in view

Data in Brief, 2017
In this data article, laboratory experimental investigation results on drying kinetic properties: the drying temperature (T), drying air velocity (V) and dewatering time (Te), each of the factors has five levels, and the experiment was replicated three times and the output: drying rate and drying time obtained, were observed.
Odetunmibi, , O. A., Adejumo,, A. O., Oguntunde, P.E., Okagbue, H. I., Adejumo, Adebowale O., Suleiman, Esivue A.   +5 more
openaire   +3 more sources

Comparative Effects of White and Black Garlic on the Technological, Nutritional, and Sensory Properties of White and Whole Wheat Bread

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives The response of bread systems to ingredient enrichment varies depending on flour composition and matrix structure. This study investigated the impact of white garlic (WG) and black garlic (BG) enrichment (1%–7%) on the technological properties, composition, antioxidants, and sensory characteristics of refined white ...
Derya Ozalp Unal, Aliye Pehlivan, Yeliz Kaya Kartal, Arzu Ozer, Seda Kulen   +4 more
wiley   +1 more source

Biofortification and fortification of wheat flour: Qualitative analysis for implementation and acceptance.

PLOS Global Public Health
This paper comprehensively investigates various aspects of dietary behaviors relating to the usage of wheat flour and sociocultural preferences embedded within rural communities and aims to bridge health gaps resulting from zinc deficiency by introducing
Rahima Yasin, Zahra A Padhani, Mushtaque Mirani, Muhammad Khan Jamali, Mahwish Memon, Sana Khatoon, Riya Rai, Areeba Rahman, Anushka Attaullahjan, Jai K Das   +9 more
doaj   +1 more source

Application of ICP-OES to determine the mineral element content of wheat flour with different processing precisions

Zhongguo shipin weisheng zazhi
ObjectiveUnderstanding the differences in mineral content in wheat flour under different processing precisions can guide the production of wheat flour processing industry and also help guide the adjustment of residents’ daily dietary structure ...
WANG Caixia, LIU Yu, YUAN Wenting
doaj   +1 more source

Medicinal Applications of Banana Peel Flour Used as a Substitute for Computing Dietary Fiber for Wheat Flour in the Biscuit Industry

Applied Bionics and Biomechanics, 2022
The aim of this study, medicinal applications of banana peel flour, was used to estimate nutrition value and minerals content. The results indicated that banana peel flour was safe for food application, and it was lower in protein and fat and higher in dietary fiber and total carbohydrate which were 52.68 and 67.25%, respectively.
openaire   +3 more sources

APPROACH TO THE FORMATION OF THE FOREIGN ECONOMIC ACTIVITY'S STRATEGY OF THE FLOUR-MILLING INDUSTRY ENTERPRISES

, 2019
The development of exports in the flour milling industry is analyzed. It is determined that flour milling industry has become export-oriented in the past ten years.
Janusz Klisinski, Inna Kuznetsova, Yulia Karpenko   +2 more
core   +1 more source

Analyzing Twin Sigma Mixing Curves: Reliability for Characterizing Strong Wheat Flour Properties

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives The standard Farinograph protocol with mixing speed of 63 rpm presents challenges in identifying the dough development time (DDT) of strong wheat flours due to flat mixing curves or double peaks. This study illustrated these issues on strong and very strong flours representing several mixing curve shapes and ...
Carly Isaak, Jayne E. Bock, Kristina Pizzi, Elaine Sopiwnyk, Kun Wang, Bin Xiao Fu   +5 more
wiley   +1 more source

Transition to biocomposites in conditions of city urbanization [PDF]

E3S Web of Conferences
With the rapid urbanization of cities, there is an increase in urban tree pruning waste, which increases the cost of their disposal. The trend of a circular economy and environmental friendliness of the urban environment dictates the need to find more ...
Safina Albina, Anikeeva Ksenia, Safin Ruslan   +2 more
doaj   +1 more source

Impact of Intermediate Wheatgrass an Adjunct Ingredient on the Chemical Composition and Development of Aroma Compounds in Sake Brewing

Cereal Chemistry, EarlyView.
ABSTRACT Background Replacing a portion of polished rice with intermediate wheatgrass (IWG) could diversify raw materials for sake, but its effects on composition and fermentation outcomes are not well characterized. The objective of this study was to quantify how adjunct form (whole vs.
Takehiro Murai, Curtis Payne, George Amponsah Annor   +2 more
wiley   +1 more source