Results 71 to 80 of about 26,823 (302)

Chemical Composition, Amino Acids, Phenolic Profiles and Bioavailability of Minerals in Livingstone Potato (Plectranthus esculentus) as Affected by Different Processing Techniques

Food Chemistry International, EarlyView.
Boiling retained the nutrients and polyphenol compounds in Plectranthus esculentus tubers better than frying or roasting. A bioavailability study showed that the phytates and oxalates in the tuber may not affect the bioavailabilities of calcium, zinc, or iron in Plectranthus esculentus tubers when eaten.
Mercy Amarachi Iroaganachi, Chinedum Ogbonnaya Eleazu, Kate Eleazu, Adanma Ironkwe, Winner Kalu   +4 more
wiley   +1 more source

LIQUID EFFLUENT TREATMENT IN THE INDUSTRY OF FISH FLOUR

Revista Peruana de Química e Ingeniería Química, 2001
El estudio consiste en el tratamiento del agua de bombeo de fa industria de harina de pescado utilizando sistemas de flotación por aire disuelto, sedimentación u otros como métodos viables de tratamiento primario para la remoción de insolubles, el acondicionamiento de un coagulante o floculante, orgánico o inorgánico para desestabilizar las micelas ...
Pizarro C., Raúl, Reátegui S., Scila, Rivera C., Dolores, Delmás R., Inés, Mori S., Luis   +4 more
openaire   +1 more source

Rheology of Gums Used in the Food and Flour Industry for "Tortillas"

Oriental Journal Of Chemistry, 2022
Food gums are hydrophilic colloids, which due to their functional properties are used in the food industry. For non-Newtonian rubber solutions to these factors must be added the dependence between the shear stress and the shear rate. Experimental data were obtained with a Haake RV20 rotary viscometer with a con-plate system.
openaire   +1 more source

Bag of Kimpton's finest Australian flour, Kimpton's flour mill, Geelong, Victoria, 1957, 1 [picture] /

, 1957
Condition: Good.; Title devised by cataloguer based on inscription on reverse and other information.; "Kimpton's flour mills, Geelong, Vic. for Department of Trade. 1957"--On verso.; Part of the collection: Wolfgang Sievers photographic archive.; Sievers
Sievers, Wolfgang, 1913-2007.
core  

Fiber Food Content and Analog Rice Favor Level with Talas Flour and Coconut Flour

, 2020
Analog rice can be made from various types of flour containing carbohydrates, such as taro flour or a mixture of several types of flour. Carbohydrate content in taro flour is expected to be a food source of alternative carbohydrate food.
Kumolontang, N. P. (Nova), Edam, M. (Mariati)   +1 more
core  

Infused Tiger Nut and Almond Nut Crunchy Snacks Enhanced the Nutritional Value and Antioxidant Activity in High‐Fat Diet Fed Rat

Food Chemistry International, EarlyView.
Crunches were produced from formulations of almond nuts and tiger nuts (AN–TN) for the plausible management of commodity disease of obese condition. The produced AN–TN crunches showed high consumers acceptability, phenolic, and amylopectin contents. In addition, formulated percentages of AN–TN crunches when fed to high‐fat diet (HFD) fed rats led to ...
Olufunke Florence Ajeigbe, Ayokunle Olubode Ademosun, Ganiyu Oboh, Oluwatobi Emmauel Allen, Bolaji Lawrence Awe   +4 more
wiley   +1 more source

Effects of Milling Methods on Rice Flour Properties and Rice Product Quality: A Review

Rice Science
High-quality rice flour is the foundation for the production of various rice-based products. Milling is an essential step in obtaining rice flour, during which significant changes occur in the physicochemical and quality characteristics of the flour ...
Tian Yu, Sun Jing, Li Jiaxin, Wang Aixia, Nie Mengzi, Gong Xue, Wang Lili, Liu Liya, Wang Fengzhong, Tong Litao   +9 more
doaj   +1 more source

The effect of dryer air temperature on fineness modulus and moisture content of cassava flour in pneumatic dryer process

E3S Web of Conferences, 2018
One of drying method applied in flour milling industry is pneumatic drying. Various kinds of variable both dried materials and drying process condition strongly influence the quality of drying result.
Yus Witdarko, Yosehi Mekiuw, Ni Luh Sri Suryaningsih, Wahida   +3 more
doaj   +1 more source

Nutraceutical Evaluation of Biscuits Formulated From Acha, Chia, and Soycake Flours on Glycemic Control, Lipid Profile, and Histopathological Effects in High‐Fat Diet/Streptozotocin‐Induced Type 2 Diabetic Rats

Food Chemistry International, EarlyView.
Acha–chia–soycake biscuits improved glucose tolerance, lipid profile, insulin levels, and pancreatic integrity in HFD–STZ diabetic rats. ACSB1 and ACSB13 outperformed acarbose, showing potent antihyperglycemic, hypolipidemic, and pancreatic‐protective effects.
Oluwafunmilayo Christianah Ogunnowo, Olufunmilayo Sade Omoba, Aderonke Ibidunni Olagunju, Olamide Wilson Fasakin, Idowu Sunday Oyeleye, Olajide Raymond Ojo   +5 more
wiley   +1 more source

Prevalence and Associated Factors with Respiratory Problems among Industrial Workers

Journal of Gandaki Medical College, 2018
Background: In food processing industry, hazardous contaminants are generated. Flour dust has been introduced as one of the effective factors in the prevalence of respiratory disorders among the workers of the flour production factories.
M Pradhan, M Silwal
doaj   +1 more source