Results 81 to 90 of about 26,823 (302)
Food Chemistry International, EarlyView.Healthy snacks formulated with food by‐products are gaining interest within the food industry. Decoction residues of Hibiscus sabdariffa (roselle) retain thermostable polyphenols. Extruded snacks enriched with roselle showed a reduction in the expansion index as the roselle concentration increased.
Monserrat Hernández‐Bautista +3 more
wiley +1 more source
Wheat and maize flour fortification : practical recommendations for national application [PDF]
This position statement is based on scientific reviews prepared for a Flour Fortification Initiative (FFI) technical workshop held in Stone Mountain, GA, USA in 2008 where various organizations actively engaged in the prevention and control of vitamin ...
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Food Chemistry International, EarlyView.Composite sourdough breads were developed from blends of unripe plantain, tiger nut, and fenugreek flours. Optimized formulations improved pasting stability and enhanced texture, producing softer more elastic crumbs. The enriched breads contained higher dietary fiber and bioactive compounds, and significantly reduced serum cholesterol markers ...
Mary T. Ademosun +4 more
wiley +1 more source
The impact of bread flour quality on prices in Türkiye: a hedonic analysis
Cogent Food & AgricultureFlour is a key ingredient in bread and bakery products, and its quality significantly influences market value and pricing. The flour and bakery industry holds a prominent position within the food market, leading in workplaces, employment, and value added.
Süleyman Karaman +1 more
doaj +1 more source
Труды по прикладной ботанике, генетике и селекции, 2018 Baking properties of flour made from triticale grain were studied employing the improved triticale lines L-30 and MH Alamo bred at the Leningrad Research Institute of Agriculture "Belogorka" and the cultivars ‘Quasar’ and ‘Mamuchar’ with a predominance ...
K. G. Barylnik +5 more
doaj +1 more source
Hygiene evaluation systems in flour mills
, 2011 Prior to the establishment of a self-monitoring system is necessary to comply with the health and hygiene prerequisites, by the food industry. This will facilitate the implementation of HACCP.
Pérez García, Esteban +5 more
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Food Chemistry International, EarlyView.(A) Mount number, (B) mount latency, (C) intromission number, and (D) intromission latency are the parameters of sexual behavior. Met = metformin. D100 = 100 Donkwa. D90G10 = 90% Donkwa + 10% Goron‐Tula. D85G15 = 85% Donkwa + 15% Goron‐Tula. D80G20 = 80% Donkwa + 20% Goron‐Tula. The mean ± standard error of the mean (SEM) expressed the results. *Values
O. T. Mamukuyomi +2 more
wiley +1 more source
Sorghum Flour in the El Salvador Baking Industry
, 2006 The El Salvador baking industry is dependent on imported wheat which results in a loss of valuable foreign exchange. In response, CENTA (Centro Nacional de Tecnologia Agropecuaria y Forestal) scientists with support from INTSORMIL have produced sorghum ...
INTSORMIL
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Food Chemistry International, EarlyView.The cooked Oko‐iyawo spontaneously fermented cassava flour's sensory acceptability was correlated with its amylose content, pH, pasting temperature, and water absorption capability. Cassava processors may be able to create consistently high‐quality fermented cassava flour for various end users with the use of the information provided in this study ...
Awoyale Wasiu +6 more
wiley +1 more source
Biodegradation of Cassava Flour Production Wastes in the Brazilian Industry for Industrial Glycohydrolase Enzymes Production by Aspergillus niger [PDF]
Brazilian Archives of Biology and TechnologyThe production of the enzymes α-amylase, glucoamylase, and xylanase by Aspergillus niger DR02 was studied using waste from the Brazilian cassava flour industry.
Renata Barros Silveira Brasil +8 more
doaj +1 more source