Results 101 to 110 of about 63,374 (298)

Effect of Fertilization Regime of Common Wheat (Triticum aestivum) on Flour Quality and Shelf-Life of PDO Tuscan Bread. [PDF]

Foods, 2023
Bianchi A, Sanmartin C, Taglieri I, Macaluso M, Venturi F, Napoli M, Mancini M, Fabbri C, Zinnai A.   +8 more
europepmc   +1 more source

Effects of Dehulling and Extrusion‐Cooking on the Nutritional and Physicochemical Properties of Navy Bean (Phaseolus vulgaris L.) Flours

ChemFoodChem, EarlyView.
Dehulling combined with twin‐screw extrusion improves the nutritional and functional properties of steam treated navy beans. Protein digestibility increases while phytic acid is reduced by 43% and trypsin inhibitors are inactivated. Enhanced expansion, solubility, and sensory quality highlight the potential of dehulled bean flours for developing ...
Albarracín M, Garzon AG, Drago SR
wiley   +1 more source

South Korean Millers’ Preferences for the Quality Characteristics of Hard White Wheat that is Used in Producing All-purpose Flour

Using the choice-based conjoint analysis and self explicated approach, I elicited South Korean millers’ preference and willingness to pay for the quality characteristics of hard white wheat that is used in producing all-purpose flour.
Henneberry, Shida Rastegari, Park, Jaehong   +1 more
core  

Quality Attributes of Heat Treated Cocoyam (Colocasia esculenta) Flour

, 2015
Cocoyam (Colocasia esculenta), a staple food and a food thickner has a small starch grains and improved digestibility. In view of adding value to cocoyam, this study investigated the effect of different processing methods on the quality of cocoyam flour.
S.A, Akande, M.N, Adindu, O.A., Ogundare-Akanmu, D, Israel, M.E, Inana   +4 more
core  

Challenges to Increasing Dietary Fiber in White Flour and Bread [PDF]

Increasing the intake of dietary fiber from staple foods is a key strategy to improve the health of consumers. White bread is an attractive vehicle to deliver increased fiber as it is widely consumed and available to all socio-economic groups.
Lovegrove, A., Kosik, O., Prins, A., Shewry, P. R.   +3 more
core   +1 more source

Goofy/123Cre lineage tracing differentiates olfactory and vomeronasal neurons from GnRH‐1 and terminal nerve neurons during neuronal migration and reveals additional olfactory placode‐derived cells in the brain

Developmental Dynamics, EarlyView.
Abstract The olfactory placode (OP) generates a broad array of chemosensory neurons in the nasal region, including olfactory sensory neurons, vomeronasal sensory neurons, neurons of the septal organ, and Grueneberg ganglion. During invagination, the OP also generates migratory neuronal populations, including gonadotropin‐releasing hormone‐1 (GnRH‐1 ...
Enrico Amato Jr., Mia V. Call, Noah M. LeFever, Mya Aviles‐Carlos, Nikki M. Dolphin, Paolo E. Forni   +5 more
wiley   +1 more source

MONITORING QUALITY OF FLOUR PRODUCTION

, 2017
U radu je praćena kvaliteta brašna kroz dnevnu proizvodnju. Analizirani su svi bitni parametri potrebni za ocjenu kvalitete pojedine vrste brašna. Također, analizirana je i pšenica kao polazna sirovina za proizvodnju brašna.
Burazović, Martina
core   +1 more source

THE INFLUENCE OF XYLANASE ON THE QUALITY OF BREAD

Scientific Papers Animal Science and Biotechnologies, 2023
This paper determined the quality of the bread obtained form the control flour (M) and the quality of the bread obtained from the flour with an addition of 3 different concentrations of xylanase (P1-8100 U.FXU/ 100 kg flour, P2-16200 U.FXU/ 100 kg flour,
RODICA CHEREJI, IULIANA CREŢESCU, RODICA CĂPRIŢĂ   +2 more
doaj  

Grain and flour quality of wheat genotypes grown under heat stress. [PDF]

Saudi J Biol Sci, 2022
Mahdavi S, Arzani A, Mirmohammady Maibody SAM, Kadivar M.   +3 more
europepmc   +1 more source

Healthy Snacks Elaborated With Decoction Residues of Hibiscus sabdariffa L: Physical and Sensory Characteristics

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, Edith Agama‐Acevedo, Erik Heredia‐Olea, Luis A. Bello‐Pérez   +3 more
wiley   +1 more source