Results 131 to 140 of about 63,374 (298)

Advances in Anthocyanin Recovery and Purification From Natural Sources: Bioavailability, Mechanistic Action in the Human Body and Applications in Novel Food Development

Food Chemistry International, EarlyView.
This review highlights green recovery, purification, stabilisation, bioavailability, health relevance, and novel food applications of anthocyanins from natural and agro‐industrial sources. ABSTRACT Anthocyanins are water‐soluble natural pigments and multifunctional food ingredients that support clean‐label colour, antioxidant activity, and value‐added ...
Chandan Kumar Sahu, Soumitra Banerjee, Venkata Krishna Bayineni, Ravi‐Kumar Kadeppagari, Amit Arora   +4 more
wiley   +1 more source

Study on the Characteristics of Fine Rice Flour by Micro-Crushing and Its Effects on the Quality Improvement of Rice Cakes

To investigate the impact of micro-crushing technology on rice flour characteristics and its enhancement of rice cake quality, resting angle, slip angle, solubility, water-holding capacity, emulsification, oil absorption, gelatinization, and baking ...
Yang Yu, Fenglian Chen, Wanshan Yang, Huining Zhang, Mingshou Lu, Yanling Hao   +5 more
core   +1 more source

Effect of wheat pearling on flour quality

, 2004
Debranning or cereal kernel pearling is increasingly recognised by the milling and baking industry as an important stage in cereal processing because it lowers the capital investment costs, giving as well, the benefit of better quality products. Pearling
Mousia, Zoe, Pandiella, Severino S., Webb, Colin, Edherly, Sarah   +3 more
core   +1 more source

Effects of high‐moisture extrusion processing on reducing anti‐nutritional factors and allergenicity in plant‐based materials—A mini review

Food Biomacromolecules, EarlyView.
Abstract The rising demand for plant‐based meat alternatives has had advancements in processing technologies such as extrusion to meet consumer preferences for enhanced sensory qualities and nutritional benefits. High moisture extrusion (HME), a thermo‐mechanical process employing elevated moisture levels (40%–70%), has emerged as a promising method ...
Nur Hameedah Binte Ramadhan, Yuzhu Mao, Juan Du   +2 more
wiley   +1 more source

World practice of wheat flour classification

Пищевые системы
The paper presents a review of wheat classification accepted in various countries — producers of wheat and products of its processing (USA, Canada, Italy, France, Germany, China and others).
A. V. Baskakov, L. V. Zaytseva, S. Yu. Misteneva, N. V. Ruban   +3 more
doaj   +1 more source

Enhancing the nutritional profile of de‐oiled rice bran through solid‐state fermentation with Aspergillus oryzae

Food Biomacromolecules, EarlyView.
Abstract An experiment was conducted to explore the impact of fermenting de‐oiled rice bran (DORB) with Aspergillus oryzae on its nutrient composition and anti‐nutritional factors. DORB was inoculated with 7‐day‐old A. oryzae culture grown on potato dextrose agar. The experiment was conducted in triplicate for 120 h, with samples collected at 0, 24, 48,
Amit Ranjan, Narottam Prasad Sahu, Sarvendra Kumar, Ashutosh Dharmendra Deo   +3 more
wiley   +1 more source

Effect of Publicly Released Quality Information for US Hard Red Winter Wheat on Mexican Millers' Welfare

Entities have been providing quality related information to overseas wheat buyers as a response to the increased requests for this information. This study measures the value of information to Mexican millers.
Gallardo, Rosa Karina, Holcomb, Rodney B., Lusk, Jayson L.   +2 more
core  

Quality Evaluation of Noodles Produced from Fermented Bambara Groundnut (Vigna Subterranean (L) Verdc.) Flour

, 2018
The quality evaluation of noodle samples from fermented bambara groundnut produced in blend proportions of wheat (Triticum eastrum) flour was analyzed to determine its suitability for use in noodle production.
Ogonna, Okpalauwaekwe, Evangeline, Charles, Chude,, Chidiebere, Atowa   +2 more
core  

Flour quality and wheat kernel hardness connection [PDF]

, 2008
Wheat kernel hardness is a very important inheritable parameter; it determines quality, flour yield, flour particle-size, water absorption and other quality characteristics.
Véha Antal, Gyimes Ernő, Szabó Pál Balázs   +2 more
core  

Development and characterization of a nutritionally rich traditional fermented product aktori

Food Biomacromolecules, EarlyView.
Graphical representation of development of traditional fermented Aktori. The figure illustrates the development of aktori, a traditional food fermented with curd, which demonstrates enhanced nutritional and functional properties, along with probiotic characteristics.
Shambhvi, Mahesh Gupta
wiley   +1 more source