Results 141 to 150 of about 63,374 (298)

Making high-quality cassava flour [PDF]

, 2014
This guide explains what is needed to establish a small-scale enterprise to make high-quality cassava ...
Technical Centre for Agricultural and Rural Cooperation
core  

Proso Millet (Panicum miliaceum): Nutritional Composition, Functional Attributes, and Health Implications

Future Postharvest and Food, EarlyView.
A nutrient‐dense grain, proso millet is well‐known for its high protein content and vital amino acids. It is high in fiber, vitamins, and minerals and has many health advantages, including promoting heart health, enhancing digestion, and helping with weight management.
Sangeeta Yadav, Pratiksha Singh, Mazia Ahmed, Pinki Saini   +3 more
wiley   +1 more source

Antioxidant Activities, Physicochemical and Sensory Quality Attributes of Steam Milk Dodol Using Red Rice Flour

Jurnal Ilmu-Ilmu Peternakan
Red rice exhibits high antioxidant activities due to its significant levels of anthocyanins. Incorporating red rice into milk dodol production is expected to enhance product functionality.
Wahniyathi Hatta, Endah Murphi Ningrum, Farida Nur Yuliati, Sutomo Syawal   +3 more
doaj   +1 more source

Hedonic Quality of Empek-Empek with the Addition of Kappa Carrageenan and Flour Porridge

, 2014
Empek-empek is the traditional food of Palembang, Sumatera Selatan, Indonesia which is made of the mixture of minced fish and tapioca and served with cuko empek empek (empek-empek sauce).
., Dasir, Murtado, A.D., Verayani, Ade
core  

Extruded wheat flour. : Correlation between processing and product quality parameters

, 1990
The influence of independent processing parameters on the product properties of extruded mixtures of wheat flour and water has been investigated.
Andersson, Yngve,, Hedlund, Bruno,
core   +1 more source

Effect of Wall Material Concentrations on Microencapsulation Efficiency and Oxidative Stability of Pomegranate Seed Oil

Food Safety and Health, EarlyView.
This study demonstrates how different wall materials influence the efficiency, stability, and quality of oil encapsulation, highlighting optimal formulations that enhance protection against oxidation. ABSTRACT The purpose of this study is to evaluate how different compositions of wall materials affect the efficiency and oxidative stability of ...
Hala Rabea Damen, Nameer Khairullah Mohammed, Anis Shobirin Meor Hussin, Belal J. Muhialdin, Muammar Talib Hamad, Arpit Shrivastava   +5 more
wiley   +1 more source

Impact of Infestation of Flour by Stored Food Pest Insects Ephestia Kuehniella on Quality Flour: Physico-Chemical Analyses

Journal of Bioresource Management
The primary reason for significant post-harvest losses globally stems from the infestation of insect pests. These beetles, as they progress through their life cycle, lead to the deterioration of stored food, capable of decimating an entire inventory ...
Hadjira Bendjedid, Samira Yezli-Touiker, Asma Taffar, Amina Yezli, Nabila Souileh   +4 more
doaj  

A Comprehensive Review on the Significance, Sources, and Applications of Virtual Water on Global Platform

Food Safety and Health, EarlyView.
A conceptual framework of virtual water showing its sources, major applications, components of the virtual water footprint, and emerging future directions. The diagram emphasizes the growing role of virtual water in global sustainability and resource planning.
Priti Bhowmik, Charu Rajpal, Vinay Kumar Pandey   +2 more
wiley   +1 more source

Optimization of Multi‐Millet Cookie Formulation Using Mixture Design and Their Physicochemical Characterization

Food Safety and Health, EarlyView.
Sensory‐driven optimization of multi‐millet cookie formulation using RSM. ABSTRACT The effect of the composition of multi‐millet flour on the sensory acceptability of gluten‐free cookies containing xanthan gum as a binding agent was investigated and optimized.
Akash Kumar, Shashi Shekhar Mishra, Rekha Kaushik, Rahul Mehra, Shiv Kumar   +4 more
wiley   +1 more source

Oleogels as Emerging Solid Fat Substitutes: Basic Characteristics, Preparation Strategies, and Food Applications

Food Safety and Health, EarlyView.
This article reviews the basic characteristics, factors affecting properties of oleogels, and preparation methods of oleogels. Meanwhile, their applications in meat products, dairy products, baked goods, and delivering bioactive compounds are highly summarized.
Wenyuan Zhang, Wenjin Han, Ning Zhou, Ziyue Xu, Jiayi Song, Dapeng Li, Yannan Chen   +6 more
wiley   +1 more source