Results 61 to 70 of about 63,374 (298)

BREAD FLOUR QUALITY CONTROL [PDF]

, 2016
Pod brašnom se u užem smislu podrazumijevaju proizvodi dobiveni mljevenjem i prosijavanjem žitarica pšenice, raži, ječma, zobi, kukuruza, i dr. Kvaliteta pšeničnog brašna, a prema tome i njegova namjena, najviše ovisi o tehnološkoj kvaliteti pšenice koja
Anić, Ana
core   +1 more source

Traceability of Agri‐Food Products: The Key to Conscious Trade

Agribusiness, EarlyView.
ABSTRACT Globalization and growing concerns about sustainability have led to improvements in product traceability, quality, and sustainability. Traceability contributes to environmental protection and supports sustainable development by fostering transparency in agricultural practices and encouraging the responsible use of resources.
Scarlett Queen Almeida Bispo, Fernanda Aparecida Silva, Michelle Márcia Viana Martins, Marcelo José Braga Nonnenberg, Ruan da Silva Vianna, Carla Cristina Passos Cruz   +5 more
wiley   +1 more source

COMPARATIVE ANALYSIS OF THE TECHNOLOGICAL PROPERTIES OF FLOUR FROM NEW DURUM WHEAT VARIETIES

Harčova Nauka ì Tehnologìâ
The article presents the results of a study of the technological properties of flour obtained from the grain of the new durum wheat variety Spadshchyna and the dual-purpose wheat varieties Demira and Chado, characterized by protein contents of 12.20%, 11.
O. Holyk, A. Zaparenko, Z. Usova, A. Novik, A. Braha   +4 more
doaj   +1 more source

Is Youth's Engagement in Agribusiness an Opportunity or a Necessity? A Closer Look at the Situation in South Kivu, Eastern Democratic Republic of the Congo

Agribusiness, EarlyView.
ABSTRACT Despite the broad focus on necessity‐ and opportunity‐driven entrepreneurship in research and policy, the entrepreneurial dichotomy within the agribusiness context has not been adequately addressed. This study contributes to closing this knowledge gap by examining youth's perceptions of agribusiness through the lens of the push‐pull motivation
Cool Dady Mangole, Paul Martin Dontsop Nguezet, Shiferaw Feleke, Victor Manyong, Kamala Kaghoma Christian, Zoumana Bamba, Tahirou Abdoulaye   +6 more
wiley   +1 more source

Physicochemical quality of biscuits in various compositions of wheat flour, dangke flour and sago flour

IOP Conference Series: Earth and Environmental Science, 2020
Abstract Biscuits are processed food products made from flour; however, the supply of the flour depends heavily on foreign producers. This study aimed to examine the use of dangke flour and sago flour to substitute wheat flour in biscuit formulations. The design used was a completely randomized design (CRD) of one factor.
null Marwah, W Hatta, null Nahariah
openaire   +1 more source

Effects of chestnut flour on cookie quality

, 2011
Effects of chestnut flour addition (10, 20 and 30%) on cookie quality were investigated. Three chestnut samples (Aydin, Kutahya, Bursa) were used. Chestnut flours were produced by two different methods (boiled and oven-dried: BOD-CF and freeze-dried: FD ...
Dündar, A., Köksel, H., Öztürk, S., Göçmen, D.   +3 more
core   +1 more source

Macrophage Phenotype Detection Methodology on Textured Surfaces via Nuclear Morphology Using Machine Learning

Advanced Intelligent Discovery, EarlyView.
A novel machine learning approach classifies macrophage phenotypes with up to 98% accuracy using only nuclear morphology from DAPI‐stained images. Bypassing traditional surface markers, the method proves robust even on complex textured biomaterial surfaces. It offers a simpler, faster alternative for studying macrophage behavior in various experimental
Oleh Mezhenskyi, Kateryna Andriienkova, Tetyana Goldanova, Ezgi Antmen, Thibaut Soubrie, Nihal Engin Vrana   +5 more
wiley   +1 more source

Citrus aurantium honey‐mediated gut homeostasis and anti‐inflammation via Thorl/Nprl2‐TORC1 signaling: Network pharmacology and Drosophila validation

Animal Models and Experimental Medicine, EarlyView.
The study employed a four‐tiered strategy: (1) UHPLC‐FTMS profiling of Citrus aurantium honey to characterize its chemical composition; (2) network pharmacology analysis integrating target prediction, protein–protein interaction networks, and KEGG pathway enrichment to identify the Thor1/Nprl2‐TORC1 axis as a key mechanistic pathway; (3) in vitro ...
Wenqi Wan, Ruiguang Huang, Shuqiong Cao, Luxia Pan, Wenkai Zhang, Wujun Jiang, Zhiyong Liu   +6 more
wiley   +1 more source

Development of Highly Nutritional Breads with By-Products of Chia (Salvia hispanica L.) Seeds

Foods, 2020
The effect of the incorporation of various types of residual chia flour (whole, semi-defatted and defatted, with or without mucilage) on the technological quality of bread was investigated. The various types of chia flour were used to substitute 5 and 10%
Estefanía Nancy Guiotto, Mabel Cristina Tomás, Claudia Mónika Haros   +2 more
doaj   +1 more source

Degradation Mechanisms, Encapsulation‐Based Stabilization, and Analytical Detection of Vitamin A

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT Vitamin A is an important lipid‐soluble micronutrient essential for vision, immune function, and overall growth and development. However, vitamin A is unstable and susceptible to environmental factors because of its conjugated structure and inherent chemical reactivity.
Latheesha Abeywardana, Thambaramala V. Gamage, Tanoj K. Singh, Shuaifei Zhao, Amy Logan, Lingxue Kong   +5 more
wiley   +1 more source