Results 1 to 10 of about 26,320 (256)

Characterization of corn, cassava, and commercial flours: Use of amylase-rich flours of germinated corn and sweet potato in the reduction of the consistency of the gruels made from these flours—Influence on the nutritional and energy value

Food Science and Nutrition, 2019
Malnutrition appears in weaning age and is usually due to weaning food which is of low nutritional value. This problem led us to investigate the study of the physicochemical and functional properties of cassava flours and corn flours, and the ...
Hilaire Macaire WOMENI, Stephano Tambo Tene, Julie Mathilde Klang   +2 more
exaly   +2 more sources

Nutritional characterisation and bioactive components of commercial carobs flours

Food Chemistry, 2014
Marina Carcea, Valeria Turfani, Elena Azzini   +2 more
exaly  

Chemical, fatty acid, polyphenolic profile, techno-functional and antioxidant properties of flours obtained from quinoa ( Willd) seeds

Industrial Crops and Products, 2018
Javier Fontecha, Manuel Viuda-Martos, Marika Pellegrini   +2 more
exaly  

Incorporation of pulse flours of different particle size in relation to pita bread quality

Journal of the Science of Food and Agriculture, 2012
Susan Arntfield, Linda Malcolmson, Yulia Borsuk   +2 more
exaly  

The influence of the starch component on thermal radical generation in flours

Carbohydrate Polymers, 2014
Maria Filek, Aleksandra Wesełucha-Birczyńska, Magdalena Kurdziel   +2 more
exaly  

Comparative study of the functional properties of bambarra groundnut (), jack bean () and mucuna bean () flours

Food Research International, 2004
K O Adebowale, O S Lawal
exaly  

Quality prediction of bread made from composite flours using different parameters of empirical rheology

Journal of Cereal Science, 2019
Aleksandra Torbica, Miona Belović, Elizabet Janić Hajnal   +2 more
exaly  

Assaying Total Carotenoids in Flours of Corn and Sweetpotato by Laser Photoacoustic Spectroscopy

Food Biophysics, 2010
Kristina Kljak, Svjetlana Luterotti, Dane Bicanic   +2 more
exaly  

Assessing biodegradability and mechanical, thermal, and morphological properties of an acrylic acid-modified poly(3-hydroxybutyric acid)/wood flours biocomposite

Journal of Applied Polymer Science, 2006
exaly  

Techno-Functional and Rheological Properties of Alternative Plant-Based Flours

Foods, 2023
The use of alternative vegetal sources is a proposed strategy to improve the diversity and quality of plant-based products on the market, currently led by soy and pea.
Celia Badia-Olmos, Laura Laguna, Claudia Mónika Haros, Amparo Tárrega   +3 more
doaj   +2 more sources