Results 101 to 110 of about 26,320 (256)

Techno-functional, pasting and microstructural characteristics of flour obtained from three Bambara groundnut varieties as affected by dehulling and malting

International Journal of Food Properties
This research aimed to examine the influence of dehulling and malting (120 h) on the functional, thermal, pasting, and microstructural characteristics of flours from three Bambara groundnut (BGN) varieties (cream, brown, and red).
Mpho Edward Mashau, Thakhani Takalani, Shonisani Eugenia Ramashia, Oluwaseun Peter Bamidele   +3 more
doaj   +1 more source

Technical handbook on composite wheat flours : processing of tropical flours

, 1998
The technology of composite flours, in which imported wheat flour is totally or partially substituted by flours from locally grown cereals, tubers and legumes, is now well established.

core  

Enhancement of technofunctional properties of chickpea flour through composite blending with teff and proso millet

Food Biomacromolecules, EarlyView.
Abstract The increasing demand for nutritionally rich and gluten‐free foods has intensified research interest in underutilized cereals and legumes as an alternative to conventional wheat‐based flours. The study aims to investigate the potential of developing composite flours from proso millet (Panicum miliaceum), teff (Eragrostis tef), and chickpea ...
Ritusha Maurya, Pratiksha Singh, Sangeeta Yadav, Pinki Saini   +3 more
wiley   +1 more source

Relative viscosity of wholemeal flours.

, 2020
Wholemeal flours from DH populations from Y34Val (A), Y34Alt (B), Y34Ukr (C) and Y34Cla (D). Parental lines are shown in green (Yumai 34) and red (Valoris, Altigo, Ukrainka, Claire).
Marianna Rakszegi (5173493), Michelle Leverington Waite (8407194), Amanda Burridge (3581681), Gilles Charmet (2079463), Simon Griffiths (441313), Marie-Reine Perretant (8407188), Karolina Tremmel-Bede (8107448), Diana Passmore (8407179), Zoltán Bedő (6298559), Till K. Pellny (8407197), Simon Orford (3469664), Jackie Freeman (8407182), Alison Lovegrove (652028), Kirsty Hassall (7042094), Luzie U. Wingen (7773446), Ondrej Kosik (3746182), Rowan A. C. Mitchell (8407185), Peter R. Shewry (317029), Caroline Pont (8107452), Amy Plummer (4506958), Jerome Salse (8407191), Abigail Wood (8407176), Mehmet Ulker (8107446)   +22 more
core   +1 more source

Interactions of delivery systems modulating the digestibility of plant‐based proteins

Food Biomacromolecules, EarlyView.
Abstract Plant‐based proteins are gaining interest as sustainable alternatives to animal‐derived proteins, but their digestibility is often lower and strongly influenced by protein structure, processing history, and food‐matrix interactions. This review critically examines how emulsions, hydrogels, micro‐ and nanoparticles, micelles, liposomes ...
Samina Kauser, Sana Imtiaz, Emaan Shahid, Aneela Yar, Asma Ayub, Muhammad Umar   +5 more
wiley   +1 more source

Alternative protein sources: Extraction, modification and strategies for developing sustainable high‐quality food products

Food Biomacromolecules, EarlyView.
Novel Protein Sources: Strategies and Challenges for Product Formulation Abstract Search for alternative protein sources has intensified in the recent years, owing to the increasing population, demand for sustainable food systems and consumer's shift towards healthier diet choices.
Prem Sankaran, Baskaran Nagarethinam, Sunil Chikkaballapur Krishnappa, Chandrasekar Veerapandian, Ashish Rawson   +4 more
wiley   +1 more source

Antioxidant properties of flours of different origins [PDF]

, 2015
Plant materials are a rich source of many biologically active compounds that can be applied to food products or intended for direct consumption. Among the plant products Among the plant products with a particularly high antioxidant activity are berries ...
Rosicka-Kaczmarek, Justyna, Nebesny, Ewa, Żyżelewicz, Dorota, Miśkiewicz, Karolina   +3 more
core   +1 more source

Functional diabetic biscuits enriched with cereal fibers, black plum (jamun) and bioactive spices

Food Biomacromolecules, EarlyView.
Cereal fibres, black plum (jamun) seed powder and bioactive spices can be combined with controlled mixing, hydration and baking to design functional biscuits. Fibre‐rich structures may limit starch accessibility, while polyphenols may inhibit starch‐digesting enzymes.
Renukadevi Jeyavelkumaran, Saranya Krishnan, Mridula Dhanapal Saravanan, Nimithasree Keerthivasan   +3 more
wiley   +1 more source

Pumpkin and chia seeds as functional foods and their application in different food products: A review

Food Biomacromolecules, EarlyView.
Abstract Functional foods have gained increasing attention for their capacity to promote health and reduce chronic‐disease risk beyond basic nutrition. Among plant‐based functional ingredients, pumpkin (Cucurbita spp.) and chia (Salvia hispanica L.) seeds are nutrient‐dense sources of proteins, unsaturated fatty acids, dietary fiber, tocopherols ...
Fatima Urooj, Fatima Javed, Abdul Mueez Ahmad, Laiba Younas, Sadia Ansar, Sumbal Raana, Muhammad Abdullah, Rimsha Amjad, Kashaf Basharat   +8 more
wiley   +1 more source

Nutritional, Functional, and Analytical Characterization of Banana Blossom: A Waste Valorization Approach

Future Postharvest and Food, EarlyView.
Banana blossom (Musa paradisiaca spp.). Segregation of different parts (Pistil, Calyx, Bract, Stem). Nutritional, Functional and Analytical Characterisation. Bract has high carbohydrate, aminoacids and nutrient profile. Stem has high protein and colour stability. Pistil has better flavour binding, lipid interactions and strong cooking stability. Banana
Aamnesh Antonisamy, Sanakya Murugesan, Srithar Harimuthuvel, Suresh Kumar Kalakandan, Gururaj Pejavara Narayana, Sushmita Mandal   +5 more
wiley   +1 more source