Results 101 to 110 of about 136,099 (302)

Impact of A‐/B‐Type Starch Granule Ratios in Reconstituted Wheat Flour on Dough and Bread Properties

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Wheat starch comprises two granule populations, A‐ and B‐type, whose relative proportions influence the quality of wheat‐based products. In this study, 20% of wheat flour was replaced with blends of starch mixtures (A‐/B‐type ratios 100:0–0:100) and vital wheat gluten to investigate their effects on dough and bread ...
Ah Leum Kim, Yu‐Ra Kang, A‐Reum Ryu, Hee‐Don Choi, Jong‐Tae Park, Ha Ram Kim, Jung Sun Hong   +6 more
wiley   +1 more source

Effect of different levels of nitrogen on the total polyphenol and total flavonoid content of sorghum and millet flours

Acta Universitatis Sapientiae: Alimentaria, 2017
Cereals are the most important food sources worldwide. Nowadays, there is an increase in the interest for sorghum and millet grains due to their nutritional quality and health benefits.
Jevcsák Sz., Murányi E., Stündl L., Jóvér J., Sipos P.   +4 more
doaj   +1 more source

Effects of Dehulling and Extrusion‐Cooking on the Nutritional and Physicochemical Properties of Navy Bean (Phaseolus vulgaris L.) Flours

ChemFoodChem, EarlyView.
Dehulling combined with twin‐screw extrusion improves the nutritional and functional properties of steam treated navy beans. Protein digestibility increases while phytic acid is reduced by 43% and trypsin inhibitors are inactivated. Enhanced expansion, solubility, and sensory quality highlight the potential of dehulled bean flours for developing ...
Albarracín M, Garzon AG, Drago SR
wiley   +1 more source

Comparative Study of Free and Total Fatty Acids of Spreadable Cheeses by Mass Spectrometry Methods

ChemFoodChem, EarlyView.
This study focuses on the determination of FFAs in spreadable cheeses and alternatives using a fast Liquid Chromatography‐High Resolution Mass Spectrometry method. A Gas Chromatography‐Mass Spectrometry method was used to determine the composition (%) of total FAs in the same samples.
Christiana Mantzourani, Georgia Koutsouridou, Eleftheria H. Kaparakou, Dimitra Daferera, Petros A. Tarantilis, Golfo Moatsou, Maroula G. Kokotou   +6 more
wiley   +1 more source

One century of teaching, research, and innovation in chemical engineering in Mexico: The role of chemical engineering in the background and future of polymer science and industrial production in Mexico

The Canadian Journal of Chemical Engineering, EarlyView.
Timeline of key academic milestones and individuals that shaped chemical engineering at FQ‐UNAM and in Mexico. Abstract One hundred years after the beginning of the teaching of Chemical Engineering in Mexico, which started in 1925 in the former National School of Chemical Sciences, currently Faculty of Chemistry (FQ) at National Autonomous University ...
Patricia Pérez‐Salinas, Alberto Rosas‐Aburto, Eduardo Vivaldo‐Lima   +2 more
wiley   +1 more source

Feasibility Study of Basic Steel Slag as Anode of Li‐Ion Batteries

CleanMat, EarlyView.
This study presents a low‐cost, eco‐friendly approach to utilize basic steel slag as a sustainable anode for lithium‐ion batteries, demonstrating good cyclic stability, rate capability, and long‐term electrochemical performance. ABSTRACT The elevated expenses and utilization of hazardous chemicals in traditional chemical synthesis of anode materials of
Rudra Barua, Konok Chandra Bhowmik, Md. Arafat Rahman   +2 more
wiley   +1 more source

Physicochemical, Functional, Microbial, and Sensory Characteristics of Precooked Complementary Flour Produced from Yellow Maize Enriched with Roasted Cashew Almonds and Baobab Pulp

Journal of Food Quality
The aim of his study was to formulate and characterize precooked complementary flours based on yellow maize, cashews, and baobab pulp. To achieve this goal, yellow maize was malted and cooked and cashew almonds were roasted and cooked, while baobab pulp ...
Wilfred Ngaha Damndja, Aurelie Solange Agume Ntso, Thérèse Josiane Ngatchic Metsagang, Hermionne Djello Nkali   +3 more
doaj   +1 more source

Physicochemical characterization of a composite flour: Blending purple sweet potato and rice flours

Food Chemistry: X
In this study, the physicochemical characterization of different ratios of purple sweet potato flour (PSPF) and rice flour was investigated to improve the nutritional value and enrich the variety of rice-based staple food.
Yanting Liu, Wangyang Shen, Weiping Jin, Fang Li, Xuan Chen, Xiwu Jia, Hongyan Cai   +6 more
doaj   +1 more source

Goofy/123Cre lineage tracing differentiates olfactory and vomeronasal neurons from GnRH‐1 and terminal nerve neurons during neuronal migration and reveals additional olfactory placode‐derived cells in the brain

Developmental Dynamics, EarlyView.
Abstract The olfactory placode (OP) generates a broad array of chemosensory neurons in the nasal region, including olfactory sensory neurons, vomeronasal sensory neurons, neurons of the septal organ, and Grueneberg ganglion. During invagination, the OP also generates migratory neuronal populations, including gonadotropin‐releasing hormone‐1 (GnRH‐1 ...
Enrico Amato Jr., Mia V. Call, Noah M. LeFever, Mya Aviles‐Carlos, Nikki M. Dolphin, Paolo E. Forni   +5 more
wiley   +1 more source

Diversification of Cultivars and Production of Male Inflorescence Flours for More Sustainable Banana Cultivation

Agriculture
Banana inflorescences are usually discarded, but there has been interest in managing this by-product to turn it into a product with added value.
Lucas Felipe dos Ouros, Magali Leonel, Sarita Leonel, Nicholas Zanette Molha, Paulo Ricardo Rodrigues de Jesus, Hebert Teixeira Cândido, Marco Antonio Tecchio, Mayra Schmidt Rechsteiner, Caio César dos Ouros   +8 more
doaj   +1 more source