Results 111 to 120 of about 26,320 (256)

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

Evaluation of the Nutrient Components of Flours, Color Profile, and Sensory Qualities of Cake From Wheat and Celosia argentea Seed Blends

Future Postharvest and Food, EarlyView.
Composite flour was developed with 5%, 10%, 15%, and 20% inclusion of Celosia seeds flour. The flour was used in the production of cake. Cake made with 5% composite flour compared favorably with cake from 100% wheat flour. ABSTRACT Nutritional benefits and physical appearance are of great importance in determining the acceptance of confectionary ...
Kudirat Titilope Araoye, Dupe Temilade Otolowo, Opeyemi Olaitan Alabi, Ayo Oluwadunsi Olugbuyi, Timilehin Bernice Oduoye, Folakemi Mary Ajayi, Olamide Ibukunoluwa Adedayo, Ayomide Esher Ade‐Alabi, Oluwatosin David Aregbe, Samuel Olaniyi Bowofola, Oluwatooyin Faramade Oludahunsi   +10 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

Guidelines for Immunomodulatory Assays of Food Bioactives on Drosophila melanogaster Model

Future Postharvest and Food, EarlyView.
Guidelines are proposed for evaluating the immunomodulatory effects of food bioactives in Drosophila melanogaster, involving treatment with bioactives, pathogen preparation, infection routes, and immune response assessment. This model highlights the conserved mechanisms of cellular and humoral immunity for studying host‐microbe interactions.
Wenqi Huang, Shiye Lin
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

Nutritional composition and antidiabetic potential of fine and coarse flours from common and tartary buckwheat

Data will be made available on request.This study evaluates the nutritional and bioactive properties and the in vitro antidiabetic activity of fine and coarse flours derived from several common and tartary buckwheat (Fagopyrum esculentum Moench and ...
Lorenzo, Chiara di, Pozzoli, Carola; ;, Bani, Corinne, Bautista-Expósito, Sara, Pozzoli, Carola, Restani, Patrizia, Martínez-Villaluenga, Cristina, Peñas, Elena, Mercogliano, Francesca   +8 more
core   +1 more source

Comparative performances of composite flours from blends of yam (Dioscorea rotundata), cassava (Manihot esculenta Crantz) and wheat flours in cake preparation

, 2013
Investigation was carried out on comparative performance of composite flours of wheat-cassava and wheat-yam blends in preparation of cake. Low cyanide cassava and white yam were prepared into flours.
Abdul, KS, Falade, KO, Olapade, AA
core   +1 more source

Genetic and Molecular Basis of Processing Traits and Genetic Improvement Progress in Major Fruit Crops

Future Postharvest and Food, EarlyView.
Processing quality in fruit crops is governed by complex genetic networks controlling texture, sweetness, color, browning, aroma, and nutritional quality. Advances in genomics, genomic selection, and genome editing enable the development of processing‐oriented cultivars with improved industrial performance, reduced postharvest losses, and enhanced ...
M. Ranjani, Kaviya Dharshini U, Shalini Gaur Rudra   +2 more
wiley   +1 more source

The effect of plantain and tigernut flours substitution on the antioxidant, physicochemical and pasting properties of wheat-based composite flours

, 2016
Wheat based composite flour was substituted with plantain and tigernut flours in order to enhance its protein, fibre, minerals, antioxidants and resistant starch contents.
I.B. Oluwalana, O.O. Awolu, Y.A. Bamigbola   +2 more
core   +1 more source