Results 111 to 120 of about 22,035 (306)

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

Effects of Wheat Bran‐Derived Arabinoxylan Oligosaccharides on Dough and Noodle‐Making Properties

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives This study investigates the structural modifications of arabinoxylan (AX) through enzymatic hydrolysis and evaluates the potential application of arabinoxylan oligosaccharides (AXOS) as functional ingredients in wheat noodles, contrasting their effects with those of native AX.
Yunseo Kim, Meera Kweon
wiley   +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

Antioxidant property of some legume flours.

, 1955
Legume flours are used either alone or in combination with other materials for preparing food products. No information is available on the relative keeping quality of food products containing legume flours.
Date, W. B.
core  

Single‐cell sequencing reveals potential novel insights into appendage‐patterning and joint‐development in a spider

Developmental Dynamics, EarlyView.
Abstract Background Jointed appendages represent one of the key innovations of arthropods, and thus understanding the development and evolution of these structures is important for the understanding of the evolutionary success of Arthropoda. In this paper, we analyze a cell cluster that was identified in a previous single‐cell sequencing (SCS ...
Brenda I. Medina‐Jiménez, Graham E. Budd, Ralf Janssen   +2 more
wiley   +1 more source

Evaluación del posible uso tecnológico de algunos tubérculos de las dioscoreas: ñame congo (Dioscorea bulbífera) y mapuey (Dioscorea trifida)

Archivos Latinoamericanos de Nutrición, 2000
Se realizó una comparación entre las características físicas y la composición química de los tubérculos de ñame congo (Dioscorea bulbifera) y mapuey (Dioscorea trifida) y una evaluación de los índices de absorción y solubilidad en agua así como de las ...
Alicia Mariela Rincón, Consuelo Araujo de Vizcarrondo, Fanny Carrillo de Padilla, Eduardo Martín   +3 more
doaj  

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

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

Pasting and physical properties of green banana flours and pastas [PDF]

, 2018
Viscosity and physical properties of flours and pastas prepared from four cultivars of green bananas (namely Pisang Berangan, Pisang Nangka, Pisang Tanduk, and Pisang Nipah) have been evaluated.
Manan, N. A., Chin, Nyuk Ling, Cheok, Choon Yoong, Sulaiman, Rabiha, Zakora, A. J., Hussain, Norhayati   +5 more
core  

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