Results 121 to 130 of about 22,035 (306)
Food Chemistry International, EarlyView.Healthy snacks formulated with food by‐products are gaining interest within the food industry. Decoction residues of Hibiscus sabdariffa (roselle) retain thermostable polyphenols. Extruded snacks enriched with roselle showed a reduction in the expansion index as the roselle concentration increased.
Monserrat Hernández‐Bautista +3 more
wiley +1 more source
Functional properties of thermally treated legume flours [PDF]
, 1997 Functional properties of four thermally treated decorticated legume flours namely, bengal gram (Cicer arietinum), black gram (Phaseolus mungo Roxb.), green gram (Phaseolus aureus Roxb.) and lentils (Lens esculenta) were studied.
Nagmani, B., Prakash, J.
core +1 more source
Food Chemistry International, EarlyView.Composite sourdough breads were developed from blends of unripe plantain, tiger nut, and fenugreek flours. Optimized formulations improved pasting stability and enhanced texture, producing softer more elastic crumbs. The enriched breads contained higher dietary fiber and bioactive compounds, and significantly reduced serum cholesterol markers ...
Mary T. Ademosun +4 more
wiley +1 more source
Physicochemical characterization of a composite flour: Blending purple sweet potato and rice flours
Food Chemistry: XIn 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 +6 more
doaj +1 more source
Analytical characterization of the flours.
, 2017 Contents of water, ash, crude protein (CP) and the Osborne fractions albumins/globulins (ALGL), prolamins and glutelins of wheat, rye, barley and oat flours (mixture of four cultivars each).
Peter Koehler (387374) +3 more
core +1 more source
Food Chemistry International, EarlyView.(A) Mount number, (B) mount latency, (C) intromission number, and (D) intromission latency are the parameters of sexual behavior. Met = metformin. D100 = 100 Donkwa. D90G10 = 90% Donkwa + 10% Goron‐Tula. D85G15 = 85% Donkwa + 15% Goron‐Tula. D80G20 = 80% Donkwa + 20% Goron‐Tula. The mean ± standard error of the mean (SEM) expressed the results. *Values
O. T. Mamukuyomi +2 more
wiley +1 more source
Journal of Food QualityThe 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 +3 more
doaj +1 more source
AgricultureBanana 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 +8 more
doaj +1 more source
Food Chemistry International, EarlyView.The cooked Oko‐iyawo spontaneously fermented cassava flour's sensory acceptability was correlated with its amylose content, pH, pasting temperature, and water absorption capability. Cassava processors may be able to create consistently high‐quality fermented cassava flour for various end users with the use of the information provided in this study ...
Awoyale Wasiu +6 more
wiley +1 more source
Possibilities of using acorn flour in products Based on flour
8th International Congress Flour-Bread'15 ; 10th Croatian Congress of Cereal Technologists Brašno-Kruh '15 : proceedings, 2015 Oaks (Quercus spp.) are widespread species of temperate zone of the northern hemisphere including Europe, North Africa, Middle East, Asia and North America. Acorns, the fruit of the oak, have been used in human nutrition for thousands of years and more recently archaeological research confirms that in the past acorns have been an important source of ...
Polimac, Mirjana +2 more
openaire +6 more sources