Results 11 to 20 of about 136,099 (302)
Bioactive compounds and antioxidant capacity of grape pomace flours
LWT, 2021 Grape pomace is the main residue from juice and wine industries, and their derived products such as flours, can be a rich source of phenolic compounds and antioxidants. The overall objective of this study was to assess the phenolic compounds, antioxidant
G. C. Monteiro +8 more
semanticscholar +1 more source
Sensitization to Flour and Flour Illnesses Amongst Flour Workers [PDF]
Epidemiology and Infection, 1939 FRom the point of view of industrial hygiene, it is important to estimate the occurrence of asthma, rhinitis vasomotoria and eczema and of the sensitization to flour amongst unselected groups of bread bakers, cake bakers and millers. For this purpose we have examined 262 flour workers, who formed the entire working staffs of certain bread bakeries ...
H A, van Dishoeck, D J, Roux
openaire +2 more sources
Effects of Adding Legume Flours on the Rheological and Breadmaking Properties of Dough
Foods, 2021 The influence of the addition of four legume flours, chickpea, broad bean, common bean and red lentil (in amounts of 5%, 10% and 15% to a wheat-rye composite flour (50:50:0-control flour), in ratios of 50:45:5; 50:40:10; 50:35:15) was studied by ...
T. Bojňanská +2 more
semanticscholar +1 more source
Relation between Hagberg-Perten falling number and acidity of wheat flour according to storage and agricultural systems [PDF]
Ratarstvo i Povrtarstvo, 2015 Wheat flour samples from three agricultural systems and two storage modes were evaluated and compared in dynamics of their titratable acidity and Falling number by Hagberg-Perten method during one year storage and their interaction.
Petrenko Vasyl +3 more
doaj +1 more source
Foods, 2023 Consumers are more aware and demanding of healthy food options, besides being concerned with environment-friendly consumption. This paper aims to evaluate nutritional, technological, and sensory characteristics of legumes and their products’ quality and ...
Helena de Oliveira Schmidt +1 more
doaj +1 more source
Agronomy, 2021 The worldwide cocoa bean shell (CBS) generation is estimated at around 900,000 tons. In their composition, this coproduct showed several bioactive compounds like methylxanthines or polyphenolic compounds. Thus, the aim of this work was to investigate the
Carmen Botella-Martínez +7 more
doaj +1 more source
The ancient Egyptian bread and fermentation [PDF]
Microbial Biosystems Journal, 2020 The use of yeast to leaven bread by the production of carbon dioxide was developed in Egypt. The ancient Egyptians extended their bread-making technology to the production of an acidic beer called boza or boozah from a lightly baked "loaf' of germinated ...
Esraa Mohamed
doaj +1 more source
Biology, 2020 The growing need for Lactobacillus bacteria usage in industry and the expending probiotic market led to a search for new cost-efficient fermentation media from which a high yield of these bacteria could be obtained. The following study aimed to elaborate
Katarzyna Śliżewska +1 more
doaj +1 more source
Foods, 2022 In order to contribute to the reduction of nutritional deficiencies in Morocco, this study was undertaken to develop a healthier tortilla with higher iron and protein, while maintaining adequate technological and sensory qualities.
Asmaa Benayad +7 more
doaj +1 more source
, 2021 Non-conventional flours from unripe fruits and pseudocereals have potential as functional ingredients given their high protein contents and antioxidant activity.
D. E. García-Valle +4 more
semanticscholar +1 more source