Results 11 to 20 of about 22,035 (306)
Techno-Functional and Rheological Properties of Alternative Plant-Based Flours
Foods, 2023 The use of alternative vegetal sources is a proposed strategy to improve the diversity and quality of plant-based products on the market, currently led by soy and pea.
Celia Badia-Olmos +3 more
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Nutritional and Functional Properties of Gluten-Free Flours
Applied Sciences, 2021 This study characterized and compared 13 gluten-free (GF) flours (rice, brown rice, maize, oat, millet, teff, amaranth, buckwheat, quinoa, chickpea, gram, tiger nut, and plantain) for their nutritional and functional properties.
Alina Culetu +3 more
doaj +2 more sources
Naturally gluten-free flours are commonly contaminated, while commercially produced gluten-free flours are relatively safe: a market-based study in Turkey [PDF]
Frontiers in NutritionBackgroundGluten contamination and unintentional gluten exposure are serious health concerns for patients with celiac disease. Gluten-free (GF) products may become contaminated at any stage, including harvesting, production, storage, or sale. This study,
Hacer Yalçimin Öcal +1 more
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Nutritional and Antioxidant Comparison of Oil Press Cakes and Wheat Flours [PDF]
MoleculesPlants are sources of compounds with important effects on health, but plant-based food industry generates substantial waste amounts, especially in oil production.
Olina Dudasova Petrovicova +4 more
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Foods, 2023 Solid-state fermentation (SSF) with Pleurotus ostreatus enhances the nutritional value of legumes. However, drying can cause significant changes in physical and nutritional properties of the final products.
Janaina Sánchez-García +4 more
doaj +1 more source
Molecules, 2023 Background: “FODMAPs” (fermentable-oligo-, di-, monosaccharides, and polyols) are a group of fermentable carbohydrates and polyols largely diffused in food products.
Olimpia Pitirollo +4 more
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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
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
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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
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