Results 231 to 240 of about 136,099 (302)
Characterization of Coffee Silverskin from Different Origins to Evaluate Its Potential as an Ingredient in Novel Food Products. [PDF]
FoodsCandela-Salvador L +4 more
europepmc +1 more source
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Shear-induced enhancement of technofunctional properties of whole grain flours through extrusion
Food Hydrocolloids, 2021Thermo extrusion is a practical and achievable approach to produce flours with improved techno-functional properties. The aim of this study was to compare the potential of different whole cereals, pseudocereals and legumes to produce techno-functional ...
Erick Heredia-Olea +2 more
exaly +2 more sources
Functional and physicochemical properties of flours and starches from different tuber crops
International Journal of Biological Macromolecules, 2020Flours and isolated starches from different potato and sweet potato varieties were evaluated for their physical, functional, pasting, and thermal properties. The flours had higher protein and amylose contents than starches.
Baili Feng +2 more
exaly +2 more sources
Innovative Food Science and Emerging Technologies, 2021
Germination can increase the nutritional quality of flours and change their physicochemical properties. In the present study, waxy and nonwaxy proso millet, common buckwheat and pea were germinated for different duration of time (i.e. 0, 1, 2, 3 and 4 d).
Baili Feng, Honglu Wang
exaly +2 more sources
Germination can increase the nutritional quality of flours and change their physicochemical properties. In the present study, waxy and nonwaxy proso millet, common buckwheat and pea were germinated for different duration of time (i.e. 0, 1, 2, 3 and 4 d).
Baili Feng, Honglu Wang
exaly +2 more sources
Food Research International, 2019
In the present study, yellow pea (CDC Amarillo) and faba bean (CDC Snowdrop) seeds were soaked overnight and then germinated in the dark at ambient temperature for 24, 48 and 72 h. During the short-term germination, germination percentages higher than 96.
R. Setia +5 more
semanticscholar +1 more source
In the present study, yellow pea (CDC Amarillo) and faba bean (CDC Snowdrop) seeds were soaked overnight and then germinated in the dark at ambient temperature for 24, 48 and 72 h. During the short-term germination, germination percentages higher than 96.
R. Setia +5 more
semanticscholar +1 more source
Journal of food microbiology, 2019
In recent years, recommendations on whole grains consumption have been added to the overall dietary guidelines of many countries around the world. Despite the many benefits on human health, whole grains contain several anti-nutritional factors which ...
M. Montemurro +3 more
semanticscholar +1 more source
In recent years, recommendations on whole grains consumption have been added to the overall dietary guidelines of many countries around the world. Despite the many benefits on human health, whole grains contain several anti-nutritional factors which ...
M. Montemurro +3 more
semanticscholar +1 more source
Heat and hydrothermal treatments of non-wheat flours.
Food Chemistry, 2020Non-wheat cereals have become popular in the diet due to their nutritional benefits, but their application is limited by properties of their proteins.
A. Torbica +3 more
semanticscholar +1 more source
Flour fortification efficiency at the flour mill
Khleboproducty, 2021The article discusses the process of flour fortification with vitamin and mineral complexes. The ways of implementation and expansion of the fortified flour production program are analyzed and indicated. The analysis conducted by the authors showed the effectiveness of introducing premixes into flour precisely at a flour mill.
openaire +1 more source
Food Chemistry, 2019
Buriti by-products flours were evaluated as sources of dietary fibers and natural antioxidants. All flours presented chemical characteristics that allowed classification as high dietary fiber powders. Presence of pectic polysaccharides, arabinoxylans and
Laís M. Resende +2 more
semanticscholar +1 more source
Buriti by-products flours were evaluated as sources of dietary fibers and natural antioxidants. All flours presented chemical characteristics that allowed classification as high dietary fiber powders. Presence of pectic polysaccharides, arabinoxylans and
Laís M. Resende +2 more
semanticscholar +1 more source