Results 241 to 250 of about 136,099 (302)
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Food Chemistry, 2019
The interest in gluten-free (GF) products increases together with the increase in gluten-sensitive people. However, GF foods might have decreased nutritional quality as compared to the gluten containing counterparts. In this work, an investigation of the
G. Rocchetti +4 more
semanticscholar +1 more source
The interest in gluten-free (GF) products increases together with the increase in gluten-sensitive people. However, GF foods might have decreased nutritional quality as compared to the gluten containing counterparts. In this work, an investigation of the
G. Rocchetti +4 more
semanticscholar +1 more source
Novel breads of non-wheat flours.
Food Chemistry, 2019The aim of this study was to provide new approach in creating gluten-containing and gluten-free breads without additives by combining thermal and hydrothermal pretreatments of flours (rye, oat, sorghum and millet).
A. Torbica, Miona Belović, J. Tomić
semanticscholar +1 more source
Food Chemistry, 2018
The aim was to evaluate (i) the phenol and flavonoid recovery and bioaccessibility indexes, (ii) the stability of individual polyphenolic compounds and (iii) the antioxidant activity of persimmon flours (cultivars 'Rojo Brillante' and 'Triumph') during ...
R. Lucas‐González +3 more
semanticscholar +1 more source
The aim was to evaluate (i) the phenol and flavonoid recovery and bioaccessibility indexes, (ii) the stability of individual polyphenolic compounds and (iii) the antioxidant activity of persimmon flours (cultivars 'Rojo Brillante' and 'Triumph') during ...
R. Lucas‐González +3 more
semanticscholar +1 more source
Sprouting improves the flavour quality of faba bean flours.
Food Chemistry, 2021Rami Akkad +5 more
semanticscholar +1 more source
Changes in flour lipids during the storage of wheat flour
Journal of the Science of Food and Agriculture, 1972AbstractHigh‐ and low‐grade spring and winter wheat flours of ∼13% moisture were stored at 15, 25 and 37 °C and the lipids were then extracted with water‐saturated n‐butanol.In the original (control) flours there were more neutral lipids and glycolipids in low‐grade winter than in high‐grade winter and in low‐grade spring than in high‐grade spring ...
T A, Clayton, W R, Morrison
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Functional Properties of Select Dry Bean Seeds and Flours.
Journal of Food Science, 2018Select functional properties of 21 dry beans and soybean seeds and their corresponding flours were evaluated. Among the tested seeds, dark-red and light-red kidney beans had larger length (L)/breadth (B) ratios than the rest.
Sahil Gupta +4 more
semanticscholar +1 more source
Exposure to Inhalable Flour Dust in Canadian Flour Mills
Applied Occupational and Environmental Hygiene, 2003In 1999, the American Conference of Governmental Industrial Hygienists (ACGIH(R)) proposed a Threshold Limit Value (TLV(R)) of 0.5 mg/m(3) for flour dust with a sensitization notation. The Labour Program of the Department of Human Resources Development Canada (HRDC), following notice of the intention to set a TLV, conducted a study of the levels of ...
openaire +2 more sources