Results 261 to 270 of about 26,270 (302)

Savory biscuits formulated with mixed green banana pulp and peel flours: A sustainable approach to enhance nutritional, technological and sensory properties. [PDF]

J Sci Food Agric
Viana LM, Carvalho CWP, Martino HSD, Galvão MT, Felisberto MHF, de Barros FAR.   +5 more
europepmc   +1 more source

Physicochemical characterization and microbiology of wheat and rye flours [PDF]

Food Chemistry, 2019
Seven types of wheat and rye flours were studied regarding their physical and chemical properties, as well as the presence of mycotoxins and microorganisms.
Ana González-Paramás, Sandrina A. Heleno, Angela Fernandes   +2 more
exaly   +2 more sources

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Flour fortification efficiency at the flour mill

Khleboproducty, 2021
The 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

Changes in flour lipids during the storage of wheat flour

Journal of the Science of Food and Agriculture, 1972
AbstractHigh‐ 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
openaire   +2 more sources

IRON IN FLOUR

The Lancet, 1983
Lakhani, S., Sondhi, R.
openaire   +4 more sources

Exposure to Inhalable Flour Dust in Canadian Flour Mills

Applied Occupational and Environmental Hygiene, 2003
In 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

FLOUR | Analysis of Wheat Flours

2003
K.R. Preston, P.C. Williams
openaire   +1 more source

Rheological, textural and sensory properties of gluten-free bread formulations based on rice and buckwheat flour

Food Hydrocolloids, 2010
Aleksandra Torbica
exaly  

Physicochemical, rheological and cookie making properties of corn and potato flours

Food Chemistry, 2003
Jaspreet Singh, Narpinder Singh
exaly