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Food Science and Nutrition, 2019 Malnutrition appears in weaning age and is usually due to weaning food which is of low nutritional value. This problem led us to investigate the study of the physicochemical and functional properties of cassava flours and corn flours, and the ...
Stephano Tambo Tene +2 more
exaly +2 more sources
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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.
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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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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 ...
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Shear-induced enhancement of technofunctional properties of whole grain flours through extrusion
Food Hydrocolloids, 2021Johanan Espinosa-Ramirez +2 more
exaly