Results 21 to 30 of about 10,935 (195)
Foods, 2020 The objective was to modify functional properties of breadfruit flours using twin-screw extrusion and test the physicochemical properties of the extruded flours.
Shiqi Huang +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
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Grain & Oil Science and Technology, 2023 The present investigation was aimed to study functional properties, antioxidant activity and in-vitro digestibility characteristics of brown and polished flours obtained from four rice cultivars (SR-4, K-39, Mushq Budij and Zhag) of Kashmir.
Nafiya Qadir, Idrees Ahmed Wani
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Unlocking the Secrets of Special Micronized Wholemeal Flours: A Comprehensive Characterization Study
Biology and Life Sciences Forum, 2023 This study aimed to characterize special micronized wholemeal flours with a fine granulation size of less than 160 μm. The flours under investigation included wheat, rye, spelt, barley, buckwheat, sorghum, and teff.
Agata Wojciechowicz-Budzisz +5 more
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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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Assessment of Aglycones Isoflavone Profiling of Staple Indian Grain Flours and Soybean Sprout-Flour
Notulae Scientia Biologicae, 2018 In the present study, investigation of fourteen traditional and most commonly used Indian staple grain flour types (viz. wheat, white rice, processed little millet, maize, all-purpose/refined wheat flour, chickpea flour, toasted gram flour, little millet,
Raman MANOHARLAL, Saiprasad V.S. GANDRA
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Peach Peel Extrusion for the Development of Sustainable Gluten-Free Plant-Based Flours
MoleculesThe food industry generates substantial waste, contributing to environmental challenges, such as pollution and greenhouse gas emissions. Utilizing by-products, particularly fruit peels that are rich in fiber, antioxidants, and vitamins, presents a ...
Ana Belen Martín-Diana +5 more
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Journal of Agriculture and Food Research, 2020 Corn is the world's most widely used cereal in the production of supplementary foods. This use involves several processing steps such as fermentation, roasting and dehulling. These processes are either applied alone or in combination, and are accompanied
Hygride Dongmo +6 more
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The PI3Kδ inhibitor roginolisib (IOA‐244) preserves T‐cell function and activity
Molecular Oncology, EarlyView.Identification of novel PI3K inhibitors with limited immune‐related adverse effects is highly sought after. We found that roginolisib and idelalisib inhibit chronic lymphocytic leukemia (CLL) cells and Treg suppressive functions to similar extents, but roginolisib affects cytotoxic T‐cell function and promotion of pro‐inflammatory T helper subsets to a
Elise Solli +7 more
wiley +1 more source
Chemosensors, 2023 This work tested near-infrared (NIR) and UV-visible (UV-Vis) spectroscopy coupled with chemometrics to characterize flours from different starch origins.
Samuele Pellacani +6 more
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