Results 21 to 30 of about 22,035 (306)
Gluten-Free Breadmaking with Extruded Whole-Grain Andean Maize Flours [PDF]
, 2021 Andean maize can be safely used in gluten-free bread formulation. Extrusion is a technology capable of promoting changes in the techno-functional properties of gluten-free flours, modifying their breadmaking properties. The objective of this study was to
Rita M. Miranda +7 more
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Foods, 2023 Consumers are more aware and demanding of healthy food options, besides being concerned with environment-friendly consumption. This paper aims to evaluate nutritional, technological, and sensory characteristics of legumes and their products’ quality and ...
Helena de Oliveira Schmidt +1 more
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Agronomy, 2021 The worldwide cocoa bean shell (CBS) generation is estimated at around 900,000 tons. In their composition, this coproduct showed several bioactive compounds like methylxanthines or polyphenolic compounds. Thus, the aim of this work was to investigate the
Carmen Botella-Martínez +7 more
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Physico-Chemical, Rheological and Technological Evaluation of New Bread Wheat Varieties Grown in Toshka, Aswan (Egypt) by Mixolab [PDF]
Journal of Food and Dairy Sciences, 2017 This study was conducted to assess the quality of three different varieties of wheat sample 1(ICARDA 2, ICARDA 5), sample 2 (ICARDA 1, Gemmeza 7) and sample 3(ICARDA 4, Gemmeza 7),which was cropped in the south of Egypt (Toshka, Aswan Governorate, Egypt)
R. Gomaa, H. Tawfeuk
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Foods, 2023 In Peru, wheat (Triticum aestivum L.) is one of the main resources in the food industry; however, due to its low harvested area, it is the second most imported cereal. The quality of wheat flour was studied to verify that it has desirable characteristics
Ivan Best +8 more
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Sensory profile of gluten-free breads based on alternative commercial flours [PDF]
, 2023 Gluten-free breads (GFB) are based mainly on refined flours, being characterised by a poor nutritional profile. The use of alternative flours, rich in protein and dietary fibre in the design of GFB could improve either technological or nutritional ...
Irigoytia, Karen Florencia +4 more
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Foods, 2021 Increasing preference of consumers and bakers towards bread manufactured with mixed flours and/or sourdough drove us to investigate about influence of flours and sourdough on crumb grain, chemical, sensory, and in vitro glycaemic index (GI) and ...
Mariagrazia Molfetta +2 more
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The effects of coatings made from cereal and leguminous flours on chicken fillet and their antibacterial impact on some foodborne bacteria. [PDF]
Benha Veterinary Medical JournalEmploying edible coatings composed of natural components with antioxidant and antibacterial properties may improve the keeping quality and shelf life of chicken fillets.
Reham abohusain +4 more
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Biology, 2020 The growing need for Lactobacillus bacteria usage in industry and the expending probiotic market led to a search for new cost-efficient fermentation media from which a high yield of these bacteria could be obtained. The following study aimed to elaborate
Katarzyna Śliżewska +1 more
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Cogent Food & Agriculture, 2023 The present work aims to evaluate the influence of varieties and malting conditions on the liquefying and sweetening capacities of germinated flours of two new maize varieties (Atp-Y and Coca-sr).
Stephano Tambo Tene +8 more
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