Results 21 to 30 of about 26,320 (256)
Foods, 2022 In order to contribute to the reduction of nutritional deficiencies in Morocco, this study was undertaken to develop a healthier tortilla with higher iron and protein, while maintaining adequate technological and sensory qualities.
Asmaa Benayad +7 more
doaj +1 more source
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
core +1 more source
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
doaj +1 more source
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
doaj +1 more source
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
doaj +1 more source
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
doaj +1 more source
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
doaj +1 more source
In vitro Digestibility of Starch from Ready-to-Eat Cassava and Corn Flours
Brazilian Archives of Biology and Technology, 2021 Slowly digestible starch (SDS) and resistant starch (RS) associate with health benefits when present in the diet. This study aimed to evaluate ready-to-eat corn and cassava flours regarding their commercial presentation (dry or flaked), composition and ...
Camila Sztoltz Piroski +4 more
doaj +1 more source
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
doaj +1 more source
Antioxidant activity of wheat and buckwheat flours [PDF]
, 2010 Antioxidative activities of wheat flours (type 500 and wholegrain) and buckwheat flours (light and wholegrain) were tested using 1,1-diphenyl-2-picrylhydrazyl (DPPH·)-scavenging activity, reducing power and chelating activity on Fe2+.
Sakač Marijana B. +3 more
core +2 more sources