Results 21 to 30 of about 136,099 (302)
Effect of ultrasound on structural and physicochemical properties of sweetpotato and wheat flours.
Ultrasonics sonochemistry, 2020 Ultrasound technologies are increasingly used for modification of physicochemical properties of food systems. Effects of ultrasound (20 kHz, 750 W) up to 20 h on physicochemical properties of two varieties of sweetpotato flour were studied and compared ...
Rongbin Cui, F. Zhu
semanticscholar +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
Innovative Food Science & Emerging Technologies, 2019 Due to a rising demand for proteins, food industry is considering new alternative protein sources that can be used for human food. The aim of this research was to explore the potential use of insects' flour as protein-rich ingredient for bakery products.
Cristina M. González +2 more
semanticscholar +1 more source
Journal of Hygiene, 1909 A case recently tried before Mr Justice Warrington (The Flour Oxidising Co., Ld.v. J. and R. Hutchinson) has brought to light, what I do not imagine is a matter of common knowledge, namely that large quantities of flour both in this country and abroad are artificially bleached in order it would appear primarily to satisfy the fancy of the public for ...
openaire +2 more sources
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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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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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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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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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
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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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