Results 31 to 40 of about 22,035 (306)
Foods, 2017 Traditional cereal-based foods usually include wheat flour in their formulations; however, the search for new products with new ingredients providing different properties to foods is widely pursued by food companies.
Marta Mesías, Francisco J. Morales
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
Basic Thermal Parameters of Selected Foods and Food Raw Materials
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 2017 In general, processing and manipulation with foods and food raw materials have significant influence on their physical properties. The article is focused on thermophysical parameters measurement of selected foods and food raw materials.
Monika Božiková +4 more
doaj +1 more source
Physical-chemical characterization of quinoa (Chenopodium quinoa Willd.), amaranth (Amaranthus caudatus L.), and chia (Salvia hispanica L.) flours and seeds [PDF]
, 2018 Quinoa, amaranth, and chia flours have considerable amounts of protein, starch, dietary fiber, lipids, minerals, vitamins, and bioactive components, which provide in them exceptional properties for human nutrition.
Hernando Ariza Calderón +5 more
core +1 more source
Formation of acrylamide during baking of shortcrust cookies derived from various flours
Czech Journal of Food Sciences, 2012 Asparagine and reducing sugars are the principal acrylamide precursors in foods. Their main sources in pastries are flour and hen egg yolks. The concentrations of asparagine and carbohydrates vary with flour and depend on multiple factors like ...
Karolina Miśkiewicz +2 more
doaj +1 more source
Physical Properties of Flours Obtained from Wasted Bread Crusts and Crumbs
Foods, 2021 One third of the food produced in the world is wasted. Bread is one of the most wasted foods both during the distribution process and in households. To use these breads, it is necessary to get to know the properties of the flours that can be obtained ...
Juan Fernández-Peláez +3 more
doaj +1 more source
Quality of wheat flour and oat flour mixes for flour tortilla
Journal Urban-Rural and Regional Economy, 2019 Wheat grain is the cereal of great importance in the world for its baking characteristics. Oatmeal is a cereal rich in protein value, omega-6 unsaturated fats, insoluble and soluble fiber. The objective of this research was to characterize formulations of wheat flour with oat flour depending on their aptitude for tortillas.
Víctor Morales-Guzman +2 more
openaire +1 more source
Flour protein antigens in occupational flour hypersensitivity [PDF]
Occupational Medicine, 1997 Thirty serum samples from clinical cases of flour hypersensitivity were analyzed for wheat or rye flour protein antibodies. The patients included 20 bakers and 10 others who also had occupational flour exposure. Twenty-three cases had antiflour antibodies which recognized antigens other than control sera in the flour protein patterns.
openaire +4 more sources
Acta Agriculturae Slovenica, 2014 The current study has been conceived to draw attention to the factors that should be avoided in the production of cereal grains (such as high doses of nitrogen) by analysing differences in cereal grain contamination with mycotoxins DON (deoxynivalenol ...
Lena TAJNŠEK +2 more
doaj +1 more source