Results 31 to 40 of about 136,099 (302)
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
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Food Chemistry, 2019 In this study, volatile component changes of germinated chickpea, lentil, and yellow pea flours over the course of 6 days germination were characterized by HS-SPME-GC-MS/O.
Minwei Xu +4 more
semanticscholar +1 more source
Effect of roasting treatment on functional and antioxidant properties of chia seed flours
, 2020 In this study, the effect of temperature (160–180 °C) and time (15–35 min) on functional properties, antioxidant activity, total phenolic content, the fatty acid composition of chia seed (Salvia hispanica L) flours were evaluated. Results showed roasting
Mahrokh Hatamian +3 more
semanticscholar +1 more source
bioRxiv, 2020 The effect of hydrothermal (HT) (boiling for 15 or 120min) and high-hydrostatic pressure (HHP) (150, 300, 450, and 600MPa for 5, 10 or 15min) processing on the rheological, pasting, thermal and functional properties of bean flours was investigated.
Tiantian Lin, C. Fernández‐Fraguas
semanticscholar +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
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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
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
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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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Foods, 2022 Finger millet is a cereal grain which is superior to wheat and rice in terms of dietary fibre, minerals, and micronutrients. Fermentation is one of the oldest methods of food processing, and it has been used to ferment cereal grains such as finger millet
Masala Mudau +2 more
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