Results 41 to 50 of about 136,099 (302)
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
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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
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, 2020 Most of gluten free (GF) bakery products available on the market are made by a restricted number of grains. Flours and starches from rice and maize are mainly used.
M. D. Cairano +5 more
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On the Bleaching of Flour and the Addition of so-called “improvers” to Flour [PDF]
Journal of Hygiene, 1911 The practice of flour bleaching originated in this country about ten years ago; bleaching, however, is said to have been attempted in France two or three years prior to this. The practice was rapidly adopted by millers in the United Kingdom, in America, and elsewhere. Such bleaching is applied only to roller-milled flour.
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International Journal on Food, Agriculture and Natural Resources, 2022 The main aim of this study was to determine the best formulation of biscuit using roasted gram flour and roasted peanut flour with wheat flour. Bengal gram flour, peanut flour, and wheat flour were blended in the following ratios: sample A; 2.5:2.5:95, sample B; 5:5:90, sample C; 7.5:7.5:85, sample D; 10:10:80. Initial analysis showed that 7.5% roasted
Sangam Dahal +4 more
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Peach Peel Extrusion for the Development of Sustainable Gluten-Free Plant-Based Flours
MoleculesThe food industry generates substantial waste, contributing to environmental challenges, such as pollution and greenhouse gas emissions. Utilizing by-products, particularly fruit peels that are rich in fiber, antioxidants, and vitamins, presents a ...
Ana Belen Martín-Diana +5 more
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Unlocking the Secrets of Special Micronized Wholemeal Flours: A Comprehensive Characterization Study
Biology and Life Sciences Forum, 2023 This study aimed to characterize special micronized wholemeal flours with a fine granulation size of less than 160 μm. The flours under investigation included wheat, rye, spelt, barley, buckwheat, sorghum, and teff.
Agata Wojciechowicz-Budzisz +5 more
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Journal of food microbiology, 2019 Aiming at meeting recent consumers requirements in terms of high nutritional value and functional foods, the cereal food industry has proposed the use of legumes as wheat substitutes due to the high contents of proteins with high biological value and ...
Ilaria De Pasquale +3 more
semanticscholar +1 more source
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
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Grain & Oil Science and Technology, 2023 The present investigation was aimed to study functional properties, antioxidant activity and in-vitro digestibility characteristics of brown and polished flours obtained from four rice cultivars (SR-4, K-39, Mushq Budij and Zhag) of Kashmir.
Nafiya Qadir, Idrees Ahmed Wani
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