Results 51 to 60 of about 22,035 (306)

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

Composition of legume flours.

, 2016
Composition of legume flours.
Cécile Barron (3107691), Pichan Prabhasankar (3107697), Valérie Micard (3107688), Karima Laleg (3107700), Denis Cassan (3107694)   +4 more
core   +1 more source

Effects of adding chickpea and chestnut flours to layer cakes [PDF]

, 2022
Producción CientíficaChestnut and chickpea flours have interesting nutritional characteristics and can be incorporated into layer cake formulations. This study aims to evaluate the effect of incorporating mixtures of these flours with wheat flour in the ...
Guerra Oliveira, Priscila, Mayara Belorio, Gallego Gallego, Cristina, Belorio, Mayara, Priscila Guerra‐Oliveira, Cristina Gallego, Gómez Pallarés, Manuel, Manuel Gómez   +7 more
core   +1 more source

Climate Change Threatens Micronutrient Density of European Winter Wheat

Advanced Science, EarlyView.
Micronutrients are vital for human health. Wheat is a major staple crop and a significant source of minerals and B‐vitamins. The impact of climate change on their content remains largely unknown. We evaluated micronutrient levels in European winter wheat grown under historical and projected climate conditions. Our findings indicate that future climates
Da Cao, Jennifer Michel, Eline Lorer, Markus Weinmann, Jacques Le Gouis, Claire Léon, Sibille Perrochon, David Alvarez, Vincent Leemans, Iñaki Balanzategui Guijarro, Jordi Moya Laraño, Sara Sánchez Moreno, Symanczik Sarah, Waibel Matthias, Hervé Vanderschuren, Cécile Thonar, Pierre Delaplace, Dominique Van Der Straeten   +17 more
wiley   +1 more source

Effect of process and variety on physico-chemical and rheological properties of two corn flour varieties (Atp and Kassaï)

Journal of Agriculture and Food Research, 2020
Corn is the world's most widely used cereal in the production of supplementary foods. This use involves several processing steps such as fermentation, roasting and dehulling. These processes are either applied alone or in combination, and are accompanied
Hygride Dongmo, Stephano Tene Tambo, Gires Boungo Teboukeu, Alix Ntongme Mboukap, Bruno Saah Fotso, Michelle Claude Tekam Djuidje, Julie Mathilde Klang   +6 more
doaj   +1 more source

Near Infrared and UV-Visible Spectroscopy Coupled with Chemometrics for the Characterization of Flours from Different Starch Origins

Chemosensors, 2023
This work tested near-infrared (NIR) and UV-visible (UV-Vis) spectroscopy coupled with chemometrics to characterize flours from different starch origins.
Samuele Pellacani, Marco Borsari, Marina Cocchi, Alessandro D’Alessandro, Caterina Durante, Giulia Farioli, Lorenzo Strani   +6 more
doaj   +1 more source

Sensory evaluation of sorghum cakes: Substituting sorghum flour for rice flour, sticky rice flour and wheat flour

Journal of Physics: Conference Series, 2020
Abstract The research objective was the development of the potential of sorghum as an alternative food source to support the Diversification and Food Security Program, by developing various wet cake products, the substitution results of sorghum flour with various other flour, namely: rice flour, sticky rice flour and wheat flour ...
E Noerhartati, P Y Hernanda, M Mujianto, D Simamora, T Widiartin, M Maslihah, N W Karyanto   +6 more
openaire   +1 more source

La Flours d'amour

, 1927
Morawski Joseph. La Flours d'amour. In: Romania, tome 53 n°209-210, 1927. pp.
Morawski, Joseph
core   +1 more source

Streptavidins Coordinate Biotin Sequestration and Self‐Resistance Within a Biotin‐Pathway Antibiotic Network

Advanced Science, EarlyView.
A conserved genomic region between two streptavidin genes in Streptomyces packages biosynthetic gene clusters for diverse biotin‐pathway antibiotics: acidomycin, stravidin, the new non‐proteinogenic amino acid ANDA, and the new BioA inhibitor α‐methyl‐KAPA.
Sumire Kurosawa, Jingjun Mo, Xiaotong Diao, Feng Xie, Tingting Wang, Haowen Zhao, Dalei Wu, Rolf Müller, Chengzhang Fu   +8 more
wiley   +1 more source

Antioxidant activity of wheat and buckwheat flours

, 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+.
Aleksandra Misan, Ivana Sedej, Marijana Sakac, Anamarija Mandic   +3 more
core   +2 more sources