Results 61 to 70 of about 136,099 (302)

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

Guidelines for High‐Throughput Screening for Natural Products With Anti‐Aging Activity Based on Drosophila Intestinal Homeostasis

AgriFood: Journal of Agricultural Products for Food, EarlyView.
ABSTRACT Aging represents a critical risk factor for chronic diseases, driving an urgent demand for interventions promoting healthy longevity. This study establishes standardized guidelines for high‐throughput screening (HTS) of anti‐aging natural products using Drosophila melanogaster, leveraging its intestinal homeostasis as a biomarker.
Xiao Sheng, Lei Zhang
wiley   +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

Physicochemical characterization and microbiology of wheat and rye flours.

Food Chemistry, 2019
Seven types of wheat and rye flours were studied regarding their physical and chemical properties, as well as the presence of mycotoxins and microorganisms.
Rossana V. C. Cardoso, Â. Fernandes, S. Heleno, P. Rodrigues, A. González-Paramás, L. Barros, Isabel C. F. R. Ferreira   +6 more
semanticscholar   +1 more source

Resistant Starch Dynamics in Whole‐Grain Cereals: How Processing and Macromolecular Interactions Shape Quality and Physiological Responses

AgriFood: Journal of Agricultural Products for Food, EarlyView.
This review explores how processing and macromolecular interactions shape resistant starch dynamics in whole‐grain cereals. It highlights how these transformations influence nutritional quality, digestion kinetics, and product properties, offering insights for designing stable health‐oriented whole‐grain foods with optimized functional benefits ...
Yuewen Tan, Wenjie Zhu, Jingxin Li, Yingchao Wang, Ruge Cao   +4 more
wiley   +1 more source

Traceability of Agri‐Food Products: The Key to Conscious Trade

Agribusiness, EarlyView.
ABSTRACT Globalization and growing concerns about sustainability have led to improvements in product traceability, quality, and sustainability. Traceability contributes to environmental protection and supports sustainable development by fostering transparency in agricultural practices and encouraging the responsible use of resources.
Scarlett Queen Almeida Bispo, Fernanda Aparecida Silva, Michelle Márcia Viana Martins, Marcelo José Braga Nonnenberg, Ruan da Silva Vianna, Carla Cristina Passos Cruz   +5 more
wiley   +1 more source

Is Youth's Engagement in Agribusiness an Opportunity or a Necessity? A Closer Look at the Situation in South Kivu, Eastern Democratic Republic of the Congo

Agribusiness, EarlyView.
ABSTRACT Despite the broad focus on necessity‐ and opportunity‐driven entrepreneurship in research and policy, the entrepreneurial dichotomy within the agribusiness context has not been adequately addressed. This study contributes to closing this knowledge gap by examining youth's perceptions of agribusiness through the lens of the push‐pull motivation
Cool Dady Mangole, Paul Martin Dontsop Nguezet, Shiferaw Feleke, Victor Manyong, Kamala Kaghoma Christian, Zoumana Bamba, Tahirou Abdoulaye   +6 more
wiley   +1 more source

The relevance of food composition data for nutrition surveys in rural Tibet: pilot study in the context of Kashin-Beck Disease

Biotechnologie, Agronomie, Société et Environnement, 2013
Kashin-Beck disease (KBD) is an endemic and chronic osteochondropathy. This disease principally occurs in the Tibet Autonomous Region and in several provinces of the People's Republic of China.
Dermience, M., Mathieu, F., Barthélemy, JP., Maesen, P., Romnee, JM., De Maertelaer, V., Yangzom, D., Tsewang, P., Lognay, G.   +8 more
doaj  

Characterization of Coating Flour Based on Local Timor Corn Flour Modified with the Addition of Rice Flour, Tapioca Flour, and Glutinous Rice Flour

Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering)
The application of pure corn flour (100%) as coating material tends to generate a tough texture, thus requiring an alternative formulation to obtain a crispier result. This research aimed to evaluate the physical, chemical, and sensory characteristics, as well as to determine the optimal coating flour composition.
Maria Susana Medho, Aydamel Asisaul Gelora Mentur Takalapeta, Endeyani Vivitrida Muhamad, Yosefina Lewar   +3 more
openaire   +1 more source

Degradation Mechanisms, Encapsulation‐Based Stabilization, and Analytical Detection of Vitamin A

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT Vitamin A is an important lipid‐soluble micronutrient essential for vision, immune function, and overall growth and development. However, vitamin A is unstable and susceptible to environmental factors because of its conjugated structure and inherent chemical reactivity.
Latheesha Abeywardana, Thambaramala V. Gamage, Tanoj K. Singh, Shuaifei Zhao, Amy Logan, Lingxue Kong   +5 more
wiley   +1 more source