Results 81 to 90 of about 22,035 (306)

Physicochemical characterization and microbiology of wheat and rye flours [PDF]

, 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.
González Paramás, Ana María, Barros, Lillian Bouçada de, Fernandes, Ângela, Heleno, Sandrina A., Cardoso, Rossana V.C., Barros, Lillian, Rodrigues, Paula, González-Paramás, Ana María, Ferreira, Isabel C.F.R.   +8 more
core   +1 more source

Citrus aurantium honey‐mediated gut homeostasis and anti‐inflammation via Thorl/Nprl2‐TORC1 signaling: Network pharmacology and Drosophila validation

Animal Models and Experimental Medicine, EarlyView.
The study employed a four‐tiered strategy: (1) UHPLC‐FTMS profiling of Citrus aurantium honey to characterize its chemical composition; (2) network pharmacology analysis integrating target prediction, protein–protein interaction networks, and KEGG pathway enrichment to identify the Thor1/Nprl2‐TORC1 axis as a key mechanistic pathway; (3) in vitro ...
Wenqi Wan, Ruiguang Huang, Shuqiong Cao, Luxia Pan, Wenkai Zhang, Wujun Jiang, Zhiyong Liu   +6 more
wiley   +1 more source

Comparative evaluation of the antioxidant, antimicrobial and nutritive properties of gluten-free flours

Scientific Reports, 2021
Gluten-free flours are interesting alternative to wheat flours. They could be by-products of oilseed processing, characterized by high content of bioactive compounds.
Joanna Miedzianka, Katarzyna Drzymała, Agnieszka Nemś, Agnieszka Kita   +3 more
doaj   +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

Nitogen Distributions of Some Wheat Flours [PDF]

, 1965
By successive extractions with 3% sodium chloride solution, 70% alcohol and 0.025N sodium hydroxide solution, followed by dialyses and salt precipitations, proteins of some strong and soft flours were fractionated and the characteristics of the nitrogen ...
Awo, Yukio, SHIMOMURA, Hiromu
core   +2 more sources

Comparison of the Effect of Drying Treatments on the Physicochemical Parameters, Oxidative Stability, and Microbiological Status of Yellow Mealworm (Tenebrio molitor L.) Flours as an Alternative Protein Source

Agriculture
The increasing production of edible insects on an industrial scale makes it crucial to implement appropriate technologies after harvesting to process safe and high quality insect products.
Desislava Vlahova-Vangelova, Desislav Balev, Nikolay Kolev, Stefan Dragoev, Evgeni Petkov, Teodora Popova   +5 more
doaj   +1 more source

Physicochemical Properties and Resistant Starch Content of Corn Tortilla Flours Refrigerated at Different Storage Times

Foods, 2020
The tortilla is a foodstuff that has a short shelf-life, causing great losses to the industry. The objective of this work was to evaluate, for the first time, the physicochemical properties and resistant starch (RS) content of flours. These were obtained
Isela Rojas-Molina, Monsserrat Mendoza-Avila, María de los Ángeles Cornejo-Villegas, Alicia Del Real-López, Eric Rivera-Muñoz, Mario Rodríguez-García, Elsa Gutiérrez-Cortez   +6 more
doaj   +1 more source

Supplementary Materials for Acrylamide- and hydroxymethylfurfural-forming capacity of alternative flours in heated dough systems

Table S1: CIELAB color parameters in flours and baked doughs model systems formulated with water or glucose.Peer ...
Francisco J. Morales, Marta Mesias, Morales, F. J., Mesias, Marta   +3 more
core   +1 more source

Physicochemical modification of native and extruded wheat flours by enzymatic amylolysis [PDF]

, 2015
Producción CientíficaEnzymatic hydrolysis could be an alternative way to modify flour functionality. The effect of two different enzymes, α-amylase and amyloglucosidase, and their combination on microstructure, oligosaccharide content, crystalline order,
Pico Carbajo, Joana, Martínez Martínez, Mario, Gómez Pallarés, Manuel   +2 more
core   +1 more source

Chlorella vulgaris biorefineries: sustainable biofuels and high‐value carbon capture

Biofuels, Bioproducts and Biorefining, EarlyView.
Abstract Global reliance on fossil fuels has created urgent economic and environmental challenges, yet large‐scale use of algal biomass remains limited by production costs. Industrial scaling is constrained by inefficient harvesting and the technical challenges of processing recalcitrant cell walls.
Sandyelle Ferreira Alcântara Araújo, Antonio Átila Menezes Ferreira, Lucia Andrea Sindeaux de Oliveira, Dayana Nascimento Dari, Devany Quintela Soares, Eliana Elisa Francelino Mavie, Francisco Leonardo Alves de Moraes Sousa, Jessica Lopes da Silva, João Vitor Gomes de Araújo Silva, Thiago Queiroz da Silva, Ana Karine Portela Vasconcelos, Kelma Maria dos Santos Pires Cavalcante, John Hebert da Silva Felix, José Cleiton Sousa dos Santos   +13 more
wiley   +1 more source