Results 1 to 10 of about 5,912 (164)

A Novel Liquid Chromatographic Time-of-Flight Tandem Mass Spectrometric Method for the Determination of Secondary Metabolites in Functional Flours Produced from Grape Seed and Olive Stone Waste [PDF]

Molecules
Agricultural by-products like grape pomace and olive stones are rich in bioactive compounds and can be processed into grape seed and olive stone flours.The phenolic composition of such flours still remains underexplored.
Achilleas Panagiotis Zalidis, Natasa P. Kalogiouri, Ioannis Mourtzinos, Dimitris Sarris, Konstantinos Gkatzionis   +4 more
doaj   +4 more sources

Evaluating the Effect of Thermal Treatment on Phenolic Compounds in Functional Flours Using Vis–NIR–SWIR Spectroscopy: A Machine Learning Approach [PDF]

Foods
Functional flours, high in bioactive compounds, have garnered increasing attention, driven by consumer demand for alternative ingredients and the nutritional limitations of wheat flour.
Achilleas Panagiotis Zalidis, Nikolaos Tsakiridis, George Zalidis, Ioannis Mourtzinos, Konstantinos Gkatzionis   +4 more
doaj   +2 more sources

Sprouted Barley Flour as a Nutritious and Functional Ingredient [PDF]

Foods, 2020
The increasing demand for healthy food products has promoted the use of germinated seeds to produce functional flours. In this study, germination conditions were optimized in barley grains with the aim to produce flours with high nutritional and biofunctional potential using response surface methodology (RSM). The impact of germination time (0.8–6 days)
Daniel Rico, Elena Peñas, María del Carmen García, Cristina Martínez-Villaluenga, Dilip K. Rai, Rares I. Birsan, Juana Frias, Ana B. Martín-Diana   +7 more
openaire   +6 more sources

Proximate, Physicochemical, Techno-Functional and Antioxidant Properties of Three Edible Insect (Gonimbrasia belina, Hermetia illucens and Macrotermes subhylanus) Flours

Foods, 2022
In this study, edible insect flours from Gonimbrasia belina (Mashonzha), Hermetia illucens (black soldier fly larvae) and Macrotermes subhylanus (Madzhulu) were prepared and assessed in terms of proximal, physicochemical, techno-functional and ...
Nthabeleng Vanqa, Vusi Vincent Mshayisa, Moses Basitere   +2 more
doaj   +1 more source

Mineral Content, Functional, Thermo-Pasting, and Microstructural Properties of Spontaneously Fermented Finger Millet Flours

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, Shonisani Eugenia Ramashia, Mpho Edward Mashau   +2 more
doaj   +1 more source

Changes in Anti-nutritional Factors and Functional Properties of Extruded Composite Flour

Frontiers in Sustainable Food Systems, 2021
Background: Development of complementary foods by mixing plant-based (cereals, pulses, oilseeds, and others) ingredients and employing various processing techniques is widely reported.
Haile Tesfaye Duguma, Sirawdink Fikreyesus Forsido, Tefera Belachew, Oliver Hensel   +3 more
doaj   +1 more source

Techno-Functional and Rheological Properties of Alternative Plant-Based Flours

Foods, 2023
The use of alternative vegetal sources is a proposed strategy to improve the diversity and quality of plant-based products on the market, currently led by soy and pea.
Celia Badia-Olmos, Laura Laguna, Claudia Mónika Haros, Amparo Tárrega   +3 more
doaj   +1 more source

Modification of Physicochemical Properties of Breadfruit Flour Using Different Twin-Screw Extrusion Conditions and Its Application in Soy Protein Gels

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, Laura Roman, Mario M. Martinez, Benjamin M. Bohrer   +3 more
doaj   +1 more source

Traditional processing methods reduced phytate in cereal flour, improved nutritional, functional and rheological properties

Scientific African, 2022
The impact of traditional processing methods on the phytate, nutritional, functional and rheological quality of flours from sorghum, maize and millet were investigated. The grains were either spontaneously fermented, malted, roasted or unprocessed before
Richard Atinpoore Atuna, Philip Narteh Ametei, Abdul-Aziz Bawa, Francis Kweku Amagloh   +3 more
doaj   +1 more source

Evaluation of functional properties of composite flours and sensorial attributes of composite flour biscuits [PDF]

Journal of Food Science and Technology, 2014
The present study was undertaken to develop biscuits from the composite flours. Composite flours were prepared by blending wheat flour with rice flour, green gram flour and potato flour in ratios of 100:0:0:0 (W100), 85:5:5:5 (W85), 70:10:10:10 (W70) and 55:15:15:15 (W55), respectively.
Suresh, Chandra, Samsher, Singh, Durvesh, Kumari   +2 more
openaire   +2 more sources