Results 11 to 20 of about 8,569,699 (282)
Functional properties of thermally treated legume flours [PDF]
International Journal of Food Sciences and Nutrition, 1997 Functional properties of four thermally treated decorticated legume flours namely, bengal gram (Cicer arietinum), black gram (Phaseolus f1p4o Roxb.), green gram (Phaseolus aureus Roxb.) and lentils (Lens esculenta) were studied. Samples with moisture levels of 3.2, 3.3, 1.3 and 5.0% for all four were subjected to dry heat treatment in a covered vessel ...
Nagmani, B., Prakash, J.
openaire +4 more sources
International journal of food Science, 2021 Cassava flour has a high potential to contribute as a raw material in the food industry. This study was aimed at characterizing flours from Sri Lankan cassava varieties with a view to explore the potential in food applications.
R. T. Nilusha +4 more
semanticscholar +2 more sources
FoodsAmaranth is a nutritional and naturally gluten-free pseudocereal with several food applications. The germination and pepsin/pancreatin hydrolysis in amaranth releases antioxidant and anti-inflammatory compounds but the hydrolysis times (270 or 360 min ...
Alvaro Montoya-Rodríguez +5 more
doaj +2 more sources
Legume Science, 2020 The present work was conducted to study the physicochemical, functional, and morphological characteristics of flours obtained from two kidney bean (Shalimar Rajmah‐1 and Shalimar Rajmah 132) and two green gram cultivars (Shalimar Moong‐1 [Shal Moong‐1 ...
Idrees Ahmed Wani +3 more
doaj +2 more sources
MoleculesAgricultural 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 +4 more
doaj +3 more sources
Potential Health Claims of Durum and Bread Wheat Flours as Functional Ingredients [PDF]
Nutrients, 2020 Wheat is an important cereal with a key role in human nutrition. In this study, dietary fiber (DF) and arabinoxylans of different durum (Triticum turgidum ssp.
María Ciudad-Mulero +8 more
semanticscholar +2 more sources
Foods, 2019 The objective of this study was to compare the compositional and functional properties of tropical flour sources (two breadfruit flours (type A and type B) and a banana flour) with a more traditional flour source (wheat flour). Macro-nutrient composition,
Shi-Qi Huang +2 more
semanticscholar +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 +7 more
openaire +6 more sources
Data on physico-chemical and functional analyses of mixture flours from wheat and coconut flours
, 2023 The data deposited in this library represent the physico-chemical and functional analyses of various samples derived from wheat and coconut. Indeed, 5 samples flours were formulated from wheat and coconut flours using a mixture design.
TAMBO, S (via Mendeley Data)
core +3 more sources
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 +3 more
doaj +1 more source