Results 221 to 230 of about 6,011 (263)

Respiratory function in flour-mill workers

European Journal of Epidemiology, 1988
The frequency of bronchial symptoms and the alteration of respiratory function parameters were studied in a group of 63 workers of an industrial flour-mill, and in a control group matched according to age, social class, and tobacco intake. In the exposed group the answers to a questionnaire indicated a greater incidence of cough (p less than 0.01) and ...
A. Taytard, J. F. Tessier, J. Vergeret, F. Pellet, J. G. Faugere, J. P. Gachie, F. Beziau, L. Kombou, J. Fontan, S. Redon, P. Rio, P. Freour   +11 more
openaire   +2 more sources

Nutritional and functional evaluation of wheat flour cookies supplemented with gram flour

International Journal of Food Sciences and Nutrition, 2012
Protein-enriched cookies were prepared by supplementing gram flour into wheat flour at levels of 0%, 10%, 20%, 30%, 40% and 50% and analysed for physicochemical properties. The protein quality of the cookies was assessed by feeding gram flour-supplemented cookies to albino rats for 10 days.
Ali A, Yousaf, Anwaar, Ahmed, Asif, Ahmad, Tabassum, Hameed, Muhammad Atif, Randhawa, Imran, Hayat, Nauman, Khalid   +6 more
openaire   +2 more sources

Nutrients and antinutrients in cowpea and horse gram flours in comparison to chickpea flour: Evaluation of their flour functionality

Food Chemistry, 2012
Abstract The nutrient composition, antinutritional factors and flour functionality of cowpea and horse gram flours were evaluated in comparison to chickpea flour characteristics. Protein content of these flours was in the range of 22.5−24.1%. Fat content was highest in chickpea (4.8%) and lowest in horse gram (1.4%).
Yadahally N. Sreerama, Vadakkoot B. Sashikala, Vishwas M. Pratape, Vasudeva Singh   +3 more
openaire   +1 more source

Functionality of Gliadin Proteins in Wheat Flour Tortillas

Journal of Agricultural and Food Chemistry, 2009
Gliadins are monomeric proteins that are encoded by the genes at the loci Gli 1 and Gli 2 present on the short arm of homologous wheat chromosomes 1 and 6, respectively. Studies have suggested that gliadins may play an important role in determining the functional properties of wheat flour.
Suchismita, Mondal, Dirk B, Hays, Noviola J, Alviola, Richard E, Mason, Michael, Tilley, Ralph D, Waniska, Scott R, Bean, Karl D, Glover   +7 more
openaire   +2 more sources

Effects of Milling on Functional Properties of Rice Flour

Journal of Food Science, 2008
ABSTRACT:  A commercial long‐grain rice flour (CRF) and the flours made by using a pin mill and the Udy mill from the same batch of broken second‐head white long‐grain rice were evaluated for their particle size and functional properties. The purpose of this study was to compare the commercial rice flour milling
R S, Kadan, R J, Bryant, J A, Miller
openaire   +2 more sources

Functional Aspects of Carob Flour

2016
Carob European tree belongs to Ceratonia siliqua L., while American crop belongs to Prosopis sp. The latter is a very ancient genus with almost 45 species distributed along America, Africa, and Asia. Argentina constitutes the country with the greatest diversity, nearly 27 species, all over the world.
Puppo, Maria Cecilia, Ribotta, Pablo Daniel   +1 more
openaire   +2 more sources

Flour mixed with nosodes for functional food

Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products), 2020
This article presents the research on the use of functional nutrition in changing homeostasis. Oncology diseases in humans occur not only as a result of a genetic disposition to such changes in the human body, but also as a weakening of the immune system associated with environmental degradation, the presence of unhealthy habits, an unbalanced diet ...
A.T. Vasyukova, S.V. Egorova, V.G. Kulakov, S.Yu. Shishkova, R.S. Rostegaev   +4 more
openaire   +1 more source

Functional and Nutritional Properties of Various Flour Blends of Arrowroot Starch and wheat Flour

Asian Food Science Journal, 2022
Flour blends of arrowroot starch and wheat flour were developed in the ratios of 100:0, 0:100, 10:90, 20:80, 30:70, 40:60, 50:50, and 60:40. These flour blends were investigated for their functional and nutritional properties to determine their potentials for utilizations in a variety of wheat flour-based products.
Goodluck Obioma Okereke, Charles Chukwuma Ariahu, Peter Isah Akubor, Aaron Mutlong Amak Damak   +3 more
openaire   +1 more source

Functional Properties of Extruded Rice Flours

Journal of Food Science, 2003
ABSTRACT The functional properties of a long‐grain and a short‐grain rice flour extruded at 70 to 120°C and 22% moisture are reported. The bulk densities essentially stayed unchanged. Both water absorption and water solubility indices increased with an increase in extrusion temperature.
R.S. Kadan, R.J. Bryant, A.B. Pepperman
openaire   +1 more source

Optimization of Functional Muffins with Germinated Andean Pseudocereal Flours as Partial Wheat Flour Replacers

Plant Foods for Human Nutrition
This study aimed to optimize the formulation of functional muffins by partially substituting wheat flour with germinated quinoa and amaranth flours, evaluating their technological and potential functional properties. A Central Composite Rotatable Design (CCRD) was employed to evaluate the effects of these flours on the texture, color, antioxidant ...
Luz Maria, Paucar-Menacho, Rebeca, Salvador-Reyes, Jordy, Campos-Rodriguez, Katherine, Acosta-Coral, Williams Esteward, Castillo-Martinez, John, Gonzales-Capcha   +5 more
openaire   +2 more sources