Results 21 to 30 of about 6,011 (263)
Grain & Oil Science and Technology, 2023 The present investigation was aimed to study functional properties, antioxidant activity and in-vitro digestibility characteristics of brown and polished flours obtained from four rice cultivars (SR-4, K-39, Mushq Budij and Zhag) of Kashmir.
Nafiya Qadir, Idrees Ahmed Wani
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Production of Gluten-Free Biscuits for Celiac Disease [PDF]
Journal of Food and Dairy SciencesThis study examined the chemical composition, mineral content, amino acid profile, and functional attributes of rice flour blended with red lentil and common bean flours for producing gluten-free biscuits.
N. Alkhateb +3 more
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Modification of quinoa flour functionality using ultrasound
Ultrasonics Sonochemistry, 2019 Ultrasound has potential to modify physicochemical properties of food systems. Quinoa (Chenopodium quinoa) has become more popular due to the attractive nutritional quality. Whole grain quinoa flour was treated by ultrasound (20 kHz, 250 W) to different time length (up to 19 h).
Fan, Zhu, Hang, Li
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Functional properties of composite flour: a review
Food Research, 2020 Incorporation of composite flour into wheat flour for bakery goods production is expected to produce an effect in the functional properties of the blended samples. Functional properties of composite flour have been studied in most of the developing countries which used and imported a large amount of wheat flour to fulfil the increasing number of ...
Hasmadi M. +4 more
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Development and Validation of a LC-QTOF-MS/MS Method to Assess the Phenolic Profile of Pulse Flours
MoleculesFunctional flours, defined as flours enriched with health-promoting compounds such as phenolics, fibers, or proteins, are gaining attention as wheat-free alternatives due to the nutritional limitations of wheat flour. This study introduces a novel liquid
Achilleas Panagiotis Zalidis +4 more
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Functional properties of thermally treated legume flours
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.
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Foods, 2022 Due to their protein content and balanced amino acid profile, edible insects have been described as an excellent alternative protein source to combat malnutrition.
Vusi Vincent Mshayisa +2 more
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Heliyon, 2019 In this study, banana and prickly peel flours were oven dried at 60 °C overnight and incorporated at a maximum of 4% (w/w) levels in wheat flour for biscuit production.
Lesetja M. Mahloko +3 more
doaj +1 more source
Functional Properties of Extruded Corn Flour
Turkish Journal of Agricultural Engineering Research, 2021 Effect of extrusion cooking on hydration properties (water absorption index (WAI), water solubility index (WSI)), and viscosity (peak viscosity (PV), final viscosity (FV)) of corn flour was studied. The preconditioned corn flour was processed using different extrusion cooking conditions at the variable moisture content (MC), temperature (T), and screw ...
Sharmila PATIL +6 more
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Advanced Science, EarlyView.This study presents a human Bone (and Bone Marrow)‐on‐a‐Chip model based on native human bone scaffolds and autologous cells. Dynamic perfusion and sequential cell seeding replicate the physiological bone remodeling process in vitro, enabling the long‐term culture of functional, mature bone marrow immune subpopulations.
Nina Stelzer +17 more
wiley +1 more source