Results 21 to 30 of about 8,569,699 (282)

Evaluating the Functional Characteristics of Certain Insect Flours (Non-Defatted/Defatted Flour) and Their Protein Preparations

Molecules, 2022
Edible insects as an alternative source of protein are gaining increasing attention, leading to new opportunities for their use in food processing. In this study, the functional properties, such as water and oil holding capacity, foaming, and emulsifying
E. Zielińska
semanticscholar   +1 more source

Modification of physicochemical, functional properties, and digestibility of macronutrients in common bean (Phaseolus vulgaris L.) flours by different thermally treated whole seeds.

Food Chemistry, 2022
The utilization of beans (Phaseolus vulgaris L.) is hindered by unpleasant flavors, low macronutrients digestibility, and long cooking time. The pre-thermally treated beans can overcome these limitations.
Uyory Choe, J. Osorno, J. Ohm, Bing-Can Chen, Jiajia Rao   +4 more
semanticscholar   +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

An investigation of functional quality characteristics and water interactions of navy bean, chickpea, pea, and lentil flours

Legume Science, 2022
Legume flours are great sources of protein, dietary fiber, starch, minerals, and vitamins. In recent years, the utilization of different legume flours in food systems has gained attention due to their sustainable and functional properties.
Ozan Taş, Ulku Ertugrul, L. Grunin, M. Oztop   +3 more
semanticscholar   +1 more source

Effect of germination on the physicochemical, nutritional, functional, thermal properties and in vitro digestibility of Bambara groundnut flours

LWT, 2021
The physicochemical, functional, thermal properties and in vitro digestibility of flours from germinated Bambara groundnut (BGN) were monitored over 72 h. In a time dependent manner, germination led to significant (p ≤ 0.05) increases in protein (26.1–28.
C. Chinma, J. Abu, Blessing Ngozi Asikwe, Tabitha Sunday, O. Adebo   +4 more
semanticscholar   +1 more source

Chemical, physical, and functional properties of Thai indigenous brown rice flours

PLoS ONE, 2021
Thai indigenous brown rice flours from Nakhon Si Thammarat, Thailand, namely Khai Mod Rin (KMRF) and Noui Khuea (NKRF), were assessed for quality aspects in comparison with brown Jasmine rice flour (JMRF) and commercial rice flour (CMRF) from Chai Nat 1 ...
D. Oppong, W. Panpipat, M. Chaijan
semanticscholar   +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

Production of extruded-cooked lentil flours at industrial level: Effect of processing conditions on starch gelatinization, dough rheological properties and techno-functional parameters

LWT, 2021
The aim of this work was to identify the effect of two different extrusion-cooking (E-C) conditions, milder and more severe, on starch gelatinization, dough rheological properties and techno-functional parameters of lentil flour (Lens culinaris Medik ...
A. Pasqualone, M. Costantini, Rossella Labarbuta, C. Summo   +3 more
semanticscholar   +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

INVESTIGATION OF THE FUNCTIONAL PROPERTIES OF WAXI WHEAT FLOUR

Food Science and Technology, 2023
 The results of the research on the functional properties of waxy wheat flour, obtained from the spring waxy wheat grain of the Biskvitna variety, adapted for agro-climatic conditions of the Kharkiv region, in comparison with white wheat flour, are presented.
A. Zaparenko, V. Dorozhko, S. Didenko, O. Holyk, А. Novik   +4 more
openaire   +2 more sources