Results 41 to 50 of about 8,569,699 (282)

Effect of thermal and high-pressure processing on the thermo-rheological and functional properties of common bean (Phaseolus vulgaris L.) flours

bioRxiv, 2020
The effect of hydrothermal (HT) (boiling for 15 or 120min) and high-hydrostatic pressure (HHP) (150, 300, 450, and 600MPa for 5, 10 or 15min) processing on the rheological, pasting, thermal and functional properties of bean flours was investigated.
Tiantian Lin, C. Fernández-Fraguas
semanticscholar   +1 more source

Functional and pasting properties of colorful bean (Phaseolus vulgaris L) flours: Influence of the cooking method. [PDF]

, 2021
This research aimed to verify how the preparation method affects the functional and technological properties of colorful bean flours to expand their potential for application in various food products.
CALIARI, M., SOARES JÚNIOR, M. S., BASSINELLO, P. Z., BENTO, J. A. C., SOUZA NETO, M. A. de, CARVALHO, R. N.   +5 more
core   +1 more source

Functional properties, antioxidant activity and in-vitro digestibility characteristics of brown and polished rice flours of Indian temperate region

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
doaj   +1 more source

Production of Gluten-Free Biscuits for Celiac Disease [PDF]

Journal of Food and Dairy Sciences
This 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, Faten Ibrahim, M. Rabie, G. Elhadidy   +3 more
doaj   +1 more source

Characterization and selection of functional yeast strains during sourdough fermentation of different cereal wholegrain flours

Scientific Reports, 2020
The increasing demand for healthy baked goods boosted studies on sourdough microbiota with beneficial metabolic traits, to be used as potential functional starters.
Michela Palla, M. Blandino, A. Grassi, D. Giordano, C. Sgherri, M. F. Quartacci, A. Reyneri, M. Agnolucci, M. Giovannetti   +8 more
semanticscholar   +1 more source

Development and Validation of a LC-QTOF-MS/MS Method to Assess the Phenolic Profile of Pulse Flours

Molecules
Functional 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, Natasa P. Kalogiouri, Ioannis Mourtzinos, Dimitris Sarris, Konstantinos Gkatzionis   +4 more
doaj   +1 more source

Effect of malting and fermentation on colour, thermal properties, functional groups and crystallinity level of flours from pearl millet (Pennisetum glaucum) and sorghum (Sorghum bicolor)

Heliyon, 2020
The effect of malting and fermentation on colour, thermal properties, level of crystallinity and functional groups of Agrigreen, Babala pearl millet cultivars and sorghum flours were studied using response surface methodology.
G. Olamiti, T. K. Takalani, Daniso Beswa, Afam I. O. Jideani   +3 more
semanticscholar   +1 more source

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
openaire   +2 more sources

Effect Of Sodium Chloride Concentration On The Functional Properties Of Selected Legume Flours [PDF]

, 2012
Providing safe, nutritious, and wholesome food for poor and undernourished populations has been a major challenge for developing countries. This has led to the necessity of assembling complete food composition tables, yielding information about the ...
Babiker, EE, Faridullah, Faridulla, Ahmed, SO, Ahmed, IA Mohamed, Ahmed, SH, Eltayeb, MM   +5 more
core   +4 more sources

Bioactive compounds, antioxidant activity and physical characteristics of wheat-prickly pear and banana biscuits

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, Henry Silungwe, Mpho E. Mashau, Tsietsie E. Kgatla   +3 more
doaj   +1 more source