Results 51 to 60 of about 6,011 (263)

Comparative Assessment of Physico-Functional, Nutritional, and Antioxidant Properties of Yam Flours From Southern Sri Lanka

Food ScienTech Journal
Yams (Dioscorea spp.) are traditional starchy root crops grown mainly by small-scale farmers in Sri Lanka and valued for their rich content of fiber, vitamins, and minerals.
Manikka Badathuruge Lahiru Gayan De Silva, Wijesundara Weerarathna Himansha Navodi, Ganwarige Sumali Nivanthi Fernando, Perumpuli Arachchige Buddhika Niroshie Perumpuli   +3 more
doaj   +1 more source

Optimization of the functional characteristics, pasting and rheological properties of pearl millet-based composite flour

Heliyon, 2017
Optimisation of composite flour comprising pearl millet, kidney beans and tigernut with xanthan gum was evaluated for rheological evaluations. The functional properties of the composite flour were optimized using optimal design of response surface ...
Olugbenga Olufemi Awolu
doaj   +1 more source

Assessment of Functional Properties of Wheat–Cassava Composite Flour

Foods, 2023
Cassava flour (CF) was used as a raw material to replace wheat flour (WF) at levels of 0% (control), 10%, 20%, 30%, 40%, and 50% to prepare wheat–cassava composite flour (W-CF) and dough. The effects of different CF substituting levels on the functional properties of the W-CF and dough were investigated. The results show that an increase in CF led to a
Li, Mingjuan, Zhang, Yayuan, You, Xiangrong, Wang, Ying, Zhou, Kui, Wei, Ping, Wei, Linyan   +6 more
openaire   +3 more sources

Inverse Vulcanized Sulfur Polymer Composites From Poultry‐Industry Products and Lignocellulosic Biomass Waste

Journal of Applied Polymer Science, EarlyView.
This work explores the use of various fillers, including eggshell powder, feather meal, peanut hulls, and sawdust to reinforce a base binder GFS90 (comprised of 90 wt.% sulfur, 5 wt.% chicken fat, and 5 wt.% sunflower oil). The resulting composites showed impressive compressive strengths ranging from 15.3 to 36.2 MPa, making them a potential ...
Bárbara G. S. Guinati, Katelyn A. Tisdale, Rashmi N. Jayasinghe, Nicholas B. Ames, Ashlyn D. Smith, Rhett C. Smith   +5 more
wiley   +1 more source

Physicochemical, Functional, Microbial, and Sensory Characteristics of Precooked Complementary Flour Produced from Yellow Maize Enriched with Roasted Cashew Almonds and Baobab Pulp

Journal of Food Quality
The aim of his study was to formulate and characterize precooked complementary flours based on yellow maize, cashews, and baobab pulp. To achieve this goal, yellow maize was malted and cooked and cashew almonds were roasted and cooked, while baobab pulp ...
Wilfred Ngaha Damndja, Aurelie Solange Agume Ntso, Thérèse Josiane Ngatchic Metsagang, Hermionne Djello Nkali   +3 more
doaj   +1 more source

Material Characterization of Lignin‐Filled Polypropylene Composites

Journal of Applied Polymer Science, EarlyView.
Ground and spray‐dried lignin powders are compared as fillers for polypropylene composites. Differences in powder preparation methods are associated with differences in powder characteristics and composite behavior after melt compounding. Spray‐dried lignin produces smaller particles and fewer large agglomerates, while a 5 wt% lignin loading provides a
Sungjun Hwang, Stefan N. E. Johansson II, Yousoo Han, Douglas J. Gardner   +3 more
wiley   +1 more source

Physicochemical characterization of a composite flour: Blending purple sweet potato and rice flours

Food Chemistry: X
In this study, the physicochemical characterization of different ratios of purple sweet potato flour (PSPF) and rice flour was investigated to improve the nutritional value and enrich the variety of rice-based staple food.
Yanting Liu, Wangyang Shen, Weiping Jin, Fang Li, Xuan Chen, Xiwu Jia, Hongyan Cai   +6 more
doaj   +1 more source

Effect of process and variety on physico-chemical and rheological properties of two corn flour varieties (Atp and Kassaï)

Journal of Agriculture and Food Research, 2020
Corn is the world's most widely used cereal in the production of supplementary foods. This use involves several processing steps such as fermentation, roasting and dehulling. These processes are either applied alone or in combination, and are accompanied
Hygride Dongmo, Stephano Tene Tambo, Gires Boungo Teboukeu, Alix Ntongme Mboukap, Bruno Saah Fotso, Michelle Claude Tekam Djuidje, Julie Mathilde Klang   +6 more
doaj   +1 more source

Effects of an Organic Acid Blend on Growth Performance, Redox Homeostasis, and Intestinal Microbiota of Broilers in an Antibiotic‐Free Production System Under Winter Environmental Challenges

Animal Research and One Health, EarlyView.
Schematic summary of the effects of organic acids on growth performance and gut health‐related parameters in broilers. ABSTRACT This study was conducted to evaluate the effects of an organic acid blend on growth performance, redox homeostasis, and intestinal microbiota of broilers raised in an antibiotic‐free system during the winter season in China ...
Rong‐Hui Huang, Hong‐Lin Li, Yu Zhang, Jie Wang, Shao‐Qing Wang, Xue‐Wu Li, Lane Pineda, Xiang‐Dong Kuang, Giseli Heim, Mahmoud Mohamed Khalil, Lv‐Hui Sun, Zhang‐Chao Deng   +11 more
wiley   +1 more source

Optimization of tannin extraction from Quercus acorn using response surface methodology

Future Foods
Tannins are a class of phenolic compounds commonly found in plants and studied for their bioactive properties. Acorn contains considerable amounts of tannins which have undesired astringent properties and bitter taste when consumed.
Youkabed Zarroug, Mouna Boulares, Dorra Sfayhi Terras, Bouthaina Stiti, Sondes Mathlouthi, Dhoha Mechergui, Sameh Aouadi, Nesrine Haj Yahya, Lamjed Bouslama, Jamel Mejri, Abdelhamid Khaldi, Mohamed Kharrat, Amro B. Hassan   +12 more
doaj   +1 more source