Results 121 to 130 of about 152,416 (361)

Postharvest Processing of Millets: Advancements & Entrepreneurship Development Opportunities

Future Postharvest and Food, EarlyView.
The article discusses the different postharvest processing operations of millets and their potential areas for exploration such as the development of value‐added processing technologies, diversification of processing technologies, and expansion of machinery for commercial production in food markets. ABSTRACT Millets, a member of the Poaceae family, are
Gopika Dinesh, Aparna S. Krishna, Yaghuvendra Kumar, T. Jayasree Joshi, P. Srinivasa Rao   +4 more
wiley   +1 more source

Technological and Nutritional Challenges, and Novelty in Gluten-Free Breadmaking - a Review

Polish Journal of Food and Nutrition Sciences, 2018
The presence of gluten is considered fundamental for successful breadmaking. However, the ingestion of gluten by susceptible individuals has been associated with the development of gluten-related disorders such as celiac disease, wheat allergy, and non ...
Paola Conte, Costantino Fadda, Natalia Drabińska, Urszula Krupa-Kozak   +3 more
doaj   +1 more source

Pasta-making properties of the new durum wheat variety biensur suitable for the northern mediterranean environment [PDF]

, 2018
Industrial pasta is commonly made from mixtures of semolina from different durum wheat varieties, and there is a very low market presence of mono-varietal pasta from local, short supply chains. In this work, dough rheological properties and pasta quality
Cortivo, C. Dal, Pasini, G., Simonato, B., Trevisan, S., Vamerali, T., Visioli, G.   +5 more
core   +2 more sources

Effect of Millets and Fructo‐Oligosaccharide on Development of Fiber‐Enriched Pancake Premix

Future Postharvest and Food, EarlyView.
ABSTRACT The study aimed to create a high‐fiber pancake mix and assess its impact on physical, chemical, and textural properties. Response surface methodology (RSM) was used to determine the best combination of factors for a high‐quality product comparable to the control to achieve an optimized functional pancake mix.
P. V. Raokhande, I. S. Udachan, S. M. Lokhande   +2 more
wiley   +1 more source

ECONOMIC EVALUATION OF WET CORN GLUTEN FEED IN BEEF FEEDLOT FINISHING [PDF]

An economic evaluation of wet corn gluten feed used in beef feedlot finishing was done. Data were from feeding trials at North Dakota State University. Four rations were analyzed at 0 percent, 28 percent, 56 percent, and 85 percent wet corn gluten based ...
Haugen, Ronald H., Hughes, Harlan G.
core   +1 more source

Nitrate leaching and spring wheat bread making quality following cultivation of grasslands of different composition, age and management [PDF]

, 2006
The influence of sward botanical composition and ley age on grassland residual effects, quality of spring wheat and subsequent nitrate leaching was investigated.
Eriksen, J., Jørgensen, J.R., Pedersen, L.   +2 more
core  

Evaluation of Physicochemical and Sensory Properties of Multi‐Nutrient Fortified Flours

Food Safety and Health, EarlyView.
Malnutrition is a prevalent issue in underdeveloped countries, and the development of high‐nutrient foods is a proposed intervention to address this issue. Food fortification is one of the best interventions to address this problem. Wheat–millet multi‐nutrient flour with enhanced nutritional value, such as increased protein, fiber, and antioxidant ...
Gaurav Chaudhary, Monu Kumar, Nisha Swami, Deepti Rani Sehrawat, Anita Rani Sehrawat   +4 more
wiley   +1 more source

Analysis of Gluten Content in Gluten-Free Pizza from Certified Take-Away Pizza Restaurants

Foods, 2018
Currently, a strict gluten-free diet is the only treatment for celiac disease. In Italy, food service establishments and restaurants can be certified for providing gluten-free foods, including pizza restaurants that make both gluten-free pizza and ...
Daniela Manila Bianchi, Cristiana Maurella, Silvia Gallina, Ilaria Silvia Rossella Gorrasi, Maria Caramelli, Lucia Decastelli   +5 more
doaj   +1 more source

Wheat glutenin subunits and dough elasticity: findings of the EUROWHEAT project [PDF]

, 2000
Detailed studies of wheat glutenin subunits have provided novel details of their molecular structures and interactions which allow the development of a model to explain their role in determining the visco-elastic properties of gluten and dough.
Barro, Beckwith, Belton, Belton, Belton, Belton, Branlard, Branlard, Bushuk, D'Ovidio, Domenico Lafiandra, Field, Gilbert, Gras, Kasarda, Kasarda, Köhler, Lafiandra, Lawrence, Lawrence, Lindsay, Miles, Mita, Payne, Payne, Payne, Payne, Peter Belton, Peter R Shewry, Popineau, Popineau, Shewry, Shewry, Wellner, Werner, Yves Popineau   +35 more
core   +1 more source

Coconut Flour as a Novel Functional Ingredient in Tilapia Fish Sausage: Effect on Textural and Sensory Properties

Food Safety and Health, EarlyView.
The inclusion of coconut flour produced from coconut meat residue in fish sausage enriched the protein profile while adding the functional ingredient such as dietary fiber without affecting the textural properties. ABSTRACT Coconut meat residue, a byproduct of coconut milk industry, was converted into coconut flour (CFs) and used in developing ...
Rose Mary James, Elavarasan Krishnamoorthy   +1 more
wiley   +1 more source