Results 101 to 110 of about 3,471 (225)
Nutrient Composition of Selected Cooked and Processed Snack Foods [PDF]
, 1989 Nutrient composition of 27 cooked snack foods and 19 processed snacks was determined. The cooked foods were mostly cereal based, made from wheat flour, rice or rice flour, and almost all of them were traditional Malaysian kuih or dishes.
Ariffin, Anuar +6 more
core
Whole-grain foods and chronic disease: evidence from epidemiological and intervention studies [PDF]
, 2015 Cereal-based foods are key components of the diet and they dominate most food-based dietary recommendations in order to achieve targets for intake of carbohydrate, protein and dietary fibre.
Brownlee, Iain, Seal, Chris J.
core +1 more source
eFood, Volume 7, Issue 2, April 2026.Composition, biological activity and food application of banana biomass. ABSTRACT The global banana processing industry generates substantial organic waste in the form of peels, leaves, stems, and flowers, posing both environmental challenges and opportunities for valorization within a circular economy framework.
Bushra Iram Fatima +8 more
wiley +1 more source
Machine Vision–Based Insect Recognition in Agriculture: A Comprehensive Review
Engineering Reports, Volume 8, Issue 4, April 2026.This study explores machine vision for automated insect recognition in agriculture, leveraging deep learning and IoT integration. The review highlights real‐time pest detection methods, enhancing crop protection with minimal pesticide use. Comparative analysis of classifiers provides insights into performance and future advancements in sustainable ...
Mohammad Monirul Islam +4 more
wiley +1 more source
NIPPON SHOKUHIN KOGYO GAKKAISHI, 1988 もち米とうるち米ののりの加熱条件と添加物によるみかけの物性変化を,多水準の加熱条件で,多重バイト試験法で測定し,そのパラメーターで解析した. (1) 0.095%パルミチン酸ナトリウムを含む液中で加熱したもちおよびうるち米粉ののりの多重バイト試験法によるみかけの弾性的要素と関連するパラメーターは加熱98℃では無添加の場合に比し大巾に上昇した. (2) 0.095%りん酸液中で加熱したもちおよびうるち米粉ののりの多重バイト試験法によるみかけの弾性的要素と関連するパラメーターは加熱98℃では無添加の場合に比し大巾に低下した.
openaire +2 more sources
Comparison of Short-grain Rice Cultivars Grown in Japan and the United States [PDF]
, 2018 Although short-grain rice accounts for less than 2% of U.S. rice production, the demand for short-grain rice is expected to increase because of the increasing popularity of sushi and sake. The objective of this study was to compare the physical, chemical
Nishiwaki, Michiyo
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Food Science &Nutrition, Volume 14, Issue 4, April 2026.Germination (0–7 days) of ancient (einkorn, emmer) and modern (Esperia) wheats enhanced nutritional and functional properties by increasing lutein, phenolics, antioxidant capacity, and mineral bioavailability while reducing phytic acid. Cakes containing 20% substitution of 3 day germinated flour maintained acceptable texture and sensory properties ...
Tekmile Cankurtaran‐Kömürcü +1 more
wiley +1 more source
Jurnal Teknologi dan Industri Pangan, 2010 The objectives of this study were to obtain the best formula for corn flour-based batter and to predict its shelf life using critical moisture approach.
Sugiyono1)* +2 more
doaj
Indeks Subjek Volume 34, Tahun 2014 [PDF]
, 2014 Acceptability 285Acceptability and quality of the meat 415Acetic acid 298Active edible film 72Activated sludge 57Actuators 213Agroindustry performance 184Antagonism 430Anthocyanin 291, 374Antibacterial activity 8Antifungal 1Antimicrobial 127Antioxidant ...
Volume 34, Tahun 2014, Indeks Subjek
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Food Science &Nutrition, Volume 14, Issue 4, April 2026.A validated HPLC‐FLD analytical method for the determination of aflatoxins, zearalenone, and ochratoxin A in cereals was applied to the analysis of 402 samples collected in Italy from 2013 to 2023 and to perform a risk assessment evaluation for the Italian population. Prevalence of contaminated samples was generally low and restricted to maize samples.
Stefano Sdogati +7 more
wiley +1 more source