Results 91 to 100 of about 1,019 (113)
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International Journal of Biological Macromolecules, 2020
Protein and starch are the two most abundant components in rice flour and play an important role in its physicochemical properties. Herein, the gelatinization and retrogradation properties of reconstituted rice flour (RCRF) composed of different protein ...
Lifeng Wang +4 more
semanticscholar +1 more source
Protein and starch are the two most abundant components in rice flour and play an important role in its physicochemical properties. Herein, the gelatinization and retrogradation properties of reconstituted rice flour (RCRF) composed of different protein ...
Lifeng Wang +4 more
semanticscholar +1 more source
3D printing of egg yolk and white with rice flour blends
, 20203D printing of foods is an emerging technique for customized fabrication of food matrices. Importantly, a well optimized formulation can be an excellent channel to deliver macro and micro nutrients. Egg is packed with nutrients and has several functional
T. Anukiruthika +2 more
semanticscholar +1 more source
, 2020
Background Grain milling might be the oldest manufacturing process in the world, and many techniques are currently used in the food industry. The two predominant methods used in wheat milling are stone milling and roller milling.
Alessio Cappelli, Noemi Oliva, E. Cini
semanticscholar +1 more source
Background Grain milling might be the oldest manufacturing process in the world, and many techniques are currently used in the food industry. The two predominant methods used in wheat milling are stone milling and roller milling.
Alessio Cappelli, Noemi Oliva, E. Cini
semanticscholar +1 more source
LWT, 2020
The emerging demand for protein with a reduced environmental impact is currently the biggest challenge in food production. From this perspective, the first aim was to assess differences between dough rheological properties and bread characteristics as a ...
Alessio Cappelli +4 more
semanticscholar +1 more source
The emerging demand for protein with a reduced environmental impact is currently the biggest challenge in food production. From this perspective, the first aim was to assess differences between dough rheological properties and bread characteristics as a ...
Alessio Cappelli +4 more
semanticscholar +1 more source
Utilization of Squash Flour in Making Piaya: Consumer Acceptability, Preference and Quality Assessment
This quantitative-experimental study examined the utilization of squash flour as a substitute for all-purpose flour in the production of piaya, a traditional Filipino pastry.
Danica Joy Turbela +5 more
semanticscholar +1 more source
This quantitative-experimental study examined the utilization of squash flour as a substitute for all-purpose flour in the production of piaya, a traditional Filipino pastry.
Danica Joy Turbela +5 more
semanticscholar +1 more source
, 2020
This work researched the effect of solid-state fermentation (SSF) with Lactobacillus casei on the changes of nutritional components, isoflavones, phenolic acids and antioxidant activity of whole soybean flour (WSF).
Li Songlin +10 more
semanticscholar +1 more source
This work researched the effect of solid-state fermentation (SSF) with Lactobacillus casei on the changes of nutritional components, isoflavones, phenolic acids and antioxidant activity of whole soybean flour (WSF).
Li Songlin +10 more
semanticscholar +1 more source
2023
Tuber is an excellent carbohydrate source that has been applied in various industrial fields but is easily rotten in the fresh stage. In order to minimize food loss and utilize the application of tubers, creating added-value products is considered a great solution.
openaire
Tuber is an excellent carbohydrate source that has been applied in various industrial fields but is easily rotten in the fresh stage. In order to minimize food loss and utilize the application of tubers, creating added-value products is considered a great solution.
openaire
Physicochemical characterization of quinoa (Chenopodium quinoa) flour and isolated starch.
Food Chemistry, 2019This work studies the physicochemical properties of quinoa flour and isolated starch. Starch in the seed forms clusters rich in amylopectin that are immersed in a matrix with spherical and polygonal shapes in the submicron scale.
Brenda L. Contreras-Jiménez +2 more
semanticscholar +1 more source