Results 21 to 30 of about 1,019 (113)
Characterization of catechin microcapsules from gambier using modified flour coatings from bengkuang
, 2021 Active compounds of catechin from gambier have several disadvantages, which include being difficult to dissolve in water and not easily oxidized. Therefore, to overcome these disadvantages, they are coated with starch matrix.
G. Yeni +4 more
semanticscholar +1 more source
Sustainable plant-based ingredients as wheat flour substitutes in bread making
npj Science of Food, 2022 Bread as a staple food has been predominantly prepared from refined wheat flour. The world’s demand for food is rising with increased bread consumption in developing countries where climate conditions are unsuitable for wheat cultivation.
Yaqin Wang, Ching‐Sung Jian
semanticscholar +1 more source
Application of near-infrared spectroscopy for the nondestructive analysis of wheat flour: A review
Current Research in Food Science, 2022 The quality and safety of wheat flour are of public concern since they are related to the quality of flour products and human health. Therefore, efficient and convenient analytical techniques are needed for the quality and safety controls of wheat flour.
Shenmin Zhang +5 more
semanticscholar +1 more source
Sourdough production: fermentation strategies, microbial ecology, and use of non-flour ingredients
Critical reviews in food science and nutrition, 2021 Sourdough production is an ancient method to ferment flour from cereals for the manufacturing of baked goods. This review deals with the state-of-the-art of current fermentation strategies for sourdough production and the microbial ecology of mature ...
L. De Vuyst +2 more
semanticscholar +1 more source
Nutritional, Physiochemical, and Biological Value of Muffins Enriched with Edible Insects Flour
Antioxidants, 2021 Edible insects are gaining attention as a novel food; however, studies with their use in food are still limited. This study aimed to determine the chemical composition, physical parameters, sensory acceptance, and biological properties of muffins ...
E. Zielińska, U. Pankiewicz, M. Sujka
semanticscholar +1 more source
Effects of wheat flour particle size on flour physicochemical properties and steamed bread quality
Food Science & Nutrition, 2021 In this study, differently sized particles of wheat flour (from 52.36 μm to 108.89 μm) were obtained by adjusting the distance between the rolls (0.02, 0.04, 0.06, 0.08, and 0.1 mm) of a heart mill.
Jinyue Pang +4 more
semanticscholar +1 more source
Host–diet–microbiota interplay in intestinal nutrition and health
FEBS Letters, Volume 598, Issue 20, Page 2482-2517, October 2024.Quantitative or qualitative alterations in intestinal resident microbe composition can lead to microbiota imbalance, namely intestinal dysbiosis, in both flies and humans. Intestinal microbiota dysbiosis, in turn, deregulates host physiology and contributes to the development, as well as the severity, of various types of intestinal and other diseases ...
Anastasia Ignatiou, Chrysoula Pitsouli
wiley +1 more source
Inequality of opportunity in the double burden of malnutrition in Mexico
Health Economics, Volume 33, Issue 10, Page 2342-2380, October 2024.Abstract This paper proposes a pseudo‐birth‐cohort approach to deal with a lack of longitudinal data to measure health inequities over time. Using Roemer's framework for inequality of opportunity, this study measures ex‐ante and ex‐post inequalities in malnutrition, a concept that spans both sides of the nutrition continuum.
Andrea Salas‐Ortiz, Andrew M. Jones
wiley +1 more source
Innovative Food Science & Emerging Technologies, 2020 Atmospheric cold plasma (ACP) has emerged as a novel processing technology, with demonstrated efficiencies in microbial inactivation. However, studies on the effects of ACP and potential to modify the functional properties of foods are sparse.
S. Chaple +7 more
semanticscholar +1 more source
Functional properties of composite flour: a review
Food Research, 2020 Incorporation of composite flour into wheat flour for bakery goods production is expected to produce an effect in the functional properties of the blended samples.
Hasmadi M. +4 more
semanticscholar +1 more source