Results 31 to 40 of about 1,019 (113)

Functional properties of sweet potato flour and its role in product development: a review

, 2020
Producing food products from sweet potato flour are very feasible in worldwide due to wide availability, natural color, high-energy, low-protein, good biological activity in the human diet and low cost, as a result, become a key ingredient for the ...
Belay Dereje, Alemu Girma, Daniel Mamo, Teklu Chalchisa   +3 more
semanticscholar   +1 more source

Proximate composition and anti-nutritional factors of fava-bean (Vicia faba), green-pea and yellow-pea (Pisum sativum) flour

Journal of Food Composition and Analysis, 2019
Pulse grains were identified as a key resource for food innovation during the International Year of the Pulse (IYP), 2016. Pulse flour offers a sustainable source of plant protein for innovation in protein enriched cereal based foods.
K. A. Millar, E. Gallagher, Róisín M. Burke, S. McCarthy, C. Barry-Ryan   +4 more
semanticscholar   +1 more source

Impact of high-intensity ultrasound waves on structural, functional, thermal and rheological properties of rice flour and its biopolymers structural features

, 2020
Physical modifications of flours are an environment-friendly technology receiving increasing attention for widening the range of utilization of these raw materials.
Antonio J. Vela, Marina Villanueva, Á. Solaesa, F. Ronda   +3 more
semanticscholar   +1 more source

Comparative Study of the Physical and Tensile Properties of Jicama (Pachyrhizus erosus ) Starch Film Prepared Using Three Different Methods

Starke (Weinheim), 2019
The objective of this work is to study the physical and tensile properties of jicama (Pachyrhizus erosus) starch film prepared using three different methods. First, a film is prepared from starch granules after sifting using a sieve shaker. A second film
H. Abral, Riyan Soni Satria, Melbi Mahardika, Fadli Hafizulhaq, J. Affi, M. Asrofi, D. Handayani, S. M. Sapuan, Ilfa Stephane, Eni Sugiarti, A. N. Muslimin   +10 more
semanticscholar   +1 more source

How to impact gluten protein network formation during wheat flour dough making

Current Opinion in Food Science, 2019
Gluten proteins strongly affect the structure and texture of various wheat flour-based baked goods. During dough making, gluten proteins are the main determinants of dough properties.
N. Ooms, J. Delcour
semanticscholar   +1 more source

Jicama (Pachyrhizus erosus) fiber prevents excessive blood glucose and body weight increase without affecting food intake in mice fed with high-sugar diet

Journal of Advanced Veterinary and Animal Research, 2019
Objective: Jicama (Pachyrhizus erosus) fiber has been documented to exert an immunomodulatory effect both in vitro and in vivo. However, its beneficial effect against metabolic syndrome remains unknown. This study aimed to reveal whether the jicama fiber
P. Santoso, Astri Amelia, Resti Rahayu
semanticscholar   +1 more source

Recent advances in probiotication of fruit and vegetable juices. [PDF]

J Adv Vet Anim Res, 2023
Rahman MS, Emon DD, Toma MA, Nupur AH, Karmoker P, Iqbal A, Aziz MG, Alim MA.   +7 more
europepmc   +1 more source

Development of a Nutrition Environment Assessment Tool for Latino Ethnic Stores. [PDF]

Int J Environ Res Public Health, 2022
Baier JL, Palmer SM, Winham DM, Shelley MC.   +3 more
europepmc   +1 more source

Ultrasound-Assisted Extraction of Mango (<i>Mangifera indica)</i> Kernel Starch: Chemical, Techno-Functional, and Pasting Properties. [PDF]

Gels, 2023
Mieles-Gómez L, Quintana SE, García-Zapateiro LA.   +2 more
europepmc   +1 more source

The Bioactivity and Phytochemicals of Pachyrhizus erosus (L.) Urb.: A Multifunctional Underutilized Crop Plant. [PDF]

Antioxidants (Basel), 2021
Jaiswal V, Chauhan S, Lee HJ.
europepmc   +1 more source