Results 81 to 90 of about 1,019 (113)
Understanding how foods and enteral feedings influence the gut microbiome. [PDF]
Nutr Clin PractCresci GAM.
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Scientific Opinion on the risk posed by pathogens in food of non-animal origin. Part 1 (outbreak data analysis and risk ranking of food/pathogen combinations). [PDF]
EFSA J, 2013 EFSA Panel on Biological Hazards (BIOHAZ).
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Jurnal Agroindustri Berkelanjutan
Brownies chips are a snack made from brownies dough that is molded into thin squares and baked dry to produce brownies chips that are easy to consume and last a long time. The aim of this research is to determine the formulation of jicama flour (Pachyrhizus erosus) and wheat flour which produces brownies chips with the best sensory properties.
Az Zahra Fithri Salsabila +2 more
openaire +2 more sources
Brownies chips are a snack made from brownies dough that is molded into thin squares and baked dry to produce brownies chips that are easy to consume and last a long time. The aim of this research is to determine the formulation of jicama flour (Pachyrhizus erosus) and wheat flour which produces brownies chips with the best sensory properties.
Az Zahra Fithri Salsabila +2 more
openaire +2 more sources
Polysaccharides of nutritional interest in jicama (Pachyrhizus erosus) during root development
Food Science and Nutrition, 2022 Jicama root applications have focused on their nutraceutical properties without clearly specifying which compounds are related to this effect. Thus, the aim of the present study was to identify the changes in polysaccharides of nutraceutical interest in ...
Georgina Calderón-Domínguez +1 more
exaly +2 more sources
International Journal of Biological Macromolecules, 2022 The objective of this study was to determine the properties of natural jicama starch and edible film made from the starch. The film was prepared by adding agarwood aetoxylon bouya essential oil and calcium propionate to investigate its properties as an ...
Laras Putri Wigati +2 more
exaly +2 more sources
Properties of different aged jicama (Pachyrhizus Erozus) plants
IOP Conference Series: Earth and Environmental Science, 2017 Jicama crop potential is very large, the tuber is used as a fresh fruit, ice mix fruit, salad, and can be made into flour, starch and inulin. The nutritional content of yam tubers depends on the age of the harvest, while farmers harvest jicama tubers at ...
Urip Santoso
exaly +2 more sources
International Journal of Biological Macromolecules, 2023
Starch attracts food industries due to their availability in nature, cheapness, biodegradability and possibilities of endless applications. The starch properties and their modification affect food quality.
Anand Kishore +3 more
semanticscholar +1 more source
Starch attracts food industries due to their availability in nature, cheapness, biodegradability and possibilities of endless applications. The starch properties and their modification affect food quality.
Anand Kishore +3 more
semanticscholar +1 more source
Food Chemistry, 2019
This work focused in the study of the changes on the physicochemical properties of isolated jícama starch (IJS), and IJS added with 0.15, 0.20, 0.30% Ca(OH)2 w/w.
Brenda Contreras-Jiménez +2 more
exaly +2 more sources
This work focused in the study of the changes on the physicochemical properties of isolated jícama starch (IJS), and IJS added with 0.15, 0.20, 0.30% Ca(OH)2 w/w.
Brenda Contreras-Jiménez +2 more
exaly +2 more sources
Effect of processing on storage stability of millet flour: A review
, 2021Background Grains are an important source of many nutrients and minerals and because of the phytochemicals they contain, they help to maintain optimum health. Millets, a category of small-seeded grasses, widely cultivated around the world as cereal crops,
N. U. Sruthi, P. S. Rao
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, 2021
The use of lentil flour in bakery (bread, cake, crackers), extruded (pasta, snacks) and other products (dressings, soups, dairy and meat products) is gaining attention of food technologists and of industry as well as popularity among consumers due to an ...
A. Romano +3 more
semanticscholar +1 more source
The use of lentil flour in bakery (bread, cake, crackers), extruded (pasta, snacks) and other products (dressings, soups, dairy and meat products) is gaining attention of food technologists and of industry as well as popularity among consumers due to an ...
A. Romano +3 more
semanticscholar +1 more source