Results 91 to 100 of about 221 (127)

Natural biopolymers in edible coatings: Applications in food preservation. [PDF]

Food Chem X
Karnwal A, Kumar G, Singh R, Selvaraj M, Malik T, Al Tawaha ARM.   +5 more
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Effects of intense pulsed light and gamma irradiation on Bacillus cereus spores in mesquite pod flour

Food Chemistry, 2021
This study was conducted to evaluate the inactivation of Bacillus cereus spore in mesquite flour with intense pulsed light (IPL) and gamma radiation. The physical, chemical, and toxicity of treated mesquite flour were also investigated. The results showed that up to 3.51 log10CFU/g B. cereus spore inactivation was achieved with 8 kGy of gamma radiation,
Dongjie Chen, Wes Mosher, Justin Wiertzema, Peng Peng, Min Min, Yanling Cheng, Jun An, Yiwei Ma, Xuetong Fan, Brendan A. Niemira, David J. Baumler, Chi Chen, Paul Chen, Roger Ruan Chen   +13 more
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Protein quality of dehulled-defatted African mesquite bean (Prosopis africana) flour and protein isolates

Journal of Food Measurement and Characterization, 2020
In this study, the protein quality of dehulled-defatted African mesquite bean (Prosopis africana) flour and protein isolates obtained using micellization and isoelectric precipitation methods were investigated. The dominant amino acids in the dehulled-defatted Prosopis africana flour and protein isolates included aspartic acid, glutamic acid, leucine ...
Kolawole O. Falade, Sarafa A. Akeem
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Processing, Nutritional Evaluation, and Utilization of Whole Mesquite Flour ( Prosopis laevigata )

Journal of Food Science, 2006
ABSTRACT:  Basic crops such as wheat and maize are not cultivated easily in the central highlands of Mexico, but pods of mesquite ( Prosopis laevigata ), a N 2 −fixing plant that dominates the vegetation, could be used as an ...
A. P. Barba De La Rosa, J. T. Frias‐Hernández, V. Olalde‐Portugal, J. González Castañeda   +3 more
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Corn substitution by mesquite bean flour (Prosopis juliflora) maintains growth and improves protein metabolism of Nile tilapia juveniles (Oreochromis niloticus)

Tropical Animal Health and Production, 2021
The objective of this study was to evaluate the potential of mesquite bean flour (Prosopis juliflora) as an energy ingredient in extruded diets for juvenile Nile tilapia (Oreochromis niloticus). Two experiments were carried out: the first consisted of a study to evaluate the chemical composition and digestibility of the energy and nutrients of MBF; the
Anderson Miranda de Souza, Altiery Felix e Silva, Daniela Ferraz Bacconi Campeche, José Fernando Bibiano Melo, Adailton Thiago Silva dos Santos, Luiz Vítor Oliveira Vidal   +5 more
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EVALUATION OF AN INDUSTRIAL PROCESS FOR PRODUCING PROTEIN ENRICHED MESQUITE POD (PROSOPIS SPECIES) FLOUR

Journal of Food Processing and Preservation, 1988
Mesquite pods (Prosopis spp) from two species of mesquite trees were industrially processed by toasting, grinding and screening to produce three fractions (large, intermediate and fine). The fine (−100 mesh) flour was enriched in protein and reduced in fiber compared to the other fractions and the starting material.
F. R. DEL VALLE, E. MARCO, R. BECKER, R. M. SAUNDERS   +3 more
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DEVELOPMENT of PRODUCTS CONTAINING MESQUITE (PROSOPIS spp.) POD FLOUR and THEIR NUTRITIONAL and ORGANOLEPTIC EVALUATION

Journal of Food Processing and Preservation, 1989
A 100 mesh flour was prepared from mesquite pods and its proximate chemical composition, amino acid and vitamin content determined. the flour was tested as an ingredient in beverages, pinole, candy, butter, breakfast cereals, and yogurt. Nutritional attributes of the products are discussed and ingredient cost estimates calculated.
F. R. DEL VALLE, E. MARCO, R. BECKER, R. M. SAUNDERS   +3 more
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Particle size, morphological, rheological, physicochemical characterization and designation of minerals in mesquite flour ( Proposis julifrora )

Journal of Cereal Science, 2016
Abstract The study was conducted to determine the particle size, morphological, rheological, physicochemical and minerals characteristics of mesquite flour. The flour produced with mesquite dried at 60 °C was subjected to particle size characterization, using a set of standardized sieves in the range of 32–150 Mesh, morphological, at magnifications ...
Rennan Pereira de Gusmão, Mário Eduardo Rangel Moreira Cavalcanti-Mata, Maria Elita Martins Duarte, Thaisa Abrantes Souza Gusmão   +3 more
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Physicochemical properties, protein digestibility and thermal stability of processed African mesquite bean (Prosopis africana) flours and protein isolates

Journal of Food Measurement and Characterization, 2020
The physicochemical, in vitro protein digestibility and thermal properties of dehulled (DPAF) and dehulled–defatted (DDPAF) African mesquite bean (Prosopis africana) flours and protein isolates produced by micellization and isoelectric precipitation were evaluated.
Kolawole O. Falade, Sarafa A. Akeem
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Identification of 5,6-dihydro-6-propyl-2H-pyran-2-one as the major volatile constituent in mesquite (Prosopis) flour

Food Chemistry, 2009
Mesquite (Prosopis spp.) are woody leguminous plants that belong to the family Leguminosae and grow in arid and semiarid regions of America, Africa and Asia. Prosopis spp. produce indehiscent fruit (pods) that can be milled to yield flour that is sold commercially and is used in pastries and baked goods. The major volatile constituent of mesquite flour
Gary R. Takeoka, Rosalind Y. Wong, Lan Dao, Peter Felker   +3 more
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