Results 101 to 110 of about 221 (127)

Pod Mesocarp Flour of North and South American Species of Leguminous TreeProsopis(Mesquite): Composition and Food Applications

Food Reviews International, 2013
Flour from the mesocarp of pods of the tree legume known as mesquite (Prosopis spp.) in North America or algarrobo in South America was one of the most important food staples for desert people. Contemporary milling techniques produce a flour similar to that of indigenous peoples that is about 40% sucrose, 25% dietary fiber, and that has a variety of ...
Peter Felker, Gary Takeoka, Lan Dao
openaire   +1 more source

Application of the SeDeM system for the preparation of antiparasitic tablets from mesquite flour for use in sheep

Tropical Animal Health and Production
The use of herbal medicine to treat various diseases is becoming increasingly important as an alternative therapy. Numerous plants have been traditionally used for different purposes, including antiparasitic in humans and animals. Diseases caused by gastrointestinal parasites in ruminants, especially by the nematode Haemonchus contortus, cause large ...
Aline Cristina Cazares-Solis, Verónica Rodríguez-Guerrero, Oswaldo Castañeda Hernández, Luz María Melgoza Contreras   +3 more
openaire   +2 more sources

Mesquite (Prosopis alba) Flour: Composition and Use in Breadmaking

2019
Fil: Puppo, Maria Cecilia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos.
Sciammaro, Leonardo Pablo, Bigne, Facundo, Giacomino, M. Silvia, Puppo, Maria Cecilia, Ferrero, Cristina   +4 more
openaire   +1 more source

Development of shake powdered food with cocoa, mesquite pod flour, oak extract and agave fructans, quality characteristics and glycemic index

Nutrition & Food Science
Purpose The purpose of this study was to development of a new chocolate-flavored powdered food supplement enriched with mesquite pod flour, oak extract and agave fructans, with proper sensory characteristics as well as its physicochemical and glycemic quality. Design/methodology/approach A powdered shake was formulated using experimental design (23)
Jennifer Aracely De Santiago-Romero, Carlos Alonso Salas-Ramírez, Karen Marlenne Herrera-Rocha, Nuria Elizabeth Rocha-Guzmán, María José Rivas Arreola, José Alberto Gallegos-Infante, Silvia Marina González-Herrera, Martha Rocio Moreno-Jiménez, María Alejandra Galindo-Gallegos   +8 more
openaire   +1 more source

Study of mesquite grain flour ( Prosopis juliflora Sw. DC ) in hamburger storage

Journal of Food Processing and Preservation, 2022
Atacy Maciel Cavalcante, Anely Maciel Melo, Francisco Lucas Chaves Almeida, Natasha Carolina Melo Diniz, Laís Costa Luna, Gledson Firmino Gonçalves Silva, Edilayane Santos, Thamyres Cesar Sousa, Neila Lidiany Ribeiro, Osvaldo Soares Silva   +9 more
openaire   +1 more source

Mesquite Flour: New Life for an Ancient Staple

Gastronomica, 2005
openaire   +1 more source

Impact of biochar produced from hardwood of mesquite on the hydraulic and physical properties of compacted soils for potential application in engineered structures

Geoderma, 2021
Rojimul Hussain, K Ravi
exaly  

Mesquite gum (Prosopis gum): Structure, properties & applications - A review

International Journal of Biological Macromolecules, 2020
Deepak Mudgil, Sheweta Barak
exaly  

Formation of biopolymer complexes composed of pea protein and mesquite gum – Impact of quercetin addition on their physical and chemical stability

Food Hydrocolloids, 2018
Juan Carlos Cuevas Bernardino, Gabriel Davidov-Pardo   +1 more
exaly  

Mesquite flour as a novel ingredient for “panettone-like” bread: Application of part-baking and dough freezing technology

Cryobiology, 2018
Facundo Bigne, Cristina Ferrero, Maria C. Puppo   +2 more
openaire   +1 more source