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The Role of Nutrition in the Pathogenesis and Treatment of Autoimmune Bullous Diseases-A Narrative Review. [PDF]
NutrientsKajdas AA +3 more
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Natural biopolymers in edible coatings: Applications in food preservation. [PDF]
Food Chem XKarnwal A +5 more
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Adherence to the Dietary Guideline for the Brazilian Population and its sociodemographic aspects: Brazuca Natal Study. [PDF]
Rev Saude PublicaFernandes MEM +9 more
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No. 7: Archaeological Excavations in the Northern Sierra Madre Occidental, Chihuahua and Sonara, Mexico [PDF]
, 1958 Kent, Kate Peck +2 more
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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, Peng Peng, Xuetong Fan
exaly +3 more sources
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, Peng Peng, Xuetong Fan
exaly +3 more sources
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.
R M Saunders
exaly +2 more sources
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.
R M Saunders
exaly +2 more sources
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 +2 more
exaly +2 more sources
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 +2 more
exaly +2 more sources