Results 131 to 140 of about 299 (140)

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

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

Muffin-Type Bakery Product Based on Mexican Mesquite (Prosopis spp.) Flour: Texture Profile, Acceptability, and Physicochemical Properties

Foods, 2023
Julia Mariana Márquez-Reyes, Juan G Baez-Gonzalez, Isela Quintero-Zapata   +2 more
exaly  

Mesquite (Prosopis L.) as a functional ingredient in gluten-free dough and bread

LWT - Food Science and Technology, 2022
Jarosław Korus, Mariusz Witczak, Anna Korus   +2 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

Nutritive and Bioactive Properties of Mesquite (Prosopis pallida) Flour and Its Technological Performance in Breadmaking

Foods, 2020
Ursula Gonzales-Barron, Tiane C Finimundy, Ricardo C Calhelha   +2 more
exaly  

Processing, Nutritional Evaluation, and Utilization of Whole Mesquite Flour (Prosopis laevigata)

Journal of Food Science, 2006
V Olalde-Portugal
exaly  

Rheological and Microstructure Characterization of Composite Dough with Wheat and Mesquite (Prosopis spp) Flours

International Journal of Food Properties, 2016
Facundo Bigné, Maria Cecilia Puppo, Cristina Ferrero   +2 more
exaly  

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

Food Reviews International, 2013
Gary Takeoka
exaly