Results 141 to 150 of about 2,584 (169)
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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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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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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 +3 more
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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 +3 more
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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
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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
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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 +3 more
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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 +3 more
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Mesquite (Prosopis alba) Flour: Composition and Use in Breadmaking
2019Fil: 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 +4 more
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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 +8 more
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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 +8 more
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Study of mesquite grain flour ( Prosopis juliflora Sw.
Atacy Maciel Cavalcante +9 more
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Mesquite gum (Prosopis gum): Structure, properties & applications - A review
International Journal of Biological Macromolecules, 2020Deepak Mudgil, Sheweta Barak
exaly