Diet based on Prosopis laevigata legume seed prevents dyslipidemia development in C57BL/6J mouse
Legume Science, 2022 Cardiovascular disease (CVD) burden represents a major challenge for health care systems worldwide. Dyslipidemia is an important factor that triggers the atherogenic process and CVD development.
Luis Díaz‐Batalla +5 more
doaj +2 more sources
Nutritional quality and staling of wheat bread partially replaced with Peruvian mesquite (Prosopis pallida) flour [PDF]
Food Research International, 2020 The objective of this study was to evaluate the effect of partially replacing two types of wheat flour (low ash content [type 55] and high ash content [type 65]) with Peruvian Prosopis pallida (mesquite) pod flour (0, 5, 10, 15%) on the nutritional quality and staling of composite breads.
Gonzales-Barron, Ursula +7 more
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Rheological and Microstructure Characterization of Composite Dough with Wheat and Mesquite (Prosopis spp) Flours [PDF]
International Journal of Food Properties, 2015 Fil: Bigne, Facundo. Provincia de Buenos Aires. Gobernacion. Comision de Investigaciones Cientificas. Centro de Investigacion y Desarrollo en Criotecnologia de Alimentos. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - La Plata.
Bigne, Facundo +2 more
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Rheological and Microstructural Study of Wheat Doughs Partially Replaced with Mesquite Flour (Prosopis alba) and Added with Transglutaminase [PDF]
Food and Bioprocess Technology, 2017 The incorporation of different flours into wheat bread may pursue different objectives, such as increasing the nutritional quality of the products or the recovery of flour with little use in the industry. The “mesquite flour” (MF) is rich in sugar, fiber, and protein and is an interesting additive to wheat flour in baking.
Bigne, Facundo +4 more
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Physicochemical Characterization of Mesquite Flour (Prosopis laevigata), Particle Size Distribution, Morphology, Isosteric Heat, and Rheology [PDF]
, 2023 Mesquite pods were dried and milled. The physicochemical properties of mesquite flour were characterized. The pods were dried at 60°C, 15% RH, and 2 m/s airflow. After drying, two types of milling were applied: (1) industrial blade mill and (2) Blender, and the nutritional composition was determined.
Sadoth Sandoval Torres +4 more
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Current Insights into Phytochemistry, Nutritional, and Pharmacological Properties of Prosopis Plants. [PDF]
Evid Based Complement Alternat Med, 2022 Prosopis is a regional cash crop that is widely grown in arid, semiarid, tropical, and subtropical areas. Compared with other legume plants, Prosopis is underutilized and has great potentialities. Prosopis not only is a good source of timber, construction, fencing material, and gum, but also can be applied for food, beverage, feed, and medicine ...
Zhong J +6 more
europepmc +2 more sources
Galactomannans: A Suitable Biopolymer to Produce Advanced Food Packaging. [PDF]
Int J Food SciGalactomannans (GMs) have promising food packaging applications as edible films and coatings. These natural polysaccharides offer an environmentally friendly and sustainable alternative to conventional nonbiodegradable and nonedible plastic materials.
Dos Santos Araujo E +3 more
europepmc +2 more sources
The Use of Protected Fat Supplement on Milk Production, Quality and Fatty Acid Profiles in Dairy Camels: Protected Fat Supplement of Dairy Camel. [PDF]
Vet Med SciOmega‐3 protected fat. Dairy camels were fed with control diet and diets containing 80 g linolenic acid‐protected (omega‐3) supplement for 1 month. The inclusion of 80 g of omega‐3 protected fat in the daily diet of dairy camels in the desert led to an increase in milk production, as well as improved milk fat and protein content.
Mohammadabadi T +3 more
europepmc +2 more sources
Effect of partial mutton meat substitution with Bambara groundnut (Vigna subterranea (L.) Verdc.) flour on physicochemical properties, lipid oxidation, and sensory acceptability of low-fat patties. [PDF]
Food Sci NutrPhysicochemical properties, lipid oxidation, and sensory acceptability of low‐fat mutton patties substituted with Bambara groundnut flour were determined. The increase in the percentage substitution of BGN flours significantly increased the fiber, ash, and carbohydrate contents of the formulated mutton patties.
Ramatsetse KE, Ramashia SE, Mashau ME.
europepmc +2 more sources
Journal of Food Protection, 2021 Mesquite flour with endogenous high sugar content is often contaminated with Bacillus cereus. The purpose of the present study was to evaluate the thermal resistance of Bacillus spp. in naturally contaminated mesquite flour. Flours with and without adjusted water activity (aw) were treated at various temperatures (100 to 140°C) and times (up to 2 h ...
Xuetong Fan +2 more
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