Results 21 to 30 of about 221 (127)
The use of protein binders and sorghum crisps as potential ingredients in a cereal bar for dogs
Journal of Sensory Studies, Volume 36, Issue 5, October 2021., 2021 Abstract This study aimed to evaluate the inclusion of different protein binders and sorghum crisps in cereal bars for dogs and their effect on sensory properties, product texture, and dog preference. Fifteen cereal bars were developed in which three crisp sources (rice crisp, white and red sorghum crisp) and five sources of binders (corn syrup, spray ...
Julia Guazzelli Pezzali +3 more
wiley +1 more source
Physicochemical characterization of mesquite flours
Proceedings of 21th International Drying Symposium, 2018 Ethnic foods are healthy products interesting for the new societies. Mesquite flour offers another option for making gluten-free recipes as part of a diet for people with celiac disease. The physicochemical properties of mesquite flours (Prosopis laevigata) were characterized.
Sandoval Torres, S. +4 more
openaire +4 more sources
Human food use increases plant geographical ranges in the Sonoran Desert
Global Ecology and Biogeography, Volume 30, Issue 7, Page 1461-1473, July 2021., 2021 Abstract Aim Climate is usually regarded as the main determinant of plant species distributions. However, past human use of species for food might also have influenced distributions. We hypothesized that human‐mediated dispersal has resulted in food plants occupying more of their potential geographical range.
Carolyn Flower +7 more
wiley +1 more source
Evaluation of the Antioxidant Potential of Mesquite Grains Flour in Hamburger Meat Product
Journal of Experimental Agriculture International, 2019 Aims: The objective is to approach the use of the flour of the mesquite grains in restructured hamburger meat product formulations. Introduction: The mesquite seed is a by product of great nutritional value and little use in large scale for food purposes, being considered, also, discarding raw material in the processing of the mesquite pod.
Neila Lidiany Ribeiro +4 more
openaire +2 more sources
Corrigendum to “Edible Polymers: Challenges and Opportunities”
, 2022 Journal of Polymers, Volume 2022, Issue 1, 2022.
Subhas C. Shit, Pathik M. Shah
wiley +1 more source
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
openaire +3 more sources
Quantitative analysis of fatty acids in Prosopis laevigata flour
Grasas y Aceites, 2019 Ripe mesquite pods are widely consumed by humans and animals in arid and semi-arid areas for their protein, carbohydrate, crude fiber and fat contents.
M. Cruz-Gracida +5 more
doaj +1 more source
An Aridamerican model for agriculture in a hotter, water scarce world
PLANTS, PEOPLE, PLANET, Volume 2, Issue 6, Page 627-639, November 2020., 2020 Climate change is dramatically restructuring agriculture and damaging crops, food security, and human health, especially in deserts. To radically redesign food systems to buffer against climatic disruptions, we focus on agroecological function, human health, and community well‐being.
Gary Paul Nabhan +13 more
wiley +1 more source
Journal of Food Protection, 2015 Mesquite pod flour produced from nitrogen-fixing trees of the Prosopis species has a unique aroma and flavor that is preferred by some consumers. Due to the presence of wildlife, grazing domestic animals, and insects, the pods have a high potential of being contaminated with human pathogenic bacteria, such as Bacillus cereus.
Xuetong, Fan +2 more
openaire +2 more sources
Pesquisa Agropecuária Brasileira, 2006 O objetivo deste trabalho foi avaliar o desempenho de produtos regionais do Nordeste na alimentação de colônias de abelhas (Apis mellifera), em um período de escassez de floradas. Foram fornecidas dietas às abelhas, contendo 20% de proteína bruta, à base
Fábia de Mello Pereira +5 more
doaj +1 more source