Results 11 to 20 of about 9,616 (267)
Foods, 2021 The main goal of this study was to test the ability of an artificial neural network (ANN) for rice quality prediction based on grain physical parameters and to conduct a comparison with multiple linear regression (MLR) using 66 samples in duplicate.
Pedro Sousa Sampaio +2 more
doaj +1 more source
Molecules, 2023 The quality standards for the export of chestnuts generate large quantities of rejected fruits, which require novel processing technologies for their safe industrial utilization. This study aimed to investigate the impact of high-pressure processing (HPP)
Enrique Pino-Hernández +6 more
doaj +1 more source
Effect of disulphide bonds and sulphhydryl concentrations on properties of wheat flour
Czech Journal of Food Sciences, 2020 Disulphide bonds and sulphhydryl concentrations were evaluated to determine the effects on rheological, thermodynamic, pasting, and dynamic rheological characteristics of mixed flours.
Li Cuicui, Lu Qiyu
doaj +1 more source
Effects of Annealing on the Properties of Gamma-Irradiated Sago Starch
Molecules, 2022 The increase in health and safety concerns regarding chemical modification in recent years has caused a growing research interest in the modification of starch by physical techniques.
Jau-Shya Lee +4 more
doaj +1 more source
Scientia Agropecuaria, 2019 The physical-chemical, thermal and rheological properties of starches isolated from four commercial potato cultivars (Colparina, Huayro, Canchan and Yungay) were evaluated and characterized. The starches presented ovoid and spherical shapes, with average
J.A. Sanchez-González +6 more
doaj +1 more source
Agronomy, 2023 The aim of this study was to determine the effects of different varieties, year and location of growing, and their interactions, on wheat starch and flour properties, and to analyze the relationship between these attributes.
Slađana Rakita +3 more
doaj +1 more source
Foods, 2021 The effects of three types of polymeric proanthocyanidins (PPC) with different degrees of polymerization (DP), namely PPC1 (DP = 6.39 ± 0.13), PPC2 (DP = 8.21 ± 0.76), and PPC3 (DP = 9.92 ± 0.21), on the physicochemical characteristics and in vitro ...
Jiahui Xu +6 more
doaj +1 more source
Physicochemical and functional properties of two cowpea cultivars grown in temperate Indian climate
Cogent Food & Agriculture, 2015 Flours of two local cowpea cultivars namely Red cowpea and Black cowpea were analysed for proximate composition, pasting and functional properties. The crude protein and fat contents were higher for Black cultivar than the Red cultivar.
Saima Hamid +3 more
doaj +1 more source
Acta Universitatis Cibiniensis. Series E: Food Technology, 2021 Alfalfa is an unconventional alternative legume and its potentiality for utilization can be improved by processing. In this study, alfalfa seeds were processed by different thermal and non-thermal techniques and evaluated for their physical properties ...
Sahni Prashant +3 more
doaj +1 more source
Molecules, 2021 The objective of this study was to characterize the properties of pectin extracted from sugar beet pulp using subcritical water (SWE) as compared to conventional extraction (CE).
Seyed Hadi Peighambardoust +4 more
doaj +1 more source