Results 101 to 110 of about 4,719 (233)
Sustainable Food Proteins, Volume 4, Issue 2, June 2026.The review provides a comprehensive comparison in terms comparison of commercially established and emerging plant protein sources, focusing on their structural, rheological, and sensory attributes for developing sustainable plant‐based meat analogues (PBMAs).
Mian N. Riaz +3 more
wiley +1 more source
Non-destructive characterization of pulse flours from different milling methods
, 2021 With increasing consumer interest in pulse flour-based food formulations, characterization of pulse flours based on pulse-type and milling techniques has become crucial. The present research work is aimed at using non-destructive imaging techniques including visible near-infrared (Vis-NIR) and shortwave infrared (SWIR) hyperspectral imaging and ...
openaire +1 more source
Sorghum Protein: Ethanol‐Based Extraction to Improve Yield and Properties
Sustainable Food Proteins, Volume 4, Issue 2, June 2026.A key barrier to expanding the use of sorghum‐based proteins is the challenge related to protein extraction and utilization via conventional methods. This work evaluated a blended solvent approach (ethanol:alkali) for protein extraction from ground, pearled sorghum and wet‐milled sorghum protein meal to improve yield and properties.
Milagros P. Hojilla‐Evangelista +1 more
wiley +1 more source
Fermented plant-based cream cheese analogues formulated using legume flours and avocado pulp
Future FoodsIn response to the growing need for sustainable and healthy food alternatives, this study developed plant-based cream cheese analogues (PBCCAs) using chickpea and red lentil flours.
Anastasia Palatzidi +7 more
doaj +1 more source
l'RESEH.VATION OF SOY FLOUR ( G~pci11e max. (L.) marr) USING GINGER (Zingiber oj]iciuale) AS A NATURAL PRESERVATIVE. [PDF]
, 2002 The possibility ofpreserving soy flour by using different concentrations (if ginger extract of 1.0 mgl/0 g soy }lour, 0.5 mg/10 g soyj1our and 0.1 mg/10 g soy }lour over a period ofsbcty days was investigated The experiment revealed that the pH of the ...
De, Nandita B.
core
Fermentation and Lactic Acid Addition Enhance Iron Bioavailability of Maize [PDF]
, 2007 Maize is one of the most important cereal crops for human consumption, yet it is of concern due to its low iron bioavailability. The objective of this study was to determine the effects of processing on iron bioavailability in common maize products and ...
Proulx, Amy, Reddy, Manju, Reddy, Manju
core +3 more sources
Ph. D. Substitution of Wheat Flour by Local Cereals and Pulses Flour An Approach to Overcome Wheat Gap in Egypt [PDF]
Alexandria Journal of Agricultural Sciences, 2019 The recent study was carried out with the following objective; 1) determine the possibility of substitutinglocal wheat varieties flour with naked rice, sorghum and barley flours in relation to proximate compositionand rheological properties.2) Reaching the optimum mixing ratio for local pulses represented by Fenugreekflour and soybean flour that ...
openaire +1 more source
Anthropology &Education Quarterly, Volume 57, Issue 2, June 2026.ABSTRACT This article explores how educator‐kibbutzim recruit socialist‐Zionist learning traditions to construct new forms of kinship. Bringing communities of practice theory to new kinship studies, we expand on the role of knowledge in bridging the social/biological.
Lauren Erdreich, Rotem Bar Israel
wiley +1 more source
Applied Food ResearchThe possibility to create a cellular pulse-based flour (i.e., flour with intact cotyledon cells) has gained a lot of interest, due to possible health benefits.
Masha Mikhalski +5 more
doaj +1 more source
CMF-13 research on carbon and graphite Progress summary report, 1 Aug. - 31 Oct. 1969 [PDF]
Physical and mechanical properties of carbon and graphite used as engineering ...
Smith, M. C.
core +1 more source