Results 101 to 110 of about 4,721 (247)
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
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
Protein Energy Malnutrition: Opportunities for Cold Plasma Technologies
Food Frontiers, Volume 7, Issue 2, March 2026.Protein energy malnutrition (PEM) is a major global health concern driven by biological, environmental, and nutritional factors, including gut microbiota imbalance and low protein intake. Cold atmospheric plasma technologies offer promising, sustainable solutions by improving food security, enhancing protein quality and absorption, and modulating gut ...
Karthika Prasad +6 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
Standardization of Gujarati Cooked Recipes and Assessment of Their Nutritive Values [PDF]
, 2011 Not ...
Rathod, Gita A.
core
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
Food Frontiers, Volume 7, Issue 2, March 2026.Plant‐derived oleosome; structural morphology, extraction, oleosome‐membrane proteins extraction, fabrication techniques, and cutting‐edge food and pharmaceutical applications. ABSTRACT Oleosomes are spherical subcellular organelles comprising triacylglycerols and sterol esters (lipid core) surrounded by a specialized monolayer membrane, composed of ...
Zafarullah Muhammad +7 more
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
Legume Science, Volume 8, Issue 1, March 2026.ABSTRACT Sequential processing, germination‐dehulling‐extrusion, improves technofunctional and chemical properties of black bean cotyledons. This work aims to evaluate the effect of germinated, dehulled and extruded black bean cotyledon on Lactobacillus and Bifidobacterium growth using the Automated and Robotic Intestinal System (ARIS).
Arlette Santacruz +6 more
wiley +1 more source