Results 111 to 120 of about 4,721 (247)

Optimizing wet isolation conditions and characterizing functionality of protein isolates from air-classified starch-rich pulse flours

Journal of Agriculture and Food Research
Starch-rich pulse flours are an underutilized, low-value by-product from air classification of pulses. They contain 8 %–20 % proteins with substantial untapped potential.
Oneli Mapalagama, Gexiao Sun, Xuehong Li, Fan Cheng, Kashika Sethi, Michael T. Nickerson, Yongfeng Ai   +6 more
doaj   +1 more source

Study of the Total Antioxidant Capacity (TAC) in Native Cereal-Pulse Flours and the Influence of the Baking Process on TAC Using a Combined Bayesian and Support Vector Machine Modeling Approach. [PDF]

Foods, 2023
Rico D, Cano AB, Álvarez Álvarez S, Río Briones G, Martín Diana AB.   +4 more
europepmc   +1 more source

Canada - Mexico Agricultural Economies and Trade Under Closer North American Relations [PDF]

Continued expansion of economic and security relations between Canada, United States, and Mexico are expected in the years to come. The United States is by far the largest export market for both Canada and Mexico with each nation exporting over 80% of ...
Alhassan, Iddi, Mitura, Verna, Romero, Fernando   +2 more
core   +1 more source

Dietary Patterns and Their Association With Body Fat Percentage Among Ready‐Made Garment Workers in Dhaka and Chattogram, Bangladesh

Public Health Challenges, Volume 5, Issue 1, March 2026.
Ready‐made garment workers in Bangladesh show high rates of overweight, elevated body fat, and micronutrient deficiencies, linked to carbohydrate‐ and festive food–rich diets, highlighting the need for targeted workplace nutrition interventions to improve diet quality and reduce obesity‐related health risks.
Md. Shahadoth Hossain, Md. Hafizul Islam, Rafid Hassan, Md. Mahbub Alam, G. M. Reza Sumon, Md. Ruhul Amin   +5 more
wiley   +1 more source

Sustainable Production of Peanut Protein Isolate: Optimization, Functional Characterization, and Comparison With Soy Protein

Sustainable Food Proteins, Volume 4, Issue 1, March 2026.
Process of obtaining peanut protein isolate from South American peanuts, highlighting extraction optimization and its potential as a sustainable functional food ingredient. ABSTRACT The agri‐food industry seeks sustainable and plant‐based protein sources that valorize industrial by‐products to meet the nutritional demands of the growing population and ...
Amadeo O. Martín Costa, Carla Aminahuel, Antonella Centomo, Ana Paula Vico, Yanina E. Rossi, Adriana N. Mauri, Mariana A. Montenegro   +6 more
wiley   +1 more source

Impact of Pre-Processed Chickpea Flour Incorporation into “Mankoushe” on Appetite Hormones and Scores

Foods, 2018
Recently, there has been an increasing interest in integrating pulse flours into pastries and baked products to improve their nutritional and health benefits.
Sahar Dandachy, Hiba Mawlawi, Marwan Chedid, Carla El-Mallah, Omar Obeid   +4 more
doaj   +1 more source

Formulasi Dan Evaluasi Sifat Sensoris Dan Fisikokimia Produk Flakes Komposit Berbahan Dasar Tepung Tapioka, Tepung Kacang Merah (Phaseolus Vulgaris L.) Dan Tepung Konjac (Amorphophallus Oncophillus) [PDF]

, 2014
Tujuan dari penelitian ini adalah untuk mengetahui formulasi dan evaluasi sifat sensoris dan fisikokimia produk flakes komposit. Penelitian ini menggunakan Rancangan Acak Lengkap dengan satu faktor berupa variasi formula yaitu dari tepung tapioka, tepung
Amanto, B. S. (Bambang), Praseptiangga, D. (Danar), Rakhmawati, N. (Novia)   +2 more
core  

Recent advances in neutrinoless double beta decay search

, 2004
Even after the discovery of neutrino flavour oscillations, based on data from atmospheric, solar, reactor, and accelerator experiments, many characteristics of the neutrino remain unknown.
A. Balysh, A. Bobyk, A. Bobyk, A. Faessler, A. Kawashima, A. Silva De, A. Staudt, A.L. Turkevich, A.S. Barabash, A.S. Barabash, A.S. Barabash, B. Caccianiga, C. Arnaboldi, C. Arnaboldi, C. Arnaboldi, C.E. Aalseth, C.E. Aalseth, D. Dassie, D.N. Spergel, E. Caurier, E. Majorana, Ejiri, F. Simkovic, F. Simkovic, F.A. Danevich, F.T. Avignone, Franco Reseghetti, G. Pantis, G. Racah, G.P. Bellini, H. Ejiri, H. Ejiri, H. Ejiri, H. Ejiri, H. Ejiri, H. Kiel, H.V. Klapdor-Kleingrothaus, H.V. Klapdor-Kleingrothaus, I. Ogawa, J. Schechter, J. Schwieger, J. Suhonen, J. Suhonen, J. Toivanen, J.N. Bahcall, K. Ashie, K. Zuber, L. Luescher, Lino Miramonti, M. Alston-Garnjost, M. Danilov, M. Doi, M. Goeppert-Mayer, M. Hirsch, M. Hirsch, M. Moe, M. Tegmark, M.E. Wieser, M.K. Cheoun, M.T.F. Cruz da, O. Civitarese, P. Vogel, P. Vogel, P.C. Holanda de, Q.R. Ahmad, R. Arnold, R. Arnold, R. Arnold, R. Arnold, R. Bernabei, R. Mohapatra, S.I. Vasil’ev, S.M. Bilenky, S.M. Bilenky, S.M. Bilenky, S.R. Elliott, S.R. Elliott, T. Bernatowicz, V. Artemiev, V.A. Rodin, V.B. Brudanin, V.D. Ashitkov, V.I. Tretyak, V.I. Tretyak, W.C. Haxton, W.H. Furry, Y.G. Zdesenko, Z. Sujkowski, Z.G. Berezhiani   +88 more
core   +1 more source

Linking Nutritional, Sensory, and Functional Quality in Plant‐Based Proteins Through Structural Modification and Computational Insights

Sustainable Food Proteins, Volume 4, Issue 1, March 2026.
The lacking essential amino acids, low digestibility, bioavailability, bitterness, and presence of anti‐nutritional factors that limit the consumption of plant proteins and their use in food formulations are discussed comprehensively. The findings of recent studies on novel technologies and computer‐based applications used to cope with these challenges
Humeyra Cavdar Dincturk, Rukiye Gundogan, Asli Can Karaca, Esra Capanoglu   +3 more
wiley   +1 more source

Composition, Techno‐Functional Properties, and Biological Potential of Velvet and African Yam Beans as Plant Protein Sources

Sustainable Food Proteins, Volume 4, Issue 1, March 2026.
Graphical Overview of Protein quality characterization of velvet and African yam beans. ABSTRACT The increasing demand for plant‐based foods has intensified research in alternative protein sources. This study assessed the chemical composition, functional properties, and biological qualities of velvet bean (VB) and African yam bean (AYB) flours to ...
Chiemeziem Adanma Obike, Paul Ndubuisi Anyiam, Chinedum Uche Emelike, Emmanuel Nnaemeka Uhuo, Solomon Fanyam Igbazenda   +4 more
wiley   +1 more source