Results 121 to 130 of about 4,721 (247)
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
The importance of legumes in food, nutrition and health promotion [PDF]
, 2016 A ONU declarou o ano de 2016 como Ano Internacional das Leguminosas Secas com o propósito de elevar a consciência das comunidades sobre a importância do papel destes alimentos, em diversas áreas entre elas a saúde e a nutrição.
Bento, Cristina +3 more
core
Development of Micronutrient Enriched Composite Flour with Selected Grains, Pulses, and Herbs
Tropical Agricultural Research and ExtensionMost of the non-communicable diseases are directly related to the consumption of purified wheat flour. Therefore, composite flour mixtures can be introduced as a remedy. This study aimed to formulate a composite flour mixture comprising rice (Oryza sativa, variety Bg352), cowpea (Vigna unguiculata), horse gram (Macrotyloma uniflorum), black cumin ...
R. D. Ranawaka, M. A. J. Wansapala
openaire +1 more source
Sustainable Food Proteins, Volume 4, Issue 1, March 2026.Pea flour functionality is rooted in genetic diversity. This study leverages rapid NIR spectral screening of 650 Pisum sativum accessions to uncover intrinsic variability in unrefined pea flours. Twenty spectrally distinct samples were selected for compositional and functional analysis. Wide‐ranging protein solubility and physicochemical heterogeneity,
Emma D. Matzen +3 more
wiley +1 more source
Sustainable Food Proteins, Volume 4, Issue 1, March 2026.This review provides a comprehensive overvgabiew of pulsgre protein processing, highlighting innovations at each step: pretreatments, extraction, precipitation, separation, and post‐production. We emphasize advancements in less‐discussed methods such as fermentation‐assisted techniques, reverse micellar extraction, and post‐fraction washing and drying.
Nikitha Modupalli +2 more
wiley +1 more source
CMF-13 research on carbon and graphite Progress summary report, 1 May - 31 Jul. 1968 [PDF]
Physical and mechanical properties of carbon and ...
Smith, M. C.
core +1 more source
Sustainable Food Proteins, Volume 4, Issue 1, March 2026.Systematic evaluation of sustainable adzuki bean protein extraction revealed a multi‐functional ingredient with nutritional, antioxidant, and techno‐functional properties, enabling its direct use in a clean‐label jerky style prototype delivering a comparable protein level to meat jerky but with reduced sodium, sugar, cholesterol, at high dietary fiber ...
Gomathy Sandhya Subramanian +14 more
wiley +1 more source
FoodsThe popularity of adding pulse flours to baked goods is growing rapidly due to their recognised health benefits. In this study, increasing amounts (3, 7, 10, and 15%) of white lupin flour (Lupinus albus L.) and of protein concentrate from narrow-leaved ...
Alfio Spina +9 more
doaj +1 more source
A procedure for combining acoustically induced and mechanically induced loads (first passage failure design criterion) [PDF]
The combined load statistics are developed by taking the acoustically induced load to be a random population, assumed to be stationary. Each element of this ensemble of acoustically induced loads is assumed to have the same power spectral density (PSD ...
Crowe, D. R., Henricks, W.
core +1 more source
Lupin as an Alternative Source of Protein for Plant‐Based Foods—A Review
Sustainable Food Proteins, Volume 4, Issue 1, March 2026.Lupin, an underutilized legume belonging to the Fabaceae family, demonstrates a huge potential as an alternative protein source by contributing to food security and environmental resilience in the face of climate change. This work highlights the potential of lupin protein as a preferred substitute for soy protein in plant‐based food applications.
Vahid Baeghbali +3 more
wiley +1 more source