Spartan Daily, February 22, 1978 [PDF]
, 1978 Volume 70, Issue 15https://scholarworks.sjsu.edu/spartandaily/6306/thumbnail ...
San Jose State University, School of Journalism and Mass Communications
core +1 more source
Journal of the Science of Food and Agriculture, Volume 106, Issue 2, Page 1339-1350, 30 January 2026.Abstract BACKGROUND This study investigated the physico‐chemical properties of four cracker samples formulated with refined (RF) or whole wheat flour (WF), and enriched with olive leaf extract in either free form (OLE) or encapsulated form (MCR), as well as with butylated hydroxytoluene (BHT) antioxidant, in comparison with non‐enriched control samples
Ottavia Parenti +4 more
wiley +1 more source
Microbial reduction in flour and spice using pulsed electric fields
, 1998 This thesis is an investigation of pulsed electric fields (PEF) as a potential means for reducing microbial levels in flour, basil, dill, and onion powder. Electrical parameters investigated using equipment capable of applying 100 kV/cm fields included pulse widths from 1-10 [mu]s, pulse periods from 50 ms to 5 s, pulse number, and reversing polarity ...
openaire +1 more source
Substitution of wheat flour by local cereals and pulses flour "An approach to overcome wheat gap in Egypt" 1. Protein and dry gluten content of flour [PDF]
Alexandria Journal of Agricultural Sciences, 2018 R.Atia Zeinab +2 more
openaire +1 more source
Assessment of Maillard reaction evolution, prebiotic carbohydrates, antioxidant activity and α-amylase inhibition in pulse flours. [PDF]
J Food Sci Technol, 2017 Moussou N +5 more
europepmc +1 more source
Entitlement Failure from a Food Quality Perspective: The Life and Death Role of Vitamins and Minerals in Humanitarian Crises [PDF]
entitlement theory, micronutrients, food, humanitarian, emergencies ...
Thorne-Lyman, Andrew, Webb, Patrick
core
, 2022 Dry legumes and pulses are becoming highly valued in food processing due to their usage as highly nutritious and functional food ingredients. Pulse flour utilization in a wide variety of food applications (e.g. breads, pastas, noodles, cookies) is extensively reported in published literature.
openaire +1 more source
Determination of the zincate diffusion coefficient and its application to alkaline battery problems [PDF]
The diffusion coefficient for the zincate ion at 24 C was found to be 9.9 X 10 to the minus 7th power squared cm per sec + or - 30 percent in 45 percent potassium hydroxide and 1.4 x 10 to the minus 7 squared cm per sec + or - 25 percent in 40 percent ...
Kautz, Harold E., May, C. E.
core +1 more source
Incorporation of selected pulse flours into dried Asian white salted noodles
, 2012 This study was undertaken to determine the suitability of pulse flours in dried Asian white salted noodles and their effect on noodle quality and nutritional characteristics. Whole yellow peas, green lentils and navy beans were milled into flours of two different particle sizes, and incorporated into noodles at 25, 30 and 35% with Canadian Western Red ...
openaire +1 more source
Electroforming of a throat nozzle for a combustion facility (NASA Langley Reimbursable Program) [PDF]
Special procedures were developed and then utilized for plating nickel over channels of a throat nozzle section of a NASA Langley combustor facility. When tested hydrostatically, the part failed in the stainless-steel substrate and not at the interface ...
Dini, J. W., Johnson, H. R.
core +1 more source