Results 151 to 160 of about 4,719 (233)

Effect of Processing, Cultivar, and Crop Year on Volatile Composition in Pulses and Pulse Flours Analyzed by Headspace Solid-Phase Microextraction Gas Chromatography-Mass Spectrometry. [PDF]

J Food Sci
Ponskhe K, DuBois A, Beaudry R, Hooper S, Cichy K, Mayhew EJ.   +5 more
europepmc   +1 more source

Functional Potential of Peruvian Fava Bean Flours in Bread: Antioxidant Activity and Phenolic Bioaccessibility. [PDF]

Plant Foods Hum Nutr
Nicolau AAP, Salvador-Reyes R, Clerici MTPS, Dala-Paula BM.   +3 more
europepmc   +1 more source

Nutritional Improvement of Sugar-Snap Cookies Supplemented with <i>Ganoderma sessile</i> and <i>Pleurotus ostreatus</i> Solid-State Fermentation Flours. [PDF]

Foods
Mazzola A, Ribotta P, Kuhar F, Quiroga F, Greslebin A.   +4 more
europepmc   +1 more source

Nutritionally Enriched Maize- and Rice-Based Gluten-Free Biscuits: Leveraging Local Legume Flours for Improved Quality. [PDF]

Foods
Allouch Tounsi W, Debbabi H, Hadj Yahia N, Zarroug YO, Sebii H, Doggui L, Bouhadida M, Ouji A, Kharrat M, Sfayhi Terras D.   +9 more
europepmc   +1 more source

Application of TechFit to prioritize feed technologies in Sinana District of Bale Highlands, Southeastern Ethiopia [PDF]

, 2012
Abate, D., Belete, S., Tolera, A., Usman, S., Wegi, T.   +4 more
core  

Correlation of T₂ NMR with T g / T and viscosity. [PDF]

Curr Res Food Sci
van der Sman R, Renzetti S, Voudouris P, Asghari A, Khalloufi S.   +4 more
europepmc   +1 more source

Techno-functional, nutritional, and health-promoting properties enhancement of mopane worm and orange-fleshed sweet potato flour blends via ultrasonication and controlled fermentation. [PDF]

Front Microbiol
Molimi MB, Adebo OA.
europepmc   +1 more source

Comprehensive characterization of pulse flour microstructure using advanced non-destructive techniques

Milling influences flour morphology and the molecular structure of biomolecules. Such structure-function interactions are crucial in determining ingredient functionality to develop specific end-products. Laboratory scale X-ray instruments such as X-ray microtomography (µCT), small-angle X-ray scattering (SAXS), and powder X-ray diffraction (PXRD) offer
openaire   +1 more source

Plant-based proteins as functional egg replacers in pound cake: A comparative study of legume and oat ingredients. [PDF]

Curr Res Food Sci
Halm J, Nyhan L, Zannini E, Arendt EK.
europepmc   +1 more source

Evaluating the Impact of Cultivar and Processing on Pulse Off-Flavor Through Descriptive Analysis, GC-MS, and E-Nose. [PDF]

J Food Sci
Ponskhe K, DuBois A, Towa L, Hooper S, Cichy K, Mayhew EJ.   +5 more
europepmc   +1 more source