Results 161 to 170 of about 4,721 (247)

The Effects of Die Temperature and Screw Speed on Extruded Pulse Flours and Their Application in Bread Production. [PDF]

Food Sci Nutr
Tuluk K, Altınel B, Bozdogan N, Tavman S, Kumcuoglu S.   +4 more
europepmc   +1 more source

Thermal-structural design study of an airframe-integrated Scramjet [PDF]

Design concepts are developed and evaluated for a cooled structures assembly for the Scramjet engine, for engine subsystems mass, volume, and operating requirements, and for the aircraft/engine interface.
Katinsky, E. A., Killackey, J. J., Tepper, S., Vuigner, A. A.   +3 more
core   +1 more source

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

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

Enhanced bacterial cellulose production by Komagataeibacter xylinus using agro-derived flour nitrogen sources. [PDF]

Appl Microbiol Biotechnol
Absharina D, Veres C, Kedves A, Kónya Z, Szabó BP, Vágvölgyi C.   +5 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

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