Results 11 to 20 of about 508,699 (175)

Techno-Functional and Rheological Properties of Alternative Plant-Based Flours

Foods, 2023
The use of alternative vegetal sources is a proposed strategy to improve the diversity and quality of plant-based products on the market, currently led by soy and pea.
Celia Badia-Olmos, Laura Laguna, Claudia Mónika Haros, Amparo Tárrega   +3 more
doaj   +2 more sources

Chirped pulse Raman amplification in plasma: high gain measurements [PDF]

, 2009
High power short pulse lasers are usually based on chirped pulse amplification (CPA), where a frequency chirped and temporarily stretched ``seed'' pulse is amplified by a broad-bandwidth solid state medium, which is usually pumped by a monochromatic ...
Yang, X., Vieux, G., Wiggins, Samuel, Lyachev, A., Ersfeld, B., Raj, G., Jaroszynski, D. A., Brunetti, E., Issac, R., Farmer, J.   +9 more
core   +4 more sources

Evaluating the efficacy of non-thermal microbial load reduction treatments of heat labile food components for in vitro fermentation experiments.

PLoS ONE, 2023
Increasingly, in vitro simulated colon fermentations are being used as a pre-clinical step to assess the impacts of foods and drugs on the gut microbiota in a cost-effective manner.
Andrew Paff, Darrell W Cockburn
doaj   +1 more source

Pulses-Fortified Ketchup: Insight into Rheological, Textural and LF NMR-Measured Properties

Applied Sciences, 2023
Tomato ketchup is one of the most popular foods eaten all over the world. To improve the texture of these sauces, modified starches are used most commonly. This may be negatively assessed by consumers.
Joanna Le Thanh-Blicharz, Jacek Lewandowicz, Patrycja Jankowska, Przemysław Łukasz Kowalczewski, Katarzyna Zając, Miroslava Kačániová, Hanna Maria Baranowska   +6 more
doaj   +1 more source

Chirped pulse Raman amplification in plasma [PDF]

, 2011
Raman amplification in plasma has been proposed to be a promising method of amplifying short radiation pulses. Here, we investigate chirped pulse Raman amplification (CPRA) where the pump pulse is chirped and leads to spatiotemporal distributed gain ...
J P Farmer, Ersfeld, Bernhard, Raj, Gaurav, R C Issac, S M Wiggins, Brunetti, Enrico, Lyachev, Andrey, Issac, Riju, Welsh, Gregor H., Wiggins, Mark, Vieux, Gregory, A Lyachev, Farmer, John Patrick, Jaroszynski, Dino, G H Welsh, D A Jaroszynski, Yang, Xue, B Ersfeld, E Brunetti, G Raj, G Vieux, X Yang   +21 more
core   +4 more sources

Production of functional crackers based on non-conventional flours. Study of the physicochemical and sensory properties

Food Chemistry Advances, 2023
Crackers are popular snacks that can include functional ingredients in order to make products of higher nutritional value. The effect of partial replacement of wheat flour with barley, grape seed, olive stone, lupin and chickpea flour (10–50%) on the ...
Konstantinos Giannoutsos, Achilleas Panagiotis Zalidis, Danai Ioanna Koukoumaki, George Menexes, Ioannis Mourtzinos, Dimitris Sarris, Konstantinos Gkatzionis   +6 more
doaj   +1 more source

SUBMERGED FERMENTATION BIOCONVERSION OF AIR-CLASSIFIED STARCH-RICH PULSE FLOURS TO PROTEIN-RICH PRODUCTS [PDF]

, 2023
Pulse starch is a low-value, often underutilized co-product of the pulse industry. This research focuses on the submerged fermentation of starch-rich pulse fractions by generally recognized as safe (GRAS) microbes that result in production of microbial ...
Arasaratnam, Lashmitha
core   +1 more source

Nutritional Composition and In Vitro Starch Digestibility of Crackers Supplemented with Faba Bean Whole Flour, Starch Concentrate, Protein Concentrate and Protein Isolate

Foods, 2022
The nutritional quality of common wheat-based foods can be improved by adding flours from whole pulses or their carbohydrate and protein constituents. Faba bean (Vicia faba L.) is a pulse with high protein concentration. In this study, prepared faba bean
Manu Pratap Gangola, Bharathi Raja Ramadoss, Sarita Jaiswal, Hrvoje Fabek, Mehmet Tulbek, Gerald Harvey Anderson, Ravindra N. Chibbar   +6 more
doaj   +1 more source

Modification in starch structure of soaked and germinated lentil seeds under various thermal processing methods, including conventional, microwave, and microwave-assisted techniques

Food Chemistry Advances, 2023
Adding lentil flours as an affordable and sustainable plant-based ingredient in food formulation plays vital role in promoting human health and reducing the environmental footprint of human diet.
Tahereh Najib, Mohamad Mehdi Heydari, Kaiyang Tu, Venkatesh Meda   +3 more
doaj   +1 more source

Determination of the mineral profile of raw and roasted lentil flour after addition to yogurt

NAJFNR, 2021
Introduction: Lentil (Lens culinaris) is a pulse largely consumed in the world, especially in Algeria. This legume can be consumed in different forms (pottage, soup), but also flour can be produced after roasting treatment of the lentils.
Farida Benmeziane-Derradji, Doha Aoufi, Nour El Houda Ayat, Lynda Djermoune-Arkoub   +3 more
doaj   +1 more source