Results 211 to 220 of about 4,721 (247)

PULSED NUCLEAR MAGNETIC RESONANCE STUDY OF WATER MOBILITY IN FLOUR DOUGHS

Journal of Food Science, 1979
ABSTRACT Transverse relaxation time (T 2 ) of water protons in wheat flour doughs, an indication of molecular mobility of water, was determined by pulsed nuclear magnetic resonance. The relaxation curves consist of two components with a long and a short T
H. K. LEUNG, J. A. MAGNUSON, B. L. BRUINSMA   +2 more
openaire   +1 more source

Development of gluten-free cracker snacks using pulse flours and fractions

Food Research International, 2010
Abstract With nearly two million North Americans suffering gluten intolerance, the objective of this study was to develop gluten-free, pulse-based cracker snacks that exploit the anti-allergenic and health-enhancing nature of pulses ingredients. Nine commercially available pulse fractions (chickpea, green and red lentil, yellow pea, pinto and navy ...
Jeeyup (Jay) Han, Jennifer A.M. Janz, Mindy Gerlat   +2 more
openaire   +1 more source

Freezing characteristics and relative permittivity of rice flour gel in pulsed electric field assisted freezing

Food Chemistry, 2022
This study investigated the effect of pulsed electric field assisted freezing treatment on the freezing characteristics of rice flour gel under output voltages varying from 0 to 25 kV. The results indicated that by applying a pulsed electric field, the phase change time decreased. Scanning electron microscopy images indicated that pulsed electric field
Roujia, Zhang, Fuyuan, Ding, Yang, Zhang, Chenguang, Zhou, Wen, Zhang, Jiyong, Shi, Xiaobo, Zou, Jianbo, Xiao   +7 more
openaire   +2 more sources

Evaluation of the nutritional quality of cereal bars made with pulse flours using desirability functions

Food Science and Technology International, 2021
The development of nutritious, low-cost snacks has become increasingly important due to consumer demand for healthier diets. In this study, sensory and physical-chemical parameters and mineral compositions (P, Ca, Na, K, Mg, Fe, Zn, Al, Cu, Mn, Ni and Ba) of cereal bars were evaluated. The bars were made with flours of Lablab purpureus L.
Lucas Costa Maia, Rita Maria Weste Nano, Wagna Piler Carvalho dos Santos, Fábio Santos de Oliveira, Camila Oliveira Barros, Katia Elizabeth de Souza Miranda   +5 more
openaire   +2 more sources

Incorporating Whole Pulse Flour From Cowpea, Navy Bean, and Red Bean in Whole Wheat Flour Bread

Cereal Chemistry
ABSTRACT Background and Objectives In recent years there has been an increase in consumption of pulse ingredients due to their availability, sustainability, and nutritional value. There is great potential to incorporate whole pulse flour in whole wheat bread to increase the protein content and ...
Bipin Rajpurohit, Michael Tilley, Xiaorong Wu, Yonghui Li   +3 more
openaire   +1 more source

Functional properties of pulse flours and their opportunities in spreadable food products

Quality Assurance and Safety of Crops & Foods, 2017
The pulse flours obtained from broad bean, red and green lentil were characterised in order to identify potential applications for obtaining food products with short ingredient list. The investigated pulse flours had similar protein contents (~22%), with the isoelectric point close to pH~4.4.
L. Patrascu, I. Vasilean, I. Banu, I. Aprodu   +3 more
openaire   +1 more source

Pulse germination as tool for modulating their functionality in wheat flour sourdoughs

Quality Assurance and Safety of Crops & Foods, 2019
Three different pulses, namely green lentils, broad beans and chickpeas, were subjected to germination under daylight conditions.
L. Patrascu, I. Vasilean, M. Turtoi, M. Garnai, I. Aprodu   +4 more
openaire   +1 more source

Incorporation of pulse flours of different particle size in relation to pita bread quality

Journal of the Science of Food and Agriculture, 2012
AbstractBACKGROUND: To increase pulse consumption, pita bread was fortified with pulse flours milled from green lentils, navy beans and pinto beans, which were ground to produce fine and coarse flours. Pita breads were prepared using composite flours containing pulse flours (25, 50, 75%) and wheat flour or 100% pulse flours and adjusting the amount of ...
Yulia, Borsuk, Susan, Arntfield, Odean M, Lukow, Kevin, Swallow, Linda, Malcolmson   +4 more
openaire   +2 more sources

Wearable Pressure Sensors for Pulse Wave Monitoring

Advanced Materials, 2022
Ardo Nashalian, Sophia Shen
exaly  

Understanding the impact of pulse flour properties on product quality

CFW Plexus, 2013
Heather Maskus, L. Bourre, L. Malcolmson, Y. Supeene, E. Assefaw   +4 more
openaire   +1 more source