Results 31 to 40 of about 917 (108)

A Novel Liquid Chromatographic Time-of-Flight Tandem Mass Spectrometric Method for the Determination of Secondary Metabolites in Functional Flours Produced from Grape Seed and Olive Stone Waste

Molecules
Agricultural by-products like grape pomace and olive stones are rich in bioactive compounds and can be processed into grape seed and olive stone flours.The phenolic composition of such flours still remains underexplored.
Achilleas Panagiotis Zalidis, Natasa P. Kalogiouri, Ioannis Mourtzinos, Dimitris Sarris, Konstantinos Gkatzionis   +4 more
doaj   +1 more source

Antinutritional factors, mineral composition and functional properties of dry fractionated flours as influenced by the type of pulse

Heliyon, 2021
Coarse (CF) and Fine (FF) fractions were obtained by dry fractionation (air classification) of raw micronized flour (RM) of kabuli chickpea, green pea, yellow and red lentil. Pea showed the highest phytate content in RM and CF.
Davide De Angelis, Antonella Pasqualone, Ignazio Allegretta, Carlo Porfido, Roberto Terzano, Giacomo Squeo, Carmine Summo   +6 more
doaj   +1 more source

Quality Properties of Crackers Enriched with Composite Flours: Effect on Dough and Final Product

Applied Sciences
Composite flours have been increasingly introduced in bakery products, aiming to enhance their nutritional value and reduce overdependence on imported wheat. Crackers are popular snack items, with potential to affect body weight and health status.
Konstantinos Giannoutsos, Danai Ioanna Koukoumaki, Vasiliki Bountziouka, Tonia Poriazi, Maria Papageorgiou, Dimitris Sarris, Konstantinos Gkatzionis, Eleni Naziri   +7 more
doaj   +1 more source

Development of a Stealth Health Approach to Improving Lysine Consumption in Nigeria With a Focus on Urban Populations

Legume Science
Since the Green Revolution, the intake ratio of cereal grains to pulses has increased considerably, coinciding with marked declines in dietary quality, specifically protein and fiber consumption. Prominent increase in consumption of bread formulated with
Babatunde S. Ojetunde, John Stromberger, Esten Mason, Henry Thompson, Jessica G. Davis   +4 more
doaj   +1 more source

The Effects of 7 Days of Feeding Pulse-Based Diets on Digestibility, Glycemic Response and Taurine Levels in Domestic Dogs

Frontiers in Veterinary Science, 2021
Grain-based carbohydrate sources such as rice comprise 30–50% of commercial pet foods. Some pet foods however have removed the use of grains and have instead incorporated pulses, such as peas and lentils, resulting in grain-free diets. The hypothesis was
Chloe Quilliam, Yikai Ren, Tressa Morris, Yongfeng Ai, Lynn P. Weber   +4 more
doaj   +1 more source

Effect of microwave treatment on the structural and functional properties of proteins in lentil flour

Food Chemistry Advances, 2022
Microwave is the commonly adopted thermal technology for the cooking and other industrial processing of lentils. The study focused on evaluating the effect of microwave treatment (MT) on the protein profile and functional properties of lentil flour (LF).
S. Mahalaxmi, P. Himashree, B. Malini, C.K. Sunil   +3 more
doaj   +1 more source

Structural and functional responses of pulse starches to optimized wet isolation conditions from air-classified starch-rich flours

Journal of Agriculture and Food Research
Starch-rich pulse flours, an underutilized co-product from air classification, have limited industrial applications due to the presence of impurities such as proteins and dietary fibers.
Fan Cheng, Oneli Mapalagama, Xuehong Li, Kashika Sethi, Yikai Ren, Michael Nickerson, Yongfeng Ai   +6 more
doaj   +1 more source

Physicochemical and organoleptic properties of cookies incorporated with legume flours

Cogent Food & Agriculture, 2016
In developing countries like India, with increasing urbanization, the demand for processed food and bakery products particularly cookies command wide popularity in both urban and rural mass.
Sushma Thongram, Beenu Tanwar, Ambika Chauhan, Vikas Kumar   +3 more
doaj   +1 more source

Faba Bean (Vicia faba L. minor) Bitterness: An Untargeted Metabolomic Approach to Highlight the Impact of the Non-Volatile Fraction

Metabolites, 2023
In the context of climate change, faba beans are an interesting alternative to animal proteins but are characterised by off-notes and bitterness that decrease consumer acceptability.
Adeline Karolkowski, Emmanuelle Meudec, Antoine Bruguière, Anne-Claire Mitaine-Offer, Emilie Bouzidi, Loïc Levavasseur, Nicolas Sommerer, Loïc Briand, Christian Salles   +8 more
doaj   +1 more source

Effect of jet-cooking on rheological properties of navy bean flour suspensions

Food Chemistry Advances, 2023
Navy beans are a gluten-free pulse containing great heathy sources for human beings. In this work, we compared the rheological properties of untreated navy bean flour suspensions (UNBFS) and jet-cooked navy bean flour suspensions (JCNBFS). Jet-cooking is
Jingyuan Xu, Gordon W. Selling, Sean X. Liu   +2 more
doaj   +1 more source