Results 51 to 60 of about 508,699 (175)

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

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

Advances in Anthocyanin Recovery and Purification From Natural Sources: Bioavailability, Mechanistic Action in the Human Body and Applications in Novel Food Development

Food Chemistry International, EarlyView.
This review highlights green recovery, purification, stabilisation, bioavailability, health relevance, and novel food applications of anthocyanins from natural and agro‐industrial sources. ABSTRACT Anthocyanins are water‐soluble natural pigments and multifunctional food ingredients that support clean‐label colour, antioxidant activity, and value‐added ...
Chandan Kumar Sahu, Soumitra Banerjee, Venkata Krishna Bayineni, Ravi‐Kumar Kadeppagari, Amit Arora   +4 more
wiley   +1 more source

All-optical pulse reshaping and retiming systems incorporating pulse shaping fiber Bragg grating

, 2006
This paper demonstrates two optical pulse retiming and reshaping systems incorporating superstructured fiber Bragg gratings (SSFBGs) as pulse shaping elements.
Ibsen, M., Parmigiani, F., Petropoulos, P., Richardson, D.J.   +3 more
core   +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

Impact of Sprouting and Brachystegia eurycoma Supplementation on the Functional, Proximate Composition, and Bioactive, Antioxidant, and Enzyme‐Inhibitory Properties of Sorghum Flour

Food Chemistry International, EarlyView.
Sprouting and Brachystegia eurycoma supplementation improved sorghum flour nutrition, antioxidant activity and enzyme inhibition for functional foods. ABSTRACT Sprouting and cereal–legume supplementation are effective strategies for improving the functional, nutritional, and nutraceutical qualities of cereal‐based flour and products.
Khadijat Oluwashola Abdulrazaaq, Emmanuel Anyachukwu Irondi, Emmanuel Oladipo Ajani   +2 more
wiley   +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

Bioavailability through lactic fermentation in millet for combating hidden hunger

Food Biomacromolecules, EarlyView.
Millets are nutrient‐rich grains with considerable potential to combat hidden hunger, but the presence of anti‐nutritional factors, can restrict mineral bioavailability. Processing strategies including soaking, germination, cooking, and lactic acid fermentation can reduce the anti‐nutritional factors.
Ajina Anila Sugathan, Naziya Kadengal, Vinod Kumar Nathan, Prakash M. Halami   +3 more
wiley   +1 more source

High average power, high energy, femto-second fiber chirped pulse amplification system [PDF]

, 2007
We have demonstrated an Yb-fiber laser system incorporating a CFBG stretcher, bandwidth optimised amplifiers and dielectric grating compressor. The system produced 135 W average power with pulse energy of 13.5 µJ.
M. Ibsen, Dawson, J.W., Ibsen, M., Piper, A., Richardson, D.J., Malinowski, A., C. P. J. Barty, A. Piper, C. W. Siders, J. A. Britten, Siders, C.W., Barty, C.P.J., J. W. Dawson, Price, J.H.V., J. H. V. Price, D. J. Richardson, He, F., F. He, A. Malinowski, Britten, J.A.   +19 more
core   +2 more sources

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