Results 61 to 70 of about 4,719 (233)
CAUIM: Amazonian Cassava‐Based Programmable Biocolloid
Advanced Intelligent Systems, EarlyView.Bridging indigenous heritage and computation, this work introduces the usage of cauim, a traditional Amazonian cassava fermented beverage, as a programmable memristive‐like substrate and resistance switching. The material exhibits frequency‐dependent dynamics enabling reconfigurable Boolean logic operations.
Raphael Fortulan +5 more
wiley +1 more source
Quality Properties of Crackers Enriched with Composite Flours: Effect on Dough and Final Product
Applied SciencesComposite 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 +7 more
doaj +1 more source
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 +4 more
doaj +1 more source
The Manufacture and Properties of an Extruded, Resin-Bonded Graphite, CMF-13 Lot AAQ1 [PDF]
, 1968 Manufacture and properties of extruded resin bonded ...
Smith, M. C.
core +2 more sources
Integrated Assessment of Lipid Oxidation and Off‐Flavor Formation in Plant Protein Powders
Journal of the American Oil Chemists' Society, EarlyView.Impact of residual lipids on oxylipin and off‐flavor formation in commercial plant proteins: A detailed analysis of precursor‐product relationships by GC‐FID, LC‐MS/MS, and GC‐MS. ABSTRACT The widespread adoption of plant proteins is hindered by their inherent off‐flavors, often linked to lipid oxidation products.
Fernanda Furlan Goncalves Dias +3 more
wiley +1 more source
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 +3 more
doaj +1 more source
Substitution of Wheat Flour by Local Cereals and Pulses Flour “An approach to overcome wheat gap in Egypt” 3- Balady Bread Quality [PDF]
Alexandria Journal of Agricultural Sciences, 2020 The recent study included studying the possibility of substituting local cereals flours (rice, sorghum and naked barley) to local bread wheat cultivars. Adding fenugreek local pulse flour and imported soybean flour to improve characters of bread was also included. Separate experiments were carried out for each bread wheat variety.
M. Abd El- Sattar Ahmed +2 more
openaire +1 more source
Journal of the American Oil Chemists' Society, EarlyView.ABSTRACT In oil‐in‐water emulsions, lipid oxidation begins at the interface between the two phases. One strategy to slow down this process is to place antioxidants at the interface, where they can directly block oxidative reactions. This study explored that idea by conjugating soluble faba bean protein with tannic acid using the free‐radical grafting ...
Shahrzad Sharifimehr, Supratim Ghosh
wiley +1 more source
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 +8 more
doaj +1 more source
Food Bioengineering, EarlyView.Synergistic isoflavone‐probiotic action modulated metabolic, microbial and ovarian pathway ABSTRACT Polycystic ovary syndrome (PCOS) is a prevalent metabolic–endocrine disorder characterized by insulin resistance, hyperandrogenism, chronic inflammation, oxidative stress, and ovarian dysfunction, with growing evidence implicating gut microbiota ...
Jeyavelkumaran Renukadevi +4 more
wiley +1 more source