Results 71 to 80 of about 4,719 (233)
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 +3 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 +2 more
doaj +1 more source
Functional and physicochemical properties of proteins isolated from four different pulses
Food Biomacromolecules, EarlyView.Proteins from four pulses viz. pinto bean, cow pea, pigeon pea, and navy bean were isolated and characterized. Pinto bean protein showed the highest oil absorption capacity and solubility. Pinto bean protein exhibited the highest emulsion capacity and foaming capacity. Cow pea protein showed the highest in vitro protein digestibility.
Bharati Kumari, Nandan Sit
wiley +1 more source
Assessment of the Malting Process of Purgatory Bean and Solco Dritto Chickpea Seeds
Foods, 2023 This study was aimed at minimizing the anti-nutrient content of the Gradoli Purgatory bean (GPB: Phaseolus vulgaris) and Solco Dritto chickpea (SDC: Cicer arietinum) seeds grown in the Latium region of Italy by defining the three steps of their malting ...
Alessio Cimini +3 more
doaj +1 more source
The discriminative functional mixture model for a comparative analysis of bike sharing systems [PDF]
, 2015 Bike sharing systems (BSSs) have become a means of sustainable intermodal transport and are now proposed in many cities worldwide. Most BSSs also provide open access to their data, particularly to real-time status reports on their bike stations.
Bouveyron, Charles +2 more
core +7 more sources
Guidelines for Sample Preparation and Stable Isotope Analysis of Food for Traceability Studies
Food Safety and Health, EarlyView.This workflow illustrates sample preparation and analysis steps in stable isotope ratio mass spectrometer (IRMS) for food traceability. It emphasizes standardized preparation, encapsulation, calibration, and quality control to ensure accurate, comparable isotope data critical for verifying food origin and authenticity across complex supply chains ...
Bayan Nuralykyzy +8 more
wiley +1 more source
Food Safety and Health, EarlyView.A conceptual framework of virtual water showing its sources, major applications, components of the virtual water footprint, and emerging future directions. The diagram emphasizes the growing role of virtual water in global sustainability and resource planning.
Priti Bhowmik +2 more
wiley +1 more source
Plants, 2023 The ‘Signuredda’ bean is a local genotype of pulse with particular technological characteristics, cultivated in Sicily, Italy. This paper presents the results of a study to evaluate the effects of partial substitutions of durum wheat semolina with 5%, 7 ...
Rosalia Sanfilippo +8 more
doaj +1 more source
Evaluation of the functional properties of mung bean protein isolate for development of textured vegetable protein [PDF]
, 2017 Mung bean is considered a ‘green pearl’ for its relatively high protein content; however, it has limited application as a raw material for industrial food products.
Brishti, Fatema Hossain +5 more
core
A methodological approach to the study of archaeological cereal meals: a case study at Çatalhöyük East (Turkey) [PDF]
, 2017 This paper presents an integrated methodology for the analysis of archaeological remains of cereal meals, based on scanning electronic microscopic analyses of microstructures of charred food fragments from Neolithic Çatalhöyük (Turkey).
Fuller, DQ +2 more
core +1 more source