Results 71 to 80 of about 4,721 (247)
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
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
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
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND Narrow‐leaved lupins (NLL, Lupinus angustifolius L.) is recognized as a climate‐resilient protein crop but its use in food and feed is frequently limited by toxic quinolizidine alkaloids (QAs). The effect of intercropping with spring oat (Avena sativa L.) on grain QA content has not yet been quantified.
Yannik Schlup +5 more
wiley +1 more source
The use of edible insects in human food
Journal of the Science of Food and Agriculture, EarlyView.Abstract The world population is expected to reach approximately 10 billion people by 2050, which will significantly increase global food demand and may lead to agricultural shortages and a higher risk of food insecurity. In this context, this review discusses the potential of insects as alternative sources of animal protein, addressing their ...
Pamela Barroso de Oliveira +5 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