Results 181 to 190 of about 13,400 (211)

Creating a Nutrient-Dense Menu Using Foods Consumed by Native Communities in the Northern Great Plains Prior to 1851 for Use in Dietary Intervention Trial. [PDF]

Curr Dev Nutr
Hess JM, Bourboun JD, Comeau ME, Froelich B, Fossum D, Scheett A, Kitzes E, Baker-Ramsey T, Brunelle DC, Roemmich JN.   +9 more
europepmc   +1 more source

Effects of Purple-Fleshed Sweet Potato Lyophilized Powder on the Physicochemical Properties, Lactic Acid Bacteria Viability, Microstructure, and Textural Properties of Stirred Yogurt. [PDF]

Foods
Cunha Júnior PCD, Pinto CAC, Saraiva JMA, Ferreira EHDR.   +3 more
europepmc   +1 more source

A selection of African traditional and emerging foods: processing, composition, nutritional, sensory and nutraceutical aspects. [PDF]

Curr Res Food Sci
Tura M, Tappi S, Valli E, Salas PG, Suleiman R, Thabet C, Essaidi I, Muyonga JH, Akumu G, Bahri WR, Ghanem R, Ben Souissi J, Okoth MW, Thuku LN, Maitha IM, Mounir M, Girmay G, Gebremariam LW, Gebreegziabher Z, Setti M, Gallina Toschi T.   +20 more
europepmc   +1 more source

Novel Applications of Starch and Starch Derivatives in the Food and Alcoholic Beverages Industry: A Review. [PDF]

Foods
Vilela A, Gonçalves B, Gonçalves C, Cosme F, Pinto T.   +4 more
europepmc   +1 more source

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Physicochemical and sensory properties of steamed bread fortified with purple sweet potato flour

Food Bioscience, 2019
Abstract Whole purple sweet potato flour (PSP) is rich in various nutrients such as anthocyanins and dietary fiber. Chinese steamed bread (CSB) is a fermented food eaten by Chinese populations. Freeze-dried PSP was incorporated into CSB formulations up to 50%. The physicochemical and sensory properties of the resulting CSB were studied.
Fan Zhu, Jia Sun
openaire   +3 more sources

Macro and Micronutrients of Purple Sweet Potato Flour as Material Raw Complementary Feeding

Advanced Research in Applied Sciences and Engineering Technology, 2023
Safe food is supported by the use of local natural ingredients for food making raw materials. Infants older than 6 months should be given complementary feeding (MP-ASI) for optimal growth. Complementary Feeding in the dominant market is made from wheat flour and tapioca flour, new innovations are needed as a substitute for flour or tapioca, in order to
null Imelda Fitri, null Hotmauli, null Nurmaliza, null Brilian Dini MA. Iballa, null Sara Herlina   +4 more
openaire   +1 more source

Quality evaluation of non-fat goat milk yogurt supplemented with purple sweet potato flour

International Food Research Journal, 2022
In the present work, the supplementation of purple sweet potato flour as a prebiotic at concentrations of 1, 2, and 3% enhanced the probiotic efficacy. These three concentrations of purple sweet potato flour reduced the fermentation time from 4.5 – 5.5 h as compared to the control © recipe (7–5 - 8.0 h).
openaire   +1 more source

Using LAB‐fermented whey for developing bioactive edible films based on purple sweet potato flour/potato starch

International Journal of Food Science & Technology
Summary During edible film production, several processes are carried out to maintain the probiotic viability, increasing its cost. However, fermentation to culture probiotics that will be later used for edible film production may increase their resistance during production, application and storage. Therefore, this
Antonio Macías‐González, Paola Hernández‐Carranza, Irving Israel Ruiz‐López, Carlos Enrique Ochoa‐Velasco   +3 more
openaire   +1 more source

Physicochemical and Sensory Characteristics of Biscuits from Purple Sweet Potato Flour and Wheat Flour

Proceedings of the 16th ASEAN Food Conference, 2019
Yerika Putri, . Ridwansyah, Elisa Julianti   +2 more
openaire   +1 more source