Results 81 to 90 of about 168,805 (289)
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
Performance Test of Disc Mill Type Ffc-23 Production of BBPP Batangkaluku [PDF]
BIO Web of ConferencesRice is a commodity that has a strategic role in food security to meet the basic needs of the community. In Indonesia, rice is not only consumed as a staple food, but we often get rice processed into other food ingredients such as cakes.
Salim Iqbal +5 more
doaj +1 more source
NIPPON SHOKUHIN KOGYO GAKKAISHI, 1971 The factors such as proportion of basic ingredients, particle size of rice flour and the ratio of rice flour to cornstarch were investigated on their effects on the qualities of the rice flour butter cakes.Among 27 kinds butter cakes made from basic ingredients of different amount, the cake in the following proportion of basic ingredients was the best ...
KIYOKO YAMAZAKI +2 more
openaire +2 more sources
Food Safety and Health, EarlyView.Sensory‐driven optimization of multi‐millet cookie formulation using RSM. ABSTRACT The effect of the composition of multi‐millet flour on the sensory acceptability of gluten‐free cookies containing xanthan gum as a binding agent was investigated and optimized.
Akash Kumar +4 more
wiley +1 more source
Properties and Qualities of Functional Gluten-Free Cupcake Fortification with Brown Rice and Red Beans Flour [PDF]
Food Technology Research JournalThis study aimed to evaluate gluten-free cupcakes made from white rice flour and formulations in which white rice flour was partially substituted with brown rice flour and red bean flour.
Eman, Sh. A. Ghoname +1 more
doaj +1 more source
Effect of extrusion barrel temperatures on residence time and physical properties of various flour extrudates [PDF]
, 2015 The aim of this study was to evaluate the effect of barrel temperature and flour types on the residence time and physical properties of various flour extrudates.
Lim, Sue Shan +3 more
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Food Safety and Health, EarlyView.This article reviews the basic characteristics, factors affecting properties of oleogels, and preparation methods of oleogels. Meanwhile, their applications in meat products, dairy products, baked goods, and delivering bioactive compounds are highly summarized.
Wenyuan Zhang +6 more
wiley +1 more source
Jurnal Teknologi PertanianRice flour is a common ingredient in traditional food processing in Indonesia. Rice flour is commercially found in the market as white rice flour, and colorants are often added during processing.
Amelia Agatha Gunarso +2 more
doaj +1 more source
Effects of various food components on the expansion, oil absorption, and crispiness of fried rice dough [PDF]
, 1994 The physical characteristics offried dough were studied using model systems based on rice flours. Fried dough of maximum crispiness and minimum oil absorption were obtained from flour mixtures containing rice: glutinous rice in the ratio of 75:25 ...
Abd Hamid, Norhashimah, Mohamed, Suhaila
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Food Safety and Health, EarlyView.This is an infographic driver of food contaminants and health effects. ABSTRACT Food safety remains a critical challenge in Nigeria due to rapid urbanization and weak regulatory enforcement. This systematic review synthesizes empirical evidence from 2015 to 2025 to characterize food contaminant profiles and associated human health risks in Nigeria ...
Cecilia Nwadiuto Obasi +6 more
wiley +1 more source