Results 81 to 90 of about 30,970 (254)

Beyond Gut Modulation: A Critical Review of the Therapeutic Potential, Safety, and Clinical Prospects of Natural Polysaccharides for IBD

Food Safety and Health, EarlyView.
In this review, we critically summarized the application of natural polysaccharides (NPs) for the treatment of IBD. This approach combines, in a unique way (right), the basic structure–activity relationships of NPs from different origins (left) with their multipronged mode of action, which involves modulation of the gut microbiota and other ...
Felix Danso, A. M. Abd El‐Aty, Kwaku Amoah, Xianghong Ju   +3 more
wiley   +1 more source

PRODUCTION OF RED-COLORED RICE FLOUR THROUGH IMPREGNATION WITH RED PITAYA EXTRACT DURING SOAKING AND MILLING

Jurnal Teknologi Pertanian
Rice 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, Erni Sofia Murtini, Harijono   +2 more
doaj   +1 more source

Performance Test of Disc Mill Type Ffc-23 Production of BBPP Batangkaluku [PDF]

BIO Web of Conferences
Rice 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, Muhpidah Muhpidah, Hardinashinta Gemala, Mubarak Husnul, Fauzi Rahman, Surur Fadil   +5 more
doaj   +1 more source

Chemistry Underlying the Behavior of Food and Agricultural Components During Industrial Manufacturing Processes and Its Implications in Quality Assurance, Food Quality, and Food Safety Management: A Systematic Review

Food Safety and Health, EarlyView.
Industrial manufacturing processes have transformative effects on the components of food matrix. These transformations in food matrix and components have direct implications for quality assurance (QA), food quality (e.g., nutritional profile and texture), and food safety management (e.g., pathogen control and toxin mitigation). ABSTRACT This systematic
Chinaza Godswill Awuchi
wiley   +1 more source

Quality of gluten-free cookies from germinated brown rice flour [PDF]

, 2019
Gluten-free food products are becoming popular due to increased consumers awareness on celiac disease. In this study, novel gluten-free cookies were produced from 100% germinated and non-germinated brown rice flour, and the blend of rice flour
Lim, Pei Tey, Syed Muhammad, Sharifah Kharidah, Bolarinwa, Islamiyat Folashade   +2 more
core   +1 more source

Effects of Brown Rice Flour as Whole Wheat Flour Substitute in Bread

, 2008
This research showed that brown rice flour had a lighter value than whole wheat flour.Brown rice flour had specific volume, fat absorption and foam capacity less thanwhole wheat flour.
สิรินาถ ตัณฑเกษม
core   +1 more source

Properties and Qualities of Functional Gluten-Free Cupcake Fortification with Brown Rice and Red Beans Flour [PDF]

Food Technology Research Journal
This 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, Amira, E. Abd El-Gwad   +1 more
doaj   +1 more source

Effect of in situ amylase and fermented maize starch on texture and after‐cooking storability of lafun dough

JSFA reports, EarlyView.
Abstract Background Lafun is made by fermenting and drying cassava chunks, which are then milled into flour and cooked into dough. Its quality characteristics are variety‐dependent, while it may become too soft or even liquefy during storage, leading to rejection by end‐users.
Laurent Adinsi, Muqsita Daouda, Alexandre Bouniol, Sègla Wilfrid Padonou, Imayath Djibril Moussa, Francis Hotegni, Noël Akissoé   +6 more
wiley   +1 more source

Food quality profile of fermented cassava dough: A tool for the value chain upgrading

JSFA reports, EarlyView.
Abstract Background Agbelima is a fermented cassava mash, which is then cooked into dough. The key quality attributes are color, odor, stretchability, and sour taste. To succeed in upgrading agbelima value chain, there is a need to determine the instrumental parameters that predict the quality of consumer‐preferred attributes of the final product. This
Lionnel Arnaud Chabi China, Laurent Adinsi, Sègla Wilfrid Padonou, Marcel Houngbedji, Ariane Awolo, Maora Gayet, Francis Hotegni, Flora Josiane Chadare, Noël Akissoé   +8 more
wiley   +1 more source

Effects of mixed microbial fermentation on the quality and metabolite profile of cassava leaf feed based on untargeted metabolomics

JSFA reports, EarlyView.
Abstract Background Cassava leaves are a major byproduct of cassava processing and have a low utilization rate. In this study, Lactiplantibacillus plantarum, Saccharomyces cerevisiae, and Bacillus subtilis were used for solid‐state fermentation of cassava leaves to improve their feed quality. Results After 48 h of fermentation, the feed pH decreased to
Mengjun Zhou, Dongxiu Wang, jie Zhang, Jian Chen, Xuding Wen   +4 more
wiley   +1 more source