Results 141 to 150 of about 688 (163)

Vocabulary data in Central Javanese folk myths. [PDF]

Data Brief
Budiawan RYS, Mualafina RF, Sunarya, Nugraheni L.   +3 more
europepmc   +1 more source

Effect of processing treatments on physiochemical properties of two varieties of soybean and its characterization for preparation of hawaijar. [PDF]

Sci Rep
Thingujam B, Khwairakpam B, Tushir S, Joykumar N, Kaur S.   +4 more
europepmc   +1 more source

Effect of Tempeh and Daidzein on Calcium Status, Calcium Transporters, and Bone Metabolism Biomarkers in Ovariectomized Rats. [PDF]

Nutrients
Harahap IA, Kuligowski M, Cieslak A, Kołodziejski PA, Suliburska J.   +4 more
europepmc   +1 more source

The Potential of Fermentation-Based Processing on Protein Modification: A Review. [PDF]

Foods
Yousefi N, Shokrollahi Yancheshmeh B, Gernaey KV.   +2 more
europepmc   +1 more source

Exploring the Impact of Solid-State Fermentation on Fava Bean Flour: A Comparative Study of Aspergillus oryzae and Rhizopus oligosporus. [PDF]

Foods
Gautheron O, Nyhan L, Torreiro MG, Tlais AZA, Cappello C, Gobbetti M, Hammer AK, Zannini E, Arendt EK, Sahin AW.   +9 more
europepmc   +1 more source

Nutrient adequacy and environmental foot-print of Mediterranean, pesco-, ovo-lacto-, and vegan menus: a modelling study. [PDF]

Front Nutr
Alcalá-Santiago Á, Rodríguez-Martín NM, Casas-Albertos E, Gálvez-Navas JM, Castelló-Pastor A, García-Villanova B, Molina-Montes E.   +6 more
europepmc   +1 more source

Biological, dietetic and pharmacological properties of vitamin B₉. [PDF]

NPJ Sci Food
Siatka T, Mát'uš M, Moravcová M, Harčárová P, Lomozová Z, Matoušová K, Suwanvecho C, Krčmová LK, Mladěnka P.   +8 more
europepmc   +1 more source

Development and Characterization of High-Nutrient Biscuits for Disaster Situations Targeting At-Risk Groups. [PDF]

Int J Food Sci
Boğa T, Topaloğlu Günan K, Çakmak Kavsara S, Berber D, Aktürk Gümüşay Ö.   +4 more
europepmc   +1 more source

Main Processed Hypoallergenic Foods: A Potential Tool to Improve Informed Dietary Choices in Children with IgE-Mediated Food Allergies. [PDF]

Children (Basel)
Pecoraro L, Barni S, Mori F, Giovannini M, Castagnoli R, Arasi S, Mastrorilli C, Saretta F, Liotti L, Caminiti L, Klain A, Gelsomino M, Miraglia Del Giudice M, Marseglia GL, Novembre E.   +14 more
europepmc   +1 more source

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Tempeh flour from chickpea (Cicer arietinum L.) nutritional and physicochemical properties

Food Chemistry, 2008
Abstract The effects of solid state fermentation (SSF) on physicochemical and nutritional properties of chickpea flour were studied. Fermented (tempeh) flour showed higher particle size index, gelatinization temperature, dispersability and resistant starch content, and lower gelatinization enthalpy and water solubility than unfermented flour.
Edith-Oliva Cuevas-Rodríguez, Jorge Milan Carrillo, JOSÉ A Lopez-Valenzuela   +2 more
exaly   +2 more sources