Results 81 to 90 of about 49,249 (212)

Karakteristik Tepung Komposit Yang Disuplementasi Rumput Laut Sebagai Bahan Baku Produk Kuliner [PDF]

, 2009
Composite Flour Characteristics At Suplementasi Sea Grass Upon Which Standard Kuliner Product. The experiment was conducted at Food Technology Laboratory Politani Negeri Kupang lasted on April to November 2008.
Badewi, B. (Bachtaruddin), Hidayah, Z. (Zulianatul), Kartiwan, K. (Kartiwan)   +2 more
core  

Influence of Cashew Agro‐Industrial By‐Product (Anacardium occidentale) and Cashew Tree Gum on the Properties of Sponge Cakes: A Fat Replacement Approach

Journal of Food Science, Volume 91, Issue 3, March 2026.
ABSTRACT The processing of cashew apple in Brazil, particularly in the Northeast region, generates tons of by‐products. This scenario highlights a significant waste of material with bioactive potential. In addition to these, the cashew tree also produces cashew gum, a natural exudate with important technological applications.
Maria Eduarda Nobre do Nascimento, João Bruno Guilherme Mendes, Lais Viana Vasconcelos, Jessica Maria Silva Sousa, Celli Rodrigues Muniz, Daniele Maria Alves Teixeira Sá, Francisca Joyce Elmiro Timbó de Andrade   +6 more
wiley   +1 more source

Economic trends in Qing China: A response to Rawski's bold claims

Asia‐Pacific Economic History Review, Volume 66, Issue 1, Page 99-116, March 2026.
Abstract Thomas Rawski challenges recent quantitative studies that find declining Chinese GDP per capita during 1700–1850 and suggests that the error margins around the component series for per capita grain supply should be widened, which would make it possible to accommodate stagnation, growth or decline.
Stephen Broadberry, Hanhui Guan, David Daokui Li   +2 more
wiley   +1 more source

Improvement of rheological traits of dough made from winter wheat varieties through breeding

Зерновое хозяйство России, 2018
А.А. Sukhorukov, Candidate of Agricultural Sciences, chief research officer; E.N. Shabolkina, Candidate of Agricultural Sciences, leading research officer; L.V. Pronovich, research officer of the laboratory of techno-analytical service FSBSI ‘Samara RIA’
A. A. Sukhorukov, E. N. Shabolkina, L. V. Pronovich   +2 more
doaj   +2 more sources

Investigation of Morphological, Structural, Rheological and Digestibility Characteristics of Common Buckwheat Starch Modified via Physical and Chemical Methods

Journal of Food Process Engineering, Volume 49, Issue 3, March 2026.
Morphological, structural, rheological, and digestibility characteristics of common buckwheat starch modified via physical and chemical methods. ABSTRACT The present study investigated the impact of different physical and chemical modifications on starch extracted from the Pakistani cultivar of common buckwheat (Fagopyrum esculentum Moench).
Salman Haider, Tahira Mohsin Ali, Marium Shaikh, Ghulam Mustafa, Angelo Maria Giuffrè   +4 more
wiley   +1 more source

Comparative Study of Refractance Window and Hot Air Drying of Apple Pomace: Kinetics, Modeling, and Utilization in Pancakes

Journal of Food Process Engineering, Volume 49, Issue 3, March 2026.
Refractance window drying efficiently valorized apple pomace by significantly reducing drying time and energy consumption while better preserving bioactive compounds compared to hot air drying. The resulting powder showed high functional potential and was successfully used as a sugar and flour substitute in pancakes.
Fadime Begüm Tepe, Tolga Kağan Tepe
wiley   +1 more source

Characterization of waxy Diploid Wheat Flour and its Possible Practical Use.

Journal of applied glycoscience
The application of flour is determined by the composition of its starch and storage proteins. Previously isolated diploid waxy wheat is known to be amylose-free and possesses the same amylopectin structure as the wild-type. To reveal its characteristics, starch, protein, lipid, fiber, gluten, and allergen contents and rheological properties were ...
Crofts, Naoko, Fujita, Shuzo, Miura, Satoko, Hosaka, Yuko, Oitome, Naoko F., Yoshida, Satoshi, Nakamura, Megumi, Fujise, Asako, Iwaki, Keiko, Murai, Koji, Fujita, Naoko   +10 more
openaire   +2 more sources

A general extrudate bulk density model for both twin-screw and single-screw extruder extrusion cooking processes [PDF]

, 2010
Effects of extrusion parameters and raw materials on extrudate expansion are respectively investigated in a twin-screw extruder and a single-screw extruder extrusion cooking experiments for fish feed, wheat, and oat & wheat mixture processing.
Cheng, Hongyuan, Friis, Alan, Høeg Hansen, Jonas, Tolderlund Rasmussen, Hanne   +3 more
core  

Genetic Determinants and Breeding Strategies for Rice Cooking and Eating Quality: A Comprehensive Review

Plant Biotechnology Journal, Volume 24, Issue 3, Page 1697-1711, March 2026.
ABSTRACT Rice cooking and eating quality (CEQ), a core agronomic trait tied to consumer preference and market value, is regulated by endosperm starch, protein, and lipid metabolism; this review synthesizes advances in its molecular mechanisms, focusing on genetic determinants and regulatory networks of storage substances.
Guangming Lou, Pei Fu, Haozhou Gao, Minqi Li, Huan Shi, Rongjia Liu, Yanhua Li, Hao Zhou, Duo Xia, Yuexing Wang, Guanjun Gao, Yuqing He   +11 more
wiley   +1 more source

Rheological and Breadmaking Properties of Wheat Flours Supplemented with Octenyl Succinic Anhydride-Modified Waxy Maize Starches

Food and Bioprocess Technology, 2013
The feasibility of emulsifying starches as bread improvers was investigated by incorporating starch sodium octenyl succinate (OSA-st), pre-gelatinized OSA-st and hydrolysed spray-dried OSA-st at 2.5, 5 and 10 % into wheat flour. Dough rheological properties (creep and recovery measurements; Mixolab, Alveograph) and bread quality parameters (specific ...
Dapčević Hadnađev, Tamara R., Dokić, Ljubica P., Hadnađev, Miroslav S., Pojić, Milica M., Torbica, Aleksandra M.   +4 more
openaire   +2 more sources