Results 101 to 110 of about 686,393 (407)
Evaluasi Mutu Kukis yang Disubstitusi Tepung Sukun (Artocarpus Communis) Berbasis Minyak Sawit Merah (Msm), Tepung Tempe dan Tepung Udang Rebon (Acetes Erythraeus) [PDF]
, 2014 The main material in making cookies is wheat flour and it also can be substituted by the using of sukun flour. The purpose of changing that flour is for getting the cookies whit the good content of nutrient and indirectly it also can decrease the ...
Herawati, N. (Netty) +2 more
core
The structural analysis of wheat flour glycerolipids [PDF]
Lipids, 1971 AbstractThe compositions of the fatty acids in the 1, 2 and 3 positions of the principal glycerolipids and their various stereoisomers were determined. Fatty acids in the 1 and 3 positions of triglycerides were similar in composition and less unsaturated than those in the 2 position.
W. R. Morrison, R. O. Arunga
openaire +3 more sources
Formula Optimization and Nutritional Characteristics Analysis of Pumpkin Whole Wheat Steamed Bread
Shipin gongye ke-jiIn order to improve the quality of whole wheat steamed bread, in this paper, stone-ground whole wheat flour with low-temperature and low-speed milling was selected, and the natural pigment of pumpkin flour was utilized to study the effect of the addition
Ying RAO +4 more
doaj +1 more source
Food Frontiers, EarlyView.Glutinous rice paste, with its superior viscosity and mechanical properties, serves as an ideal material for food 3D printing, yet its application is limited by its tendency to undergo retrogradation. This study demonstrates that hydrocolloids (particularly sodium alginate) effectively retard the retrogradation of glutinous rice gel, enhancing the ...
Di Chen +8 more
wiley +1 more source
District Wise Price Forecasting of Wheat in Pakistan using Deep Learning [PDF]
arXiv, 2021 Wheat is the main agricultural crop of Pakistan and is a staple food requirement of almost every Pakistani household making it the main strategic commodity of the country whose availability and affordability is the government's main priority. Wheat food availability can be vastly affected by multiple factors included but not limited to the production ...
arxiv
Food Frontiers, EarlyView.Nutraceutical Potential in Disease Mitigation and Health Enhancement of Actinidia spp. (Kiwifruit) ABSTRACT This review offers an in‐depth exploration of the Actinidia species (kiwifruit) nutritional composition, the pivotal role of its primary bioactive compounds, and their potential applications across the aforementioned health concerns. Furthermore,
Allah Rakha +7 more
wiley +1 more source
High temperature 1H DOSY NMR reveals sourdough fermentation of wheat flour alters the molecular structure of water-extractable arabinoxylans [PDF]
Arabinoxylans are constituents of wheat flour that contribute to the dietary fiber properties of wheat. They exist in water-extractable and water-unextractable forms and contribute to human health. In bakery technology, especially the water-extractable arabinoxylans (WE-AX) are important due to their impact on viscosity and dough rheology.
arxiv +1 more source
Dynamics of an LPAA model for Tribolium Growth: Insights into Population Chaos [PDF]
SIAM Journal on Applied Mathematics 84(6), 2300-2320 (2024)Flour beetles (genus Tribolium) have long been used as a model organism to understand population dynamics in ecological research. A rich and rigorous body of work has cemented flour beetles' place in the field of mathematical biology. One of the most interesting results using flour beetles is the induction of chaos in a laboratory beetle population, in
arxiv +1 more source
Pengaruh Substitusi Terigu dengan Tepung Kacang Merah Pregelatinisasi terhadap Sifat Fisikokimia dan Organoleptik Cookies [PDF]
, 2015 Substitution of wheat flour with kidney bean flour can be done because both are starch-based materials. The use of kidney bean flour can reduce the use of wheat flour and increase the utilization of local food. The use of pregelatinized kidney bean flour
Dewi, S. (Sandra) +2 more
core