Results 101 to 110 of about 212,509 (305)
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 +3 more
wiley +1 more source
RHEOLOGICAL PROPERTIES AND THE ENERGETIC VALUE OF WHEAT FLOUR SUBSTITUTED BY DIFFERENT SHARES OF WHITE AND BROWN RICE FLOUR [PDF]
Chemical Industry and Chemical Engineering Quarterly, 2011 In order to produce dough with a lower gluten content, more enriched with rice components and satisfactory rheological properties, the rheological properties, energetic value and cake baking properties of wheat and white or brown rice flour in shares ...
Nada Nikolić +3 more
doaj
Penggunaan Tepung Pisang Siberas dengan Tepung Ubi Jalar Substitusi Terigu pada Pembuatan Mi Kering: Kasus di Provinsi Sumatera Utara [PDF]
, 2015 The Use of “Siberas” Banana Flour Combinated with Sweet Potato Flour to Subtitute Wheat on the Processing of Dried Noddles: Case Study in North Sumatra Province.
Hutabarat, N. D. (N) +1 more
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Journal of Applied Toxicology, EarlyView.ABSTRACT Aristolochia species have long been used in traditional medicine for their presumed anti‐inflammatory, analgesic and antimicrobial properties. However, extensive toxicological and epidemiological evidence now demonstrates that these plants contain aristolochic acids (AAs) I and II, highly potent nephrotoxic, genotoxic, and carcinogenic ...
Victor Ventura de Souza +2 more
wiley +1 more source
Jurnal Teknologi & Industri Hasil PertanianThe utilization of mung bean flour as a nutritional enhancer in food processing can serve as a preference for increasing protein content. One type of food product that can incorporate mung bean flour is gyoza. Gyoza wrappers are typically made from wheat
Yenny Febriana Ramadhan Abdi +4 more
doaj +1 more source
Effect of Quality of Wheat and Maize Flour in Tempura Batter [PDF]
, 2011 **This is a metadata-only record** Due to a technical issue the file(s) associated with this record are no longer available. We apologise for the inconvenience.
Tan, Chew Kwee
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JPGN Reports, EarlyView.Abstract Objectives Many individuals use artificial intelligence tools such as Open AI's ChatGPT and Google's Gemini to assess their symptoms or learn about a disease. However, studies to evaluate responses provided by artificial intelligence tools are lacking.
Ashwin Agrawal +3 more
wiley +1 more source
Establishment of Alkylresorcinols cut-off point to screen the 100% whole wheat flour
Applied Food ResearchAlkylresorcinols (ARs) are recognized biomarkers of whole grains, exhibiting biological functions such as antioxidant activity and inhibition of cancer cell proliferation, and are correlated with nutrients, including fat, dietary fiber, and carbohydrates.
Jun Wang +7 more
doaj +1 more source
Solvent retention capacity for different wheats and flours evaluation
Czech Journal of Food Sciences, 2012 The baking quality in the sets of both commercial and variety wheat samples (80 and 18 items) and wheat composite flour (standard and 25 blends) was evaluated in terms of the Solvent retention capacity method (AACC 56-11). Composites were prepared from a
Ivan Švec +3 more
doaj +1 more source
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
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