Results 31 to 40 of about 56,935 (308)

The effect of plantain and tigernut flours substitution on the antioxidant, physicochemical and pasting properties of wheat-based composite flours

Cogent Food & Agriculture, 2016
Wheat based composite flour was substituted with plantain and tigernut flours in order to enhance its protein, fibre, minerals, antioxidants and resistant starch contents.
Y.A. Bamigbola, O.O. Awolu, I.B. Oluwalana   +2 more
doaj   +1 more source

Nutritional Composition of Biscuits from Wheat-Sweet Potato-Soybean Composite Flour

International Journal of Food Science, 2022
The aim of this study was to evaluate the nutritional composition of biscuits from wheat-sweet potato-soybean composite flours. Substitutions of wheat flour with sweet potato and soybean flours at the rate of 25% (wheat flour 375 g, sweet potato flour ...
Ponka Roger, Bisso Monesso Marvist Bertrand, Zomegni Gaston, Bissada Nouhman, Fokou Elie   +4 more
doaj   +1 more source

Karakterisasi fisikokimia dan functional properties tepung kulit buah jeruk bali (Citrus maxima) dan tepung kulit buah nangka (Artocarpus heterophyllus)

Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian, 2022
Jackfruit and pomelo are tropical fruits that are popular among the people of Southeast Asia, including Indonesia because of their nutritional content such as carbohydrates, protein, minerals, and vitamins that are very beneficial for the health of the ...
Karina Natalie, Tjandra Pantjajani, Ardhia Deasy Rosita Dewi, Maria Goretti M. Purwanto   +3 more
doaj   +1 more source

Removing celiac disease-related gluten proteins from bread wheat while retaining technological properties: a study with Chinese Spring deletion lines [PDF]

, 2009
Background Gluten proteins can induce celiac disease (CD) in genetically susceptible individuals. In CD patients gluten-derived peptides are presented to the immune system, which leads to a CD4+ T-cell mediated immune response and inflammation of the ...
Gilissen Ludovicus JWJ, Herpen, T.W.J.M., van, van der Meer, I.M., Dekking, L., Gilissen, L.J.W.J., Ludovicus JWJ Gilissen, Dirk Bosch, van den Broeck Hetty C, Cees Schuit, Liesbeth Dekking, Bosch, D., Smulders, M.J.M., Elma MJ Salentijn, van Herpen, T.W.J.M., Smulders Marinus JM, Dekking Liesbeth, van Herpen Teun WJM, Hamer Rob J, Rob J Hamer, Schuit Cees, Ingrid M van der Meer, Broeck, H.C., van den, Hamer, R.J., van der Meer Ingrid M, van den Broeck, H.C., Marinus JM Smulders, Bosch Dirk, Sub Membrane Biochemistry & Biophysics, Sub Membrane Enzymology begr. 01-06-12, Teun WJM van Herpen, Hetty C van den Broeck, Schuit, C., Salentijn, E.M.J., Salentijn Elma MJ, Membrane Enzymology   +34 more
core   +1 more source

Optimization of Separation Parameters of Wheat Aleurone Layer Flour and Their Influence on Characteristics of Wheat Flour and Dough [PDF]

Shipin Kexue
To effectively obtain high-quality wheat aleurone layer flour suitable for food processing, the effects of milling speed and mesh size on the nutritional and functional components of wheat aleurone layer flour were investigated, and the optimal ...
LUO Dan, MA Junzhe, SANG Ziqing, XIE Qiang, CHEN Chen, WANG Jianying, XUE Wentong
doaj   +1 more source

Climate Change Threatens Micronutrient Density of European Winter Wheat

Advanced Science, EarlyView.
Micronutrients are vital for human health. Wheat is a major staple crop and a significant source of minerals and B‐vitamins. The impact of climate change on their content remains largely unknown. We evaluated micronutrient levels in European winter wheat grown under historical and projected climate conditions. Our findings indicate that future climates
Da Cao, Jennifer Michel, Eline Lorer, Markus Weinmann, Jacques Le Gouis, Claire Léon, Sibille Perrochon, David Alvarez, Vincent Leemans, Iñaki Balanzategui Guijarro, Jordi Moya Laraño, Sara Sánchez Moreno, Symanczik Sarah, Waibel Matthias, Hervé Vanderschuren, Cécile Thonar, Pierre Delaplace, Dominique Van Der Straeten   +17 more
wiley   +1 more source

Mapping components of flour and noodle colour in Australian wheat [PDF]

, 2001
Flour and noodle colour influence the value of wheat (Triticum aestivum L.) and are obvious targets for breeders seeking to improve quality, end-product range, and marketability of wheat.
D. J. Maresac, Campbell, A. W., Campbell, A., Mares, D. J., Mares, D., A. W. Campbellbd   +5 more
core   +1 more source

Kenyan Farmers' Policy Priorities During Economic Crisis and Stability: Insights From a Best‐Worst Scaling Experiment

Applied Economic Perspectives and Policy, EarlyView.
ABSTRACT Amid rising food and fertilizer prices, understanding farmers' policy preferences is critical for effective crisis response. We use best‐worst scaling experiment to assess Kenyan mobile‐owning crop farmers' preferences for government support under high and normal price scenarios.
Mywish K. Maredia, John Olwande, Jacob Ricker‐Gilbert, David L. Mather, Nicole M. Mason   +4 more
wiley   +1 more source

KARAKTERISTIK FISIK COOKIES PADA BERBAGAI RASIO TERIGU DENGAN TEPUNG UMBI DAHLIA DAN PENAMBAHAN MARGARIN [Physical Properties of Cookies Made from Different Ratio of Wheat with Dahlia Tuber Flours and Addition of Margarine]

Jurnal Teknologi & Industri Hasil Pertanian, 2020
Cookies are one of the snacks, usually made from wheat flour and have high carbohydrate and fat but low fiber contents. In the present study, dahlia tuber flour was used to substitute wheat flour to produce fiber-rich cookies.
Ahmad Zaki Mubarok, Solisa Vania Joelita Sembiring   +1 more
doaj   +1 more source

Analysis of Azodicarbonamide in Wheat Flour and Prepared Flour Mixes

Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi), 2016
Azodicarbonamide (ADA) is used in some countries as a flour bleaching agent and a dough conditioner. However, ADA is prohibited for use as a food additive in Japan. Therefore, it is necessary to establish an efficient and sensitive method to determine ADA in wheat flour.
Akiko, Yasui, Mitsuo, Oishi, Chieko, Hayafuji, Chigusa, Kobayashi, Tetsuya, Shindo, Hideki, Ozawa, Mitsuo, Nakazato   +6 more
openaire   +3 more sources