Results 41 to 50 of about 56,935 (308)

Starch‐Molded Snacks Enriched With Nance (Byrsonima crassifolia L.) Fruit Flour Functional Potential

AgriFood: Journal of Agricultural Products for Food, EarlyView.
Nance flour enriches starch‐molded snacks with antioxidants and fiber. These innovative snacks offer high phenolic bioaccessibility and improved sensory appeal, valorizing an underutilized fruit for sustainable food development. ABSTRACT This study aimed to develop starch‐molded snacks enriched with nance (Byrsonima crassifolia L.) flour, a native ...
Mariana Carolina Fregoso‐Ultreras, Cinthia Jazmin Villegas‐Ornelas, Victor Manuel Zamora‐Gasga, Jorge Alberto Sánchez‐Burgos, Sonia Guadalupe Sáyago‐Ayerdi, Francisco Javier Blancas‐Benitez   +5 more
wiley   +1 more source

Protein quality in wheat [PDF]

, 2004
The overall objective of the present studies was to increase the understanding about protein quality in wheat, i.e. to make it possible to improve the production of wheat with desired quality for different end-uses.
Kuktaite, Ramune
core  

Foreign labor, peer‐networking and agricultural efficiency in the Italian dairy sector

Agribusiness, EarlyView.
Abstract While the presence of immigrants in the agricultural sector is widely acknowledged, the empirical evidence on its economic consequences is lacking, especially from a microeconomic perspective. Using the Farm Accountancy Data Network panel data for Italian dairy farms in the period 2008–2018, the present study investigates the relationship ...
Federico Antonioli, Simone Severini, Mauro Vigani   +2 more
wiley   +1 more source

WHEAT-SPELT FLOUR OF TYPE 600 WITH IMPROVING BAKERY PROPERTIES

Harčova Nauka ì Tehnologìâ, 2020
The article presents the results of comparative studies of quality indicators of wheat patent commercial flour, spelta flour and 9 mixtures of them, obtained by mixing in a different ratio (from 10 to 90%). It has been established that wheat flour have a
D. Zhygunov, Y. Barkovska, Y. Yehorshyn, H. Zhyhunova, K. Barikian   +4 more
doaj   +1 more source

EFFECT OF SUGARS &LYSINE OF BROAD BEAN FLOUR ADDING TO WHEAT FLOUR (COMPOSITE ) ON BROWN INDEX & FERMENTATION PRESSURE GAS [PDF]

Mesopotamia Journal of Agriculture, 2012
The study was conducted to determine reducing & non reducing sugars and lysine content of three species ( Sham , ILB and Aquadulce ) of Broad bean seed flour ( Vicia faba ) which obtained from ICARDA Ninevah / Iraq and were compared with those of wheat
Mazin M. Al- Zubaidy
doaj   +1 more source

Holistic View of Starch Chemistry, Structure and Functionality in Dry Heat-Treated Whole Wheat Kernels and Flour

Foods, 2022
Heat treatment is used as a pre-processing step to beneficially change the starch properties of wheat flour to enhance its utilisation in the food industry.
Jana van Rooyen, Senay Simsek, Samson Adeoye Oyeyinka, Marena Manley   +3 more
doaj   +1 more source

Traceability of Agri‐Food Products: The Key to Conscious Trade

Agribusiness, EarlyView.
ABSTRACT Globalization and growing concerns about sustainability have led to improvements in product traceability, quality, and sustainability. Traceability contributes to environmental protection and supports sustainable development by fostering transparency in agricultural practices and encouraging the responsible use of resources.
Scarlett Queen Almeida Bispo, Fernanda Aparecida Silva, Michelle Márcia Viana Martins, Marcelo José Braga Nonnenberg, Ruan da Silva Vianna, Carla Cristina Passos Cruz   +5 more
wiley   +1 more source

Degradation Mechanisms, Encapsulation‐Based Stabilization, and Analytical Detection of Vitamin A

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT Vitamin A is an important lipid‐soluble micronutrient essential for vision, immune function, and overall growth and development. However, vitamin A is unstable and susceptible to environmental factors because of its conjugated structure and inherent chemical reactivity.
Latheesha Abeywardana, Thambaramala V. Gamage, Tanoj K. Singh, Shuaifei Zhao, Amy Logan, Lingxue Kong   +5 more
wiley   +1 more source

IMPROVEMENT PROPERTIES OF WHEAT FLOUR USING MICROWAVE [PDF]

Arab Universities Journal of Agricultural Sciences, 2010
In view of balady bread in Egypt is considered as backbone in diets, accordingly, in this study wheat flour (82%) extraction treated by microwave at 2,4 and 6 minutes, that target to modify starch wheat flour by heating.
Ayman Soliman
doaj   +1 more source

Adaptação de métodos para avaliação da qualidade tecnológica de farinha de trigo integral [PDF]

, 2013
Tese (doutorado) - Universidade Federal de Santa Catarina, Centro de Ciências Agrárias, Programa de Pós-Graduação em Ciência dos Alimentos, Florianópolis, 2013.O trigo é amplamente consumido nos países de produção primária e em outros onde ele não é ...
Oro, Tatiana
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