Results 61 to 70 of about 35,221 (255)
WHEAT FLOUR SUBSTITUTION USING SWEET POTATO OR CASSAVA IN SOME BREAD AND SNACK ITEMS
Annals of Tropical Research, 1981 Cassava and sweet potato flour were processed and used to substitute wheat flour from 20 to 100% level in some yeast breads (pan de sal and hot rolls); quick breads (paborita, cheese crackers and coconut cookies) and snack items (polvoron, gollorias and
LS Palomar +2 more
doaj
Food Biomacromolecules, EarlyView.Abstract An experiment was conducted to explore the impact of fermenting de‐oiled rice bran (DORB) with Aspergillus oryzae on its nutrient composition and anti‐nutritional factors. DORB was inoculated with 7‐day‐old A. oryzae culture grown on potato dextrose agar. The experiment was conducted in triplicate for 120 h, with samples collected at 0, 24, 48,
Amit Ranjan +3 more
wiley +1 more source
Development and characterization of a nutritionally rich traditional fermented product aktori
Food Biomacromolecules, EarlyView.Graphical representation of development of traditional fermented Aktori. The figure illustrates the development of aktori, a traditional food fermented with curd, which demonstrates enhanced nutritional and functional properties, along with probiotic characteristics.
Shambhvi, Mahesh Gupta
wiley +1 more source
INVESTIGATION OF THE TECHNOLOGICAL PROPERTIES OF EMMER FLOUR
Harčova Nauka ì Tehnologìâ, 2020 The article presents the results of studying the technological properties of emmer flour obtained from the grain of the variety Golikovska, in comparison with commercial patent wheat flour.
A. Zaparenko +3 more
doaj +1 more source
Future Postharvest and Food, EarlyView.A nutrient‐dense grain, proso millet is well‐known for its high protein content and vital amino acids. It is high in fiber, vitamins, and minerals and has many health advantages, including promoting heart health, enhancing digestion, and helping with weight management.
Sangeeta Yadav +3 more
wiley +1 more source
Journal of Future FoodsThe rise in refined wheat flour consumption within developing nations has raised concerns about its potential adverse effects on the health and nutritional status of their populations. As a result, there has been growing interest in exploring alternative
N.S. Nirmani +5 more
doaj +1 more source
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
Frontiers in Food Science and TechnologyIntroductionThis study was undertaken to evaluate a value-added innovative buttermilk biscuit made from orange flesh sweet potato (OFSP) flour, infused with coconut.
Ronnie Ramsaran +2 more
doaj +1 more source
Host‐specific and deterministic microbiome assembly in major coleopteran stored‐grain pests
iMetaOmics, EarlyView.Dual DNA‐ and RNA‐based sequencing profiled the microbiomes of five major coleopteran stored‐grain pests and their wheat flour substrate. The microbiomes differed significantly among hosts and from flour, yet 11 core bacterial and 9 core fungal taxa were shared across hosts. RNA data revealed host‐specific active microbiota.
Abrar Muhammad +8 more
wiley +1 more source
Journal of Quaternary Science, EarlyView.ABSTRACT This study presents a high‐resolution, multi‐proxy reconstruction of environmental and land‐use change from Lake Dojran over historical times (last 2500 years), combining pollen, biomarkers, radiocarbon dating, Ottoman taxation records and other historical data.
Alessia Masi +15 more
wiley +1 more source